Vegan Pumpkin Chocolate Chip Cookies
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.If you want the ultimate fall comfort food, these vegan pumpkin chocolate chip cookies are it. They are packed with pumpkin puree, pumpkin pie spice, and melty chocolate chips. I bake them into soft and chewy cookies packed with rich chocolate flavor that take just over 30 minutes to make.
Pumpkin desserts are a personal favorite, especially when they are combined with chocolate, like gluten free pumpkin chocolate chip cookies or vegan pumpkin brownies. The pumpkin puree keeps the cookies moist and adds that trademark pumpkin flavor, while the warm spices bring out their fall character. If you like anything pumpkin-spiced, you need to try these cookies.
A while back, we went camping, and I asked my boys what they wanted to take with them, and strangely, they had a very specific request: vegan pumpkin pancakes. I knew it would not keep well, and figured I would make chocolate chip cookies instead; then I thought, why not add pumpkin to the cookies? It was the first time I made them, and sadly, they did not make it to camp. We were unable to resist their aroma and finished them on the car ride up.
👩🏽🍳 Why I Love This Recipe
Soft centers, chewy edges, and rich chocolate flavor make these vegan pumpkin chocolate chip cookies the ultimate fall treat. Pumpkin puree adds moisture while the spices deliver all those iconic seasonal flavors. As a health coach, I know this recipe is by no means the gold standard of health, but I do appreciate the nutrients provided by the pumpkin puree and the low use of refined sugar.
I use a tried-and-true method when making these vegan pumpkin chocolate chip cookies. I cream the vegan butter and sugars, mix in the pumpkin and vanilla, and whisk together with the dry ingredients. Then I combine everything into a thick dough and fold in the chocolate chips before scooping onto a baking tray. I bake until the edges are golden and press some extra chocolate chips into the surface before allowing the cookies to cool completely.
I always make these cookies in the lead-up to Halloween, along with a whole host of other pumpkin recipes. It is the one time of the year my boys never put up a fuss about eating pumpkin. That is usually because it is in something sweet. A few weeks ago, though, I had a strange craving for some fall foods, especially these pumpkin chocolate chip cookies. When my boys came home from school, they caught a whiff of that familiar smell and ran into the kitchen. Since it was a Friday and movie night, they asked if we could do “Halloween in June”. I was keen and did my best to whip up a last-minute spooky dinner. I did not expect my boys to come to the dinner table in their costumes from last year, though. Ha! If you need the comforting fall flavors and smells in your life, make a batch of these cookies.
🥘 Ingredients
These vegan pumpkin chocolate chip cookies use a handful of classic baking ingredients. This is everything I need to create soft and chewy cookies packed with chocolate:
Vegan butter: I use softened vegan butter to create a rich texture and tender crumb. It allows the cookies to bake up soft while still holding their shape.
Dark brown sugar: This adds moisture and a subtle caramel flavor that pairs well with the pumpkin and spices.
Cane sugar: A little cane sugar balances the richness of the brown sugar and helps the cookies develop crisp edges.
Vanilla extract: I include this as it enhances the pumpkin and chocolate flavors.
Pumpkin puree: I always use organic pure pumpkin puree for the truest flavor.
All-purpose flour: This provides structure for the cookies.
Cornstarch: This is what I use to create soft and chewy vegan cookies. It helps keep the texture tender even after a few days.
Pumpkin pie spice: I use this blend to create the unmistakable fall flavor.
Baking soda: This helps the cookies rise and spread properly while baking.
Salt: A pinch balances out the sweetness and elevates the chocolate chip flavor.
Vegan chocolate chips: I love using good-quality vegan dark chocolate chips for this recipe.
🔪 How To Make
I love making these vegan pumpkin chocolate chip cookies on a cool fall afternoon while the house fills with the smell. This is how I make them:
Cream the butter: First, I preheat the oven to 375F. Then, in a large mixing bowl, I beat the softened vegan butter for about 1 minute until smooth and creamy.
Add sugars and pumpkin: I add the brown sugar, cane sugar, and vanilla extract, then beat until light and fluffy. Next, I mix in the pumpkin puree until fully combined, scraping down the sides of the bowl as needed.
Mix dry ingredients: In a separate bowl, I whisk together the flour, cornstarch, pumpkin pie spice, baking soda, and salt until well distributed.
Combine dough: I gradually add the dry ingredients to the wet ingredients while mixing on low speed until the dough becomes thick and soft.
Fold in chocolate chips: Then I fold in 3/4 cup of the chocolate chips with a spatula, reserving the rest for topping the cookies.
Scoop the cookies: I line a baking sheet with parchment paper and use a cookie scoop to portion about 2 tablespoons of dough per cookie, leaving space between each for spreading.
Bake and cool: I bake the cookies for 9-10 minutes until the edges are lightly golden and the centers are set. Immediately after baking, I press the remaining chocolate chips into the tops, then allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
💭 Expert Tips
My #1 Secret Tip for this vegan pumpkin chocolate chip cookie recipe is to measure the pumpkin puree carefully. Too much puree adds excess moisture, which can cause the cookies to spread and develop a texture similar to cake instead of the soft and chewy texture I am looking for.
Other Tips To Keep In Mind:
- Room temperature butter: I always soften the vegan butter by allowing it to sit at room temperature for about 20 minutes before mixing. Cold butter does not cream properly with the sugar and will affect the texture of the baked cookies.
- Do not overmix: Once the flour is added, I mix only until the dough is combined. Overmixing can create tougher cookies as the gluten has been overworked.
- Watch the edges: I remove cookies as soon as the edges become lightly golden. The centers continue setting as they cool.
- Use quality chocolate: Good quality dairy-free chocolate chips make a noticeable difference in flavor and texture.
📖 Variations
One great thing about these vegan pumpkin chocolate chip cookies is that I can add or swap out ingredients to make them more exciting. These are 3 of my favorite variations:
Pecan crunch: I add 1/2 cup of chopped pecans to the dough along with the chocolate chips, and place one whole pecan on the top before baking. My in-laws love this version, and I always make it when we have them over for Thanksgiving dinner.
White chocolate: If I want a slightly sweeter cookie, I replace the dark chocolate chips with 1 cup dairy-free white chocolate chips. I usually pack this version into my kids’ lunches as a treat.
Maple pumpkin: I add 1 teaspoon of maple extract to the dough for extra autumnal flavor. My husband really loves this version and dunks his cookies into a glass of oat milk.
🍽 Serving Suggestions
If you are making vegan pumpkin chocolate chip cookies during the warmer months, I highly recommend pairing them with a healthy pumpkin smoothie for a refreshing combination. Or if you would prefer to focus on the chocolate flavors, it works just as well with a glass of chocolate milk tea.
Whenever I make these cookies for guests, I love serving them with items that really enhance the warm flavors in the pumpkin spice mix. Recently, I served them with healthy cinnamon rolls and glasses of vegan horchata. A friend of mine loves eating hers with some golden latte turmeric milk for an after-dinner treat that helps her wind down, which is what I plan on trying next.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the cookies in an airtight container in the refrigerator for up to 1 week.
Freezing: I freeze baked cookies in a freezer-safe container for up to 3 months, making sure to separate the layers with parchment paper to prevent sticking.
Reheating: When I want the chocolate chips to become slightly melty again, I warm individual cookies in the microwave for 10-15 seconds. If the cookies are frozen, I thaw them in the refrigerator overnight or at room temperature for a few hours.
❓ Recipe FAQS
How can I get thicker pumpkin cookies?
If I want thicker cookies, I chill the dough for 30-60 minutes before baking. Chilled dough spreads more slowly in the oven, which creates taller cookies with softer centers.
What can I use if I do not have pumpkin pie spice?
When I run out of pumpkin pie spice, I make my own blend using spices already in my pantry. For this recipe, I mix 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and a pinch of allspice or cloves. This combination creates the same warm fall flavors found in pumpkin pie spice. If you enjoy a stronger spice flavor, you can increase the ginger or add an extra pinch of nutmeg.
Can I use pumpkin pie filling instead of pumpkin puree?
I do not recommend using pumpkin pie filling in this recipe. Pumpkin pie filling already contains added sugar, spices, and other ingredients that can throw off both the flavor and texture in the cookies. Since the recipe was developed using pure pumpkin puree, the filling can make the dough overly sweet and much softer than intended.
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🎥 Watch How to Make It
Vegan Pumpkin Chocolate Chip Cookies
If you want the ultimate fall comfort food, these vegan pumpkin chocolate chip cookies are it. They are packed with pumpkin puree, pumpkin pie spice, and melty chocolate chips. I bake them into soft and chewy cookies packed with rich chocolate flavor that take just over 30 minutes to make.
Servings: 24 cookies
Calories: 142kcal
Ingredients
- 1/2 cup vegan butter softened
- 1/2 cup dark brown sugar packed
- 1/2 cup cane sugar
- 2 tsp vanilla extract
- 1/3 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 2 tbsp corn starch
- 1 cup dark chocolate chips dairy-free or vegan
Instructions
- Preheat the oven to 375 F. In a large mixing bowl cream the softened butter for about 1 minute using a stand mixer with a paddle attachment, or hand-beaters.
- Add the brown sugar, the cane sugar, and the vanilla extract. Beat together for another 1-2 minutes. Add in the pumpkin puree. Continue to beat until combined. Scrap the edges of the bowl so that the wet ingredients are at the bottom of the bowl.
- In a medium mixing bowl, whisk together the flour, salt, baking soda, corn starch, and pumpkin pie spice.
- Turn the stand mixer on low, and slowly add the flour until it is completely incorporated. The batter will be thick. Remove the paddle attachment.
- Remove the paddle attachment and add in 3/4 of a cup of the chocolate chips. Fold the chocolate chips into the batter using a spatula. (Reserve a 1/4 cup of the chocolate chips.)
- Line a baking sheet with parchment paper. Using a cookie scoop, scoop 2 tablespoons of dough ball of dough. Leave a few inches of space between each cookie. They will spread as they bake.
- Bake in the preheated oven for 9-10 minutes or until the edges are golden brown and the center is set. Press the remaining chocolate chips on the top of each mound of dough. Allow the cookies to cool for 10 minutes on the baking sheet. Then transfer them. toa cooling rack to cool completely. Enjoy!
Notes
- My #1 Secret Tip for this vegan pumpkin chocolate chip cookie recipe is to measure the pumpkin puree carefully. Too much puree adds excess moisture, which can cause the cookies to spread and develop a texture similar to cake instead of the soft and chewy texture I am looking for.
- Room temperature butter: I always soften the vegan butter by allowing it to sit at room temperature for about 20 minutes before mixing. Cold butter does not cream properly with the sugar and will affect the texture of the baked cookies.
- Do not overmix: Once the flour is added, I mix only until the dough is combined. Overmixing can create tougher cookies as the gluten has been overworked.
- Watch the edges: I remove cookies as soon as the edges become lightly golden. The centers continue setting as they cool.
- Use quality chocolate: Good quality dairy-free chocolate chips make a noticeable difference in flavor and texture.
Nutrition
Calories: 142kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 134mg | Potassium: 75mg | Fiber: 1g | Sugar: 11g | Vitamin A: 711IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg
Do you still have the old recipe for the pumpkin chocolate chip cookies that were vegan and gluten-free and it had maple syrup and oatmeal in it? I really love that recipe, is there anyway to bring it back?
I don’t have it anymore. I’m sorry. But I will see if I can find it in my documents, and I will send it to your.
The ingredients list says baking soda and the instructions say baking powder — which should it be?
Sorry about that! It should be baking powder. I’ve edited the post to make sure it is clear. Thank you for bringing this to my attention!
The recipe looks wonderful. Just wondering, do you think I could substitute buckwheat flour for the almond flour? Just looking at my pantry and trying to avoid a grocery trip. Haha. Thank you.
Yes, buckwheat flour would probably work. I haven’t tried before, so let me know how it turns out!
Three of my favorite things… cookies, breakfast, and pumpkin! I can’t wait to make these cookies and enjoy them for days.
Oh yum!! Love the ingredients and that these are vegan, thanks for the recipe!
Great flavor combination for a breakfast cookie. Cant wait to try these.
These cookies are so delicious. It’s hard to believe that they are super healthy too, no need to feel guilty even when I can’t stop eating them. 😉
These pumpkin cookies are so good and love how they are vegan too 🙂 thank you!