These Vegan Pumpkin Chocolate Chip Cookies are the best cookies for fall! They are easy to make and only use one bowl. These gooey pumpkin cookies are perfect for snack time or a dessert.
Why You'll Love These Pumpkin 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!
Cookie Ingredients
- 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.
- Vanilla extract
- Cornstarch
- Baking powder and soda
- Salt - I like using sea salt in these.
- 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.
Substitutions and 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 to these soft pumpkin cookies.
How to Make the Pumpkin Chocolate Chip Cookies
1. To start, preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper and set aside.
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.
3. Add the remaining wet and dry ingredients (except for the chocolate chips) to the butter/sugar mixture and mix well.
4. Stir in the chocolate chips until well mixed with a wooden spoon or rubber scraper.
5. Use your hands or a cookie scoop to take a small amount of the dough. Roll the cookie dough into balls and place on the prepared cookie 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.
6. Bake for 12-14 minutes in the preheated oven. I think 12 minutes is the perfect amount of time but ovens can vary.
7. Remove from oven and let rest on the baking sheet for 3-5 minutes. When you first take them out of the oven they will be puffy. As they rest they will deflate a little bit.
8. Transfer the cookies to a wire rack and cool completely. 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.
- For the vegan butter, I recommend using Earth Balance or Country Crock Plant Butter.
Storage Tips
At Room Temperature
Store leftover cookies in an airtight container at room temperature for up to 4 days.
Freezer
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.
Reheat
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.
What To Serve With the Vegan Cookies
These cookies are delicious with a cup of tea or hot cider. If you want to make them into even more of a dessert, put a spoonful or two of vegan vanilla ice cream or non-dairy whipped cream between two cookies.
Recipe FAQs
Pumpkin pie filling is pumpkin puree with sugar and spices mixed in. Real pumpkin purée only has 1 ingredient - pumpkin.
I haven't tried it, but it shouldn't be a problem. If you make them with coconut sugar, let me know how they are in the comments below.
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.
Looking for other vegan dessert recipes with pumpkin spice? Check out:
- Easy Vegan Pumpkin Bread With Raisins
- The Best Vegan Pumpkin Cookies With Pecans
- Easy Pumpkin Chocolate Chip Vegan Muffins
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Vegan Pumpkin Chocolate Chip Cookies
Ingredients
- 8 tablespoon vegan butter
- 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.
Jessie says
These are the best! Super soft and chewy and not too much pumpkin spice flavor. I was worried when they came out of the oven all puffy that they would be cake-like. But they flattened as they cooled and we’re chewy. My kids devoured them. Will definitely make these again soon.
Jen Cardenas says
Thanks Jessie. I love how chewy they are too and not to pumpkin spicy.