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Vegan Pumpkin Chocolate Chip Cookies on a cooling rack
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5 from 2 votes

Vegan Pumpkin Chocolate Chip Cookies

These Vegan Pumpkin Chocolate Chip Cookies are soft, chewy and filled with warm spices and chocolate chips. They are the perfect, easy Autumn dessert!
Prep Time20 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Cookies
Calories: 216kcal
Author: Megan Calipari
Cost: $3

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

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.

Nutrition

Serving: 1Cookie | Calories: 216kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 234mg | Potassium: 28mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg