Autumn isn’t complete without indulging in these vegan Pumpkin Chocolate Chip Cookies. They always turn out delightfully soft and chewy, and are easy to make in 1 bowl. The perfect fall treat!
Looking for a pumpkin cookie without the chocolate chips? Check out my Vegan Pumpkin Cookies instead. They’re super soft and topped with a tangy and sweet frosting.
While fall is the best time of year to bake with pumpkin, you don’t always need to go all out with a Vegan Pumpkin Cheesecake or a Vegan Pumpkin Roll. Instead, keep it simple with these Pumpkin Chocolate Chip Cookies. They’re perfectly soft, easy to make in 1 bowl, and are a great fit for fancy and casual get-togethers!
They’re a fun play on my Perfect Vegan Chocolate Chip Cookies but made with the comforting addition of pumpkin puree and pumpkin pie spice. And despite the added moisture in the dough, they never turn out cakey. Instead, the cookies have crisp edges and a gooey, chewy middle. Yum!
Why you should try these chewy, never cakey pumpkin cookies ASAP:
- No fancy ingredients necessary. All you need are a handful of the usual baking staples, plus a few fall favorites (like pumpkin puree and warm spices).
- A casual fall dessert. Make a fresh batch of pumpkin cookies to enjoy throughout fall and winter. Pack them up for a trip to the pumpkin patch or serve them for dessert at Thanksgiving and Christmas. They’re even freezer-friendly, meaning you can freeze the extras and enjoy a cookie whenever a craving comes on.
- Soft, chewy, and beautifully spiced. These cookies are never cakey, only chewy, soft, and slightly crisp on the outside. A mix of cinnamon and pumpkin spices (nutmeg, cloves, allspice, etc.) add layers of warmth throughout each bite, giving these cookies that distinct comforting fall feel.
Ingredients needed (with substitutions)
- Vegan butter – My favorite vegan butter for baking is Miyoko’s. I have, however, tried countless vegan butter brands (and even my own homemade butter) and each one works great! Coconut oil could also be used as a substitute. Go ahead and use what’s available to you.
- Brown sugar and granulated sugar – Both of these sugars will sweeten the cookies while contributing to their deep, caramel-like flavors. Feel free to substitute one or the other with another granulated sugar, like cane sugar or coconut sugar.
- Pumpkin puree – Make sure you buy pure pumpkin puree and not canned pumpkin pie filling. Organic pumpkin puree is best when you want to flavor the cookies with a true pumpkin flavor and vibrant orange color. Otherwise, I recommend reading up on the best canned pumpkin before you start baking. Using a quality brand is the best way to make irresistible pumpkin desserts!
- Vanilla extract
- All purpose flour – I always have the best results when I make these cookies with all purpose flour. If you need them to be gluten free, try using a gluten free flour blend, like King Arthur and Better Batter. Almond flour won’t work as a substitute.
- Cornstarch – To help the cookies turn out extra soft and chewy. You can use tapioca starch or arrowroot instead, or leave it out entirely.
- Baking soda
- Salt
- Cinnamon – You need both ground cinnamon and pumpkin pie spice for balance.
- Pumpkin pie spice – Pumpkin spice is an easy blend of warm spices usually made from cinnamon, nutmeg, cloves, allspice, and ginger (here are the exact measurements of each). If you don’t want to make it yourself, buy a pre-mixed blend instead.
- Vegan chocolate chips – My favorite vegan chocolate chips are from Trader Joe’s and Enjoy Life. Be sure to always check the ingredients on the packaging – you never know when a brand could be accidentally vegan!
How to make vegan pumpkin chocolate chip cookies
Find the complete printable recipe with measurements below in the recipe card.
Beat the vegan butter and sugars together in the bowl of a stand mixer with the paddle attachment. After about 2 minutes, the mixture should look light, fluffy, and creamy. Add the pumpkin puree and vanilla, then mix until they’re just combined.
Next, add the flour. Sprinkle the cornstarch, baking soda, salt, cinnamon, and pumpkin pie spice over top before gently mixing on low speed. Only mix until the dry ingredients are just incorporated into the wet.
Finish by folding the chocolate chips in with the batter.
Cover the bowl of cookie dough with plastic and place it in the fridge to chill for at least 1 hour. Don’t skip this or else the cookies will not be chewy.
When they’re done chilling, use a cookie scoop to form small cookie dough balls. Roll each one in your hands to smooth out the edges, then place them on a parchment-lined baking sheet. Gently flatten them with your hands to help them spread in the oven.
Bake the pumpkin cookies until they’re lightly golden and crisp around the edges. Let them cool on the pan for a few minutes, then on a wire rack. Enjoy!
Frequently asked questions
- Can they be made gluten free? Yes, you can substitute the all purpose flour with a gluten free blend to make gluten free pumpkin cookies. Almond flour will not work in this recipe. It’s better off in my Almond Flour Cookies.
- How long do they last? The cookies will stay fresh for up to 1 week when stored in an airtight container at room temperature. Keep them in the fridge if you’d like them to last longer.
- Are they freezer-friendly? Yes! They can be frozen for up to 3 months, helping you stay prepared for the holiday season.
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In the bowl of a stand mixer with the paddle attachment or other large bowl with a handheld mixer, beat the vegan butter and sugar together until creamy, about 2 minutes.
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Add the pumpkin puree and vanilla and mix until combined, scraping the sides and bottom of the bowl as needed.
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Stop the mixer and add the flour. Sprinkle the cornstarch, baking soda, salt, cinnamon and pumpkin pie spice on top of the flour. Turn the mixer on low speed and mix until just combined. Scrape the bottom and sides to make sure everything is well combined.
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Fold in the chocolate chips to incorporate.
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Cover the bowl and chill the cookie dough in the refrigerator for 1 hour. If you skip this step, the cookies won’t be very chewy. So chill if you can!
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Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
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With a cookie scoop or spoon, scoop the dough and place on the prepared cookie sheets. Flatten the cookies with your hands, as they won’t spread very much as they bake. Place a few more chocolate chips on top of each cookie, if desired.
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Bake for 11-13 minutes until lightly golden on the edges. They will look soft and a little puffy but will get chewy as they cool. Do not over bake. Let them cool for 5 minutes on the pan before transferring to a cooling rack. Enjoy!
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The cookies will stay good in a covered container for up to a week and they freeze well.
Serving: 1of 20 cookies, Calories: 134kcal, Carbohydrates: 21g, Protein: 1g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Sodium: 95mg, Potassium: 30mg, Fiber: 1g, Sugar: 13g, Vitamin A: 917IU, Vitamin C: 0.2mg, Calcium: 15mg, Iron: 1mg
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