Vegan Pumpkin Chocolate Chip Cookies
Easy vegan pumpkin chocolate chip cookies that are thick, 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 pumpkin sugar cookies or vegan oatmeal cookies.
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, I’ve included some tips.
DIFFICULTY: They come together in one large bowl and you don’t need a stand mixer!
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Notes about the ingredients
Light brown sugar makes the cookies chewier compared to using regular granulated sugar! You can also use dark brown sugar or coconut sugar for cookies that are more caramelly and darker in color.
Pumpkin purée. I tested this recipe with Libby’s canned pumpkin and homemade pumpkin puree and they both work well.
Vegan block butter. We’re using melted butter as produces chewier denser cookies than room temperature butter. 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 used both for 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.
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 either:
- Blot the pumpkin puree with disposable paper towels (pictured) OR
- 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 use your pumpkin puree as is, but your cookies will just have a cakey texture.
Tips for preparing the cookie dough
Since the butter is melted, you can make the cookie dough by hand!
First, mix all the wet ingredients to dissolve the sugar and ensure the pumpkin is evenly distributed.
Then add the dry ingredients and mix until just before it’s combined. The dough may be a little soft at this stage but don’t worry – it’ll firm up quickly, especially if you’re making this in Fall!
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.
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.
For slightly thick chewy cookies (like pictured), flatten the cookie dough balls slightly. For very thick cookies, leave the dough balls as is.
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
These cookies stay soft for days thanks to the pumpkin puree. 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, 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!
Expert Tips
For cakey pumpkin cookies, use 1/2 cup of pumpkin puree and don’t blot it beforehand.
For crunchier cookies, blot the pumpkin as much as possible, ensure you really flatten the cookie dough balls, and bake them for an extra few minutes.
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
If you want to make cookies without chocolate chips, I recommend my vegan pumpkin cookies. They have more pumpkin puree for flavor which makes up for the lack of chocolate chips.
These cookies work well with King Arthur’s Flour Measure for Measure flour (using the cups or grams measurement). Readers have also successfully made these cookies with Bob’s Red Mills 1:1 gluten-free flour blend however, I haven’t tested it myself so can’t vouch for results.
More vegan pumpkin desserts
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Vegan Pumpkin Chocolate Chip Cookies
Ingredients
- 1 ½ cup (285g) packed light brown sugar
- ¾ cup (170g) vegan butter, melted and cooled (note 1)
- ¾ cup (170g) pumpkin puree, canned or homemade, not pumpkin pie filling (note 2)
- 1 teaspoon vanilla extract, optional
- 2 ⅓ cups (290g) all-purpose plain flour, or gluten-free all-purpose flour (note 3)
- 2 teaspoons pumpkin pie spice, (note 4 for homemade blend)
- 1 teaspoon baking soda
- ¼ teaspoon salt, if using unsalted butter
- 1 cup (170g) 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.
Prepare the cookie dough:
- Place a few disposable paper towels on a large plate or shallow bowl and spread the pumpkin puree on top. Lightly press or blot the pumpkin puree with a paper towel to absorb the excess liquid. Repeat this step until your pumpkin puree is about 1/2 cup (115g). The more you dry the pumpkin, the chewier your cookies will be.
- Add the sugar, cooled 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. Use a wooden spoon to mix until just before it's combined. The cookie dough should be soft, but not warm. If your cookie dough is too soft, chill it in the fridge for at least 15 minutes.
- 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 sheet with about 2 inches (5cm) between each. Flatten each cookie dough ball with. If desired, press more chocolate chunks/chips into the tops of each cookie.
Baking and storing the cookies:
- Bake the cookies for 13-15 minutes or until the edges appear cooked and golden brown (the centers will still look soft). The cookies will puff up but will deflate as they cool. If desired, press a few extra chocolate chips into the top of the cookies. Let the cookies cool on the baking sheets for 15 minutes then transfer them to a cooling rack.
- 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
- Please make sure your melted butter has cooled. If you use warm butter in your cookie dough, your chocolate chips may melt, and your cookie dough will be very oily.
- If you’re short on time, you can use 1/2 cup (115g) pumpkin puree in the cookie dough (without blotting). This will produce slightly cakier cookies.
- These cookies work well with King Arthur’s Flour Measure for Measure flour (using the cup measurements). Readers have also successfully made these cookies with Bob’s Red Mills 1:1 gluten-free flour blend however, I haven’t tested it myself.
- To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/4 teaspoon ground cloves. If you don’t have any of the spices, use more of the others.
This recipe was originally published in September 2021 and updated in 2022 for simplicity.
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I made these last night and they are absolutely delicious! The texture is so soft and chewy and the warm pumpkin spice flavours combine wonderfully with the sweetness of the chocolate – such a cosy autumn treat! I took them to school today and all my friends loved them too. Thank you for sharing! :))
Is there another oil possibility besides coconut? Would olive oil suffice? Ty
Olive oil bakes and sets differently to vegan butter and coconut oil so it’s not quite the same. The recipe may work with a smaller amount of olive oil, though the cookie dough and final cookies will have a different texture.
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!!!
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 🙂
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!
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!
Thanks very much 🙌🏽✨🙌🏽
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?
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!
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.
Aw that’s great that you and your kids enjoyed these cookies! Thanks so much for your feedback Sofie 🙂
Hello,
Thank you for your work. Can I freeze the pumpkin chocolate chip cookies. If do, how should they be packed, etc.
Yes you can! In the post, there’s section titled ‘How to save the cookie dough for later’ which gives some instructions :).
Is this 1/4 cup of pumpkin purée after patted dry or before patted dry?
After it’s been patted dry 🙂
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
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
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.
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
Hi Anthea, thanks for another great recipe. Do you think sweet potatoes can replace the pumpkin in this recipe?
My pleasure! Yes, sweet potatoes will work too 🙂