This fall weather calls for ALL. THE. PUMPKIN. SPICE.
You know we love our chocolate chip cookies. And cookie dough, for that matter. So, of course, we had to make them pumpkin spice. And mini, for extra fun.
You’re gonna need:
flour, baking soda, salt, and cornstarch
vegan margarine (our favorite brand)
and mini chocolate chips!! (our favs!!)
Plus: no eggs = dig head first into the raw dough! (If you’re worried about risks with raw flour but plan on eating the dough, toast it first for ~5 minutes at 350°F)
If you love this Fall-inspired recipe, check out these other recipes perfect for Fall:
Pumpkin Spice Oatmeal Cream Pies
Pumpkin Spice Chocolate Cupcakes
Bite-Sized Pumpkin Spice Cookies
These mini pumpkin spice cookies are the cutest fall treat!
- 2 1/2 cups all purpose flour measured correctly*
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin spice
- 2 tsp cornstarch
- 3/4 cup vegan margarine
- 1/4 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup sugar
- 2 tbsp non-dairy milk
- 1 tsp vanilla
- 1 1/2 cups mini chocolate chips
- Preheat the oven to 350˚F. Line three baking sheets with parchment paper.
- In a small bowl, whisk the flour, baking soda, salt, pumpkin spice, and cornstarch.
- In a separate bowl, add the margarine, pumpkin, sugars, milk, and vanilla. Beat until combined.
- Add ~1/2 of the flour mixture into the wet mixture and gently combine. Add the rest of the flour mixture and mix until just combined.
- Fold in the chocolate chips.
- For each cookie, scoop 1/2 – 1 tsp of dough and roll it into a ball (if your dough is sticky, you can chill it before scooping to make it easier). Place the rounded scoops onto your baking sheet with enough room in between each for spreading.
- Bake for 5-7 minutes, until done to your liking. Enjoy with a glass of cold almond milk!
*Measure your flour using this method to ensure your cookies don’t turn out dry.
These sound scrumptious! I was wondering if the recipe works with gluten-free flour — such as Bob’ s Red Mill 1 to 1?
Sorry, we haven’t tried this! But you can of course experiment!
These are fabulous!!! Big hit with my family!!
So happy to hear that! Thank you for the kind review, Karyn! 🙂
These cookies look so yummy!!! I can’t wait for my day off so I can make some!
Hi! Can I sub some kind of oil for the margarine (it doesn’t need to be vegan)? Like coconut or avocado oil? Thanks!
Hi Elisabeth! We haven’t tried these with a substitute, and because of the difference in structure between oil and margarine we can’t say for sure how you would substitute with oil as you might need to adjust other parts of the recipes. If you want to play around with this, go ahead!
Does it have to be vegan butter?
Hi! Does it have to be vegan marg?? I have vegan butter on hand. Can I simply substitute?
Hi Justine, they have different consistencies so we aren’t sure if they would turn out perfectly. Please let us know if you try!
I used Earth Balance Vegan Butter instead of margarine & they turned out delicious!! Such an awesome recipe, I think I’ll bake these every fall from now on!!
So happy you loved this recipe! Thanks so much for the kind review, Lily!
Tried this recipe with almond flour. Did not work at all. I think there is way too much sugar in them to set up properly. I will try again with less sugar.
Hi Jordan! We definitely recommend all-purpose flour for this recipe. Let us know if you give them a shot again!
Hi! I was wondering if this dough was okay to chill in the fridge overnight? Sometimes I only have time to prep OR bake, not both, so I usually make the dough the day before and bake it the day of.
Hi Kaitlynn! That should be fine! It might take an extra minute or two in the oven, so just make sure to check on them and make sure they are fully cooked!
How many cookies does this make?
A lot! If you make them small like the recipe suggests it makes about 4 & 1/2 cookie sheets. That was my experience anyway. 🙂
Make them and make them fast! Soooo yummy. My non vegan friends said it was the best cookie they’ve ever had. Some could taste the pumpkin others couldn’t. Regardless they are still delicious. This is my 3rd recipe from you guys and they’ve all been delicious.
So delicious!!!!! Thank you so much for the recipe!!!!!
These were so quick and easy to prepare and they are delicious. I will definitely make this again.
These were great! Super easy to prepare and the perfect melt-in-mouth texture that I prefer in cookies! I used Earth balance butter and didn’t add chocolate chips. I made mine slightly larger and added a few minutes baking time and it worked well. Thanks for a lovely treat!
also fun fact, I made both a vegan and non-vegan (with normal butter) version of these for a statistics project and 13/21 students preferred the taste of the vegan cookies so woo!!
Sorry for the dumb question, but do you literally use a 1/2 tsp or 1 tsp measurement? When I use that size, the doughball is about the size of a pea. Or is that just a figurative measurement? Any guidance on sizing would be appreciated!
These are such a hit with everyone who tries them. I’ve made this several times in the past month and it is easy and delicious every time! My dough size is about 1 TBSP, so I adjust the baking time accordingly. These are so addicting! Can’t believe this doesn’t have more reviews!