Step 1

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Step 2

Add vegan butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together until smooth.

Step 3

Add vanilla extract and pumpkin purée and mix in.

Step 4

In a separate bowl add all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix together.

Step 5

Add the dry ingredients in with the wet and mix it with a spoon into a thick cookie dough.

Step 6

Add vegan chocolate chips and mix in.

Step 7

Roll the dough into balls (around 2 tablespoons cookie dough per ball) aiming to get around 20 cookies from the batch. Place them evenly onto a parchment lined baking tray.

Step 8

Bake for 12 minutes.

Step 9

As soon as the cookies come out of the oven, press more chocolate chips directly into the tops of the soft warm cookies.

Step 10

Leave the cookies to cool and firm up directly on the tray. They will be very soft but will firm up as they cool.