# Components:
→ Wet Ingredients
01 - 1 cup canned pumpkin purée
02 - 1/2 cup melted coconut oil or neutral oil
03 - 1/2 cup packed light brown sugar
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 Steps:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, whisk together canned pumpkin purée, melted coconut oil, packed brown sugar, maple syrup, and vanilla extract until smooth and thoroughly blended.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, sea salt, ground cinnamon, nutmeg, ginger, and cloves until evenly distributed.
04 - Gradually fold the dry ingredient mixture into the wet mixture with a rubber spatula until just incorporated, ensuring not to overmix.
05 - Gently fold in vegan chocolate chips to evenly disperse.
06 - Using a medium cookie scoop or tablespoon, drop slightly rounded mounds of dough onto prepared baking sheets, spacing at least 2 inches apart.
07 - Bake for 12 to 14 minutes until edges are set and tops spring back lightly when touched.
08 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
