Vegan Pumpkin Chocolate Chip Cookies

By Marley Goldin
on July 19, 2021

This post may contain affiliate links. Please read my disclosure policy.

These Vegan Pumpkin Chocolate Chip Cookies combine the perfect amount of pumpkin and complimentary spices with classic chocolate chip cookie flavors to bring you the ultimate Fall cookie.
stack of cookies with one cookie split in half on top

Looking for the perfect Fall cookie? Stop the search! These Vegan Pumpkin Chocolate Chip Cookies are easy to whip up and use the perfect amount of pumpkin and spices to bring Fall flavors to your classic cookie.

Completely dairy-free and egg-free, this fun vegan cookie recipe uses pumpkin puree as a binder. No specialty ingredients or hard-to-find add-ins.

close up cookie split in half

As an environmental scientist, I am always looking for ways to cut back on ingredients with a higher environmental impact. And vegan baking is an easy way to cut back on eggs and dairy to make delicious treats that are easier on the planet.

Green tip: Industrial dairy production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your dairy consumption is one great way to reduce your ecological footprint.

Vegan Pumpkin Chocolate Chip Cookies Tips and Tricks



Gather Your Ingredients First

Don’t be intimidated by vegan baking! This recipe is made up of ingredients that can likely be found at your local grocery store.

I use Earth Balance Vegan Butter and Enjoy Life vegan dark chocolate chips. Otherwise, the rest of the ingredients are naturally vegan.

Here’s everything you’ll need:

cinnamon, chocolate chips, baking powder, white sugar, brown sugar, pumpkin puree. coconut oil, vegan butter, vanilla extract, salt, nutmeg, and flour

Temperature Matters

It’s important that the coconut oil and butter are both at room temperature. You want the coconut oil soft, but solid, and the butter should be softened.

This will allow for the perfect vegan cookie batter base, free from lumps and clumps!

Cream Your Butter and Sugar Together First

Use a hand mixer to combine your sugars, softened butter and oil, and pumpkin puree together first to form a base for your cookie dough.

This makes for a lighter, more buttery, melt-in-your-mouth cookie dough.

Fold Your Chocolate Chips in Last

Once you’ve creamed your butter, oil, pumpkin, and sugar together, you can add the rest of your ingredients.

Use your hand mixer one more time to combine the rest of the ingredients until smooth. Then, use a spatula to make sure all of the flour is nicely integrated. At this point, you can put your hand mixer away,

Next, you can add your chocolate chips and fold them into your dough with your spatula.

Consider A Cookie Scoop

This vegan cookie dough only spreads a tiny bit when it bakes. Pretty much how you place the dough on the mat is how the cookies will come out shape-wise.

This means there’s no need to roll the dough into balls before baking. The dough is a little bit wet and sticky, so using a cookie scoop is super helpful here.

And if you don’t want to deal with the oven at all, check out this recipe for vegan pumpkin cookie dough.

Vegan Pumpkin Chocolate Chip Cookies ready for the oven next to cookie scoop

Finish With Sea Salt

When the pumpkin cookies are right out of the oven, add a little extra sea salt on top. It’ll stick to the melty chocolate chips and add the perfect contrast to the sweet cookie.

This step is optional but highly recommended.

sprinkling sea salt on freshly baked cookies

Freezing The Dough

If you don’t want to bake the whole batch, simply bake the number of cookies you want, and freeze the rest. Shape them all, and store the raw cookies you want to save for later in a freezer-safe bag.

You can freeze this dough for up to 3 months and bake them fresh as you want to enjoy them. Just add two minutes to your baking time when you are making them from frozen.

Keep in mind this cookie dough does not spread much, and when you bake frozen dough, it spreads even less. You may want to press the dough down with clean hands or a spatula, so they are flatter when they come out of the oven.

Green tip: Consider these reusable baking mats to reduce your plastic waste! They are nonstick and easy to clean.

Should You Have Leftovers

These cookies will last up to two weeks in an airtight container at room temperature.

You can also freeze the cookies that are already baked to make them last longer! They’ll stay delicious in the freezer for up to 6 months.

stack of cookies with more cookies in the background

Why You Should Make These Pumpkin Chocolate Chip Cookies



  • They’re festive. The injection of pumpkin and spices into these chocolate chip cookies is just the Fall touch you need.
  • They’re foolproof. Easy ingredients, less than 30 minutes—you can’t lose!
  • The FLAVORS! Pumpkin and chocolate is an incredible combo.
  • The texture! Super soft and chewy, even days later.

If you’re loving these Pumpkin Chocolate Chip Cookies and are looking for more pumpkin recipes, check out this One-Pot Pumpkin Pasta and these Pumpkin Muffins with Spiced Cream Cheese Frosting.

Vegan Pumpkin Chocolate Chip Cookies

0 from 0 votes
Recipe by Marley Goldin Course: DessertCuisine: American
Servings

12

servings
Prep time

10

minutes
Cooking time

18

minutes
Total time

28

minutes

These Vegan Pumpkin Chocolate Chip Cookies combine pumpkin and complimentary spices with classic choco-chip cookie flavors to bring you the ultimate Fall cookie.

Ingredients

  • 2 tablespoons vegan butter

  • 2 tablespoons coconut oil (solid)

  • 3/4 cup pumpkin puree

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 3/4 cup all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspon salt + more to sprinkle on top if desired

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 3/4 cup dark chocolate chips

Directions

  • Preheat your oven to 350°F and line a large baking sheet with a reusable mat or parchment paper.
  • In a large mixing bowl, cream together butter, coconut oil, pumpkin puree, and both sugars with a hand mixer on high.
  • Add flour, vanilla, baking soda, salt, cinnamon, and nutmeg and blend until combined.
  • Fold in chocolate chips and use a large cookie scoop or heaping tablespoon to spread out cookies on a large lined baking sheet.
  • Bake for 16-18 minutes, until they just start to brown on top. Sprinkle with more salt, and let cool completely before enjoying.

Pro Tips

  • You’ll know your cookies are ready when they are just starting to brown on top. Mine are perfect every time after 16 minutes, but my oven tends to run a little bit hot. It shouldn’t take longer than 18 minutes.

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