Vegan Pumpkin Chocolate Chip Cookies Levain Bakery Inspired

I wanted to make Levain Bakery inspired cookies but a healthier version and with pumpkin purée, because I love pumpkin purée. Sometimes we need to embrace our inner basic fall pumpkin loving side. ⚫️ Use cold butter, dice it up, put into the fridge until everything else is ready!! ⚫️I also used Swerve sugar, as it’s a whole chunk lot less calories than actual brown and white sugar. But fair warning, although swerve says it’s a 1:1 ratio replacing the sugars, I think they might be a tad bit off. This cookie is sweet, mad sweet. I haven’t tweaked the recipe at all to figure out how much less to use so you can decide whether or not you want to use the full amount or not. Their bags don’t contain enough sugar for this recipe, so you can cut it in half to use less, or buy 2 bags of brown sugar swerve. I didn’t have enough brown sugar so I used 1 and 1/2 oz of sugar free maple syrup. ⚫️ For the pumpkin purée, you need to make sure it’s dry so your cookies don’t become soupy and melted 😋 Use a cheese cloth or paper towels! ⚫️ Let’s talk pea protein as an egg replacer! I’m not an egg scientist. I’m a woman with ADHD, who hyper focused on the science of vegan baking and here we are with a vegan chocolate chip cookie recipe. So for this recipe pea protein is being used as an egg yolk replacement, we need 2 “egg yolks”. An egg yolk weighs around 18g, has 16% protein so around 2.7g of protein, is 50% water 9g, and the other 34% I have no idea. I bought my unflavored pea protein from Trader Joe’s, it is 20g of protein per 2 scoops (26g) a little less than 2tbsp. 7g of pea protein contains 5.3g of protein, mix that with around 18g of water and you got two “egg yolks”. If you can’t find pea protein feel free to use other substitutes, you might be fine without an egg replacement but I can’t guarantee anything as I have tried any other recipe besides this. 😬

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Step 1

Preheat the oven to 410F

Step 2

Cube 224g of unsalted vegan butter, if you’re not vegan you can use regular butter. Place in refrigerator while prepping other ingredients.

Step 3

While your butter is in the fridge weigh out the pea protein and water for your egg yolk replacement, again if you are not vegan use 2 egg yolks. If you don’t have pea protein, use other egg substitutes. (Beware, outcome may be different)

Step 4

I’m a bowl mix together the cold cubed butter with the brown sugar, granulated sugar, and maple sugar. (You can add pea protein mixture here too) Mix until everything is creamy and uniform. I set my mixture aside in the fridge while preparing the next steps.

Step 5

Measure out 2/3 cup or 163g of pumpkin puree (not pumpkin pie filling), using a cheese cloth or paper towel try to drain as much liquid out as possible.

Step 6

Add the pumpkin purée, 6g or 2tsp of corn starch, and 1tsp of vanilla extract to the butter and sugar mixture. I whisked this in with a regular whisk or you can use a silicone spatula.

Step 7

Sift in flour, baking soda, pumpkin pie spice, and salt into the butter, sugar, and pumpkin mixture. Fold together with a spatula. It will become a thick mixture.

Step 8

Fold in 212g chocolate chips

Step 9

With a scale measure out 100g cookies, if you don’t have a scale scoop out 14 cookies dough balls

Step 10

Line 2 large baking sheet with parchment paper or spray oil if you don’t have parchment paper

Step 11

Fill each baking sheet with 6 cookies, if you can try to fit 7 if not it’s okay! You can bake the extra cookies separately.

Step 12

Cool the baking sheets with the cookie dough in the fridge for up to 30 mins. Then bake one pan at at time for 11 mins at 410F

Step 13

After taking the cookies out add 4 chocolate chips while still warm. Let them cool for 10 minutes on the pan. Then put them on a wire rack to chill for another 20 mins.