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    Home > Recipes > Cookies > Vegan Pumpkin Chocolate Chip Cookies

    Vegan Pumpkin Chocolate Chip Cookies

    Published on November 5, 2021. Last updated on November 5, 2021. By Gabby. 4 Comments

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    Jump to Recipe

    These vegan pumpkin chocolate chip cookies are soft, chewy, warm-spiced, and made in just one bowl! Using simple ingredients and no mixer, these pumpkin spice cookies are ready in 16 minutes and perfect for Fall!

    vegan pumpkin cookies stacked on top of each other and split in half with chocolate chips
    TABLE OF CONTENTS show
    1 Why You'll Love These Vegan Pumpkin Chocolate Chip Cookies
    2 Ingredient Notes
    3 Step By Step Instructions
    4 FAQs and Expert Tips
    5 Storage and Freezing Instructions
    6 Vegan Pumpkin Chocolate Chip Cookies

    Pumpkin season, in my opinion, is just not long enough. There are so many amazing pumpkin cakes, muffins, and other pumpkin recipes and so little time to fit them all in! So I’m going to make a point of making a triple batch of these vegan pumpkin cookies so that I can freeze them and enjoy them after pumpkin season has come and gone!

    Pumpkin cookies are tricky, and are often cakey if you use too much pumpkin puree. But not these! These vegan pumpkin chocolate chip cookies are soft and chewy with just the slightest crisp on the outside edges. They are full of gooey chocolate chips and pumpkin spice!

    vegan pumpkin cookies stacked with more cookies in the background

    Why You'll Love These Vegan Pumpkin Chocolate Chip Cookies

    • This recipe is made in just one bowl, and you don’t even need a mixer!
    • These cookies take around 16 minutes to make from start to finish - they are almost too easy!
    • This recipe uses just ⅓ cup of pumpkin puree, which is what makes them soft and chewy, instead of cakey (even just half a cup of pumpkin puree will result in cakey cookies!). The pumpkin flavor is more subtle as a result, but the pumpkin pie spice helps with that too!
    • These dairy free pumpkin chocolate chip cookies are egg free as well, and can easily be made gluten free.
    • These cookies stay ultra soft for days if made and stored correctly!
    vegan pumpkin chocolate chip cookies on a baking sheet

    Ingredient Notes

    • Vegan Butter: the vegan butter should be measured before melting! If you don't follow a vegan diet, you can also use melted regular butter.
    • Flour: this recipe works best with all-purpose flour, but you can also use gluten free all-purpose 1-1 baking flour.
    • Vanilla Extract: I always recommend using real vanilla extract in your baking (instead of artificial)
    • Pumpkin Puree: please note this is pumpkin puree (from a can or homemade), and not pumpkin pie filling! The right amount of pumpkin puree is what keeps these cookies from not being cakey. Using even ½ a cup of pumpkin puree instead of ⅓ cup of puree resulted in a cakier cookie when I tested this recipe.
    • Brown Sugar: you can replace with coconut sugar, but it will change the texture of the cookie slightly.
    • Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can make your own. The recipe for this is in the notes section of the recipe card.
    • Chocolate Chips: These cookies call for semisweet chocolate chips, with the option of also adding vegan white chocolate chips if you'd like. If you want to use chopped vegan chocolate, that works too!
    ingredients for vegan pumpkin cookies in bowls with labels

    Step By Step Instructions

    STEP ONE: Preheat the oven to 375°F and line 2 baking sheets with parchment paper. Measure the butter, then put it in a large microwave-safe bowl and microwave until melted.

    STEP TWO: Whisk the brown sugar and granulated sugar into the melted butter, then add in the pumpkin puree, and vanilla extract. Mix until smooth.

    STEP THREE: Add in the flour, salt, baking soda, and pumpkin pie spice and stir until just incorporated. Fold in the chocolate chips. Scoop 1 ½ Tablespoons of dough onto the baking sheet and bake for 8-11 minutes.

    instructions showing how to make vegan pumpkin chocolate chip cookies

    FAQs and Expert Tips

    Why are my cookies cakey?

    Pumpkin cookies are naturally more on the cake texture side of the cookie scale, but this recipe should not come out cakey, because it only uses ⅓ cup of pumpkin puree. If it does, you likely over-measured your flour.

    How do I get cookies to stay soft?

    Don’t over-bake them! This is my number one tip for cookies that stay soft. Keep a close eye on the cookies and they will continue baking on the baking sheet once removed from the oven, so it’s better to underbake than overbake.

    Where can I find vegan white chocolate chips?

    You can either order them on Amazon, or you can often find them in the natural/health food section of your grocery store. Most major grocery stores carry at least one brand.

    Can I make these cookies gluten free?

    I haven't tested these cookies gluten free, but I would recommend using gluten free 1-1 baking flour if you want to try it

    Can I make these cookies with dairy ingredients?

    Yes! These cookies have been tested with regular butter and they turn out amazing. Adding an egg to these cookies would make them cakey so even if you aren't following a vegan diet, you'll love these!

    vegan pumpkin chocolate chip cookies stacked with cinnamon and pumpkin spice in the background

    Expert Tips

    • Properly measure your flour: Please, please don’t over-measure your flour! The result will be cakey or dry cookies! I strongly recommend investing in a $10 kitchen scale, but you can also use the scoop and level method.
    • Don’t add extra flour to the dough: The cookie dough will be soft, likely too soft to form into a ball with your hands! This is how it should be. You can use a spoon if you don’t have a cookie scoop.
    • Don’t let the cookie dough sit out too long. These pumpkin cookies are made with melted butter, but the butter starts to firm up a little as the dough sits. This will make the cookies slightly thicker and puffier, so try to bake the cookies right away.
    • Add nuts or pumpkin seeds if desired!
    vegan pumpkin chocolate chip cookies on a baking sheet

    Storage and Freezing Instructions

    The cookies should be stored at room temperature in an airtight container for up to 5 days.

    You can also freeze them for up to 3 months in a freezer ziploc bag, then thaw at room temperature. You can also freeze the dough in individual balls and bake them later!

    More Vegan Recipes You'll Love

    • Easy Vegan Apple Cake
    • Vegan Pumpkin Ice Cream
    • Vegan Ginger Cookies
    • Vegan Millionaire Shortbread

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    vegan pumpkin cookies split in half and stacked with gooey chocolate chips inside

    Vegan Pumpkin Chocolate Chip Cookies

    Gabby
    These vegan pumpkin chocolate chip cookies are soft, chewy, warm-spiced, and made in just one bowl! No mixer required and ready in 16 minutes!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 7 mins
    Bake 9 mins
    Total Time 16 mins
    Course Dessert
    Cuisine American
    Servings 20 cookies
    Calories 146 kcal

    Equipment

    • Mixing Bowl
    • Baking Sheets

    Ingredients
     
     

    • ½ cup vegan butter, melted (or regular butter if not vegan)
    • ¾ cup light brown sugar
    • ¼ cup granulated sugar
    • 1 teaspoon vanilla extract
    • ⅓ cup pumpkin puree SEE NOTES
    • 1½ cup all-purpose flour SEE NOTES
    • 2 teaspoon pumpkin pie spice SEE NOTES
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ⅓ cup semisweet vegan chocolate chips (or chopped chocolate)
    • ¼ cup vegan white chocolate chips (or chopped chocolate) (optional)

    Instructions
     

    • Preheat the oven to 375°F and line 2 baking sheets with parchment paper. Measure the butter, then put it in a large microwave-safe bowl and heat in the microwave until melted.
    • Whisk the brown sugar and granulated sugar into the melted butter, then add in the pumpkin puree and vanilla extract. Mix until smooth.
    • Add in the flour, salt, baking soda, and pumpkin pie spice and stir until just incorporated. The dough will be a bit wet - do not add more flour! More flour will lead to cakey cookies. This dough should be wetter than a typical cookie dough. Fold in the chocolate chips.
    • Use a spoon or a cookie scoop to scoop 1 ½ Tablespoons of dough onto the baking sheet and bake one sheet at a time for 8-11 minutes, until the edges look set but not darkened. Do not over-bake! Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

    Video

    Notes

    PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.
    MEASURING THE FLOUR: It's very important to properly measure your flour. Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. 
    PUMPKIN PUREE: Please note that this is pumpkin puree, not pumpkin pie filling. 
    PUMPKIN PIE SPICE: If you don't have pumpkin pie spice, you can use the following combination of spices: 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground allspice
    Storage and Freezing Instructions
    The cookies should be stored at room temperature in an airtight container for up to 5 days.
    You can also freeze them for up to 3 months in a freezer ziploc bag, then thaw at room temperature. You can also freeze the dough in individual balls and bake them later!

    Nutrition

    Sodium: 155mgCalcium: 17mgVitamin C: 1mgVitamin A: 854IUSugar: 13gFiber: 1gPotassium: 58mgCholesterol: 1mgCalories: 146kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 6gProtein: 2gCarbohydrates: 22gIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

    Comments

    1. Sam

      November 16, 2021 at 7:07 pm

      Haven’t tried them yet, but just wondering if it should be salted or unsalted butter? Thank you in advance!

      Reply
      • Gabby

        November 18, 2021 at 5:15 pm

        Hi Sam! I often use salted because a lot of vegan butters are already salted, but you can also use unsalted if that's what you have, the cookies might just be a little bit sweeter 🙂

        Reply
    2. Kelly

      November 05, 2021 at 4:36 pm

      5 stars
      LOVE this recipe. These cookies are the perfect texture and give you a great pumpkin flavor without being overpowering. My new favorite!

      Reply
      • Gabby

        November 05, 2021 at 7:18 pm

        Hi Kelly! I'm so happy you loved the cookies! Thanks so much for coming back to leave a review 🙂

        Reply

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