If you love pumpkin season, these Vegan Pumpkin Chocolate Chip Cookies are such a good one to make. They're soft and chewy, full of pumpkin and warm fall spices, and loaded with melty chocolate chips. They're easy to make and perfect for a cozy afternoon of baking or whenever you're craving a simple fall treat.
Traditional pumpkin chocolate chip cookies are usually made with butter and eggs. For this vegan version, I use vegan butter and skip the eggs, since the pumpkin puree adds plenty of moisture and helps hold the cookies together. The rest is simple: flour, brown and granulated sugar, warm spices, and plenty of chocolate chips.
They're especially good during fall, whether you make them for an afternoon treat, a weekend bake, or to share at a Halloween or Thanksgiving get-together. I like them best once they've cooled and the centers have had time to set. They also keep well for several days, so you can make a batch ahead and enjoy them throughout the week.
If you're in the mood for more fall baking, try my Vegan Pumpkin Bread, Vegan Pumpkin Muffins, or Vegan Pumpkin Cake next. They're all easy ways to use pumpkin puree and are perfect for pumpkin season.
Why You'll Love These Pumpkin Cookies
What makes this recipe stand out:
- Soft and chewy, not cakey: The ratio of pumpkin, vegan butter, and flour keeps the cookies soft in the center while still giving them a chewy texture.
- Thick and bakery-style: Chilling the dough helps the cookies bake up thick and soft, with chewy centers and plenty of melty chocolate throughout.
- Plenty of pumpkin flavor: Pumpkin puree and warm fall spices give these cookies a noticeable pumpkin flavor without making the dough overly wet.
- Easy, familiar ingredients: They're made with simple baking staples, and there's no flax egg or other egg replacer to prepare.
- Perfect for fall baking: They're easy enough for a casual weekend bake but special enough for Halloween, Thanksgiving, or sharing with family and friends.
Ingredients You'll Need
- All-purpose flour: Regular all-purpose flour works best. A 1:1 gluten-free flour blend should also work, although I haven't tested it myself.
- Vegan butter: Use softened block-style vegan butter rather than a spreadable tub variety.
- Granulated sugar: Helps the cookies spread and gives the edges a slightly crisper texture.
- Brown sugar: Adds moisture and helps keep the centers soft and chewy. Light or dark brown sugar works.
- Salt: Balances the sweetness and brings out the other flavors.
- Vegan chocolate chips: Use your favorite dairy-free semi-sweet or dark chocolate chips, or chopped vegan chocolate.
- Vanilla extract: Adds extra flavor and pairs especially well with pumpkin and warm spices. Homemade Vanilla Extract also works well.
- Baking soda: Helps the cookies spread and brown. I don't recommend replacing it with baking powder.
- Cornstarch: Helps create a softer, more tender texture in the center.
- Pumpkin puree: Use plain pumpkin puree rather than pumpkin pie filling. You can also use Homemade Pumpkin Puree if you prefer.
- Ground cinnamon: Adds extra warmth and complements the pumpkin pie spice.
- Pumpkin pie spice: Use your favorite store-bought blend, or try my Homemade Pumpkin Pie Spice. You can use a blend of cinnamon, nutmeg, and ginger if needed.
Find the full recipe with exact measurements in the recipe card below.
How to Make Pumpkin Chocolate Chip Cookies
- Preheat the oven to 350ºF (180ºC) and line 2 large baking sheets with parchment paper.
- In a large bowl, beat the vegan butter with both sugars until light and fluffy. You can use a hand mixer or a stand mixer fitted with the paddle attachment.
- Add the pumpkin puree and vanilla and mix on low just until combined.
- Add the flour, cornstarch, baking soda, salt, cinnamon, and pumpkin pie spice. Mix on low until the dough comes together, without overmixing.
- Fold in the vegan chocolate chips by hand with a spatula.
- Cover the dough and chill for at least 30 minutes, ideally 1 hour, until firm enough to scoop.
- Use a cookie scoop, regular spoon, or your hands to portion about 2 tablespoons of dough per cookie. Place them on the lined baking sheets about 2 inches (5 cm) apart, then gently flatten each one with your hands.
- Bake for 10-12 minutes, until the edges are set and lightly golden but the centers still look soft. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Tips for the Best Results
- Measure the flour accurately: Too much flour can make the cookies dry, while too little can make them spread too much.
- Use properly softened butter: It should be soft but not melted, so the dough keeps the right consistency.
- Don't overmix the dough: Mix just until everything comes together to keep the cookies soft and tender.
- Give the cookies enough space: Leave room between them on the baking sheet so they can spread evenly.
- Let them cool before serving: They'll be very soft when they first come out of the oven and will firm up as they cool.
Serving Suggestions
These Vegan Pumpkin Chocolate Chip Cookies are delicious on their own, especially while they're still slightly warm and the chocolate is soft.
Serve them with a cold glass of Non-Dairy Milk, coffee, tea, Vegan Hot Chocolate, Vegan Pumpkin Spice Latte, or warm Homemade Apple Cider for an easy fall treat.
For dessert, pair a warm cookie with a scoop of Vegan Vanilla Ice Cream.
How to Store and Reheat Leftovers
- Room temperature: Store the cookies in an airtight container for 3-4 days.
- Fridge: Keep them in an airtight container for up to 1 week. Let them come to room temperature before serving for the best texture.
- Freezer: Freeze the baked cookies in a freezer-safe container or bag for up to 3 months.
- Thaw: Let frozen cookies thaw at room temperature.
- Reheat: Microwave for about 10-15 seconds if you want them soft and the chocolate melty again.
Frequently Asked Questions
Pumpkin adds a lot of moisture, which can make cookies more cake-like. Measuring the flour accurately, using the right amount of pumpkin puree, and chilling the dough all help create a softer, chewier texture.
I recommend it. Chilling helps firm up the dough, makes it easier to scoop, and helps the cookies stay thicker as they bake.
The edges should look set and lightly golden, while the centers will still look soft. Don't wait until the centers look fully baked, as the cookies will continue to firm up as they cool.
Yes, although the texture may be slightly different. The cornstarch helps keep the cookies soft and tender, so I prefer using it when possible.
Yes. Scoop the dough into portions and freeze them until firm, then transfer them to a freezer-safe container or bag. You can bake them from frozen, adding a little extra baking time if needed.
More Vegan Cookie Recipes
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Vegan Pumpkin Chocolate Chip Cookies
Ingredients
- ⅔ cup vegan butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup pumpkin purée
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice, or a blend of 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ground ginger
- ¾ cup vegan chocolate chips, plus more for topping, optional
Instructions
- Preheat the oven to 350ºF (180ºC) and line 2 large baking sheets with parchment paper.
- Add the vegan butter, granulated sugar, and brown sugar to a large bowl and beat until light and fluffy using a hand mixer or a stand mixer fitted with the paddle attachment.
- Add the pumpkin puree and vanilla extract and beat on low speed until just combined.
- Add the flour, cornstarch, baking soda, salt, cinnamon, and pumpkin pie spice. Beat on low speed until just combined. Do not overmix.
- Fold in the vegan chocolate chips by hand using a spatula.
- Cover the dough and refrigerate for at least 30 minutes, ideally 1 hour, or until firm enough to scoop easily.
- Use a cookie scoop, regular spoon, or your hands to portion about 2 tablespoons of dough per cookie. Scoop the dough onto the lined baking sheets, spacing the cookies about 2 inches (5 cm) apart. Gently flatten each one with your hands.
- Bake for 10-12 minutes, or until the edges are set and lightly golden and the centers still look soft. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack; they'll firm up as they cool.
Notes
- Store the cookies in an airtight container at room temperature for 3-4 days.
- Keep them refrigerated in an airtight container for up to 1 week.
- Freeze baked cookies in a freezer-safe container or bag for up to 3 months.
- Thaw frozen cookies at room temperature before serving.
- Microwave for 10-15 seconds if you want them soft and warm again.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.