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Vegan Pumpkin Chocolate Chip Cookies Recipe

BySarah
Jump to Recipe· 4.5 from 42 reviews

If you’re on the hunt for a cozy, tasty treat that’s perfect for fall (or anytime you want a little pumpkin love), you’re going to adore this Vegan Pumpkin Chocolate Chip Cookies Recipe. These cookies are the perfect blend of soft, chewy, and spiced just right with pumpkin pie flavor—and of course, loaded with melty vegan chocolate chips. I promise, once you bake them, you’ll be hooked. So grab your mixing bowl, and let’s get baking together!

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Why This Recipe Works

  • Perfect Texture: Using melted vegan butter and pumpkin puree creates a chewy yet soft cookie every time.
  • Flavorful Spice Blend: The pumpkin pie spice adds just the right warmth without overpowering the chocolate chips.
  • Simple Ingredients: Pantry staples come together effortlessly, making this a go-to recipe you can whip up anytime.
  • Versatile Baking: The dough freezes beautifully, so you can bake fresh cookies whenever the craving hits.
A white plate piled high with golden brown chocolate chip cookies, each cookie round and dotted with dark chocolate pieces, resting on a gray surface scattered with some loose chocolate chips. In the background, a baking tray lined with parchment paper holds more freshly baked cookies. To the left, a large beige vase filled with pink and red flowers adds color, while a woman wearing a white buttoned shirt and a pink apron is pouring milk from a clear glass pitcher into a clear glass mug, held by her other hand. The background is softly blurred, with the overall scene set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Vegan Pumpkin Chocolate Chip Cookies Recipe uses ingredients that not only taste amazing together but also deliver the perfect cookie texture and flavor balance. Here’s a quick rundown of what makes this combo so great, along with some tips for picking the best versions.

  • Vegan butter: Melted for easy mixing and to keep the cookies soft and chewy. I’ve sometimes swapped in refined coconut oil if I want a hint of tropical but prefer the richer flavor from butter.
  • Granulated sugar & brown sugar: The combo provides sweetness and moisture; brown sugar adds a subtle caramel note.
  • Pumpkin puree: Natural moisture with that autumnal vibe. Make sure it’s pure pumpkin, not pie filling.
  • Vanilla extract: Essential for rounding out flavors and boosting depth.
  • Gluten-free 1:1 baking flour (or all-purpose): Keeps these cookies friendly for different diets; all-purpose will work just fine if gluten isn’t a concern.
  • Baking soda & baking powder: Leavening agents that give your cookies a gentle rise and lighten their texture.
  • Pumpkin pie spice: The star here—warming spices like cinnamon, nutmeg, and cloves make these uniquely delightful.
  • Salt: Balances sweetness and enhances all the other flavors.
  • Vegan chocolate chips: The melty pockets of joy in every bite. I always opt for dairy-free brands to keep it truly vegan.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to mix things up with this Vegan Pumpkin Chocolate Chip Cookies Recipe depending on the season or my sweet tooth. It’s a forgiving recipe, so feel free to make it your own!

  • More Spice, Please: Some days, I kick up the pumpkin pie spice to 1 1/2 teaspoons for a bolder, cozy bite that pairs perfectly with a warm cup of tea.
  • Nutty Addition: Toasted pecans or walnuts mixed into the batter give these cookies a wonderful crunch and depth.
  • Flavor Swap: If you don’t have pumpkin on hand, mashed sweet potato or butternut squash puree works beautifully as a substitute.
  • Flat & Chewy vs. Puffy & Cake-like: Refrigerate the dough for 2 hours if you want taller, tender cookies; otherwise, bake straight away for flatter, chewier treats.

Step-by-Step: How I Make Vegan Pumpkin Chocolate Chip Cookies Recipe

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking. Keep in mind that the recipe yields about three dozen cookies, so you’ll likely bake a few batches.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the melted vegan butter with granulated sugar, brown sugar, pumpkin puree, and vanilla extract. Mixing these well ensures your cookies will have a nicely balanced sweetness and moist texture to start.

Step 3: Add Dry Ingredients

Next, stir in your baking flour, baking soda, baking powder, pumpkin pie spice, and salt until the dough comes together. You’ll notice how soft and aromatic it becomes—a total sign you’re on the right track.

Step 4: Fold in the Chocolate Chips

Now for the best part: fold in those vegan chocolate chips until they’re evenly distributed. It’s the little melty surprises throughout these cookies that always make me smile.

Step 5: Chill (Optional) and Scoop

If you prefer thicker, more cake-like cookies, pop the dough into the fridge for 2 hours. Otherwise, proceed to scoop tablespoon-sized mounds onto your baking sheets, spacing them about 2 inches apart so they don’t merge during baking.

Step 6: Bake and Cool

Bake your cookies for about 13-14 minutes, keeping an eye on the edges to turn golden brown. Remember, they’ll look quite soft when you pull them out—that’s perfect because they firm up while cooling. Let them rest on the baking sheet for a minute before transferring to a wire rack to cool completely.

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Pro Tips for Making Vegan Pumpkin Chocolate Chip Cookies Recipe

  • Use Room Temperature Ingredients: It helps everything blend smoothly, especially the pumpkin and vegan butter.
  • Don’t Overmix: Stir just until combined so the cookies stay tender and don’t turn dense.
  • Freeze the Dough for Convenience: Scoop dough onto a tray and freeze so you can bake fresh cookies anytime without making the dough from scratch.
  • Watch Your Bake Time: Slightly underbaking yields soft, chewy cookies; they’ll set as they cool, so resist the urge to overbake.

How to Serve Vegan Pumpkin Chocolate Chip Cookies Recipe

The image shows a batch of round, golden brown chocolate chip cookies cooling on a black wire rack. Each cookie has a bumpy texture with visible chocolate chips scattered unevenly throughout the surface. The cookies vary slightly in size but are all roughly similar, with a soft yet firm appearance. The setting features a white marbled surface under the rack, giving a clean, bright background to emphasize the warm color of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally love these cookies plain because the pumpkin and chocolate speak for themselves. But if you want to get fancy, a light dusting of powdered sugar or a drizzle of vegan caramel sauce turns them into a delightful dessert centerpiece.

Side Dishes

Serve these cookies with a hot mug of almond milk latte or spiced chai tea for an indulgent snack session. They pair beautifully with cozy drinks that complement the pumpkin spice.

Creative Ways to Present

For gatherings, try stacking these cookies in a rustic basket lined with a fall-themed cloth napkin. You can also sandwich dairy-free cream cheese filling between two cookies for trendy pumpkin chocolate chip cookie sandwiches that are always a hit.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay soft and delicious for up to a week. Pro tip: Add a slice of bread to the container to help maintain moisture overnight!

Freezing

If you find yourself with extra dough, freeze it scooped on a tray, then transfer the frozen mounds to a freezer bag. When you want fresh cookies, bake them straight from the freezer, adding a minute or two to the bake time.

Reheating

I warm up leftover cookies in the microwave for about 10 seconds or pop them in a warm oven for a few minutes. This revives that freshly baked softness and melty chocolate vibe without drying them out.

FAQs

  1. Can I use canned pumpkin pie filling instead of pumpkin puree?

    I recommend using plain pumpkin puree rather than pumpkin pie filling because pie filling often contains sugar and spices that can throw off the balance in this cookie recipe. Using pure pumpkin gives you full control over sweetness and spice levels.

  2. Will these cookies work with regular butter instead of vegan butter?

    Absolutely! You can use regular unsalted butter if you’re not strictly vegan. The texture and flavor will be very similar, but the recipe is designed to be fully plant-based.

  3. How can I make these cookies grain-free?

    To make grain-free versions, try substituting the flour with a blend of almond flour and coconut flour (watch out for moisture adjustments). I haven’t tried this exact swap myself, but it’s worth experimenting if you need grain-free options.

  4. Can I add nuts or seeds to this Vegan Pumpkin Chocolate Chip Cookies Recipe?

    Yes! Toasted nuts like pecans or walnuts add a great crunch and flavor contrast. I often toss in about a half cup for extra texture without overpowering the cookie.

  5. What’s the best way to prevent these cookies from spreading too much?

    Chilling the dough in the fridge before baking helps control spreading and yields thicker, cakier cookies. If you want flatter and chewier cookies, bake the dough right away without chilling.

Final Thoughts

This Vegan Pumpkin Chocolate Chip Cookies Recipe holds a special place in my kitchen because it brings that cozy fall feeling with every bite, while also being easy and approachable. Whether it’s a chilly afternoon snack or a sweet ending to dinner, these cookies consistently impress. Give them a try, customize them your way, and enjoy all the warm smiles they bring—trust me, your kitchen will smell amazing, and you’ll be glad you made them!

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Vegan Pumpkin Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 42 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 36 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Delicious vegan pumpkin chocolate chip cookies that are soft, chewy, and full of warm pumpkin spice flavor. Made with gluten-free flour and vegan butter, these cookies are perfect for a cozy fall treat or anytime you crave a sweet, plant-based dessert.

Ingredients

Wet Ingredients

  • 3/4 cup vegan butter, melted
  • 3/4 cup organic granulated sugar
  • 3/4 cup packed organic brown sugar
  • 3/4 cup pumpkin puree
  • 2 teaspoons vanilla

Dry Ingredients

  • 2 1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (or sub all-purpose flour if not gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice

Add-ins

  • 1 1/4 cups vegan chocolate chips

Instructions

  1. Preheat oven: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Mix wet ingredients: In a large bowl, combine melted vegan butter, organic granulated sugar, packed organic brown sugar, pumpkin puree, and vanilla. Mix until fully combined.
  3. Add dry ingredients: Stir in the gluten-free baking flour, baking soda, baking powder, pumpkin pie spice, and salt until a dough forms. Ensure all ingredients are well incorporated.
  4. Add chocolate chips: Fold in the vegan chocolate chips evenly throughout the cookie dough.
  5. Optional chilling: For thicker, cakier cookies, chill the dough in the refrigerator for 2 hours. This step is optional; unchilled dough will produce chewier, flatter cookies.
  6. Form cookies: Using a tablespoon-sized scooper, drop mounds of dough onto the prepared baking sheet about 2 inches apart, fitting about 12 cookies per batch.
  7. Bake cookies: Bake in the preheated oven for 14 minutes or until the edges are lightly browned. Cookies will seem soft but will firm up as they cool.
  8. Cool cookies: Let the cookies rest on the baking sheet for 1 minute after baking, then carefully transfer them to a cooling rack using a spatula. Cool completely before serving.

Notes

  • This recipe is adapted from a Classic Chocolate Chip Cookie recipe but made vegan and pumpkin-flavored.
  • Coconut oil can be used instead of vegan butter; use refined coconut oil to avoid a strong coconut flavor.
  • For freezing dough: Scoop dough onto a parchment-lined baking sheet, freeze for 30-60 minutes, then transfer dough balls to a freezer-safe bag. Bake directly from frozen, adding 1-2 extra minutes or until done.
  • Store baked cookies in an airtight container for up to 1 week.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140 kcal
  • Sugar: 10 g
  • Sodium: 110 mg
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg

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