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Filled with the perfect pumpkin spice flavour and gooey chocolate, these quick and easy vegan pumpkin chocolate chip cookies are the ultimate homemade fall treat. Soft and delicious with a slightly crisp exterior, this recipe is 100% egg-free, dairy-free, and not cakey!
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This recipe is one that you'll hopefully want to make outside of the fall season (like I do!). It's my vegan pumpkin chocolate chip cookies and they're one of the best vegan treats for Fall, Halloween, and Thanksgiving, but they can be enjoyed any time of year whenever you're craving vegan pumpkin spice cookies!
They're soft, chewy and, of course, delicious because pumpkin and chocolate together is perfection.
They're also gooey (in a good way because of all the melty chocolate chips!) and not cakey, BUT if you prefer your cookies on the fluffy side, I explain below how you can achieve that result. Need them to be gluten-free? I've got you covered there, too.
Before you head down for all the details, bookmark these other easy cookie recipes for next time (they're all equally as mouthwatering!): vegan banana cookies, vegan lemon cookies, and vegan chocolate cookies.
Ingredients You'll Need
Ingredient and Substitution Notes
Flour - You will need all-purpose white flour.
Follow my vegan gluten-free pumpkin chocolate chip cookies recipe if you need your cookies to be gluten-free, don't alter this one.
NOTE: Measuring the flour accurately in this recipe (and ALL baking recipes) is essential to getting the results you expect. In this recipe, your flour measurement needs to be accurate so you don't end up with puffy, cakey cookies. I recommend using a scale and reading this article: "How to Measure Flour Correctly."
Baking Soda - This ingredient cannot be left out, it's very important to the texture of the cookies. It cannot be substituted with baking powder.
Vegan Butter - You’ll need a firm softened vegan butter stick. The spreadable type of vegan butter or margarine you get in containers/tubs is too soft for this recipe.
IMPORTANT TIP: Make sure your butter is slightly softened before starting, NOT melted or TOO soft. To know if your butter is ready, lightly press your finger into it. If it leaves a shallow indent, it's the perfect temperature. If your finger sinks into the butter with barely any effort, it's too soft. Refrigerate it until it has firmed up a bit and then test again.
Brown Sugar and Granulated Sugar - Both types of sugar are necessary for giving the cookies the right texture and flavour. Liquid sweeteners like maple syrup or agave won’t work in this recipe without making extra adjustments. I haven’t tried using any granulated sugar substitutes.
I use light brown sugar, but dark brown sugar can be used instead, and I use organic cane sugar, but regular white sugar will work, too. Remember that all sugar is not vegan; some are processed with animal bone char. To ensure yours is vegan, choose a brand labelled as vegan or look for organic sugar, which is always processed without bone char.
Pumpkin Purée - I highly recommend using canned pure pumpkin purée over homemade pumpkin purée since it has way less moisture. Make sure it's unsweetened and that it's NOT pumpkin pie filling. The only ingredient on the label should be pumpkin. If you don't have access to pumpkin, you can use a different canned puréed squash, like butternut squash since their flavours are similar.
Pumpkin Pie Spice - You can use either a pre-made store-bought pumpkin pie spice or you can make a homemade pumpkin spice blend—check the recipe notes for details.
Vanilla Extract and Salt – These are flavour enhancers and important for the cookies to taste amazing, don't leave either of them out.
Vegan Chocolate Chips - I like using regular-size chocolate chips but you can use chocolate chunks or mini chocolate chips instead. For a list of dairy-free chocolate chips, read this article: Are Chocolate Chips Vegan?
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Prepare the Pumpkin Purée:
Canned pumpkin purée has a lot of moisture, and if you are using homemade purée, that type has even more.
For this recipe, you'll need to get rid of that moisture to ensure you end up with soft, chewy cookies. However, you may skip this step if you prefer a puffy, cakey-textured cookie.
There are a few ways to remove the moisture, but the way I do it is as follows.
NOTE: If you don't like the paper towel method, you can also use cheesecloth (use several layers) or a nut milk bag to squeeze the moisture out.
Start by spreading the pumpkin purée evenly on a plate.
Next, gently blot until it's dry. You will need to use several paper towels for this, how many depends on the type of purée you are using.
When the paper towel is no longer picking up any moisture, you are done. The pumpkin will be flat, dry-looking, and the volume will be reduced. (If you're curious, the amount of pumpkin you will start with is 60 grams, when all the moisture is removed it will weigh roughly 22 grams.)
Scrape up the pumpkin to get it ready to add to the recipe. It will feel slightly rubbery and very dry. Not to worry, that's exactly how you need it to be.
Prepare the Cookie Dough:
Mix the wet and dry ingredients in separate bowls, combine them, and then mix in the chocolate chips. Take care not to overmix.
This cookie dough does not need to be chilled before baking, so right after you've prepared it, use a medium-sized cookie scoop or a tablespoon to scoop the dough onto your cookie sheet. If you are using a tablespoon, roll each scoop into a ball.
Repeat until the cookie sheet is filled, leave some space around each cookie, and don't flatten them, they will spread on their own as they bake. Take care not to overbake them.
Carefully remove the cookie sheet from the oven when they are done and allow them to rest on the cookie sheet for a few minutes before transferring them to a cooling rack.
Craving more cookies? Dive into my collection of vegan cookie recipes and find your next sweet treat!
Storing and Freezing
After the cookies have fully cooled, transfer them to an airtight container and keep them at room temperature for up to five days. They will be crisp outside on the first day but soften after storing.
NOTE: They taste wonderful on the first day but the pumpkin spice flavour deepens and they taste even better the day after!
Freezing Baked Cookies
Freeze your cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months.
Freezing Cookie Dough
See the recipe notes below for full details on how to do this.
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily. Make sure all of your ingredients are at room temperature.
- Measure your flour correctly. Too much flour will result in cookies that are dry, puffy, cakey, and don't spread. Please read my article about how to measure flour correctly. This tip also applies to all other ingredients, make sure to measure them accurately to get the best pumpkin cookies possible. I highly recommend using a scale (this is the one I have) and my weight measurements to make this recipe.
- Make sure your butter is softened but still cool to the touch before starting. Softened butter will blend better and easier with the sugar. See the "Ingredient and Substitution Notes" section above for info on how to know if your butter is ready to be used.
- Removing the moisture from the pumpkin may be a strange step, but it's essential to end up with cookies that are crisp, soft, and chewy, so don't skip this step. However, if your preference is a puffy, cakey cookie, then you can skip this step.
- Don't overmix the cookie dough. When all spots of dry flour have been incorporated into the dough, stop mixing. Mixing too much develops the gluten and will result in tough cookies.
- Don't skip the resting time after you've removed them from the oven. You must let them rest for 5 minutes before transferring them to a cooling rack since they're very soft right after baking and will fall apart if you try to move them. They continue to cook as they rest and will firm up as they cool.
- Read this post from top to bottom before you start. I’ve included many tips and tricks so you get things right. Also, read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
If You Make This Recipe...
I would love to hear about it! Let me know how things went by leaving a comment and star rating below. If you are on Instagram, you can post a picture of your vegan chocolate chip pumpkin cookies over there and tag me so I can see them, I'm @delightfuladventures.
If You Like This Recipe...
Then you may like these other pumpkin recipes:
Chewy Vegan Pumpkin Chocolate Chip Cookies (Not Cakey!)
Suggested Equipment:
Ingredients:
- 1 ¼ cups (156g) all-purpose flour
- 1 teaspoon pumpkin pie spice (see note below)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup / 1 stick (113g) vegan butter (softened)
- ⅓ cup (67g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- ¼ cup (60g) unsweetened pumpkin puree (NOT pumpkin pie filling, measure/weigh before removing moisture)
- 1 ½ teaspoons vanilla extract
- ¾ cup (135g) chocolate chips
Instructions:
- Preheat oven to 350°F (177°C).
- Line cookie sheet(s) with parchment paper (if needed), and set aside.
Prepare Pumpkin Purée:
- Spread the pumpkin evenly on a plate.
- Gently blot the surface of the pumpkin with a paper towel. Discard the soaked paper towel and continue with new paper towels. Repeat until all of the liquid has been absorbed and no more moisture is being transferred to the paper towel.
Prepare Cookie Dough:
- Add the flour, pumpkin pie spice, baking soda, and salt to a small bowl. Whisk well to combine and set aside.
- In a medium bowl, using an electric mixer, beat the butter, brown sugar, and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add blotted pumpkin, and vanilla extract, and blend again for 1 minute.
- Gradually add the flour mixture to the butter mixture and mix on low speed with your electric mixer or a wooden spoon until a soft, sticky dough has formed. Don't overmix.
- Add chocolate chips and stir until they combine with the dough.
- Using a medium-sized cookie scoop (or a tablespoon) scoop the dough and place it on the cookie sheet. If using a tablespoon, roll the dough into balls. (Don't press the cookie dough down.)
- Bake for 9 minutes.
- Remove from the oven and let cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. They will appear puffy and soft right after they come out of the oven, but that's okay, they will flatten slightly and firm up as they cool.
Recipe Notes:
- Please read all of the information above, as well as the notes below before making this recipe.
- This recipe makes 20 cookies, the amount you’ll get if you scoop them with a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons).
- If you need to make a vegan gluten-free version, don't change this recipe, please make my vegan gluten-free pumpkin cookies instead.
- Store for up to five days in an airtight container at room temperature.
- If you don't have pumpkin pie spice, use the following in its place: ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger.
- Freezing Baked Cookies: Freeze the cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw in the refrigerator or on the counter and when you’re ready to serve, place them on a plate, bring them to room temperature, and enjoy.
- Freeze Cookie Dough for Baking Later: Scoop the cookie dough balls onto a parchment-lined cookie sheet and place the whole cookie sheet in the freezer. Once completely frozen, place the balls in an airtight freezer-safe bag or container and freeze for up to 2 months. When you’re ready to bake them, remove them from the freezer, place them on a baking sheet (no need to thaw), and bake for 11-12 minutes at the same temperature. If you thaw them, use the same timing in the recipe above.
- Nutrition info is based on 1 of 20 cookies with the recipe made as written and is only to be used as a rough guide.
Amy says
So yummy and I got about 26 cookies out of the batch!
Gwen Leron says
Wonderful! I'm glad you gave the recipe a try, Amy! Enjoy!