Vegan Pumpkin Chocolate Chip Cookies

I didn’t do a lot of cooking this weekend, mostly because our kitchen was a bit of a construction zone. We had some plaster to repair and I wanted to repaint the walls. Painting the kitchen took me almost the entire day on Saturday since painting around the cabinets was a slow job. I was a little nervous because we picked a fairly dark color but I’m really happy with how it turned out. Maybe I’ll do another house update since our “house-iversary” is coming up in a few weeks!

These vegan pumpkin chocolate chip cookies are a healthy twist on a classic favorite!

But the holidays and approaching and I just needed to bake. So I maneuvered around the ladder, the shop vac, and the wood we bought for the soon-to-be-crown-moulding and whipped up some pumpkin chocolate chip cookies. This was actually my second attempt at this recipe. The first version was good but not great, so I made some tweaks and now I’m really happy with how these turned out! I’m ready for a holiday cookie exchange!

These vegan pumpkin chocolate chip cookies are a healthy twist on a classic favorite!

5.0 from 3 reviews
Vegan Pumpkin Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • ½ cup pureed pumpkin
  • 2 tbsp grapeseed oil (or vegetable oil)
  • 2 tbsp unsweetened applesauce
  • ½ cup granulated sugar
  • 2 tsp vanilla
  • 1 cup All-Purpose Flour (I used Bob's Red Mill)
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp Cinnamon
  • ⅛ tsp Ginger
  • 1 cup chocolate chips (be sure to use vegan chips to keep it vegan!)
  1. Preheat the oven to 350.
  2. Combine the pumpkin, oil, applesauce, and sugar until mixed.
  3. Stir in the vanilla.
  4. Slowly add in the flour, baking soda, baking powder, salt, cinnamon, and ginger.
  5. Stir until just mixed.
  6. Stir in the chocolate chips.
  7. Drop spoonfuls onto a cookie sheet and pop it in the oven for 8 minutes. My oven tends to run hot so yours might need a couple extra minutes. Just be sure they don't burn on the bottom!
  8. Once they're done, take them out of the oven and immediately transfer onto a plate or cooling rack.

Click here for the nutritional information.

These vegan pumpkin chocolate chip cookies are a healthy twist on a classic favorite!

I used Bob’s Red Mill all-purpose flour for these, and you can download a coupon for Bob’s Red Mill here. I always stock up before the holiday baking season! This stuff is a staple in my kitchen. It’s the same high protein flour that bakers use and it gives you perfectly light and airy baked goods!

These vegan pumpkin chocolate chip cookies are a healthier twist on a regular chocolate chip cookie! Loaded with pumpkin and chocolate, make these for your next party!

Are you ready for the holiday baking season?

Linking up with Foodie Fridays!

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.


  1. This look so gooey and delicious! I love how moist pumpkin makes cookies!

  2. ohh these cookies look so yummy!

  3. I’ll take an entire plate of these please, YUM!

  4. OH MY! These look so moist and decadent. I LOVE pumpkin and chocolate together 😉

  5. Oh my! I’m going to make these! I have so much extra organic pumpkin puree that I feed to our cats with their regular food to help them “go”. I’ve actually never used pumpkin in cooking or baking before so it’ll be a first.

  6. Wow these look good. I like cooking with pumpkin. I’m going to have to try these.

  7. I love ginger and struggle by myself to find ways to use it…this looks like the perfect festive and nutritious recipe to try it in this week!

  8. Oh these look great! Pinningnow

  9. These look amazing! I’m so ready for holiday baking. Love it.

  10. Pumpkin and chocolate is such a delicious combo! I love a good cookie. I’ll have to try fitting in making these this week for an after school treat!

  11. I have been wanting to make pumpkin chocolate chip cookies for a while! i think i need to add them to my thanksgiving menu! These look delicious 🙂

  12. These look really amazing! Such perfect shape to them. I love the idea of pumpkin and chocolate!

  13. YUM! I love Bob Red Mills products, and these cookies look awesome!

  14. These look so cakey and delicious! What a great recipe!

  15. Huge fan of pumpkin right here! I like that you added that little bit of protein to chocolate chip cookies. Makes them good for you, right?!!

  16. Yum. These look delicious and I just received some Bob’s Red Mill flour so I will have to try these!

  17. Ooh this a wonderful combo for a holiday cookie exchange; and I totally understand the need to bake!

  18. You can never really go wrong with a healthier chocolate chip cookie, am I right?

  19. WOW! These cookies are fantastic! I’m not a vegetarian . However my husband is so I decided to make them for him. Well of course I had to try them and oh my goodness best pumpkin cookie I ever have. My two kids absolutely loved them too. Thank you for sharing.

  20. These are great – I made two batches: one with semi-sweet baking (vegan) chocolate chopped into chunks and one with non-vegan chips, & both batches using vegetable oil, not grape seed. I cooked my later batches 12 minutes b/c 10 minutes was a little doughy with my oven. Everyone from the 13 year old on up to my husband has loved them. Incredibly easy to make. My 17 year old (vegan) says I should make them every day from now on. (So I emailed him the recipe.)


  1. […] I mentioned on Monday, this past weekend was full of house projects which meant that my meals were pretty simple. We were […]

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