Dairy-Free Pumpkin Chocolate Chip Cookies
Dairy-Free Pumpkin Chocolate Chip cookies are a soft, moist cookie.
    Servings Prep Time
    36cookies 20minutes
    Cook Time
    15minutes
    Servings Prep Time
    36cookies 20minutes
    Cook Time
    15minutes
    Ingredients
    Instructions
    1. Preheat oven to 375F.
    2. In a bowl large enough for the dry ingredients, mix the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
    3. Using an electric mixer, cream the vegan butter, light brown sugar and granulated sugar.
    4. Add the vanilla, egg and pumpkin puree. to the vegan butter mixture. Mix well.
    5. Slowly add the flour mixture until fully incorporated.
    6. Add the chocolate chips.
    7. Drop rounded tablespoons of mixture onto an ungreased cookie sheet about two-inches apart. I like to use a cookie scoop and a cookie sheet with a silicone baking mat.
    8. Refrigerate the cookies for about 15-30 minutes.
    9. Remove from the refrigerator and slightly press down on the cookie. The batter will be a little sticky. I’ve used the bottom of a glass as well as a tablespoon to slightly press down the cookies.
    10. Bake in a preheated oven 14-16 minutes or until the cookies are browning a little around the edges.
    11. Allow to cool on the cookie sheet 2-5 minutes then remove to a cooling rack and cool completely before serving.
    12. Enjoy!