Simple & Easy Vegan Pumpkin Chocolate Chip Cookies
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!
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
How to make vegan pumpkin chocolate chip cookies (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
This vegan pumpkin chocolate chip cookie recipe is actually very similar to that of my classic vegan chocolate chip cookies.
You’ll be amazed at how easy these egg free and dairy free pumpkin spice cookies are to make!
Let’s make these easy vegan pumpkin chocolate chip cookies:
- Cream together the wet ingredients:
You can use a stand mixer or a hand mixer here.
- Fold in the dry ingredients:
Use a rubber spatula or spoon to do so. The dough should be slightly tacky but not overwhelmingly sticking to your hand. I chill my dough for about 20-30 minutes afterwards.
- Scoop the dough:
I used a medium cookie scoop- about 1 1/2 tbsp worth of dough if you’d like to make even cookies!
- Bake!
I’m super particular about my oven, and bake these cookies for exactly 13 minutes. They take a few minutes longer than my vegan chocolate chip cookies because the dough is so moist, so if your cookies aren’t looking completely done, that’s why! Just keep an eye on them as they form the crispy edges.
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!
Tips for making these vegan cookies:
Coconut oil will make these vegan pumpkin chocolate chip cookies not spread as much as the vegan butter will. This is because coconut oil is 100% fat, whereas most vegan butters are similar to regular butter in that they contain some water. For the most traditional pumpkin chocolate chip cookies texture: use vegan butter if possible! These easy pumpkin chocolate chip cookies will still be dairy free but taste absolutely delicious!
I recommend a medium to light colored cookie sheet. That will help these cookies spread easily!
These cookies take a bit longer to bake than other cookies because they’re so moist. BUT do keep an eye on them. The edges should look crisp and the middles should be set. It’s still easy to over-bake these cookies.
I recommend Pascha Chocolate, as they’re 100% vegan and Fair Trade, organic, etc. They’re really good as a brand. You can also use Enjoy Life.
This really depends on how similarly your homemade version comes to the canned variety. You really want a super creamy and smooth texture, so use a food processor for the best result!
Absolutely! To jazz up the dough, feel free to add in pecans, walnuts, or even pumpkin seeds if you’re nut-free!
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
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy vegan pumpkin chocolate chip cookie baking!
More vegan pumpkin desserts you’ll love:
Traditional Vegan Pumpkin Pie (a CLASSIC!)
Vegan Protein Pumpkin Pie Smoothie
Gluten Free Vegan Pumpkin Pie Bars
Healthy Pumpkin Chocolate Chip Muffins
Vegan Pumpkin Cake with Cream Cheese Frosting
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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!
Print
Vegan Pumpkin Chocolate Chip Cookies
- Prep Time: 5
- Cook Time: 14
- Total Time: 19 minutes
- Yield: 18 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
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
- 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
- Please read through all instructions before beginning.
- Prep: Preheat the oven to 350F and line a baking sheet with parchment paper. Measure out all ingredients.
- Whisk: In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, and baking soda. Set aside.
- 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.
- 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.
- Cool the cookies: Remove from the oven and allow the cookies to rest on the baking sheet for 10 minutes before serving.
- 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
Pumpkin Pie Spice: You can also make a DIY pumpkin pie spice if you’re having trouble finding it in stores.
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
Hi Britt, thank you for sharing yet another enticing recipe😋 Can I use avocado oil instead of vegan butter/coconut oil? Would the measurement be different?
Hi Katrina! So I haven’t personally tested this with avocado oil, but if I were to try it, I would imagine the dough would actually need some chilling time (upwards of 60 minutes) since avocado oil is liquid and the coconut oil or vegan butter here is just softened but still solid. I’ve heard that using oils, such as olive oil, can be swapped in for cookies, but I haven’t personally tried it in this recipe so I can’t guarantee the result!
These cookies were so so good!!! Literally Autumn in a cookie.
This makes me so happy 🙂 Enjoy!!
These are a fall (or any season!) staple! Love how yummy these are. Always go to The BananaDiaries for my recipes!