Giant Single Serve Pumpkin Chocolate Chip Cookie (Vegan)
This single serving chocolate chip cookie is the perfect fall treat for one. One soft-baked giant vegan pumpkin chocolate chip cookie that’s as easy as it is delicious!
Ingredients
- 2 tbsp vegan butter, room temperature
- 2 tbsp pumpkin puree
- 2 tbsp light brown sugar
- 1/4 tsp vanilla extract
- 6 tbsp all purpose flour
- 1/4 tsp pumpkin pie spice
- 1/8 tsp sea salt
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 3 tbsp mini chocolate chips
Instructions
- In a medium bowl, whisk together the vegan butter, pumpkin puree, sugar, and vanilla extract until very smooth and creamy.
- Add the flour, pumpkin pie spice, salt, baking soda, and baking powder and mix with a wooden spoon until well combined. If it feels very sticky, add a pinch or two of flour. Don’t add too much more flour- it will be less sticky after the dough chills.
- Stir in the chocolate chips and transfer the dough to the freezer for 10 minutes. Meanwhile, preheat the oven to 375.
- After the dough has chilled, use your hands to form it into a cookie shape on a lined baking sheet. I made mine around 4 inches in diameter because I was looking for a thick pillowy cookie texture. If you make it thinner and larger, it will probably need to cook less and be a little less soft.
- Bake for 18-22 minutes depending on the size of your cookie. I usually keep an eye on the cookie starting at 18 minutes and take it out when it’s no longer wet and springy at the top and the edges are slightly browned.
- Let the cookie cool on the baking sheet for 10 minutes before enjoying.