Vegan Pumpkin Chocolate Chip Cookies

Vegan pumpkin chocolate chip cookies are soft, chewy, and packed with warm autumn flavors. The combination of pumpkin puree and cozy spices creates a rich, comforting base that pairs perfectly with gooey chocolate chips.

This recipe is quick, simple, and requires no dairy or eggs, making it ideal for anyone looking for a plant-based treat. The result is a delicious cookie that’s both festive and satisfying.

Whether enjoyed with a glass of almond milk, shared at holiday gatherings, or made as an afternoon snack, these cookies are a fall favorite you’ll want to bake again and again.

Ingredients List

– 1 cup pumpkin puree (not pumpkin pie filling)
– ½ cup coconut oil or vegan butter, melted
– 1 cup brown sugar, packed
– ¼ cup granulated sugar
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 ½ teaspoons ground cinnamon
– ½ teaspoon nutmeg
– ½ teaspoon ginger
– ¼ teaspoon cloves
– ½ teaspoon salt
– 1 cup dairy-free chocolate chips
– Optional: ½ cup chopped walnuts or pecans

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: In a large bowl, whisk together pumpkin puree, melted coconut oil or vegan butter, brown sugar, granulated sugar, and vanilla extract until smooth and well combined.

Step 3: In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix, as this can make the cookies dense.

Step 5: Fold in the dairy-free chocolate chips and optional nuts. The dough will be soft and slightly sticky.

Step 6: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 7: Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft. The cookies will firm up as they cool.

Step 8: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Cook Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Servings

Makes about 24 cookies

Nutritional Information (approx. per cookie)

Calories: 140
Carbs: 20g
Protein: 2g
Fat: 6g

Storage Instructions

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To enjoy later, thaw at room temperature or reheat briefly in the microwave.

Pairings/Suggestions

These cookies pair wonderfully with a warm cup of coffee, chai latte, or hot cocoa. For a holiday twist, serve them alongside pumpkin spice lattes or mulled cider. They also make a fun dessert platter addition when combined with other vegan baked goods like brownies or banana bread.

Seasonal Relevance

Vegan pumpkin chocolate chip cookies are especially perfect for fall and winter when pumpkin flavors are most popular. They’re great for Halloween, Thanksgiving, or Christmas gatherings, but they’re delicious enough to enjoy any time of year when you crave a spiced treat.

Health Benefits

Pumpkin is naturally rich in vitamins A and C, antioxidants, and fiber, which support immunity and digestion. Making cookies vegan reduces cholesterol by eliminating eggs and dairy, while using coconut oil or vegan butter provides plant-based fats. Adding nuts can increase protein and healthy fats, making the cookies a slightly more balanced indulgence.

Pros and Cons

Pros	Cons
Completely vegan and dairy-free	Slightly softer texture than traditional cookies
Full of seasonal pumpkin spice flavor	Best enjoyed fresh, may soften after storage
Easy to make with pantry staples	Requires pumpkin puree, not always on hand year-round
Kid-friendly and great for gatherings	May not appeal to those who dislike pumpkin flavor
Customizable with mix-ins like nuts or seeds	Can be high in sugar if not adjusted

Conclusion

Vegan pumpkin chocolate chip cookies are soft, chewy, and bursting with fall flavor, making them a delightful seasonal treat. They’re quick to make, use simple ingredients, and are completely plant-based, so everyone can enjoy them.

Perfect for cozy evenings, festive parties, or anytime you want a sweet bite, these cookies bring together the best of pumpkin spice and rich chocolate. Once you try them, they’ll become a regular addition to your fall baking lineup.

FAQs

Q1: Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly—just make sure it’s pure pumpkin, not pumpkin pie filling.

Q2: Can I make these cookies gluten-free?
Absolutely. Substitute with a 1:1 gluten-free baking flour blend for a gluten-free version.

Q3: What can I use instead of coconut oil?
You can use vegan butter or another neutral vegetable oil for similar results.

Q4: Can I reduce the sugar?
Yes, you can cut back on the sugar by ¼ cup without affecting the texture too much. For a less sweet version, add extra spices.

Q5: Do these cookies freeze well?
Yes, they freeze beautifully for up to 2 months. Store in an airtight container or freezer bag and thaw before serving.