These Vegan Pumpkin Chocolate Chip Cookies are soft, chewy and packed with warm spices and chocolate chips. These cookies are simple to make and require easy-to-find ingredients. They're the perfect, easy Autumn dessert!
I love Fall baking! I mean, don't we all? There is nothing like filling your entire home with the scent of warm spices from an Apple Spice Cake or Vegan Pumpkin Snickerdoodles, or even some Vegan Pumpkin Chai Cupcakes on a crisp Autumn day.
And these Vegan Pumpkin Chocolate Chip Cookies are the perfect baking project for beginner bakers and cookie lovers alike. This recipe is super simple, but the pay-off is delicious, soft and chewy cookies that marry chocolate chips with pumpkin spice.
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Why You'll Love This Recipe
- This recipe is easy to make, so it's great for beginner bakers!
- And the ingredients are all simple and easy to find.
- The cookies bake up soft, chewy and packed with pumpkin spice and chocolate.
- These Pumpkin Chocolate Chip Cookies are vegan, dairy-free and completely eggless, so anyone can enjoy them!
- And most importantly, they are absolutely delicious.
Ingredient Notes
Non-Dairy Butter: My favorite non-dairy butter options for baking are Earth Balance Soy-Free Buttery Sticks and Country Crock Plant Butter Sticks.
Pumpkin Pureé: Be sure to use 100% pumpkin purée, not pumpkin pie filling!
Pumpkin Pie Spice: If you don't have a pre-blended mix, I'll tell you what combination of spices to use below!
Non-Dairy Chocolate Chips: I consider myself to be a chocolate chip expert because I make so many Vegan Chocolate Chip Cookies. I love the Enjoy Life Dark Chocolate and Ricemilk Chocolate morsels best!
Step-by-Step Instructions
Step 1. To make the Vegan Pumpkin Chocolate Chip Cookies, first, cream the vegan butter and brown sugar together in a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment.
Step 2. Next, add the pumpkin purée and vanilla and mix to combine.
Step 3. Now, add the flour, pumpkin pie spice, baking powder, baking soda and salt and mix until just combined.
Step 4. Then, add chocolate chips and stir to distribute.
Step 5. Next, scoop the dough onto a sheet tray and roll it into balls with your hands. Wrap with plastic wrap and place the dough balls in the refrigerator to chill for one hour.
Step 6. Place 6 cookie dough balls on a parchment-lined baking sheet. Gently press them down slightly so they don't roll around. Bake in a 350* F oven for about 15 minutes. Allow the cookies to cool on the baking sheet before transferring to a wire rack to continue cooling. Repeat with the remaining cookie dough balls.
Recipe FAQs
Place them in an airtight container and leave at room temperature for up to 4 days.
Or, freeze for up to a month.
I have two favorite brands of store-bought pumpkin purée. They are:
Libby's
Farmer's Market
Just be sure to buy pumpkin purée, not pumpkin pie mix!
To make your own homemade pumpkin pie spice, combine:
1 ½ teaspoons cinnamon, 1 teaspoon ginger, ¼ teaspoon allspice, and a pinch of each nutmeg and clove.
Or, apple pie spice makes a great substitute.
Top Recipe Tips
Don't over-mix the dough once you add the flour! To help avoid this, I like to add the chocolate chips when the flour is almost mixed in.
Second, don't skip the chill time! The chill time gives the flour time to hydrate and helps the Vegan Pumpkin Chocolate Chip Cookies bake up thick, chewy and moist.
Looking for More Vegan Cookie Recipes to Try?
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📖 Recipe
Vegan Pumpkin Chocolate Chip Cookies
Equipment
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 Mixing Bowl
- 1 Wooden Spoon
- Measuring Cups and Spoons
- 2 Baking Sheets
- Parchment Paper
Ingredients
- 8 tablespoon Non-Dairy Butter
- 1 Cup Light Brown Sugar, tightly packed
- ⅓ Cup Pumpkin Pureé
- 2 teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 2 ¾ teaspoon Pumpkin Pie Spice See note to make your own!
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Kosher Salt ¼ teaspoon if using fine grain salt
- 1 Cup Vegan Semi-Sweet or Dark Chocolate Chips
Instructions
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter and brown sugar until well combined and fluffy.8 tablespoon Non-Dairy Butter, 1 Cup Light Brown Sugar, tightly packed
- Add pumpkin and vanilla and stir well to combine.2 teaspoon Vanilla Extract, ⅓ Cup Pumpkin Pureé
- Add the flour, pumpkin pie spice, baking powder, baking soda and salt and mix until just combined. Then add chocolate chips and mix until they are distributed.2 Cups All-Purpose Flour, 2 ¾ teaspoon Pumpkin Pie Spice, 1 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 Cup Vegan Semi-Sweet or Dark Chocolate Chips
- Using a ¼ cup measuring cup, scoop mounds of dough onto a parchment-lined baking sheet. Then, roll each mound into a ball using the palms of your hands and place them back onto the baking sheet.
- Wrap with plastic wrap and place the tray into the refrigerator for 1 hour.
- Preheat oven to 350* F.
- Line another baking sheet with parchment and place 6-8 dough balls onto it leaving at least 2 ½" of space between each. Use your palm to gently press the dough balls down a bit (see above photo for reference).
- Bake in a 350* oven for 15-18 minutes. The edges of the cookies should feel set when touched with a finger. Allow to cool on the baking sheet for 10 minutes before moving to a cooling rack to completely cool.
- Repeat with the remaining cookie dough.
Notes
- 1 ½ teaspoon Cinnamon
- 1 teaspoon Ginger
- ¼ teaspoon Allspice
- Punch Clove
- Pinch Nutmeg
Sue says
Love recipes with pumpkin. I would definitely make these again!
Megan Calipari says
The perfect way to kick off pumpkin season!