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Ingredients
Scale
- ½ cup melted coconut oil
- ½ cup pumpkin puree
- ¾ cup brown sugar (dark or light)
- ¼ cup white sugar
- 1 ⅓ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup chocolate chips, plus extra for topping
Instructions
- Mix melted coconut oil, pumpkin puree, brown sugar, and white sugar until smooth.
- Add all-purpose flour, pumpkin pie spice, salt, and baking soda; mix until a sticky dough forms.
- Fold in chocolate chips, ensuring even distribution.
- Refrigerate the dough for at least 1 hour.
- Preheat oven to 325°F (165°C) and prepare a baking tray with parchment paper.
- Scoop mounds of dough onto the tray, flattening them slightly.
- Top each cookie with extra chocolate chips.
- Bake for 12-14 minutes until edges brown and centers remain soft.
- Tap the tray on the counter and cool cookies for 5-10 minutes before transferring to a wire rack.
Notes
Ensure coconut oil is melted but not hot to avoid cooking the pumpkin puree.
Adjust baking time depending on cookie size for best results.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 144
- Sugar: 9.6
- Sodium: 108
- Fat: 6.2
- Saturated Fat: 5.4
- Unsaturated Fat: 0.8
- Trans Fat: 0
- Carbohydrates: 20.8
- Fiber: 1.1
- Protein: 1.5
- Cholesterol: 0