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Vegan Pumpkin Chocolate Chip Cookies
Alison Andrews · lovingitvegan.com · Original Recipe
These vegan pumpkin chocolate chip cookies are the best you've ever tasted. Thick and soft and loaded with pumpkin flavor and fall spices.
2
chewiness
3
crispiness
2
cakeyness
3
thickness
3
spread
3
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
vegan butter(112g)0.5 cup (114g)
white granulated sugar(100g)0.5 cup (100g)
light brown sugar(50g)0.25 cup (35g)
vanilla extract1 tsp (4g)
pumpkin purée(75g)0.333 cup (47g)
all purpose flour(188g)1.5 cup (210g)
teaspooon baking powder0.5 each (3g)
baking soda0.5 tsp (3g)
cinnamon1 tsp (3g)
nutmeg0.25 tsp (1g)
salt0.25 tsp (1g)
vegan chocolate chips((175g)1 cup (170g)
Total dough weight690g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- none
- Bake Temp
- 350°F (177°C)
- Bake Time
- 12-14 min
- Chill
- None
- Yield
- ~20 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.3. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.85 (74th percentile)
Flour:Sugar1.56 (73th percentile)
Brown:White Sugar0.35 (27th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0.81 (45th percentile)
Fat %16.4 (54th percentile)
Sugar %19.6 (49th percentile)
Hydration0 (8th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.85
Flour:Sugar
1.56
Brown:White Sugar
0.35
Egg:Flour
0
Chocolate:Flour
0.81
Fat %
16.4
Sugar %
19.6
Flour %
30.4
Hydration
0