Vegan Pumpkin Chocolate Chip Cookies are the perfect amount of sweet, comforting, rich, and chocolatey. Made with simple vegan ingredients, this one-bowl fall-themed treat can be made from start to finish in just under 30 minutes!
I love cookies year-round, but when temperatures start to drop, Vegan Gingerbread, Vegan Sugar Cookies, and pumpkin desserts become my go-to. The cold weather also calls for “pumpkin-izing” classic desserts, like Chocolate Chip Cookies!
These Vegan Pumpkin Chocolate Chip Cookies are just that. Lightly spiced, chocolatey, and chewy, these pumpkin cookies are just as good as the original chocolate chip recipe but have an added warmth that goes unmatched.
I really think you’re going to love these vegan pumpkin cookies! The recipe is:
- A fall twist on a well-loved classic cookie.
- Put together in only one bowl!
- Freezer-friendly and easy to make ahead of time.
- Naturally vegan, dairy free, and can easily be made gluten and nut free.
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Vegan pumpkin cookie ingredients
- Pumpkin puree - Canned pumpkin puree is recommended not homemade. Just be sure to use puree and not pumpkin pie filling.
- Flour - I tested all purpose and gluten free flour and both work well. Almond flour does not work.
- Sugar - Combining white and brown sugars create a delicate caramel flavor.
- Vegan butter - Try making your own or use store bought. Just be sure it’s melted!
- Molasses - Unsulfured fancy molasses is my preference and will give you a softer, sweeter cookie, but regular molasses will also work.
- Pumpkin pie spice - You can buy this premixed or make it yourself by combining ground cinnamon, nutmeg, allspice, ginger, and cloves together.
- Instant coffee - Believe it or not, but coffee actually gives these cookies a huge boost of rich and chocolatey flavors! You can use regular instant coffee or decaf to avoid the caffeine.
- Vegan Chocolate chips - These should be easy to find at most grocery stores. If not, chop up a dairy free dark chocolate bar instead.
- Nuts - Completely optional, but I love the crunch chopped walnuts or pecans add to each bite.
How to make pumpkin chocolate chip cookies
These easy vegan pumpkin cookies can be mixed by hand in a single bowl and the entire baking process takes less than 30 minutes! Here’s how it’s done:
- In a large bowl, whisk together the melted vegan butter, sugars, pumpkin puree, vanilla, and molasses.
- Add the flour, baking soda, pumpkin spice, salt, and instant coffee to the same bowl as the dry ingredients. Gently stir everything together until just combined.
- To finish, fold in the chocolate chips and nuts.
- Use a cookie scoop or spoon to drop balls of dough onto a parchment-lined baking sheet. Slightly flatten each cookie using your hands or the bottom of a measuring cup.
- Bake the cookies until the edges are set and the bottoms are slightly browned. Serve warm with a glass of dairy free milk! For full ingredients and instructions see printable recipe card below
Tips for success
- Do the cookies seem a little gooey? Don’t be alarmed! They’ll continue to cook and set as they cool out of the oven.
- For the chewiest cookies possible, be sure to melt your butter before adding it to the dough.
- Use only white sugar if you prefer a crispier cookie.
- A neutral oil, like canola, will work in place of the vegan butter. Melted coconut oil will work as well.
- For a slightly healthier treat, try making these vegan pumpkin cookies with whole wheat, spelt, or oat flour.
Frequently asked questions
To make vegan and gluten free pumpkin chocolate chip cookies, simply swap the all purpose flour for your favorite 1:1 gluten-free flour blend.
Of course! The pecans and walnuts are completely optional and can easily be left out of the dough.
Sometimes cookie dough needs to be chilled in the fridge to prevent spreading in the oven. I actually highly recommend that you DON’T chill this dough! These cookies have a hard time spreading in the oven, so the warmer they are when they go in, the better.
Storing and freezing pumpkin cookies
To store, place the pumpkin chocolate chip cookies in an airtight container and store at room temperature or in the fridge for up to 5 days.
To freeze, place the baked cookies in a ziplock bag and store in the freezer for up to 3 months. Alternatively, you can store the raw vegan pumpkin cookie dough in the freezer for up to 3 months also.
Looking for more vegan fall desserts?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Vegan Pumpkin Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 16 Cookies
- Diet: Vegan
Description
Vegan Pumpkin Chocolate Chip Cookies are the perfect amount of sweet, comforting, rich, and chocolatey. Made with simple vegan ingredients, this one-bowl fall-themed treat can be made from start to finish in just under 30 minutes!
Ingredients
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½ cup vegan butter, melted and cooled slightly*
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⅓ cup canned pumpkin puree (not pie filling)
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½ cup granulated white sugar
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¼ cup light or dark brown sugar, packed
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1 tablespoon unsulfured molasses
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2 teaspoons vanilla extract
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1 and ½ cups all purpose flour, do not pack flour
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½ teaspoon salt
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½ teaspoon baking soda
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1 and ½ teaspoons pumpkin pie spice
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1 teaspoon instant coffee, regular or decaf
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¾ -1 cup vegan chocolate chips
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⅓ cup chopped pecans or walnuts (optional)
Instructions
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Preheat the oven to 350° and line a large baking sheet with parchment. Set aside
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In a large microwave safe mixing bowl melt butter, cool slightly then whisk in rest of wet ingredients: sugars, pumpkin, vanilla and molasses
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Add the dry ingredients on top of wet starting with the flour then sprinkle baking soda, pumpkin spice, salt and instant coffee over the flour. Mix with a wooden spoon until combined. Don't over mix
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Fold in the chocolate chips, and nuts of using
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Drop by spoonfuls, roll into balls or Using a cookie scoop ( 3 tablespoons) drop cookie dough evenly spaced onto prepared baking sheet. Flatten cookies with bottom of measuring cup or use your fingers to flatten (this is necessary to ensure proper spreading of cookies)
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Bake for 12-14 minutes. Edges will be set, bottom of cookies lightly browned. The middle will seem undercooked, that's normal. Let cool in pan for a few minutes. Remove to rack and cool completely. Enjoy! Makes 16 cookies. For step by step photos, FAQ, tips and more see above post.
Notes
- Cool completely for best texture (chewy)
- For gluten free cookies use 1:1 gluten free flour blend
- Can use melted coconut oil in place of butter
- Use only white sugar for a crispier cookie
- Almond flour does not work for this recipe
- To Store and freeze: will keep covered on counter or fridge for 4-5 days and they freeze well for up to 3 months cooked or as raw cookie dough balls
- Prep Time: 10 Minutes
- Cook Time: 12 Minutes
- Category: Desserts, Gluten free
- Method: mixing bowl / oven
- Cuisine: American, Canadian
Rita
These are lovely and so festive
Verna
thank you!