I’ve been craving all things pumpkin these past few months like scones, oatmeal, and now these cookies. I don’t even remember what made me think about white chocolate with pumpkin but once I got the idea for these cookies I couldn’t get them out of my head. It had something to do with macadamia nut cookies and that led me to thinking of pumpkin and white chocolate. I wasn’t really sure how they would come out but they came out really good.
I say that because I’ve eaten like five cookies already and I only just made them a few hours ago. I’m pretty sure eating five cookies in one day isn’t the best choice but you know what? Worth it. I’m telling myself they aren’t as bad as others because they don’t have a ton of sugar.
It’s really hard to get the right texture and look of vegan cookies. I’ve never had a problem with the taste of ones I’ve made but sometimes I have this image of how they are going to look or what the texture will be like and it always sort of falls short. They end up tasting good which is really all that matters but texture matters too when it comes to cookies.
The last time I made sugar cookies I used vegan butter and they tasted good but they were crispier than I intended them to be. This time I switched out the butter for coconut oil and it made all the difference.
Quite like with most recipes that work well for Thanksgiving you can take these to a party or serve these to your guests on the day. If you’re having a lot of guests over it’s always a good idea to have a couple desserts on hand and especially these that will please both vegans and non-vegans alike. So have at it friends! Just try not to eat them all yourself after you make them. Or maybe that’s just a me problem.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and see what you create in your kitchen.
- ½ cup pumpkin puree
- 2 tbsp maple syrup
- ½ cup brown sugar
- ¾ cup coconut oil, melted
- 2 cups flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ cup white chocolate chips (vegan option available below)
- Preheat oven to 350*
- Add pumpkin, syrup, sugar, and oil into a mixing bowl. Mix until combined.
- In a separate bowl add in flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet a little at a time until all combined well. Fold in white chocolate chips.
- Scoop cookies onto a tray with a cookie scoop or just using two spoons. Flatten cookies with bottom of a measuring cup (or with your hand).
- Bake cookies for 10-12 minutes.
Vegan White Chocolate – Click to Buy
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