# Components:
→ Wet Ingredients
01 - 1 cup canned pumpkin purée
02 - 1/2 cup coconut oil, melted or other neutral oil
03 - 1/2 cup light brown sugar, packed
04 - 1/4 cup pure maple syrup
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon sea salt
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/2 teaspoon ground nutmeg
12 - 1/4 teaspoon ground ginger
13 - 1/4 teaspoon ground cloves
→ Add-Ins
14 - 3/4 cup vegan chocolate chips
# Method:
01 - Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 - In a large mixing bowl, whisk together canned pumpkin purée, melted coconut oil, light brown sugar, pure maple syrup, and vanilla extract until the mixture is smooth and well combined.
03 - In a separate bowl, thoroughly whisk together all-purpose flour, baking powder, baking soda, sea salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
04 - Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Take care not to overmix.
05 - Carefully fold in the vegan chocolate chips, ensuring even distribution throughout the dough.
06 - Using a medium cookie scoop or tablespoon, drop slightly rounded mounds of dough onto the prepared baking sheets, spacing them 2 inches apart for even baking.
07 - Place the baking sheets in the oven and bake for 12 to 14 minutes until the edges are set and the tops spring back lightly when touched.
08 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
