Welcome to your new favorite autumn indulgence! These super easy soft and chewy vegan pumpkin chocolate chip cookies are a dream come true for anyone craving fall flavors. Bursting with aromatic pumpkin spice, rich real pumpkin puree, and an abundance of gooey chocolate chips, these cookies are a perfect blend of comfort and decadence. Designed for effortless baking, they can be easily made gluten-free and are ready to enjoy in just about 15 minutes. Whether you’re looking for a delightful treat for a cozy evening, a festive addition to your holiday spread, or simply a quick, plant-based dessert, these dairy-free pumpkin cookies are guaranteed to become a seasonal staple.
The Ultimate Vegan Pumpkin Chocolate Chip Cookie Recipe
If you’ve been on the hunt for the absolute best vegan pumpkin chocolate chip cookie recipe that combines ease of preparation with incredible flavor, your search ends here. Much like our beloved vegan pumpkin oatmeal chocolate chip cookies and our indulgent vegan pumpkin cheesecake cookies, this recipe delivers an unparalleled autumnal experience. These secretly plant-based cookies capture the very essence of fall, marrying rich, warm spices with creamy pumpkin and melty chocolate. Each bite offers delightfully crispy edges yielding to a soft, gooey center – a true masterpiece of texture and taste.
What makes these cookies truly special is their ability to cater to various dietary needs without sacrificing a single ounce of flavor or texture. You’ll be astonished to discover that these irresistible dairy-free pumpkin cookies are entirely free from dairy, eggs, and refined sugar. They can also be effortlessly adapted to be gluten-free and soy-free, making them an inclusive treat for almost everyone. Prepare to bake a batch that will surprise and delight even the most discerning palates, proving that wholesome ingredients can create truly extraordinary desserts.
Essential Ingredients for Perfect Vegan Pumpkin Chocolate Chip Cookies
Creating these remarkably soft and chewy vegan pumpkin chocolate chip cookies requires only a handful of common plant-based staples, many of which you likely already have in your pantry. We’ve carefully selected each component to ensure maximum flavor, optimal texture, and straightforward preparation. Let’s delve into the star ingredients that make these healthy pumpkin chocolate chip cookies so incredibly good:
- Flour: The foundation of any great cookie! For a classic result, all-purpose flour works beautifully. To make these cookies gluten-free pumpkin chocolate chip cookies, simply substitute with a high-quality 1:1 gluten-free baking flour blend. Ensure your blend contains xanthan gum for the best texture and structure.
- Pumpkin Pie Spice: This spice blend is crucial for imparting that iconic fall flavor. It typically includes cinnamon, nutmeg, ginger, cloves, and allspice. If you don’t have it on hand, don’t worry – you can easily make your own DIY pumpkin pie spice blend.
- Coconut Sugar: Our preferred sweetener for a rich, caramel-like note and to keep these cookies refined sugar-free. If you prefer a more traditional flavor profile or don’t have coconut sugar, a combination of half granulated sugar and half light brown sugar works as an excellent alternative. Brown sugar adds extra moisture and chewiness.
- Pumpkin Puree: The heart of our pumpkin cookies! Always ensure you’re using plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. We’ll discuss below whether homemade pumpkin puree can be used, but generally, yes, as long as its texture is smooth and consistent, similar to the canned variety.
- Applesauce: Unsweetened applesauce serves as a fantastic egg replacer and adds natural moisture without overwhelming sweetness. It contributes to the soft, chewy texture of these cookies.
- Vegan Butter: Essential for richness and proper spread. Choose a good quality stick vegan butter (like Miyoko’s Kitchen or Earth Balance sticks) that is designed for baking. For a nut-free or soy-free option, refined coconut oil can also be used, though it might result in a slightly firmer cookie (more on this in our tips section).
- Vegan Chocolate Chips: What’s a chocolate chip cookie without chocolate chips? Look for brands specifically labeled vegan, such as Pascha Chocolate (our favorite for its quality and ethical sourcing) or Enjoy Life. Dark chocolate chips are often accidentally vegan, but always double-check the ingredient list.
How to Make Delicious Vegan Pumpkin Chocolate Chip Cookies (A Quick Overview)
For detailed, step-by-step written instructions and precise ingredient measurements, please refer to the comprehensive recipe card at the bottom of this post. You can also easily jump directly to the recipe card by clicking the “jump to recipe” button located at the top of this page. This section provides a brief, visual-supported overview to help you understand the flow of the recipe before you begin.
You’ll be delighted by how straightforward this easy vegan pumpkin chocolate chip cookie recipe is to follow. The process is quite similar to making our popular classic vegan chocolate chip cookies, ensuring a familiar and hassle-free baking experience. Even if you’re new to vegan baking, these egg-free and dairy-free pumpkin spice cookies are incredibly forgiving and fun to make!
Let’s get baking and create these amazing easy vegan pumpkin chocolate chip cookies:
- Cream Together the Wet Ingredients:
Begin by creaming the softened vegan butter and coconut sugar together until light and fluffy. This step incorporates air, contributing to the cookies’ soft texture. A stand mixer with a paddle attachment or a hand mixer will make this process quick and easy. Once creamy, beat in the pumpkin puree and applesauce until well combined and smooth. Ensure your vegan butter and applesauce are at room temperature for optimal mixing.
- Gently Fold in the Dry Ingredients:
In a separate bowl, whisk together your flour (all-purpose or gluten-free blend), pumpkin pie spice, cinnamon, and baking soda. Gradually add this dry mixture to the wet ingredients, folding gently with a rubber spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough should be slightly sticky to the touch but manageable. Once the dry ingredients are incorporated, stir in the vegan chocolate chips. We recommend chilling the dough for about 20-30 minutes; this helps prevent the cookies from spreading too much during baking and deepens the flavors.
- Scoop and Prepare for Baking:
Using a medium cookie scoop (approximately 1.5 tablespoons of dough per cookie) helps ensure uniform cookie size and even baking. Place the scooped dough balls onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie to allow for spreading. This recipe typically yields about 18 medium-sized cookies.
- Bake to Golden Perfection!
Preheat your oven to 350°F (175°C) before you start. Bake the cookies for precisely 11-14 minutes. Due to the moistness of the pumpkin, these cookies may require a few minutes longer in the oven compared to traditional chocolate chip cookies. Keep a close eye on them; they are done when the edges are visibly set and lightly golden, and the centers appear just set. Avoid over-baking to maintain their signature soft and chewy texture. They will continue to set as they cool.
Can I Freeze These Vegan Pumpkin Cookies for Later?
Absolutely! Freezing these vegan pumpkin chocolate chip cookies is an excellent way to prepare ahead, especially during busy times or for holiday baking. It’s a fantastic strategy for cookie exchange season or simply to have a ready supply of delicious treats. We frequently freeze our cookies to extend their freshness and convenience.
To freeze, first allow the freshly baked cookies to cool completely on a wire rack at room temperature. Once entirely cool, transfer them to an airtight, freezer-safe container or a heavy-duty freezer bag. They will keep beautifully in the freezer for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature for about 30 minutes to an hour. You can also enjoy them directly from the freezer for a delightful frozen treat, especially on warmer days or if you enjoy a firmer cookie texture.
Expert Tips and FAQs for Baking Your Best Vegan Pumpkin Cookies:
Achieving the perfect soft, chewy, and flavorful vegan pumpkin chocolate chip cookies is simple with a few helpful insights. We’ve compiled some frequently asked questions and expert tips to ensure your baking success:
Yes, you absolutely can use coconut oil as a substitute for vegan butter, especially if you need a nut-free or soy-free option. However, it’s important to note that coconut oil tends to make these vegan pumpkin chocolate chip cookies spread less compared to vegan butter. This is primarily because pure coconut oil is 100% fat, while most vegan butters (like conventional dairy butter) contain a small percentage of water. For the most authentic, traditional soft and chewy pumpkin chocolate chip cookie texture with a nice spread, we highly recommend using a high-quality stick vegan butter specifically designed for baking. Your cookies will still be wonderfully dairy-free and incredibly delicious with either option, but the texture will vary slightly.
For the best results and to encourage a lovely, even spread in your cookies, we recommend using a medium to light-colored metal cookie sheet. Darker baking sheets can absorb more heat, sometimes causing the bottoms of cookies to brown too quickly before the centers are fully cooked, potentially leading to a drier cookie. A lighter-colored sheet promotes more even baking and a beautiful golden finish. Always line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
Due to the high moisture content from the pumpkin puree, these cookies will naturally take a bit longer to bake than some other cookie recipes. It’s crucial to keep a close eye on them towards the end of the baking time. Look for edges that appear set and have a light golden-brown hue. The middles should look slightly puffed and set, but still soft. Remember, cookies continue to bake slightly from residual heat after being removed from the oven. Over-baking can lead to dry, crumbly cookies, so it’s better to under-bake slightly for that wonderfully soft and chewy texture. Our sweet spot is typically 13 minutes in a properly preheated oven.
Finding truly vegan chocolate chips is easier than ever! We highly recommend Pascha Chocolate, as their products are 100% vegan, organic, and Fair Trade certified, offering both excellent taste and ethical sourcing. Another fantastic and widely available option is Enjoy Life chocolate chips, which are free from common allergens. Many dark chocolate chips (typically 70% cacao or higher) are often accidentally vegan, but always double-check the ingredient list for dairy derivatives like milk fat or milk powder.
Yes, you can certainly use homemade pumpkin puree! The key to success is ensuring your homemade version has a very similar texture to canned pumpkin puree—which is typically thick, creamy, and smooth, not watery. If your homemade puree is too thin, it can throw off the cookie dough consistency, resulting in a more cake-like or spread-out cookie. For the best results, use a food processor to achieve an ultra-smooth consistency, and if it seems watery, gently simmer it on the stovetop for a few minutes to reduce some of the moisture before cooling and using.
Absolutely! These plant-based autumn cookies are wonderfully adaptable. To enhance the flavor and texture, feel free to mix in about 1/2 to 3/4 cup of chopped pecans or walnuts for an added crunch and nutty flavor. If you’re looking for a nut-free option, toasted pumpkin seeds (pepitas) are a fantastic addition, offering a delightful texture and a subtle savory note that complements the pumpkin. A sprinkle of flaky sea salt on top before baking can also really elevate the chocolate and spice flavors.
You are just going to adore these easy vegan pumpkin chocolate chip cookies! They are truly everything you could want in a fall treat and more:
- Incredibly Soft and Chewy: A melt-in-your-mouth texture that makes every bite pure bliss.
- Perfectly Crisp Edges: A delightful contrast to the tender interior, adding a satisfying crunch.
- Bursting with Pumpkin Spice and Cinnamon: A warm, inviting aroma and flavor that screams autumn.
- Sweet, but Not Overwhelmingly So: Perfectly balanced sweetness from coconut sugar allows the pumpkin and spices to shine.
- The Ultimate Indulgence: A truly decadent treat that feels special, yet is surprisingly wholesome.
- So Simple to Make: A beginner-friendly recipe that comes together in minutes.
- A Versatile Vegan Fall Treat: Perfect for parties, holidays, or a quiet evening at home.
- Easily Adaptable: Can be made gluten-free and nut-free to suit various dietary needs.
- Naturally Wholesome: Free from eggs, dairy, and refined sugar, making them a healthier choice for your sweet tooth.
As always, we absolutely love to see your beautiful baking creations! Please be sure to tag us on Instagram and Pinterest so we can admire your delicious cookies!
Happy vegan pumpkin chocolate chip cookie baking!
More Irresistible Vegan Pumpkin Desserts You’ll Adore:
If you can’t get enough of pumpkin goodness, explore some of our other fantastic plant-based fall recipes:
Traditional Vegan Pumpkin Pie (a CLASSIC!)
Vegan Protein Pumpkin Pie Smoothie
Gluten Free Vegan Pumpkin Pie Bars
Healthy Pumpkin Chocolate Chip Muffins
Vegan Pumpkin Streusel Bread
Healthy Marbled Pumpkin Bread
Vegan Pumpkin Cake with Cream Cheese Frosting
Vegan Pumpkin Cupcakes
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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
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
- Before you begin, please read through all the instructions carefully.
- Preparation: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Take out all your ingredients and measure them to ensure they are ready and at room temperature where specified.
- Whisk Dry Ingredients: In a medium-sized bowl, whisk together the flour (all-purpose or gluten-free 1:1 baking flour), ground cinnamon, pumpkin pie spice, and baking soda. Whisk well to ensure all dry ingredients are evenly distributed. Set this bowl aside.
- Prepare the Dough: In a large mixing bowl, using a hand mixer or a stand mixer with a paddle attachment, cream together the softened vegan butter and coconut sugar until the mixture is light, fluffy, and creamy (this usually takes about 2-3 minutes). Next, add the pumpkin puree and room temperature unsweetened applesauce, beating again until thoroughly combined and smooth. Gradually add the whisked dry ingredient mixture to the wet ingredients. Use a rubber spatula to gently fold the dry ingredients into the dough until just incorporated. Be careful not to overmix, as this can result in tough cookies. Finally, fold in the vegan chocolate chips until they are evenly distributed throughout the dough. The finished dough should be slightly tacky but should not stick overwhelmingly to your hand. Chill the dough in the refrigerator for 20-30 minutes. This chilling step helps the cookies hold their shape better and prevents excessive spreading during baking.
- Bake the Cookies: Using a medium cookie scoop (approximately 1.5 tablespoons per scoop), drop rounded balls of dough onto the prepared baking sheet. Ensure there is about 2 inches of space between each cookie to allow for proper spreading. This recipe should yield approximately 18 cookies, depending on the size of your dough balls. Place the baking sheet into your preheated oven and bake for 11-14 minutes. The cookies are ready when their edges appear set and are lightly browned, and the centers are just set. In our oven, we find 13 minutes to be the perfect baking time for that ideal soft and chewy center. Adjust baking time as needed for your specific oven, keeping in mind that these moist pumpkin cookies may take a bit longer than standard chocolate chip cookies.
- Cool the Cookies: Once baked, remove the baking sheet from the oven and allow the cookies to rest on the hot sheet for at least 10 minutes. This resting period is crucial as it allows the cookies to continue setting and firming up without becoming dry. After 10 minutes, transfer the cookies to a wire rack to cool completely.
- Serve and Store: Enjoy these delightful vegan pumpkin chocolate chip cookies warm, or allow them to cool completely. Store any leftover cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to 5 days. For longer storage, they can be frozen for up to 3 months (see our freezing tips above!).
Notes
Pumpkin Pie Spice: If you’re having trouble finding pre-made pumpkin pie spice in stores, you can easily create your own DIY pumpkin pie spice blend at home using common individual spices like cinnamon, nutmeg, ginger, and cloves. This allows you to customize the flavor to your preference!
Room Temperature Ingredients: Ensuring your vegan butter and applesauce are at room temperature is crucial. Cold ingredients don’t cream together as well and can result in a lumpy batter, affecting the final texture of your cookies.
Don’t Overmix: When incorporating the dry ingredients into the wet, mix only until just combined. Overmixing develops gluten in the flour, which can lead to tough, dry cookies instead of the desired soft and chewy texture.
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