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    Home » All Desserts » Cookies

    Published: Sep 11, 2022 · Modified: Feb 1, 2023 by Anthea

    Vegan Pumpkin Chocolate Chip Cookies

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    4.91 from 11 votes

    Easy vegan pumpkin chocolate chip cookies that are chewy and soft rather than cakey! These cookies are made with only 7 ingredients, come together in one bowl and don't need to be chilled before baking!

    These cookies are the perfect snack for Fall and Thanksgiving. Alternatively, check out my vegan oatmeal cookies or white chocolate chip cranberry cookies.

    Close up of vegan pumpkin cookies on lined baking tray.

    Why you'll love this recipe

    TASTE: These vegan pumpkin chocolate chip cookies are full of pumpkin flavor and pumpkin spice! I also loaded them with chocolate chips for good measure!

    TEXTURE: Chewy and crisp edges with a soft gooey center. However, if you prefer cakey or crispy cookies, you can I've included ways you can customize them.

    DIFFICULTY: They come together in one bowl and you don't need a mixer!

    Ingredients you'll need

    Flatlay of ingredients for the cookie recipe.

    Notes about the ingredients

    Light brown sugar makes the cookies chewier than using regular granulated sugar! You can also use dark brown sugar or coconut sugar which will make the cookies more caramelly and darker in color.

    Pumpkin puree. I tested this recipe with Libby's canned pumpkin and homemade pumpkin puree and they both work well. Pumpkin puree contains a lot of moisture which normally makes cookies cakey rather than chewy. However, I have a few simple tricks to counteract this.

    Vegan block butter, ideally one which is around 80% fat. The high fat helps balance out the water content of the pumpkin. You may use melted coconut oil but I recommend adding a generous pinch of salt to mimic the buttery flavor.

    Chocolate chips and chunks. I added both types to these cookies so we get lots of little bits of chocolate and larger pools of chocolate! However, you can use whichever you prefer.

    Baking soda makes the cookies chewier and crispier compared to cookies using baking powder. You can see the difference in this helpful article by Handle the Heat.

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    My TOP TIP for chewy cookies

    For chewier cookies, I recommend removing as much liquid as possible from your pumpkin puree.

    To remove the excess moisture, you can:

    1. Blot the pumpkin puree with disposable paper towels (pictured).
    2. Quickly heat the pumpkin puree in the microwave or in a small saucepan over medium heat. When the puree has thickened, it's good to go!

    This cookie recipe will still work if you don't do anything to your pumpkin puree.

    Pumpkin puree on paper towels in bowl. Hand is blotting pumpkin with another paper towel.

    Tips for preparing the cookie dough

    Since the butter is melted, you can make the cookie dough by hand! Alternatively, feel free to use a mixer if you have one.

    First, mix all the wet ingredients together. This helps dissolve the sugar and ensures the pumpkin is evenly distributed.

    Then add the dry ingredients and mix until just before it's combined (we'll be mixing it more later). The dough may be a little sticky at this stage but don't worry - it'll firm up quickly!

    Finally, fold through the dairy-free chocolate chips. Make sure the dough isn't too warm (from the melted butter) otherwise it will melt the chocolate chips.

    Four image collage showing how to make batter for pumpkin chocolate chip cookies in one mixing bowl.

    Shaping and baking the cookies

    I recommend using an ice cream scoop to portion your cookie dough. It's easy to use and helps you make evenly sized pumpkin chocolate chip cookies.

    You can scoop the dough directly onto your lined baking tray or shape each dough into a ball then place it on your tray.

    For very thick chocolate chip cookies, leave the dough balls as is. For slightly thick cookies, flatten the balls slightly (these will be 1.5 inches thick, as pictured).

    Two image collage showing before and after cookies are baked, on a baking tray.

    How to save the cookie dough for later

    If you want to enjoy your vegan pumpkin chocolate chip cookies later, store them in an airtight container or bag. The cookie dough can be refrigerated for 2 days or frozen for a few months. If freezing, I recommend keeping them as balls or slightly flattened balls (depending on how thick you want your cookies).

    The cookies can be baked straight from the fridge or freezer! They will take a few extra minutes to bake but are as delicious as fresh cookies.

    How to store pumpkin cookies

    The pumpkin content in these cookies helps keeps them soft for days. They are a little softer than classic vegan chocolate chip cookies so, it's important to store them in an airtight container.

    If you'd like to refresh these pumpkin cookies, you pop one in the microwave for a few seconds. Or you can reheat a few in the oven at 210°F (100°C) for 5-10 minutes. You'll have fresh cookies in just minutes!

    Flatlay of cookies on lined baking tray.

    Expert Tips

    How can I make cakey or crunchy pumpkin chocolate chip cookies?

    For cakey cookies, don't blot the pumpkin and don't flatten the cookie dough balls before baking.

    For crunchy cookies, make sure you blot the pumpkin. Also, press the cookie dough balls into flatter shapes and cook them for 3-5 minutes longer.

    Can I add anything else to these cookies?

    Yes! I recommend:
    - pecans or walnuts for crunch
    - white chocolate chips or chunks
    - pumpkin seeds or rolled oats for healthier pumpkin chocolate chip cookies
    - orange zest for a little kick

    Can I make these cookies gluten-free?

    Readers have successfully made these cookies with a 1:1 gluten-free flour blend. However, I haven't tried it myself so can't vouch for results.

    Stack of pumpkin cookies with two cookies broken in half showing melty chocolate.

    More vegan pumpkin desserts

    • Vegan Pumpkin Cheesecake (baked)
    • Vegan Pumpkin Coffee Cake
    • Vegan Pumpkin Donuts
    • Vegan Pumpkin Cinnamon Rolls

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    Print Recipe
    4.91 from 11 votes

    Vegan Pumpkin Chocolate Chip Cookies

    Easy vegan pumpkin chocolate chip cookies that are chewy and soft rather than cakey! These cookies are made with only 7 ingredients, come together in one bowl and don't need to be chilled before baking!
    Prep Time15 mins
    Cook Time12 mins
    Total Time27 mins
    Cuisine: American, Vegan
    Servings: 20 cookies
    Author: Anthea

    Ingredients

    • 1 ½ cup (285g) packed light brown sugar, dark brown sugar or coconut sugar (note 1)
    • ¾ cup (170g) vegan butter, melted and cooled
    • ½ cup (115g) pumpkin puree, canned or homemade, not pumpkin pie puree (note 2)
    • 1 teaspoon vanilla extract, optional
    • 2 ½ cups (315g) all-purpose plain flour
    • 2 teaspoons pumpkin pie spice, (note 3 for homemade blend)
    • 1 teaspoon baking soda
    • Pinch of any good quality salt, if using unsalted butter
    • 1 ½ cups (250g) vegan chocolate chips, and/or chopped dairy-free chocolate, plus extra if desired

    Instructions

    • Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.

    Preparing the cookie dough:

    • Add the sugar, butter, pumpkin puree and vanilla extract to a large mixing bowl. Whisk until well combined.
    • Add the flour, spices and baking soda to your mixing bowl. Mix until just before it's combined. The cookie dough should be a little sticky.
    • Add the chocolate chips/chunks and fold through.

    Shaping the cookies:

    • Roll the dough into balls, about 2 tablespoons of dough each or a heaped mini cookie scoop. Arrange them on a baking tray with about 2 inches (5cm) between each. For super thick cookies, leave the balls as is. For regular cookies (pictured), slightly flatten each ball.

    Baking and storing the cookies:

    • Bake the cookies for 13-15 minutes or until the edges appear cooked. Don't worry if the centers don't look done because the cookies will continue baking on the sheets. If desired, press a few extra chocolate chips into the top of the cookies.
    • Enjoy the cookies warm or store them in an airtight container for up to 3 days. Although, these cookies never last that long in my house!

    Notes

    1. Light brown sugar is the best for these cookies as it's not overpowering and keeps the cookies an orange color. Cookies made with dark brown or coconut sugar will be more caramelly and darker.
    2. If your puree is already very thick, you can use it as is. If not, I recommend removing the excess moisture. To do this, place the puree on a couple of sheets of disposable paper towels and blot with extra paper towels. See the blog post for pictures. I started with ¾ cup (170g) of pumpkin puree and blotted it to get ½ cup (155g).
    3. Light brown sugar is the best for these cookies as it has the best flavor and allows the color of the pumpkin to shine. However, you can still use dark brown sugar or coconut sugar. Your cookies will still be delicious but your cookies will be darker.
    4. To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger and ¼ teaspoon ground cloves. If you don't have any of the spices, use more of the others.

    Nutrition

    Serving: 1 cookie | Calories: 219kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Sodium: 138mg | Potassium: 33mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1220IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This recipe was originally published in September 2021 and updated in 2022 for simplicity.

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Vegan Pumpkin Chocolate Chip Cookies
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      Recipe Rating




    1. Juliana says

      December 05, 2022 at 12:39 am

      Hi, I just did the gluten free version for a friend of mine! I used that special mix of flour (1:1), and it turned out amazing!
      The considerations that I have are: The dough doesn't spread when it's baking, so I had to flatten them before.
      I always use oil instead of butter. Althought I didn't use all of it, the dough became very oily. Like it didn't mix well. BUT, after baked, The cookies were perfect, dry, soft. And The favor, of course, delicious!!!

      Reply
      • Anthea says

        December 09, 2022 at 12:19 pm

        I'm soo glad that you enjoyed the gluten-free version of these! Thanks for the tips about them spreading and the oil as well. I know other readers will find them very useful!! I appreciate your feedback, Juliana 🙂

        Reply
    2. Sally says

      November 01, 2022 at 11:39 am

      These are the best pumpkin choc chip cookies I've ever eaten! The texture is perfect and just the right amount of sweetness. And they're so easy to make :). Thank you!

      Reply
    3. Miriam Attard says

      October 29, 2022 at 10:10 pm

      4 stars
      I never thought I’d say this but I found this was too much chocolate chips!! I’d half it next time. Otherwise delicious Halloween treat!

      Reply
    4. Yrais says

      October 13, 2022 at 8:37 am

      5 stars
      Thanks very much 🙌🏽✨🙌🏽

      Reply
    5. Jázmin says

      September 28, 2022 at 5:52 pm

      Hello there! I just made your jam tarts recipe yesterday and it turned out perfectly. I’m about to make these cookies today, do you think it would work with erytrithol instead of sugar?

      Reply
      • Anthea says

        September 28, 2022 at 8:11 pm

        I'm so glad you enjoyed the jam tarts! I think these would work with erytrithol, though I haven't tried it myself. I think erytrithol doesn't spread as easily so maybe flatten the cookies before you bake them. Also, add 1-2 tablespoons of maple syrup (or a caramel-tasting sweetener) to mimic the flavor of brown sugar. Let me know how you go!

        Reply
    6. Sofie says

      September 27, 2022 at 10:10 pm

      5 stars
      Awesome cookies! Even my kids liked them very much (they are not a great pumpkin fan...).
      The recipe is so easy, hand mixer is not even needed. Just mix all the ingredients in a bowl and you're ready to bake.

      Reply
      • Anthea says

        September 29, 2022 at 1:22 pm

        Aw that's great that you and your kids enjoyed these cookies! Thanks so much for your feedback Sofie 🙂

        Reply
    7. Lilly says

      September 12, 2022 at 5:16 am

      Hello,
      Thank you for your work. Can I freeze the pumpkin chocolate chip cookies. If do, how should they be packed, etc.

      Reply
      • Anthea says

        September 12, 2022 at 10:04 am

        Yes you can! In the post, there's section titled 'How to save the cookie dough for later' which gives some instructions :).

        Reply
    8. Sandra says

      October 29, 2021 at 11:07 am

      Is this 1/4 cup of pumpkin purée after patted dry or before patted dry?

      Reply
      • Anthea says

        October 29, 2021 at 1:23 pm

        After it's been patted dry 🙂

        Reply
    9. Heike says

      October 07, 2021 at 4:34 am

      5 stars
      Hi Anthea,
      I was already drooling when I saw them on your feed. Made them today right after dinner. So easy, so delish! Love the chewiness a LOT. Sprinkled them with Murray river sea salt flakes=perfection.
      Thanks so much for this awesome recipe.
      Hugs,
      Heike

      Reply
      • Anthea says

        October 07, 2021 at 12:30 pm

        Hi Heike! Awww! I'm so happy you made these and loved them! I love your addition of Murray River sea salt too. Thank you so so much for leaving your feedback, I appreciate it beyond words! Much love, Anthea xx

        Reply
    10. Jennifer Robertson says

      September 15, 2021 at 12:18 am

      5 stars
      I made these using Bob's Red Mill 1 to 1 gluten-free flour and I also substituted half the sugar with xylitol. I was very happy with them! I think I can even cut the xylitol down if I make them again and they will be fine.

      Reply
      • Anthea says

        September 23, 2021 at 7:53 pm

        I'm so glad it worked with your substitutions Jennifer! I need to try it with exactly those ingredients next time :). Thanks so much for taking the time to leave a comment x

        Reply
    11. Gigi says

      September 11, 2021 at 10:30 pm

      Hi Anthea, thanks for another great recipe. Do you think sweet potatoes can replace the pumpkin in this recipe?

      Reply
      • Anthea says

        September 12, 2021 at 8:58 am

        My pleasure! Yes, sweet potatoes will work too 🙂

        Reply

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