This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Vegan Pumpkin Chocolate Chip Cookies
Fall baking inspiration is a soft and chewy cookie treat made from canned pumpkin puree, warm spices like cinnamon and nutmeg, and dairy-free chocolate chips. Ready in just over 20 minutes, this easy recipe makes about 18 cookies that are completely vegan and perfect for satisfying your sweet tooth. They’re the ultimate combination of rich chocolate and the cozy flavors of fall.
When I first made these cookies for my son, Theo, he declared them his new favorite treat. Now, they’ve become a staple in our home anytime the leaves start to turn.
Table of Contents
- Why are Vegan Pumpkin Chocolate Chip Cookies so special?
- What ingredients do you need for Vegan Pumpkin Chocolate Chip Cookies?
- How do you make Vegan Pumpkin Chocolate Chip Cookies step by step?
- Frequently Asked Questions About Vegan Pumpkin Chocolate Chip Cookies
- How do you store and reheat Vegan Pumpkin Chocolate Chip Cookies?
- What are some easy ingredient swaps for this recipe?
- What are some expert tips for making the best Vegan Pumpkin Chocolate Chip Cookies?
Why are Vegan Pumpkin Chocolate Chip Cookies so special?
Vegan Pumpkin Chocolate Chip Cookies are special because they deliver rich fall flavors in a soft, chewy texture with bursts of melty chocolate in every bite. This quick and easy recipe is also completely dairy-free and egg-free, making it inclusive for all kinds of diets.
- The pumpkin puree creates a naturally moist, tender cookie dough, eliminating the need for eggs.
- Warm spices like cinnamon, nutmeg, and ginger add a seasonal depth that’s perfect for fall baking.
- Dairy-free chocolate chips melt into pools of rich, velvety goodness with every bite.
- This recipe is beginner-friendly and comes together in just 20 minutes from start to finish!
What ingredients do you need for Vegan Pumpkin Chocolate Chip Cookies?
The ingredients for Vegan Pumpkin Chocolate Chip Cookies include pantry staples like flour, sugar, and warm spices, along with dairy-free chocolate chips for a delectable, chocolatey touch. Here’s everything you’ll need:
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup dairy-free chocolate chips
The canned pumpkin puree is key to achieving that moist, tender texture. Along with the coconut oil, it acts as a binding agent without the need for eggs.
How do you make Vegan Pumpkin Chocolate Chip Cookies step by step?
Making Vegan Pumpkin Chocolate Chip Cookies is simple and quick. In just eight steps, you’ll go from mixing the ingredients to enjoying a warm, freshly baked treat.
Step 1 — Preheat the oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
Step 2 — Mix the wet ingredients
In a large mixing bowl, whisk together the canned pumpkin puree, melted coconut oil, brown sugar, granulated sugar, and vanilla extract. Whisk until the mixture is smooth and well combined.
You might also enjoy our soft batch pumpkin chocolate chip cookies.
Step 3 — Combine the dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Ensure the spices are evenly distributed.
Step 4 — Mix wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing the dough to keep the cookies tender.
Step 5 — Fold in the chocolate chips
Gently fold the dairy-free chocolate chips into the batter, ensuring they are evenly distributed throughout the dough.
Step 6 — Portion the dough
Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Space each cookie about 2 inches apart.
Step 7 — Bake the cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. The centers will be soft and set as they cool.
For more ideas, check out our brown butter pumpkin chocolate chip cookies.
Step 8 — Cool the cookies
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. This helps them firm up to the perfect texture.
Frequently Asked Questions About Vegan Pumpkin Chocolate Chip Cookies
Can I use fresh pumpkin instead of canned?
Yes, but make sure to puree it until smooth and remove excess moisture by straining. Canned pumpkin provides a consistent texture for baking.
Why are my cookies not holding their shape?
Be sure to measure your ingredients precisely. Too much pumpkin or overmixing can result in a softer dough that spreads.
Can I make the recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour for similar results. The texture may be slightly less chewy but still delicious.
How do I ensure the chocolate chips don’t sink?
Coat the chocolate chips lightly in a bit of flour before folding them into the dough. This will help them stay evenly distributed.
Looking for something similar? Try our chewy pumpkin chocolate chip cookies recipe.
How do you store and reheat Vegan Pumpkin Chocolate Chip Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months.
To reheat, pop them in a microwave for 10-15 seconds or bake at 300°F (150°C) for 5 minutes. This restores their gooey chocolate and soft texture.
What are some easy ingredient swaps for this recipe?
If you don’t have coconut oil, you can use an equal amount of vegetable oil for a similar result. Just avoid strongly flavored oils like olive oil.
You can swap brown sugar for coconut sugar for a naturally sweet twist. The cookies may be slightly less soft but will still be delicious.
What are some expert tips for making the best Vegan Pumpkin Chocolate Chip Cookies?
1. Always use room-temperature ingredients for consistent mixing and texture. Melted coconut oil blends better with the sugars.
2. Chill the dough for 15 minutes if it feels too sticky to handle. This makes portioning easier and reduces spreading.
3. Remove cookies from the oven while they still look slightly underbaked. They’ll firm up as they cool, resulting in that soft, chewy texture.
Vegan Pumpkin Chocolate Chip Cookies
Equipment
- Mixing bowl
- Whisk
- baking sheet
- parchment paper
- Cookie scoop
- Oven
Ingredients
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup coconut oil (melted)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
- Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are slightly golden around the edges. They will still be soft in the center but will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨
Comments are closed.