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A stack of three vegan pumpkin chocolate chip cookies on a table.
5 from 1 vote

Chewy Vegan Pumpkin Chocolate Chip Cookies (Not Cakey!)

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 gooey with a slightly crisp exterior, this recipe is 100% egg-free, dairy-free, and not cakey. They’re one of the best vegan treats for Halloween or Thanksgiving but can be enjoyed any time of year.
Prep Time15 minutes
Cook Time9 minutes
Total Time24 minutes
Servings: 20
Author: Gwen Leron

Ingredients

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.

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.

Nutrition

Serving: 1cookie | Calories: 123kcal | Carbohydrates: 16g | Protein: 1.5g | Fat: 6.6g | Saturated Fat: 3.4g | Sodium: 107mg | Potassium: 47.4mg | Fiber: 1g | Sugar: 9g | Vitamin A: 14.3IU | Calcium: 8mg | Iron: 1mg