Easy Vegan Pumpkin Chocolate Chip Cookies in 30 Minutes
These soft, chewy vegan pumpkin chocolate chip cookies are pure autumn magic in every bite! Bursting with warm spices and rich chocolate chunks, they’re incredibly moist and perfectly sweet. Here’s a fun fact: pumpkin puree was first used in American baking during the 1800s as a butter substitute!
These cookies prove that plant-based treats can be just as indulgent as traditional versions. What makes them special? They’re ridiculously easy to whip up in under 30 minutes, making them perfect for busy families craving homemade goodness.
Unlike my popular vegan sugar cookies that require chilling time, these beauties can go straight from bowl to oven. Get ready to fall head over heels for these irresistible autumn treats!
What Are Vegan Pumpkin Chocolate Chip Cookies?
Ever wondered why we call them “cookies” anyway? These delightful treats get their name from the Dutch word “koekje,” meaning little cake! But there’s nothing little about the big, bold flavors in these vegan pumpkin chocolate chip cookies.
They’re like autumn decided to throw a party with chocolate as the guest of honor. As they say, the way to anyone’s heart is through their stomach, and these cookies are guaranteed to steal hearts left and right! Ready to become the cookie hero of your household?
Why You’ll Love This Vegan Pumpkin Chocolate Chip Cookies Recipe
Irresistibly Soft and Chewy Texture These cookies deliver the perfect balance of tender crumb and satisfying chew. The pumpkin puree creates an incredibly moist interior while the edges develop a delicate crisp. Each bite melts in your mouth, releasing warm notes of cinnamon, nutmeg, and vanilla that dance with rich chocolate chips.
Budget-Friendly Homemade Goodness Skip the expensive bakery cookies and create magic in your own kitchen! With simple pantry staples and affordable ingredients, you’ll make two dozen cookies for a fraction of store-bought prices. Plus, you control every ingredient, ensuring no hidden additives or preservatives.
Flavor-Packed Autumn Spices The combination of real pumpkin puree, warm cinnamon, aromatic nutmeg, and a hint of ginger creates a symphony of fall flavors. Dark chocolate chips add richness and depth, making each cookie taste like a cozy autumn hug. Unlike my vegan oatmeal cookies that focus on hearty oats, these spotlight seasonal spices beautifully.
Ready to transform your kitchen into a fall bakery? Let’s dive into this simple yet spectacular recipe!
How to Make Vegan Pumpkin Chocolate Chip Cookies
Quick Overview
These vegan pumpkin chocolate chip cookies are incredibly simple to make and deliver bakery-quality results every time. The pumpkin puree keeps them perfectly moist while creating a tender, cake-like texture that’s absolutely divine. What sets them apart is their rich, spiced flavor profile that captures the essence of autumn in every bite.
Prep Time: 15 minutes
Bake Time: 12-15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Key Ingredients for Vegan Pumpkin Chocolate Chip Cookies
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup melted coconut oil (or vegetable oil)
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons non-dairy milk (almond or oat milk work great)
Mix-Ins:
- 1 cup vegan dark chocolate chips
- 1/2 cup chopped walnuts (optional)
Step-by-Step Instructions
Step 1: Prepare Your Kitchen Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking. Set aside space on your counter for cooling.
Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure there are no lumps and all spices are evenly distributed. This creates the flavor foundation for your cookies.
Step 3: Combine Wet Ingredients In a separate medium bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, granulated sugar, vanilla extract, and non-dairy milk. Mix until completely smooth and well combined. The mixture should be glossy and free of lumps.
Step 4: Create the Cookie Dough Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently fold everything together until just combined. Don’t overmix – this keeps cookies tender. The dough will be slightly sticky and soft.
Step 5: Add Chocolate Chips Fold in the vegan chocolate chips and walnuts (if using) until evenly distributed throughout the dough. Reserve a few chips to press on top of cookies before baking for that bakery look.
Step 6: Shape and Bake Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing them 2 inches apart. Press a few extra chocolate chips on top of each cookie. Bake for 12-15 minutes until edges are set but centers still look slightly underdone.
Step 7: Cool and Enjoy Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking and allows them to finish setting. Enjoy warm or store for later!
What to Serve Vegan Pumpkin Chocolate Chip Cookies With
These versatile cookies pair beautifully with various beverages and treats:
Hot Beverages: Serve alongside spiced chai tea, pumpkin spice latte, or rich hot chocolate for the ultimate autumn experience.
Cold Drinks: Pair with cold almond milk, oat milk, or even a pumpkin smoothie for a refreshing contrast.
Dessert Additions: Crumble over vegan vanilla ice cream, use as a base for cookie ice cream sandwiches, or serve with warm apple cider.
Breakfast Treats: Enjoy with morning coffee, pack in lunchboxes, or serve as an afternoon snack with herbal tea.
Top Tips for Perfecting Vegan Pumpkin Chocolate Chip Cookies
Use Room Temperature Ingredients
Ensure your pumpkin puree and non-dairy milk are at room temperature for easier mixing and better texture. Cold ingredients can cause the coconut oil to solidify and create lumpy dough.
Don’t Overbake
These cookies continue cooking on the hot pan after removal from the oven. Take them out when centers still look slightly underdone – they’ll finish cooking perfectly while cooling.
Measure Pumpkin Puree Accurately
Too much pumpkin puree makes cookies too soft and cake-like. Use exactly one cup and make sure it’s pure pumpkin, not pumpkin pie filling which contains added spices and sweeteners.
Chill Dough for Firmer Cookies
If you prefer less spreading and firmer cookies, refrigerate the dough for 30 minutes before baking. This helps maintain shape during baking.
Quality Chocolate Matters
Invest in good-quality vegan dark chocolate chips. They hold their shape better during baking and provide richer flavor than cheap alternatives.
Storing and Reheating Tips
Room Temperature Storage Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. Keep them away from direct sunlight and heat sources.
Refrigerator Storage For longer freshness, store cookies in the refrigerator for up to 10 days. Bring to room temperature before serving or warm briefly in the microwave for 10-15 seconds.
Freezing Instructions These cookies freeze beautifully for up to 3 months. Wrap individually in plastic wrap or store in freezer-safe containers with parchment paper between layers. Thaw at room temperature for 30 minutes before enjoying.
Reheating Tips To restore that fresh-baked warmth, microwave individual cookies for 10-15 seconds or warm in a 300°F oven for 3-5 minutes. This revives their soft texture and enhances the chocolate flavor.
Nutritional Information
| Nutrient | Per Cookie (1 of 24) |
|---|---|
| Calories | 145 |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Carbohydrates | 24g |
| Fiber | 2g |
| Sugars | 12g |
| Protein | 2g |
| Sodium | 95mg |
| Vitamin A | 2,847 IU |
| Iron | 1mg |
Nutritional values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
Can I substitute the pumpkin puree?
Yes! You can substitute pumpkin puree with an equal amount of sweet potato puree, butternut squash puree, or even applesauce. Each will create slightly different flavors but maintain the moist texture.
What’s the best vegan chocolate chip brand to use?
Enjoy Life, Guittard Semi-Sweet, and Simply Organic all make excellent vegan chocolate chips. Always check labels as formulations can change. Dark chocolate chips generally have richer flavor than semi-sweet varieties.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur. Make sure your blend contains xanthan gum for proper binding.
Why are my cookies spreading too much?
Excessive spreading usually happens when the dough is too warm or contains too much liquid. Try chilling the dough for 30 minutes before baking, or add 2-3 tablespoons more flour to firm up the consistency.
Can I reduce the sugar content?
You can reduce the sugar by up to 1/4 cup total, but this may affect texture and browning. Consider substituting part of the sugar with unsweetened applesauce or mashed banana for natural sweetness.
How do I know when the cookies are done?
The edges should be set and lightly golden while centers still look slightly underdone. They’ll continue cooking on the hot pan after removal. Overbaked cookies become dry and crumbly.
Can I add other mix-ins besides chocolate chips?
Certainly! Try dried cranberries, chopped pecans, mini marshmallows, or even a swirl of peanut butter. Keep total mix-ins to about 1.5 cups to maintain proper dough consistency.
What if I don’t have coconut oil?
Substitute with equal amounts of melted vegan butter, vegetable oil, or even melted refined coconut oil. Avoid using solid fats as they won’t incorporate properly into the wet ingredients.
Creative Variations and Upgrades
Spiced Pumpkin Cookies: Add an extra 1/2 teaspoon each of cinnamon and ginger for more intense spice flavor.
Protein-Packed Version: Substitute 1/4 cup flour with vanilla protein powder for added nutrition.
Caramel Drizzle: Drizzle cooled cookies with homemade vegan caramel sauce for extra indulgence.
Sandwich Cookies: Make cookie ice cream sandwiches using vegan vanilla or cinnamon ice cream.
Mini Cookie Bites: Use a small cookie scoop to make 48 mini cookies perfect for parties or portion control.
Final Thoughts
These vegan pumpkin chocolate chip cookies prove that plant-based baking can be every bit as delicious as traditional recipes. They’re perfect for autumn gatherings, school lunches, or whenever you’re craving something sweet and comforting.
The beauty lies in their simplicity – with just basic pantry ingredients and 30 minutes, you can create bakery-quality cookies that everyone will love, regardless of dietary preferences.
Whether you’re new to vegan baking or a seasoned pro, this recipe delivers consistent, crowd-pleasing results every single time. So grab your apron, preheat that oven, and get ready to fill your home with the incredible aromas of fall!
Happy baking! 🎃🍪
