Pumpkin Spice Chocolate Chip Cookies (Vegan)

Chewy, light and tender chocolate chip cookies loaded with pumpkin pie spice flavours and caramel-like coconut sugar. This simple one-bowl recipe comes together in less than 20 minutes and is naturally vegan, refined sugar free and delicious.

Now the weather is really taking a turn into autumn, I am enjoying cosying up with a cup of tea and a cookie even more so. And with the cosy cookies comes all the pumpkin pie spices. In fact, social media and recipe websites seem abundant with pumpkins, warming spices and baked goods, so I thought it was about time to share these simple, delicious and quick to make and bake Pumpkin Spice Chocolate Chip Cookies. You may have spotted these cookies sat alongside my Pumpkin Pie Chocolate Chip Cookie Dough – the match made in heaven! Unlike the cookie dough, these are most definitely baked in the oven until really soft and chewy. They puff up loads while baking into little domes before settling down while cooling. And the smell is heavenly! If I could bottle this up for a candle, it would be the dream!

As I said, these Pumpkin Spice Chocolate Chip Cookies are really simple and go back to the classic cookie recipe with a few wholesome tweaks:

• Chia egg: this is in place of a regular egg. Stir together the chia seeds and water to form a gel and continue as normal. You could also use the same amount of flaxseeds, instead (ground words best).
• Vegan butter/margarine or coconut oil: I love using one of the many vegan butters or margarine for this recipe to give it the classic cookie texture and flavour but softened coconut oil also works. We’re beating the butter and sugar together, so make sure it’s softened and not melted.
• Coconut sugar: I love using this naturally caramel-tasting and golden sugar for baking because of the flavour and colour. You could use light brown sugar or golden caster sugar, too.
• Vanilla: this adds to the wonderfully sweet aromas and flavours in the cookie dough. You can skip it if you don’t have any, though.
• Spelt or plain flour: I love using spelt flour to add a bit more nuttiness and flavour to my baking as it behaves pretty much the same as plain flour, especially in cookies. I haven’t tried these with GF plain flour, yet, but let me know what you find. I imagine buckwheat or a GF blend would work well!
• Baking powder and bicarbonate of soda: these add to the wonderfully light and chewy texture and make the cookies dome up in the oven. Don’t fret when the cookies flatten as they cool – this is supposed to happen.
• Cinnamon and mixed spices: these add the gorgeous pumpkin pie spice flavour to the cookies. You could use a pre-made pumpkin pie spice blend or my DIY Pumpkin Pie Spice in its place for an even better flavour!
• Chocolate chips: these are essential for the chocolate chip element of the cookie! Play around with chopped nuts or even dried fruit, too. Make sure they are diary-free and refined-sugar free where needed.

Stir all of the ingredients together for these Pumpkin Spice Chocolate Chip Cookies and then allow the dough to rest in the fridge for 15 minutes. This really helps the cookies keep their shape when baking and adds to the goooey chewy centre and slightly crisper outside. Once cooled, roll into balls and flatten slightly before baking for 10 minutes and then enjoying with a cup of tea or coffee (or a pumpkin spiced latte!)

I hope you will fall in love with this really easy, delicious and autumnal cookie recipe – it really takes no time at all and they are such a crowd pleaser. Being naturally vegan, nut-free and soya-free makes them accessible to a lot of people and do let me know if you try the GF version, too.

If you are looking for other seasonal bakes, try my other recipes:

• Rooibos Pumpkin Pie Muffins
• Spiced Apple Cake
• Pear Cardamom and Almond Crumble
• Pumpkin Pie Chocolate Chip Cookie Dough
• Sultana and Pecan Pumpkin Pie Spice Cookies (forgive the old photos, please!)

Pumpkin Spice Chocolate Chip Cookies (Vegan)

• Servings: 12
• Time: 20 minutes + 15 minutes cooling
• Difficulty: easy
• Print

Chewy, light and tender chocolate chip cookies loaded with pumpkin pie spice flavours and caramel-like coconut sugar. This simple one-bowl recipe comes together in less than 20 minutes and is naturally vegan, refined sugar free and delicious.

Ingredients

• 1 tbsp chia seeds + 3 tbsp water
• 100g vegan butter/margarine or softened coconut oil
• 90g coconut sugar
• 1 tsp vanilla
• 180g spelt or plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of sofa
• ½ tsp cinnamon
• 1 tsp mixed spice
• 50g chocolate chips

Directions

1. Stir the chia seeds and water and leave for 5 minutes to form a gel.
2. Meanwhile, beat together the vegan butter/margarine/coconut oil and sugar until creamy and light. Stir in the chia seed gel and vanilla.
3. Pour in the flour, baking powder, bicarbonate of soda, cinnamon and mixed spice and stir to form a thick dough. Fold in the chocolate chips. Place in a small bowl, cover and chill for 15 minutes in the fridge.
4. Preheat the oven to 160Fan/180*C and line 1 or 2 baking sheets with parchment paper. Once chilled, divide the dough into 12 pieces, roll into balls, place onto the baking trays with 2 cm between them and press down lightly with your fingers.
5. Bake for 10-12 minutes, turning around halfway through. They will be risen and soft, so allow to cool on the tray for 10 minutes before touching them as they will firm up. Allow to cool fully on a wire rack and store in an airtight container for 3-4 days.

I cannot wait to hear what you think of these chewy and delicious Pumpkin Spice Chocolate Chip Cookies so please let me know in the comments below. I love seeing your creations, too, so pleas tag me in your cookie bakes. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With pumpkin pie spice cookies of love x