These Vegan Pumpkin Chocolate Chip Cookies are super chewy and are packed with pumpkin puree, warm spices, and chocolate chips. You don't need a mixer or any other special equipment, and the cookie dough requires no chilling! They are the perfect easy dessert for Fall!
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Once Fall comes, I look for any reason to bake a delicious spiced dessert. I love to make a Vegan Pumpkin Cake or a Vegan Apple Cake for birthday celebrations. And there is nothing like a slice of Vegan Pumpkin Bread for breakfast!
And these Vegan Pumpkin Chocolate Chip Cookies are my favorite quick and easy Fall dessert. They are packed with pumpkin pie spice mix and chocolate chips and bake up incredibly soft and chewy. And I don't need to carry my mixer up from the basement or wait for the cookie dough to chill! Wins all around. So, let's make them.
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Why You'll Love This Recipe
- This recipe is easy to make, so it's great for beginner bakers!
- You only need 11 ingredients that are all simple and easy to find.
- These Pumpkin Chocolate Chip Cookies are vegan, dairy-free, and completely eggless, so anyone can enjoy them.
- This recipe requires no special equipment and no chilling.
- The cookies bake up soft, chewy, and packed with pumpkin spice and chocolate.
- And most importantly, they are absolutely delicious.
Ingredient Notes
Non-Dairy Butter: My favorite non-dairy butter for baking is Country Crock Plant Butter Sticks. They taste great and are easy to find.
Pumpkin Pureé: I always keep a can of pumpkin purée in my pantry so I can make Vegan Pumpkin Cupcakes or Pumpkin Overnight Oats when the craving strikes. Be sure to use 100% pumpkin purée, not pumpkin pie filling! I love Libby's.
Pumpkin Pie Spice: I usually keep a store-bought blend on hand, but if you don't, make your own pumpkin pie spice blend with this recipe.
Non-Dairy Chocolate Chips: I consider myself to be a chocolate chip expert because I make so many Vegan Chocolate Chip Cookies. I love Enjoy Life Dark Chocolate Chips and Trader Joe's chocolate chips, too!
How to Make Vegan Pumpkin Chocolate Chip Cookies
Step 1. To make the Vegan Pumpkin Chocolate Chip Cookies, first, whisk together melted vegan butter and light brown sugar until well combined.
Step 2. Next, add the pumpkin purée, non-dairy milk, and vanilla, and whisk to combine.
Step 3. Now, add the flour, pumpkin pie spice, baking soda, and salt. Fold the dry ingredients in using a rubber spatula.
Then, add chocolate chips and fold them into the cookie dough until they are evenly distributed.
Step 4. Next, using a 3-tablespoon cookie scoop, scoop eight dough balls onto a parchment-lined baking sheet. Be sure to leave at least 2 ½ inches of space between each cookie.
Finally, bake the Vegan Pumpkin Chocolate Chip Cookies in a 350*F oven for 12-14 minutes or until the edges are set but the middle is still soft.
Recipe FAQs
Place the cookies into an airtight container and store them at room temperature for up to 4 days.
Or, freeze for up to a month.
Yes! I wanted to keep this recipe really easy with minimal special equipment, but if you love to use a stand mixer or a hand mixer, you can.
Yes! Scoop the cookie dough onto a parchment-lined baking sheet and place it in the freezer. Once the dough balls are frozen, transfer the cookie dough balls to a freezer bag.
To bake, place the cookie dough balls onto a parchment-lined baking sheet and allow them to come to room temperature before baking as directed in the recipe.
Expert 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.
The dough is on the soft side for a cookie dough, but it keeps the cookies super chewy and moist!
Be sure to leave plenty of space between each cookie dough ball. I don't recommend baking more than 8 cookies on a tray at a time.
Looking for More Vegan Pumpkin Recipes to Try?
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📖 Recipe
Vegan Pumpkin Chocolate Chip Cookies
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
- Measuring Cups and Spoons
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 8 tablespoon Non-Dairy Butter, melted and cooled
- 1 Cup Light Brown Sugar, tightly packed
- ⅓ Cup Pumpkin Pureé
- 1 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- 2 ¾ teaspoon Pumpkin Pie Spice See note to make your own!
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ¾ Cup Vegan Semi-Sweet or Dark Chocolate Chips Plus more for topping the cookies!
Instructions
- Preheat oven to 350*F. Line a baking sheet with parchment paper.
- In a large bowl, combine melted vegan butter and brown sugar. Whisk until no clumps of brown sugar remain. Add pumpkin puree, non-dairy milk, and vanilla. Whisk once more to combine.8 Tbsp Non-Dairy Butter, melted and cooled, 1 Cup Light Brown Sugar, tightly packed, ⅓ Cup Pumpkin Pureé, 1 Tbsp Non-Dairy Milk, 2 tsp Vanilla Extract
- Add the flour, pumpkin pie spice, baking soda, and salt. Use a rubber spatula to fold the dry ingredients into the wet ingredients until mostly combined. Then, add chocolate chips and mix until they are distributed.1 ½ Cups All-Purpose Flour, 2 ¾ tsp Pumpkin Pie Spice, ½ tsp Baking Soda, ¼ tsp Kosher Salt, ¾ Cup Vegan Semi-Sweet or Dark Chocolate Chips
- Use a 3-tablespoon cookie scoop to scoop eight cookie dough balls onto a parchment-lined baking sheet. Be sure to evenly space them and leave at least 3 inches of space between each cookie dough ball. Top each cookie with a few extra chocolate chips if desired.
- Bake the cookies in a 350*F oven for 12-14 minutes or until the edges are set but the middles are still soft. Allow the cookies to cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 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!