These vegan pumpkin chocolate chip cookies are the best you’ve ever tasted. Thick and soft and loaded with pumpkin flavor and fall spices.
These vegan pumpkin chocolate chip cookies are the perfect cookies for pumpkin spice season (aka fall).
They are loaded with pumpkin flavor and fall spices and so easy to make you will totally fall in love with them.
The recipe is based on our vegan pumpkin cookies recipe and with a few small changes we have this gorgeous version with heaps of delicious chocolate chips.
And if you love chocolate chip cookies then you’ll also love our vegan chocolate chip cookies, our vegan oatmeal chocolate chip cookies and our vegan peanut butter chocolate chip cookies.
What Goes Into These Cookies:
Ingredient Notes
- All purpose flour – should be measured correctly, either by weighing it out on a food scale or with the ‘spoon and level‘ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup either.
- Pumpkin purée – can be canned or freshly made. Canned pumpkin purée is the easiest and also the most consistent in texture. But if you can’t get canned pumpkin purée then you can also use fresh. This recipe uses only ⅓ cup (75g) of pumpkin purée so if you’re opening a 15-ounce can of pumpkin purée then you have just enough left over to make some vegan pumpkin bread.
- Vegan chocolate chips – you can use any vegan chocolate chips or chop up bars of vegan chocolate and use chocolate chunks instead.
How To Make Vegan Pumpkin Chocolate Chip Cookies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add vanilla extract and pumpkin purée and mix in.
- In a separate bowl add all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix together.
- Add the dry ingredients in with the wet and mix it with a spoon into a thick cookie dough.
- Add vegan chocolate chips and mix in.
- Roll the dough into balls (around 2 tablespoons cookie dough per ball) aiming to get around 20 cookies from the batch. Place them evenly onto a parchment lined baking tray.
- Bake at 350°F for 12 minutes.
- As soon as the cookies come out of the oven, press more chocolate chips directly into the tops of the soft warm cookies.
- Leave the cookies to cool and firm up directly on the tray. They will be very soft but will firm up as they cool.
Baker’s Tips
Fresh pumpkin purée. If you can’t get canned pumpkin purée and need to make it up fresh then simply bake peeled and cubed pumpkin on a parchment lined baking tray for 30 minutes at 350°F (180°C) until fork tender. Let it cool and then purée it in your food processor. Let it sit in a sieve over a bowl to let any excess water drain off so that it’s the same consistency as what you’d get from a can.
If your cookies don’t spread. These cookies usually spread on their own (but stay puffy as you can see in the photos). If they don’t spread enough you can gently flatten them with a fork as soon as they come out of the oven still warm and soft.
Put extra chocolate chips into the top of the warm cookies. As soon as the cookies come out of the oven all warm and soft, press extra chocolate chips directly into the tops of the cookies.
Make Them Gluten-Free. You can make these cookies gluten-free by switching the regular flour for a gluten-free all purpose baking blend.
Make Ahead, Storing and Freezing
Make Ahead. You can make the cookie dough and store it in the fridge (covered) for up to 3 days. Then roll into balls and bake as usual.
Storing. Keep the cookies stored in a covered container at room temperature or in the fridge for up to 7 days.
Freezing. Baked cookies freeze well for up to 3 months. Thaw overnight in the fridge. Unbaked cookie dough balls also freeze very well for up to 3 months. You can bake them directly from frozen, just allow an extra couple of minutes baking time.
More Vegan Pumpkin Desserts
- Vegan Pumpkin Muffins
- Vegan Pumpkin Cake
- Vegan Pumpkin Cupcakes
- Vegan Pumpkin Pie
- Vegan Pumpkin Cheesecake
- Vegan Pumpkin Oatmeal Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Pumpkin Chocolate Chip Cookies
Ingredients
- ½ cup Vegan Butter (112g)
- ½ cup White Granulated Sugar (100g)
- ¼ cup Light Brown Sugar (50g)
- 1 teaspoon Vanilla Extract
- ⅓ cup Pumpkin Purée (75g)
- 1 ½ cups All Purpose Flour (188g)
- ½ teaspooon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- 1 cup Vegan Chocolate Chips (175g) plus more to press directly into the tops of the cookies as soon as they come out the oven
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Add vegan butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add vanilla extract and pumpkin purée and mix in.
- In a separate bowl add all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix together.
- Add the dry ingredients in with the wet and mix it with a spoon into a thick cookie dough.
- Add vegan chocolate chips and mix in.
- Roll the dough into balls (around 2 tablespoons cookie dough per ball) aiming to get around 20 cookies from the batch. Place them evenly onto a parchment lined baking tray.
- Bake for 12 minutes.
- As soon as the cookies come out of the oven, press more chocolate chips directly into the tops of the soft warm cookies.
- Leave the cookies to cool and firm up directly on the tray. They will be very soft but will firm up as they cool.
Notes
- All purpose flour – should be measured correctly, either by weighing it out on a food scale or with the ‘spoon and level’ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup either.
- Pumpkin purée – can be canned or freshly made. Canned pumpkin purée is the easiest and also the most consistent in texture. But if you can’t get canned pumpkin purée then you can also use fresh.
- To make fresh pumpkin purée. If you can’t get canned pumpkin purée and need to make it up fresh then simply bake peeled and cubed pumpkin on a parchment lined baking tray for 30 minutes at 350°F (180°C) until fork tender. Let it cool and then purée it in your food processor. Let it sit in a sieve over a bowl to let any excess water drain off so that it’s the same consistency as what you’d get from canned.
- If your cookies don’t spread. These cookies usually spread on their own (but stay puffy as you can see in the photos). If they don’t spread enough you can gently flatten them with a fork as soon as they come out of the oven still warm and soft.
- Make Them Gluten-Free. You can make these cookies gluten-free by switching the regular flour for a gluten-free all purpose baking blend.
- Make Ahead. You can make the cookie dough and store it in the fridge (covered) for up to 3 days. Then roll into balls and bake as usual.
- Storing. Keep the cookies stored in a covered container at room temperature or in the fridge for up to 7 days.
- Freezing. Baked cookies freeze well for up to 3 months. Thaw overnight in the fridge. Unbaked cookie dough balls also freeze very well for up to 3 months. You can bake them directly from frozen, just allow an extra couple of minutes baking time.
This was our second attempt at making vegan chocolate chip pumpkin cookies after failing with another recipe! These came out beyond perfect! They were so soft and delicious. We might have baked them for a bit less time since we were afraid of them burning.
So happy you enjoyed them Elizabeth! Thanks so much for the amazing review!
These cookies were a hit when I shared them at work. I only used half a cup of brown sugar and no white as the fresh pumpkin purée I made from home grown pumpkin was already very sweet. Thank you for the recipe.
Wonderful! Thanks so much for the great review!
These are delicious! I made them exactly as the recipe is written and they came out perfect.
Definitely another 5 star recipe.
Awesome! Thanks so much for the great review Joanne!
Excellent way to get the kids to eat pumpkin!