Description
This single-serve pumpkin chocolate chip cookies is the perfect fall treat – it’s packed with pumpkin and pumpkin spice, loaded with dark chocolate and walnuts, and all the fall flavor!
Ingredients
Scale
- 2 tbsp (20 g) vegan butter, melted
- 3 tbsp (30 g) coconut sugar
- 2 tsp (11 g) pumpkin puree
- 1/2 tsp vanilla paste
- 1/2 tsp pumpkin spice*
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 5 tbsp (34 g) spelt flour or all-purpose flour
- 2 tbsp (24 g) chopped dark chocolate
- 2 tbsp (15 g) chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the wet ingredients. Add the melted butter and coconut sugar into a small bowl. Whisk together. It’ll look clumpy, that’s totally normal. Next, add the pumpkin puree, vanilla paste, pumpkin spice, baking powder, baking soda, and kosher salt. Whisk well until it forms a creamy and smooth syrup. You’ll see it transform before your eyes!
- Fold in the dry ingredients. Dump in the spelt flour, dark chocolate, and walnuts, and fold together until there are no streaks of flour.
- Chill the dough. Scoop the dough using a 3 tbsp cookie scoop and place on the prepared baking sheet. Chill the dough in the freezer for 10 minutes – you don’t need to cover it as it’s only in the freezer for a short time.
- Bake and serve. Space each cookie dough ball evenly apart, and bake in the oven for 11-12 minutes or until the edges are golden-brown and the middle is still gooey. Remove from the oven and bang the pan on the counter 3-4 times – this will give your cookie that signature tortoiseshell look. Let cool for 5 minutes – it’ll continue to cook as it cools on the counter and crisp up. Finish with a sprinkle of flaky salt.
Notes
*I highly recommend making homemade pumpkin spice: it’s fresher, more aromatic, and better than anything at the store. Simply combine 3 tbsp ceylon cinnamon, 2 tsp ground ginger, 1 1/2 tsp ground nutmeg, 1 tsp allspice, and 1/4 tsp black pepper.