Vegan Pumpkin Chocolate Chip Cookies


These vegan pumpkin chocolate chip cookies are packed with delicious pumpkin spiced chocolate flavor! Gather a few simple ingredients and make them easily this fall. It’s a delicious, soft, moist dessert that everyone will love!

vegan pumpkin chocolate chip cookiesvegan pumpkin chocolate chip cookies

This quick and easy batch of rich pumpkin cookies is amazing for cool fall weather, Halloween, and Thanksgiving! They’re egg-free, dairy-free, dense, and full of gooey chocolate goodness!

All the ingredients are usually pretty easy to find and the batch is ready to eat in less than 45 minutes!

You can actually skip the cooling step if you want to enjoy them even quicker, but it’s a great way to intensify the cozy flavors of fall.

Vegan Pumpkin Chocolate Chip Cookie.Vegan Pumpkin Chocolate Chip Cookie.

When there’s a chill in the air and the leaves start to change color, there’s one thing I crave… Pumpkin!

It doesn’t matter if they’re pumpkin cookies, Pumpkin Pie Smoothies, Vegan Pumpkin Chocolate Chip Bread, Pumpkin Banana Breador even Vegan Pumpkin Pasta…I’ll take it all!

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Notes on ingredients and substitutions

Labeled ingredients for Chocolate Pumpkin Cookies.Labeled ingredients for Chocolate Pumpkin Cookies.
  • Flour – I use all-purpose flour for this recipe, but you can certainly use another type like 1 for 1 gluten free flour.
  • Sugar – Cane and brown sugar are used here. Select bags that have the words “vegan” or “organic” on the label to ensure they are truly vegan.
  • Spices -Pumpkin pie spice, ground cinnamon and a pinch of salt are all you need. Pumpkin Pie Spice is a beautiful all-in-one spice that contains cinnamon, ginger, nutmeg, allspice and cloves. You can also create your own (see notes below).
  • Baking soda – A simple pinch of baking soda helps the cookies spread.
  • Pumpkin puree – Pure canned pumpkin is what gives these cookies their delicious pumpkin flavor and subtle orange color.
  • Vegan Butter– This gives the cookies a buttery flavor and provides fat to keep them moist and spreading well while baking.
  • Vanilla – Pure vanilla extract adds a warm flavor to cookies.
  • Chocolate chips – You can use your choice of vegan chocolate chips. Just make sure they don’t have any dairy in the ingredients. My favorite here is dark chocolate!
A stack of pumpkin chocolate chip cookies.A stack of pumpkin chocolate chip cookies.

How to Make Vegan Pumpkin Chocolate Chip Cookies

Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.

  • Preheat oven to 350°F and melt the vegan butter in the microwave.
  • Mix butter, pumpkin, both sugars and vanilla together in a bowl.
  • Whip flour, sugar, baking soda, salt, pumpkin pie spice, and cinnamon in another bowl.
  • Pour the dry ingredients into the bowl of wet ingredients.
First set of steps for pumpkin cookies.First set of steps for pumpkin cookies.
Add the chocolate chipsAdd the chocolate chips
  • Mix them gently. Once combined, mix the chocolate chips into the batter.
  • Cover and refrigerate cookie dough for 30 minutes. This step is not completely necessary, but it enhances the flavors considerably.
  • To roll Roll cookie dough into 2-tablespoon-sized balls with your hands. Place them two inches apart on a lined cookie sheet. Press them down to flatten them, then add some chocolate chips on top.
Second set of steps for pumpkin cookies.Second set of steps for pumpkin cookies.
  • Cook cookies for 9 to 11 minutes. The edges should start to look firm. It’s best to take them out while they look undercooked as they will continue to cook a little when they come out of the oven.
  • If you want even more chocolate here, you can add a few extra chocolate chips right out of the oven.
  • Leave them cool for a few minutes and enjoy them right away or save them for later!
platter of vegan pumpkin chocolate chip cookiesplatter of vegan pumpkin chocolate chip cookies

Why don’t these pumpkin cookies need eggs?

Pumpkin serves as a natural vegan substitute for eggs! In fact, you can also use pumpkin puree in place of eggs for other recipes. The general equivalent between the two is ¼ cup pumpkin puree = 1 egg.

Vegan Pumpkin Chocolate Chip Cookies.Vegan Pumpkin Chocolate Chip Cookies.

How to Make Homemade Pumpkin Pie Spice

If you don’t have pumpkin pie spice, you can make your own! Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg and 1 ½ teaspoons ground cloves. This will make about ⅓ cup of pumpkin pie spice seasoning mix.

Recipe variations

  • You can use coconut oil instead of vegan butter.
  • Add more chocolate chips if you want them to be even more chocolatey.
  • Add a few flakes of sea salt to the cookies when they come out of the oven.
  • Add some walnuts or pecans to give the cookies a little nutty crunch.

Getting ahead

You can prepare the dough in advance and refrigerate it for 3 days. Bake the cookie dough as directed in the recipe card, but be sure to flatten them with your hand to help the refrigerated dough spread.

Leftovers

Separate the biscuits with parchment paper and store them in a covered dish. They can be kept for 3 days at room temperature, a week in the refrigerator or 3 months in the freezer.

Chocolate Pumpkin Cookies.Chocolate Pumpkin Cookies.

More vegan cookies to make!

Are you ready for some trick or treating? Here is my list of Vegan Halloween candy.

Vegan Pumpkin Cookies Pinterest Pin.Vegan Pumpkin Cookies Pinterest Pin.
Pumpkin Chocolate Chip Cookies Pinterest Pin.Pumpkin Chocolate Chip Cookies Pinterest Pin.
vegan pumpkin chocolate chip cookies pinterest pin 2vegan pumpkin chocolate chip cookies pinterest pin 2

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Close-up view of vegan pumpkin cookies.Close-up view of vegan pumpkin cookies.

Vegan Pumpkin Chocolate Chip Cookies

So soft and chewy, these vegan pumpkin chocolate chip cookies are a perfect fall dessert! They’re made with just a few ingredients but loaded with delicious chocolatey, pumpkin spice flavor!

To print Pin Rate

Course: Dessert

Kitchen: American

Preparation time: 5 minutes

Cooking time: ten minutes

Cooling time: 30 minutes

Total time: 45 minutes

Servings: ten

Calories: 190kilocalories

Instructions

  • Preheat oven to 350° F. Line a large baking sheet with parchment paper or a nonstick mat.

  • Melt the vegan butter in the microwave for about 25 seconds. Let it cool for a few minutes so that it is safe enough to handle but hot enough to melt the sugars. Pat the pumpkin dry with a lint-free towel or paper towel to remove excess liquid.

  • In a large bowl, combine the melted vegan butter with the cane sugar, brown sugar, pumpkin puree and vanilla extract.

  • In another bowl, whisk together the flour, pumpkin pie spice, cinnamon, salt and baking soda.

  • Add the dry ingredient mixture to the wet ingredient bowl and fold everything together. Add the chocolate chips to the batter.

  • Scoop out mounds of cookie dough, about 2 tablespoons each. Roll them into balls with your hands and place them on the cookie sheet about 2 inches apart. Press them to flatten them to about ½ inch thick. Add a few more chocolate chips on top of the cookies.

  • Bake the cookies for 9 to 11 minutes. Remove them as soon as the edges start to look firm. Try not to overcook them unless you want crispier cookies.

Video

Remarks

  • If you don’t have pumpkin pie spice, you can make your own. Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg and 1 ½ teaspoons ground cloves. (This recipe makes ~⅓ cup.)

Getting ahead

You can prepare the dough in advance and refrigerate it for 3 days. Bake the cookie dough as directed in the recipe card, but be sure to flatten them with your hand to help the refrigerated dough spread.

Leftovers

Separate the biscuits with parchment paper and store them in a covered dish. They can be kept for 3 days at room temperature, a week in the refrigerator or 3 months in the freezer.

Nutrition

Portion: 1 biscuit | Calories: 190kilocalories | Carbohydrates: 20.2g | Protein: 2.7g | Fat: 10.6g | Saturated fat: 8.2g | Sodium: 105mg | Potassium: 120mg | Fiber: 4.2g | Sugar: 11.9g | Calcium: 37mg | Iron: 2mg

Nutrition information is estimated and may vary depending on brands and measurements used.

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