These super easy soft and chewy vegan pumpkin chocolate chip cookies are loaded with pumpkin spice, real pumpkin, and of course chocolate chips! Super easy to make, easily gluten free and ready in 15 minutes for the perfect fall dessert!

vegan pumpkin cookies on parchment paper

If you’re looking for a pumpkin chocolate chip cookie recipe to try, this is it.

Like my vegan pumpkin oatmeal chocolate chip cookies and vegan pumpkin cheesecake cookies, these secretly vegan pumpkin chocolate chip cookies are the epitome of indulgent and deliciously rich fall flavors all packed into crispy edged, gooey center cookies!

Ingredients for Easy Pumpkin Chocolate Chip Cookies

Trust me, you will never know that these secretly vegan pumpkin cookies are entirely dairy free, refined sugar free, egg free, soy free, and can be made gluten free as well!

Let’s talk about ingredients. I think you’ll actually be surprised to see how simple and easy even the ingredients of these super soft and chewy vegan pumpkin chocolate chip cookies are.

These pumpkin cookies Made with just a few plant based staples that you might already have on hand:

  • Flour: to make these cookies gluten free, simply swap in gluten free 1:1 baking flour!
  • Pumpkin pie spice
  • Coconut sugar: you can also use half granulated sugar and half brown sugar for a more classic pumpkin chocolate chip cookie.
  • Pumpkin puree: I go over whether you can use homemade pumpkin puree or not down below, but generally yes you can, as long as it’s similar in texture!
  • Applesauce: I like to use unsweetened here, as the coconut sugar is very sweet and creates a bit of a caramelized flavor to the cookies!
  • Vegan butter: you can also use coconut oil if you’re nut free and/or soy free!
  • Vegan chocolate chips
pumpkin chocolate chip cookie ingredients

Can I freeze these vegan pumpkin cookies?

Absolutely! I actually love freezing my cookies, and I always do that around the Holidays during cookie exchange season.

Simply let these vegan pumpkin cookies cool fully on the table, then store in an airtight container in the fridge. You can let them thaw at room temperature before enjoying or eat frozen!

vegan pumpkin cookies
vegan pumpkin chocolate chip cookie dough
stacked vegan chocolate chip cookies

You are just going to love these easy vegan pumpkin chocolate chip cookies! They are:

  • Super soft and chewy
  • Crisp edges
  • Full of pumpkin spice and cinnamon
  • Sweet but not overwhelmingly so
  • The perfect combination of indulgence and fall!
  • Easy to make
  • A great vegan fall treat!
  • Easily gluten free and nut free
  • Naturally eggless, dairy free, refined sugar free

Happy vegan pumpkin chocolate chip cookie baking!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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vegan pumpkin cookies on parchment paper

Vegan Pumpkin Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 14
  • Total Time: 19 minutes
  • Yield: 18 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These super easy soft and chewy vegan pumpkin chocolate chip cookies are loaded with pumpkin spice, real pumpkin, and of course chocolate chips! Super easy to make, easily gluten free and ready in 15 minutes for the perfect fall dessert! 

Ingredients

Scale
  • 1 2/3 cup all purpose flour or gluten free 1:1 baking flour
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 3/4 cup vegan butter, room temperature
  • 1 cup coconut sugar
  • 1/3 cup pumpkin puree
  • 1/4 cup unsweetened applesauce, room temperature
  • 3/4 cup vegan chocolate chips

Instructions

  1. Please read through all instructions before beginning.
  2. Prep: Preheat the oven to 350F and line a baking sheet with parchment paper. Measure out all ingredients.
  3. Whisk: In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, and baking soda. Set aside.
  4. Make the dough: In a large bowl, use a hand mixer to cream together the vegan butter and coconut sugar until creamy, about 2-3 minutes. Then add in the pumpkin puree and applesauce, and cream together again. Add in the flour mixture, and use a rubber spatula to fold together just until the dry ingredients are incorporated into the dough. Add in the chocolate chips, and fold into the dough. The dough should be slightly tacky but not sticking to your hand. Chill for 20-30 minutes.
  5. Bake the cookies: Use a medium (1 1/2 tbsp) cookie scoop to scoop the dough onto the parchment paper and separate the cookies by about 2 inches. You should have about 18 cookies, depending on how big the dough ball sizes are. Place the baking sheet into the oven and bake for 11-14 minutes, or until the edges are set and slightly browned. I bake mine for exactly 13 minutes, as that’s when the centers are just set in my oven.
  6. Cool the cookies: Remove from the oven and allow the cookies to rest on the baking sheet for 10 minutes before serving.
  7. Serve and enjoy! Once baked, you can enjoy these cookies warm or store them in an airtight container and in the fridge for up to 5 days or up to 3 months in the freezer.

Notes

See blog post for notes!

Nutrition

  • Serving Size: 1 cookie
  • Calories: 169
  • Sugar: 16.5 g
  • Sodium: 151.9 mg
  • Fat: 6.5 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 26.5 g
  • Fiber: 1.2 g
  • Protein: 2 g
  • Cholesterol: 0 mg