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A stack of Vegan Pumpkin Chocolate Chip Cookies on a linen surface.
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5 from 2 votes

Vegan Pumpkin Chocolate Chip Cookies

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! The perfect easy dessert for Fall!
Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Cookies
Calories: 261kcal
Author: Megan Calipari
Cost: $3

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

To make your own pumpkin pie spice for this recipe, combine:
  • 1 ½ teaspoon Cinnamon
  • 1 teaspoon Ginger
  • ¼ teaspoon Allspice
  • Punch Clove
  • Pinch Nutmeg
To avoid over-mixing the cookie dough, add the chocolate chips just before the flour is completely incorporated.
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.

Nutrition

Serving: 1Cookie | Calories: 261kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 0.1mg | Sodium: 174mg | Potassium: 134mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1066IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg