Name: Vegan Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup canned pumpkin puree; 1/2 cup melted coconut oil; 1 cup packed brown sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1 cup vegan chocolate chips

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Embrace the flavors of autumn with these Vegan Pumpkin Chocolate Chip Cookies, a Fall Vegan Treat that blends warm pumpkin spice with rich, dairy-free chocolate chips. These soft, spiced cookies are perfect for cozy gatherings or a quick, guilt-free snack, and they’re completely vegan, making them a crowd-pleaser for all. With Vegan Pumpkin Chocolate Chip Cookies, you’ll savor the taste of fall in every delicious bite!

Why You’ll Love Vegan Pumpkin Chocolate Chip Cookies

I’m obsessed with these Vegan Pumpkin Chocolate Chip Cookies because they’re a Fall Vegan Treat that’s both indulgent and wholesome. The pumpkin puree adds a soft texture, while cinnamon, nutmeg, and cloves bring cozy warmth, perfectly balanced by melty vegan chocolate chips. They’re easy to whip up, customizable, and ideal for meal prep or sharing at fall parties, making them a must-have for the season!

Ingredients for Vegan Pumpkin Chocolate Chip Cookies

Here’s what you’ll need for Vegan Pumpkin Chocolate Chip Cookies (makes about 24 cookies):

1 cup canned pumpkin puree
½ cup melted coconut oil
1 cup packed brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup vegan chocolate chips

Equipment

Baking sheet
Parchment paper
Large mixing bowl
Medium mixing bowl
Whisk or spatula
Measuring cups and spoons
Cookie scoop or tablespoon

Ingredient Tips

Pumpkin Puree: Use canned for consistency; homemade works if well-drained to avoid excess moisture.
Coconut Oil: Melted ensures smooth mixing; substitute with vegetable oil if preferred.
Brown Sugar: Packed light or dark brown sugar adds depth; reduce slightly for less sweetness.
Vegan Chocolate Chips: Choose high-quality dairy-free chips for rich flavor.
Spices: Adjust cinnamon, nutmeg, or cloves to taste, or use 2 tsp pumpkin pie spice as a shortcut.

Directions for Vegan Pumpkin Chocolate Chip Cookies

Let’s bake these delightful Vegan Pumpkin Chocolate Chip Cookies!

Preheat and Prep

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Mix Wet Ingredients

In a large mixing bowl, I whisk together 1 cup pumpkin puree, ½ cup melted coconut oil, 1 cup packed brown sugar, and 1 tsp vanilla extract until smooth and well combined.

Combine Dry Ingredients

In a medium bowl, I sift together 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves to ensure even distribution.

Mix Batter

I gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined, being careful not to overmix. I fold in 1 cup vegan chocolate chips to evenly distribute them throughout the dough for the Vegan Pumpkin Chocolate Chip Cookies.

Form Cookies

Using a cookie scoop or tablespoon, I drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.

Bake

I bake the Vegan Pumpkin Chocolate Chip Cookies for 12–15 minutes, until the edges are lightly golden. The centers may look soft but will firm up as they cool.

Cool and Serve

I let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before enjoying their spiced, chocolatey goodness.

Nutrition

Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Calories: ~120 kcal per serving (1 cookie)
Macros per Serving: 18g carbs, 1g protein, 5g fat, 1g fiber

Variations

Nutty Crunch: Add ½ cup chopped pecans or walnuts for a nutty Fall Vegan Treat.
Spiced Up: Increase cinnamon to 1½ tsp or add ¼ tsp ginger for extra warmth.
Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free Fall Vegan Treat.
White Chocolate: Swap vegan chocolate chips for vegan white chocolate chips for a sweeter twist.
Cranberry Twist: Replace chocolate chips with ¾ cup dried cranberries for a tart contrast.

Serving Ideas:

Pair with Layla Cooks’ Peanut Butter Banana Baked Oatmeal Cups for a cozy breakfast spread.
Serve with a hot chai latte or almond milk for a perfect Fall Vegan Treat combo.
Offer at a fall gathering with dairy-free ice cream for a decadent dessert.

Storage

I store Vegan Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 3–4 days or in the refrigerator for up to 1 week, bringing them to room temperature before serving for the best texture. For longer storage, I freeze them in a freezer-safe container or bag, separated by parchment paper, for up to 2 months. I thaw at room temperature or warm in a 300°F oven for 5 minutes before serving.

Serving Tips

Presentation: Display Vegan Pumpkin Chocolate Chip Cookies on a festive platter or in a cookie jar for a charming fall vibe.
Garnish: Dust with a sprinkle of cinnamon or extra vegan chocolate chips for flair.
Pairing: Enjoy with almond milk, hot tea, or dairy-free ice cream to complement Vegan Pumpkin Chocolate Chip Cookies.
Temperature: Serve warm for a gooey, melty chocolate experience or at room temperature for convenience.
Portion Size: One or two cookies per person for a satisfying sweet treat.

FAQs

Are these Vegan Pumpkin Chocolate Chip Cookies suitable for people with dairy allergies?
Yes, these cookies are completely dairy-free. They use coconut oil instead of butter and vegan chocolate chips, making them a safe and delicious treat for those with dairy allergies or on a vegan diet.

Can I use homemade pumpkin puree instead of canned pumpkin?
Yes, you can substitute homemade pumpkin puree for canned pumpkin in this recipe. Ensure that the homemade puree is well-drained and of a similar consistency to canned pumpkin for best results.

How can I adjust the sweetness of these cookies?
If you prefer less sweetness, you can reduce the amount of brown sugar used in the recipe. You may also opt for dark chocolate chips or reduce the amount of chocolate chips added to the dough.

Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough. Form the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer-safe container or bag. When ready to bake, thaw the dough balls in the refrigerator overnight or at room temperature for about 30 minutes before baking according to the recipe instructions.

Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend to maintain a similar texture, ensuring the cookies remain soft and chewy.

What can I use instead of coconut oil?
You can substitute melted coconut oil with vegetable oil, avocado oil, or melted vegan butter for a similar texture and flavor.

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Conclusion

Whether you’re hosting a gathering, looking for a sweet snack, or simply craving a taste of fall, these Vegan Pumpkin Chocolate Chip Cookies are sure to be a hit. Their soft texture, combined with the warm spices of cinnamon, nutmeg, and cloves, perfectly complement the richness of the vegan chocolate chips. Bake a batch today and savor the delightful blend of pumpkin and chocolate in every bite!