Vegan Pumpkin Chocolate Chip Cookies
These vegan pumpkin chocolate chip cookies are a healthy twist on a classic favorite! They’re soft and cakey, with just the right amount of sweetness. This is the pefect fall dessert!
I’m not someone who goes crazy over pumpkin but I love pumpkin chocolate chip cookies! I wanted to create a recipe that would be a little healthier than a regular cookie and I’m so happy with how these turned out!
I thought I’d keep these cookies vegan so more of you can enjoy them. They don’t require any sort of egg substitute and they have a lovely, fluffy texture. These almost remind me of muffin tops! If you like soft, fluffy cookies, these are for you!
Tips for perfect vegan pumpkin chocolate chip cookies
- If you want to keep these vegan, make sure your chocolate chips are vegan. Enjoy Life is a brand that makes a great dairy-free chips!
- Be careful not to over bake these cookies. These are a softer, chewier cookie, vs. a crispy, crunchy edge. The texture is similar to a muffin top.
- Use canned pumpkin, not pumpkin pie filling. Canned pumpkin is simply cooked and pureed pumpkin, whereas pumpkin pie filling has lots of added sugar.
Vegan Pumpkin Cookie Ingredients
- Pumpkin– Be sure to use 100% pureed pumpkin, not pumpkin pie filling, which has added sugar.
- Avocado oil or vegetable oil– Be sure to use a neutral flavored oil, rather than olive oil, which has a savory flavor.
- Sugar– Granulated sugar works best. I have not tested this recipe with sugar alternatives.
- Vanilla– Be sure to use real vanilla extract!
- Flour– All purpose flour makes these cookies soft and fluffy. See below for a gluten-free option.
- Baking soda & baking powder– Using both baking soda and baking powder adds lift to the cookies. You can read more about the chemical reactions here!
- Salt– A little salt enhances the sweetness
- Cinnamon & ginger– These are essential for the pumpkin pie type of flavor! You can substitute pumpkin pie spice, if necessary.
- Chocolate chips– Be sure to use dairy-free chocolate chips to keep this recipe vegan.
How to Make Gluten-Free Pumpkin Cookies
If you want to make these cookies gluten-free, I recommend using Bob’s Red Mill’s 1 to 1 gluten-free flour blend. A recipe tester tried this substitute and it worked perfectly!
Additional Substitution ideas
- Be sure to use a neutral-flavored oil like grapeseed, avocado, or vegetable oil. I don’t recommend substituting olive oil, as it will impart a savory taste.
- You can use brown sugar or white sugar in these cookies. Brown sugar will impart a hint of caramel flavor, but both are delicious! (I’ve tested both because you never know when you’ll run out of one!)
- If you wanted to cut down on the sugar, you could replace half of the chocolate chips with chopped pecans.
Vegan Pumpkin Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Dessert
These vegan pumpkin chocolate chip cookies are a healthy twist on a classic favorite! They’re soft and cakey, almost like a muffin top. Perfect to make for a party!
- 2/3 cup pureed pumpkin
- 2 tablespoons avocado oil or vegetable oil
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon dried ground ginger
- 1 cup chocolate chips (be sure to use vegan chips to keep it vegan!)
- Preheat the oven to 350 degrees.
- Combine the pumpkin, oil, sugar, and vanilla until mixed.
- Slowly add in the flour, baking soda, baking powder, salt, cinnamon, and ginger.
- Stir until just mixed.
- Stir in the chocolate chips.
- Drop spoonfuls onto a cookie sheet and bake for 12-13 minutes.
- Once they’re done, take them out of the oven and let cool for 3 minutes, then transfer onto a plate or cooling rack.
Be sure to use dairy free chocolate chips to keep this recipe vegan.
Keywords: Pumpkin Chocolate Chip Cookies
How to Store Leftover Cookies
Store these cookies in an airtight container. They will stay soft and fluffy for 3-5 days, but I do think they’re best in the first day!
What’s your favorite way to enjoy pumpkin?
Would coconut sugar work? Also either Millet, Almond or Coconut flour ?
Coconut sugar should work! I wouldn’t recommend those other flours as they’re very dense, but you could substitute Bob’s Red Mill’s 1 to 1 gluten free flour, if you prefer!
Made this cookie recipe for the first time today. They are so delicious. Will be one of my favourite cookie recipes for sure.
Hi Liz!! I made this twice for the family and we all love them! They are so easy to make. Thank you for the recipe! Love your cook book too! Keep up the good work! Love you❤️. Auntie Anna
That makes me so happy, Auntie Anna!! I hope you’re all doing well!
Hurrah for pumpkin season! These cookies have it all – spices, chocolate and pumpkin. A winner.
These cookies turned out so good! I love how simple and easy they were to make!
how woudl this work with GF flour? WOud I need to adjust/ add anytign if substuting gluten free flour blends?
Also- avocado oil in place of grapseed?
Hi ! Do you think Coconut flour would work? Thanks!
Unfortunately, coconut flour tends to absorb a lot of liquid so it’s not a great one for one swap with regular flour. I think this recipe would be fine with gluten free flour but coconut flour probably wouldn’t yield great results!
These look great, I have a question though, what is the point of the applesauce in this recipe? With using the pumpkin you shouldn’t need another puree to fill in for the egg, should you? Could I leave out the applesauce and add an extra 2 Tbsp of pumpkin?