🎉 Introduction
If fall had a cookie, this would be it. These Vegan Pumpkin Chocolate Chip Cookies are chewy on the edges, soft in the middle, and loaded with melty chocolate chips. Made without eggs or dairy, they’re completely plant-based but just as indulgent as the classic version.
Perfect for Halloween parties, Thanksgiving dessert trays, or a cozy baking day, these cookies are easy to make and even easier to devour. With pumpkin puree adding moisture and pumpkin pie spice bringing all the warm flavors of autumn, this is a recipe you’ll want to bake all season long.
🧰 Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Measuring cups & spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Whisk
- Spatula or wooden spoon
- Wire cooling rack
🛒 Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ½ cup pumpkin puree (unsweetened)
- ½ cup coconut oil or vegan butter, melted
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 1 cup dairy-free chocolate chips
👩🍳 Directions
Step 1: Prepare the baking sheet
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
Step 3: Mix wet ingredients
In a large bowl, whisk pumpkin puree, melted coconut oil (or vegan butter), brown sugar, granulated sugar, and vanilla until smooth.
Step 4: Combine mixtures
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Step 5: Add chocolate chips
Stir in dairy-free chocolate chips.
Step 6: Scoop dough
Scoop about 2 tablespoons of dough per cookie and place onto prepared baking sheet, spacing 2 inches apart.
Step 7: Bake
Bake for 11–13 minutes, until edges are set but centers look slightly soft.
Step 8: Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
🍽️ Servings & Timing
- Servings: ~18 cookies
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Cooling Time: 10 minutes
- Total Time: ~37 minutes
🧊 Storage & Reheating
- Store in an airtight container at room temperature for 3–4 days.
- Refrigerate for up to 1 week.
- Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
- To reheat, warm cookies in the microwave for 10–12 seconds for melty chocolate goodness.
🥄 Variations
- Nutty Pumpkin Cookies: Add ½ cup chopped walnuts or pecans.
- Spooky Version: Top with candy eyeballs for Halloween.
- Extra Chocolatey: Stir in cocoa powder with the flour for double chocolate cookies.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Healthier Sweeteners: Use coconut sugar instead of brown sugar.
❓ 10 FAQs
- Can I use pumpkin pie filling instead of puree? – No, it’s too sweet and pre-spiced.
- Why are my cookies cakey? – Too much pumpkin can make them cakey; stick to the measured amount.
- Do I need a flax egg? – No, pumpkin puree acts as the egg replacer here.
- Can I chill the dough? – Yes, chilling 30 minutes gives thicker cookies.
- Can I use coconut flour or almond flour? – Not directly; they absorb differently. Use a gluten-free blend instead.
- Are these cookies soft or crispy? – They’re chewy with soft centers.
- Can I use maple syrup instead of sugar? – Best to stick with dry sugar to keep texture chewy.
- Do they spread much? – They spread slightly; don’t overcrowd on the baking sheet.
- Can I double the recipe? – Yes, just bake in batches.
- Do kids like them? – Absolutely, they’re sweet, soft, and loaded with chocolate!
🏁 Conclusion
These Vegan Pumpkin Chocolate Chip Cookies are chewy, soft, and full of fall flavor. Easy to make, totally plant-based, and loaded with melty chocolate, they’re the perfect autumn cookie for vegans and non-vegans alike.
Serve them at Halloween parties, pack them in lunchboxes, or enjoy with a glass of almond milk by the fireplace. Once you try them, they’ll become a yearly baking tradition.
Vegan Pumpkin Chocolate Chip Cookies | Chewy & Cozy Fall Treat
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, whisk pumpkin puree, melted coconut oil (or vegan butter), brown sugar, granulated sugar, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Stir in dairy-free chocolate chips.
- Scoop about 2 tablespoons of dough per cookie and place onto prepared baking sheet, spacing 2 inches apart.
- Bake for 11–13 minutes, until edges are set but centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
These Vegan Pumpkin Chocolate Chip Cookies are chewy, soft, and full of fall flavor. Easy to make, totally plant-based, and loaded with melty chocolate, they’re the perfect autumn cookie for vegans and non-vegans alike. Serve them at Halloween parties, pack them in lunchboxes, or enjoy with a glass of almond milk by the fireplace. Once you try them, they’ll become a yearly baking tradition.
