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a white plate of pumpkin chocolate chip cookies on gray board with cup of milk

Vegan Pumpkin Chocolate Chip Cookies Recipe


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4.9 from 9 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 23 minutes
  • Yield: 36 cookies

Description

These Vegan Pumpkin Chocolate Chip Cookies are the perfect fall twist on your favorite classic cookie. They’re extra soft, chewy, and filled with fresh pumpkin and pumpkin pie spice for the ultimate seasonal dessert. All you need is 10 ingredients! 


Ingredients

  • 3/4 cup vegan butter, melted
  • 3/4 cup organic granulated sugar
  • 3/4 cup packed organic brown sugar
  • 3/4 cup pumpkin puree
  • 2 teaspoons vanilla
  • 2 1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (or sub all-purpose flour if not gluten-free)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 to 1 1/2 teaspoons pumpkin pie spice (depending on how spicey you want it)
  • 1/2 teaspoon baking powder
  • 1 1/4 cups vegan chocolate chips

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper it a silicone mat. Keep in mind that this recipe makes 3 dozen so you will need to bake multiple batches. See notes for freezing options.
  2. In a large bowl, add the vegan butter, granulated sugar, brown sugar, pumpkin and vanilla, and mix well. Stir in the flour, baking soda, baking powder, pumpkin pie spice and salt until a dough forms. Lastly, mix in chocolate chips until well incorporated.⁣
  3. Optional: Set the dough into the refrigerator to chill.  Since we are using melted vegan butter, the cookies on their own (unchilled) will be chewier and flatter cookies. If you would like the cookies to be higher (spread less) and more cake like, set the dough in the refrigerator for 2 hours.
  4. Using a tablespoon sized scooper, drop mounds of dough onto the baking sheet 2 inches apart (we fit 12 on each sheet and baked these in 3 batches). No need to press them down.
  5. Place into the oven and bake for 13-14 minutes, or until the edges brown. The cookies will seem soft but don’t worry, they will firm up while they cool. Allow the cookies to rest on the baking sheet for 1 minute after removing them from the oven and then carefully transfer them onto a cooling rack using a spatula. Cool completely.

Notes

  • This recipe is adapted from our Classic Chocolate Chip Cookie recipe.
  • Coconut oil works well in place of the vegan butter. If you would like to avoid a coconut-y flavor, be sure to use refined coconut oil.
  • If you would like to save this dough for later, you can freeze it! Line a baking sheet with parchment paper and use a cookie scooper to evenly scoop mounds of the dough. You can line them up close together since you are not baking them. Once you have scooped out all of the dough, place the baking sheet into the freezer for 30-60 minutes (the longer the better). Remove the dough mounds from the trays and transfer them to a freezer safe bag. Be sure to keep note of when you freeze them + what time and temperature you need to bake them at! Since the dough is frozen, it might require 1 to 2 minutes or even longer for baking.
  • Store in an airtight container for 1 week.
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Category: Dessert, Cookies
  • Method: Oven
  • Cuisine: Vegan