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Pumpkin Chocolate Chip Cookies
Nora · noracooks.com · Original Recipe
Autumn isn’t complete without indulging in these vegan Pumpkin Chocolate Chip Cookies. They always turn out delightfully soft and chewy, and are easy to make in 1 bowl. The perfect fall treat!
2
chewiness
2
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
3
sweetness
2
complexity
balancedclassic
Ingredients
vegan butter(melted)0.5 cup (114g)
brown sugar(packed)0.5 cup (70g)
granulated sugar0.5 cup (100g)
canned pumpkin puree6 tbsp (54g)
pure vanilla extract2 tsp (8g)
all purpose flour1.5 cup (210g)
cornstarch2 tsp (5g)
baking soda0.5 tsp (3g)
salt0.25 tsp (1g)
ground cinnamon1 tsp (3g)
pumpkin pie spice1 tsp (3g)
vegan chocolate chips(plus some extra for the tops)0.5 cup (85g)
Total dough weight656g
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- none
- Bake Temp
- 350°F (177°C)
- Bake Time
- 12-14 min
- Chill
- 60 min
- Yield
- ~20 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.9. 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:Sugar1.24 (44th percentile)
Brown:White Sugar0.70 (36th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0.41 (18th percentile)
Fat %17.3 (63th percentile)
Sugar %25.9 (89th percentile)
Hydration0 (8th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.85
Flour:Sugar
1.24
Brown:White Sugar
0.70
Egg:Flour
0
Chocolate:Flour
0.41
Fat %
17.3
Sugar %
25.9
Flour %
32.0
Hydration
0