These are the BEST vegan pumpkin chocolate chip cookies!  They’re thick, chewy, soft, lightly spiced, and loaded with real pumpkin flavor and plenty of vegan chocolate chips!.

Ingredients – 1 C vegan butter at room temperature – ½ C of brown sugar – ½ C of granulated sugar – 1 C of pumpkin puree – 1 ½ tsp of vanilla extract – ¼ C of applesauce – ⅛ tsp of salt – 1 tsp of cinnamon – 1 tsp of baking soda – 2 C of all-purpose flour – 1 C vegan semi-sweet chocolate chips

Instructions – Preheat the oven to 350 degrees F (176 degrees C) and prepare a cookie sheet with a silicone mat or parchment paper. – In a large bowl, mix the vegan butter, brown sugar, and granulated sugar until creamed. Add the pumpkin, vanilla extract, and applesauce and mix well. – Add the salt, cinnamon, baking soda, flour and mix thoroughly. Fold in vegan chocolate chips and walnuts, if using.

Instructions – On the prepared cookie sheet, scoop a generous spoonful of cookie dough and flatten with a spatula. – Bake for 12-15 minutes, until they turn a golden-orange color. – Allow to cool before enjoying.

Freezing Cookie Tips: To freeze them, either wrap the cookies individually or in stacks with parchment paper between them.  Store them in the freezer for up to 3 months. Allow them to thaw at room temperature (for about 15 minutes) or warm up gently in a microwave in 10-second intervals to enjoy.