These Vegan Pumpkin Chocolate Chip Cookies are filled with delicious pumpkin-spiced chocolatey flavor! Gather just a few simple ingredients and easily whip them up this fall. This is such a yummy soft and chewy dessert that everyone will love!
This quick and easy batch of rich pumpkin cookies is amazing for crisp autumn weather, Halloween, and Thanksgiving! They are eggless, dairy-free, dense, and full of chocolate gooey goodness!
All of the ingredients are generally pretty easy to find and the batch is ready to eat in under 45 minutes!
Actually, you can skip the chilling step if you want to enjoy them even faster, but it is a great way to intensify the cozy fall flavors.
When there’s a chill in the air and the leaves start to change colors, there’s one thing I start to crave… Pumpkin!
It doesn’t matter if it’s pumpkin cookies, Pumpkin Pie Smoothies, Vegan Pumpkin Chocolate Chip Bread, Pumpkin Banana Bread, or even Vegan Pumpkin Pasta… I’ll take it all!
Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!
Ingredient Notes And Substitutions
- Flour – I use all-purpose flour for this recipe, but you can certainly use another type such as a 1-to-1 gluten-free flour.
- Sugar – Both cane and brown sugar are used here. Select bags that have the words “vegan” or “organic” on the labels to ensure that they are truly vegan.
- Spices – Pumpkin pie spice, ground cinnamon, and a pinch of salt are all you need. Pumpkin pie spice is a nice all-in-one spice that has cinnamon, ginger, nutmeg, allspice, and cloves. You can also make your own (see notes below).
- Baking Soda – Just a pinch of baking soda helps the cookies spread.
- Pumpkin Purée – Canned pure pumpkin is what gives these cookies their delicious pumpkin flavor and subtle orange color.
- Vegan Butter– This gives the cookies a buttery flavor as well as provides fat to keep them moist and spread nicely while baking.
- Vanilla – Pure vanilla extract adds a warm flavor to the cookies.
- Chocolate Chips – You can use your choice of vegan chocolate chips. Just make sure they are absent of any dairy in the ingredients. My favorite here is dark chocolate!
Step-By-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Preheat the oven to 350° F and melt the vegan butter in the microwave. Mix the butter, pumpkin, both sugars, and vanilla together in a bowl.
Whisk the flour, sugar, baking soda, salt, pumpkin pie spice, and cinnamon in another bowl. Pour the dry ingredients into the wet-ingredient bowl.
Gently mix them together. As soon as they’re combined, mix the chocolate chips into the dough.
Cover and chill the cookie dough for 30 minutes. This step is not completely necessary, but it does dramatically enhance the flavors.
Roll the cookie dough into 2-tablespoon-sized balls with your hands. Place them two inches apart on a lined cookie sheet. Press them down to flatten them, then add some chocolate chips to the tops.
Bake the cookies for 9-11 minutes. The edges should start to look set. It’s better to take them out while they still look underdone because they will continue to bake a little when out of the oven.
If you want even more chocolate here, you can press in a few more chocolate chips when you take them out of the oven.
Let them cool down for a few minutes and enjoy them right away or save them for later!
Why Don’t These Pumpkin Cookies Need Eggs?
The pumpkin serves as a natural vegan substitute for eggs! In fact, you can use pumpkin puree in place of eggs for other recipes as well. The general equivalent between the two is ¼ cup pumpkin puree = 1 egg.
How to Make Homemade Pumpkin Pie Spice
If you don’t have pumpkin pie spice, you can make your own! Combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, and 1 ½ teaspoon ground cloves. This will make about 1/3 cup of pumpkin pie spice seasoning mix.
Recipe Variation Ideas
- You can use coconut oil in place of vegan butter.
- Add more chocolate chips if you’d like them to be extra chocolatey.
- Add some sea salt flakes to the cookies when they come out of the oven.
- Mix in some walnuts or pecans to give the cookies a bit of a nutty crunch.
Make-Ahead
You can make the dough ahead of time and chill it in the refrigerator for 3 days. Bake the cookie dough as noted on the recipe card but be sure to flatten them with your hand to help the chilled dough spread.
Storage
Separate the cookies with parchment paper and store them in a covered dish. They are good at room temperature for 3 days, in the refrigerator for a week, or frozen for 3 months.
Are you getting ready for trick-or-treaters? Here’s my list of Vegan Halloween Candy.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Pumpkin Chocolate Chip Cookies
Bonnie – Serene Trail
Ingredients
- 6 tbsp vegan butter, salted
- 1/2 cup cane sugar (100g)
- 1/4 cup brown sugar (50g)
- 1/3 cup pumpkin purée (60g)
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour (150g)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup dark chocolate chips (80g) + more for toppings
Instructions
- Preheat the oven to 350° F. Line a large baking sheet with parchment paper or a nonstick mat.
- Melt the vegan butter in the microwave for about 25 seconds. Let it cool for a couple of minutes so that it's safe enough to handle but warm enough to melt the sugars. Blot the pumpkin with a lint-free towel or paper towel to remove the extra liquid.
- In a large bowl, stir together the melted vegan butter with the cane sugar, brown sugar, pumpkin purée, and vanilla extract.
- In a separate bowl, whisk the flour, pumpkin pie spice, cinnamon, salt, and baking soda together.
- Add the dry-ingredient mixture to the wet-ingredient bowl and fold everything together. Stir the chocolate chips into the dough.
- Scoop out heaps of cookie dough that are about the size of 2 tablespoons each. Roll them into balls with your hands and place them onto the cookie sheet about 2 inches apart. Press them down to flatten them to about 1/2 of an inch thick. Add some more chocolate chips to the tops of the cookies.
- Bake the cookies for 9-11 minutes. Remove them as soon as the edges start to look firm. Try not to overbake them unless you want crispier cookies.
Video
Notes
- If you don’t have pumpkin pie spice, you can make your own. Combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, and 1 ½ teaspoon ground cloves. (This recipe yields ~1/3 cup.)
Make-Ahead
You can make the dough ahead of time and chill it in the refrigerator for 3 days. Bake the cookie dough as noted on the recipe card but be sure to flatten them with your hand to help the chilled dough spread.
Leftovers
Separate the cookies with parchment paper and store them in a covered dish. They are good at room temperature for 3 days, in the refrigerator for a week, or frozen for 3 months.
Nutrition
The nutritional information provided is an estimate from third-party calculations.
