These dairy free and Vegan Pumpkin Chocolate Chip Cookies are soft, chewy and filled with warm spices and chocolate chips. They perfect, easy Autumn dessert!
Its no secret- I love cookies. And I love Fall baking. I mean, don’t we all? There is nothing like filling your entire home with the sent of cinnamon and baked goods 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.
Ingredients and Substitutions for Vegan Pumpkin Chocolate Chip Cookies
These cookies are just as easy to make as a chocolate chip cookie with added spices. The ingredients are just as simple and the method just as straightforward.
Non-Dairy Butter: My favorite non dairy butter options for baking are Earth Balance Soy-Free Buttery Sticks and Country Crock Plant Butter (the avocado oil variety). Its important to always use non dairy butter that comes in stick form. This is because the stuff in the tub is meant for spreading onto toast, so its a softer formulation.
Granulated Sugar: Sugar adds sweetness, promotes browning and chewiness.
Molasses: For that brown sugar flavor that pairs so well with warm spices. Use fancy molasses here, not blackstrap!
Pumpkin Pureé: My go-to brands for canned pumpkin pureé are Libby’s and Farmers Market. I buy them both regularly depending on which grocery store I’m shopping at that day. In this recipe, I use pumpkin where I’d normally use a flax eg. The pumpkin helps bind the dough together and lends a mild pumpkin flavor to these Vegan Pumpkin Chocolate Chip Cookies!
Vanilla: A splash of vanilla extract for good measure. This rounds all the flavors out.
All Purpose Flour: My preferred brand is King Arthur. The quality is unmatched!
Leavener: A combo of baking powder and baking soda keep these cookies super soft but still chewy.
Spices: They wouldn’t be dairy free Vegan Pumpkin Chocolate Chip Cookies with out plenty of spices! I use a blend of cinnamon, ginger, allspice and clove here. If you have pumpkin pie spice on hand, feel free to
Non-Dairy Chocolate Chips: Last but certainly no least, these non dairy Vegan Pumpkin Chocolate Chip Cookies need chocolate chips!
How to Find Vegan Chocolate Chips
But, my trick for getting ones that don’t cost double the price of other chocolate chips is look at the store brand. In my area, every single store has vegan chocolate chips.
Just be sure look at semi-sweet or dark chocolate varieties and be sure to double check the ingredients, just in case!
How to Store the Cookies
My favorite way to store cookies is in the freezer. That way I can pull a couple out and warm them up in my toaster oven. Then I have warm cookies whenever I want them.
Or, store these Vegan Pumpkin Chocolate Chip Cookies in an airtight container at room temp for up to 4 days.
Looking for More Cookie Recipes to Try?
Vegan Pumpkin Chocolate Chip Cookies
- Mixing Bowl
- Wooden Spoon
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- 8 Tbsp Non-Dairy Butter
- 1 Cup Granulated Sugar
- 1 Tbsp Molasses fancy molasses, not blackstrap
- 2 tsp Vanilla Extract
- 1/3 Cup Pumpkin Pureé
- 2 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt 1/4 tsp if using fine grain salt
- 1 1/2 tsp Cinnamon
- 1 tsp Ginger
- 1/4 tsp Allspice
- Pinch Ground Clove
- 1 Cup Non Dairy Semi-Sweet or Dark Chocolate Chips
- In a large bowl using a wooden spoon or in the bowl of a stand mixer fitted with the paddle attachment, cream the non dairy butter, sugar and molasses until well combined and fluffy.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices. Set aside.
- Add pumpkin and vanilla and stir well to combine.
- Add the dry ingredients and mix until JUST combined. Then add chocolate chips and mix until they are distributed.
- Cover and place dough into the refrigerator for 1 hour.
- Preheat oven to 350* F and line a baking tray with parchment.
- using a 1/4 cup measuring cup, scoop 8 mounds of dough one to the baking sheet. Place the remaining dough back into the refrigerator. Then roll each mound into a ball using the palms of your hands.
- Evenly space the balls and gently press them down so they don't roll around on the tray.
- Bake in a 350* oven for 15-16 minutes. 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.