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These Vegan Chocolate Chip Pumpkin Cookies are the ultimate treat for fall! They’re so simple to make and conveniently completely plant-based. Perfect for when your sweet tooth hits and you want a little pumpkin spice in your life.
Love pumpkin!? i suggest trying out these recipes as well: my vegan pumpkin pie is ALWAYS a fan favorite. These pumpkin flavored peanut butter cups are simple and so delicious AND we always enjoy these Pumpkin Oatmeal Cookies!
There’s little that I love more than a GOOD chocolate chip cookie. It’s easily our favorite go to dessert when we feel like doing a little baking but don’t want to be in the kitchen for too long. These are perfect for that.
The recipe is based off of my all. time. favorite. soft chocolate chip cookie recipes from Pinch of Yum (recipe HERE). I tested it out with coconut oil (to give it a vegan option) as well as regular butter (honest- tastes better IMO….vegan butter also works). The egg in the recipes is replaced with the pumpkin which provides a lovely and subtle hint of pumpkin to the cookies. The pumpkin pie spice really amps things up to give you that BAM in-your-face pumpkin flavor. I’m really into it.
For the chocolate lovers out there, these cookies are loaded with dark chocolate chips. Plus, they’re versatile—you can swap in coconut oil for butter or choose your favorite chocolate variety. Don’t forget to experiment with mix-ins like nuts or dried cranberries for extra texture!
Why You’ll Love This Recipe
- Quick and easy: These cookies can be whipped up in only 30 minutes from start to finish. I love them for that!
- Fall-inspired flavors: As I mentioned, we really love this recipe in the fall when we’re craving all things pumpkin spice.
- Customizable: Several of the ingredients are easily adjustable based on your preferences.
- Soft and chewy: I’m a HUGE fan of a good soft and chewy chocolate chip cookie and these fit the bill!
Ingredients we’re working with
- Butter (or Coconut Oil): I used to always use coconut oil for recipes like this but in recent years, some relly good vegan butters have hit the market. I suggest using a stick of vegan butter for this recipe. But coconut oil also works well.
- Sugar: For the perfect balance of sweetness and chewiness.
- Vanilla Extract: To enhance the flavors!
- Pumpkin Puree: Adds moisture and a subtle pumpkin flavor. This is what we’re using instead of an egg to keep the recipe vegan.
- Flour: I’m using a simple all purpose flour but if you want it to be gluten free, my best advice is to use a gluten free 1-1 flour.
- Pumpkin Pie Spice: For ALL of those cozy fall vibes!
- Dark Chocolate Chips: Use your favorite vegan chips for melty pockets of deliciousness. If you aren’t a fan of dark chocolate, feel free to use your favorite baking chocolate chips (just double check that they’re vegan).
Here are the basic steps for making these cookies!
How to Make the Recipe
- Preheat oven to 350°F and prepare a baking sheet.
- Cream together butter and sugars.
- Mix in vanilla and pumpkin puree.
- Add dry ingredients and mix until a soft dough forms.
- Fold in chocolate chips.
- Roll into balls, place on the baking sheet, and bake for 10-12 minutes.
Expert Tips
- Don’t overbake! These cookies will look slightly underdone when ready, but they firm up as they cool.
- Adjust consistency: If the dough feels too sticky, add 1-2 tablespoons of flour.
- Chill the dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
Frequently Asked Questions
Yes, a 1:1 gluten-free flour blend works well. I have never tested these with almond flour or anything like that so I’m unable to say how well that would work.
Absolutely! Freeze dough balls for up to 3 months and bake directly from frozen, adding a minute or two to the baking time.
Coconut oil is a great vegan-friendly option. However, there are also MANY vegan butter options at most stores and I suggest going that route for this recipe.
If you try these Vegan Chocolate Chip Pumpkin Cookies or any other recipe on Food with Feeling, don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.
And don’t forget to tag me on Instagram @foodwithfeeling!
Chocolate Chip Pumpkin Cookies
Ingredients
- 1 stick of butter, 8 tablespoons melted (can be replaced with 1/2 cup of coconut oil if desired)
- ½ cup white sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon vanilla
- ¼ cup pumpkin puree
- 1 ½ cups all purpose flour, I’ve also tried these with whole wheat pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice, optional but recommended!
- ¾ cup dark chocolate chips, or any chip of your liking
Instructions
- Pre-heat your oven to 350 degrees F.
- In a stand mixer (or using a hand mixer), beat together the butter, white sugar, and brown sugar until fully combined.1 stick of butter, 1/2 cup white sugar, 1/4 cup light brown sugar
- Next, add in the vanilla and pumpkin puree and beat until just mixed together.1 teaspoon vanilla, 1/4 cup pumpkin puree
- Add in the flour, baking soda, salt and (if desired) pumpkin pie spice. Continue to mix until a dough is formed. You want it to be soft but not so sticky that it sticks to your fingers. If it is too sticking, add a couple tablespoons more flour into the batter and mix.1 1/2 cups all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon pumpkin pie spice
- Fold in the chocolate chips.3/4 cup dark chocolate chips
- Roll the dough into ~12 balls and place them on a greased or lined baking sheet. Bake for 10-12 minutes making sure not to over bake at all. The bottom will be only very slightly browned.
- Let cool for as long as you can manage and then enjoy!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the second recipe I tried from this website. I’m new at baking and baking vegetarian/ vegan baked goods and it was really to do.
The cookies came out very tasty but they didn’t spread much (they look like small rounder cookies). So be careful to not over-bake them so that they don’t get too dry. They came out a little crunchy.
This is the second recipe I tried from this website. I’m new at baking and baking vegetarian/ vegan baked goods and it was really to do.
The cookies came out very tasty but they didn’t spread much (they look like small rounder cookies). So be careful to not over-bake them so that they don’t get to dry. They came out on the crunchy side.
I’m trying to do this recipe for the whole week but I haven’t be able to do it the way I want it,chewy
But first I don’t want sugar and flour,I was trying with almond flour and stevia and a bit of honey
What I’m doing wrong
I would suggest finding a gluten free recipe. Using the things you mentioned COMPLETELY changes the recipe. Ambitious Kitchen has some great cookie recipes that are similar to what you’re describing. Such as this one: https://www.ambitiouskitchen.com/healthy-soft-pumpkin-cookies/
Search her website for cookies and look around to see all of her others
Had to bake them 14 mins to make sure they would hold up. My first batch I took out to soon and they started to fall apart. Slightly oily but nice flavor. Taking them to work tomorrow for the true test. Surprised their were no eggs involved.
You had me hooked at dark chocolate:)