These Vegan Pumpkin Chocolate Chip Cookies are the best cookies for fall! They are easy to make and only use one bowl. These pumpkin cookies are perfect for snack time or a dessert.
Need more pumpkin in your life? Try out my pumpkin raisin bread and pumpkin chocolate chip muffins.
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Why You'll Love These Cookies
- Texture: These cookies have a chewy texture.
- Chocolate flavor: While they do have pumpkin spice flavor, the chocolate stands out.
- One bowl: Using one bowl makes cleanup easy!
Ingredient Notes
- Pumpkin puree - Make sure that you get a can of pumpkin puree, not pumpkin pie filling.
- Vegan butter - I like baking with either Country Crock Plant Butter or Earth Balance.
- Sugar - I use white sugar in this but if you want the addition of a molasses flavor, you can use half light brown sugar and have white sugar.
- Flour - All purpose flour makes softer cookies. But if you want to add some whole grains, you can use 50% whole wheat flour in this recipe.
- Pumpkin pie spice - Pumpkin pie spice is simply a combination of spices. If you don't have it, you can easily make your own. Check out How to Make Pumpkin Pie Spice by The Pioneer Woman.
- Vegan chocolate chips - Any non-dairy chocolate chips will work. I love Trader Joe's chocolate chips which are accidentally vegan.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
These vegan cookies are perfect just as they are. But you can still change them up a bit if you'd like.
- Nuts - Add some chopped walnuts or pecans.
- Pumpkin spicy - The pumpkin spice flavor in this is pretty mild. Some people like a more intense spice level. If so, you can add some more pumpkin pie spice.
- Raisins - Feel free to add some raisins for added sweetness and texture.
How To Make Vegan Pumpkin Chocolate Chip Cookies
Step 1: To start, preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper and set aside.
Step 2: Next, cream together the vegan butter and sugar. I like using a stand mixer but you can also use a hand held mixer and a large bowl.
Step 3: Add the remaining wet and dry ingredients (except for the chocolate chips) to the butter/sugar mixture and mix well.
Step 4: Stir in the chocolate chips until well mixed with a wooden spoon or rubber scraper.
Step 5: Use your hands or a cookie scoop to take a small amount (about 2 tablespoons) of the dough. Roll the cookie dough into balls and place on the prepared cookie sheet.
Step 6: Bake for 12-14 minutes in the preheated oven. Remove from the oven and let rest on the baking sheet for 3-5 minutes. Then, transfer the cookies to a wire rack and cool completely.
Step 7: Plate and serve. They will be soft, chewy and amazing.
Expert Tips
- The dough will be a little sticky so for best results, work quickly. You can also refrigerate the dough for less stickiness.
- Make sure you are using canned pumpkin puree, not pumpkin pie filling.
- If you are using 1 baking sheet, while the first batch is baking, I like to roll out the rest of the dough and place the cookie dough balls on a plate. It's super quick then when I'm ready to bake the next batch.
- When you first take the cookies out of the oven they will be puffy - this is normal. As they rest they will deflate a little bit.
Serving Suggestions
If you want to make these cookies into even more of a dessert, put a spoonful or two of vegan vanilla ice cream, non-dairy whipped cream, or vegan whipped vanilla frosting between two cookies.
Want to make a variety of cookies with chocolate chips? Try my oatmeal chocolate chip, banana chocolate chip and peanut butter chocolate chip cookies.
Storage and Recipe FAQs
Pumpkin pie filling is pumpkin puree with sugar and spices mixed in. Real pumpkin purée only has 1 ingredient - pumpkin.
The pumpkin flavor in these cookies is pretty mild. If you want it more intense, increase the amount of pumpkin pie spice up to 1 teaspoon more.
I wouldn't as it'll give them a coconut taste and you want pumpkin flavor.
Store leftover cookies in an airtight container at room temperature for up to 4 days.
Yes, you can freeze these cookies for up to 6 months. Place in a freezer safe bag and squeeze out as much of the air as possible. Let them defrost overnight in the fridge when you're ready to eat them. If you want them warm, pop them in the oven for a few minutes.
More Vegan Cookie Recipes
If you tried this Vegan Pumpkin Chocolate Chip Cookie Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Pumpkin Chocolate Chip Cookies
Equipment
- Baking sheet
- cooling rack
Ingredients
- 8 tablespoon vegan butter, softened
- 1 cup white sugar
- 1 ½ cup white flour
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (vegan)
Instructions
- Preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper.
- Cream together the vegan butter and sugar using a stand mixer or a hand held mixer and a large bowl.
- Add the remaining ingredients (except for the chocolate chips) to the butter/sugar mixture and mix well.
- Stir in the chocolate chips until well mixed.
- Roll the cookie dough into balls and place on the prepared cookie sheet. The dough will be a little sticky so work quickly.
- Bake for 12 minutes in the preheated oven. Remove from oven and let rest on the baking sheet for 3-5 minutes.
- Transfer the cookies to a cooling rack and cool completely. Store in an airtight container at room temperature for up to 4 days.
Notes
- The dough will be a little sticky so for best results, work quickly. You can also refrigerate the dough for less stickiness.
- Make sure you are using canned pumpkin puree, not pumpkin pie filling.
- For the vegan butter, I recommend using Earth Balance or Country Crock Plant Butter. Don't forget to soften it first!
- Store cooled cookies in an airtight container at room temperature for up to 3-5 days.
Jen says
These are the best! Super soft and chewy and not too much pumpkin spice flavor. we always devour them!