Just about every time we visit Pittsburgh my mother-in-law has a batch of vegan pumpkin chocolate chip cookies waiting for us. They’re my husband’s favorite and are always such a treat.

Since we couldn’t to go home for the holidays this year my mother-in-law was kind enough to send us the recipe to make our own!

These cookies have an incredibly light, almost cakey texture and are super moist.

The cookie dough comes together in about 5 minutes, and I swear these cookies will be gone just as quickly as you make them.

Vegan Chocolate Chip Pumpkin Cookie Ingredients & Substitutions

I love this vegan pumpkin cookie recipe just the way it is but I know some people might not have all of these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• Vegan Butter – I prefer using vegan butter for a bit of added flavor, but you can also use shortening.
• Granulated Sugar – This recipe turns out best with granulated sugar but you can also use light brown sugar if that’s all you have on hand.
• Pumpkin Puree – This cookie recipe uses 1 cup of unsweetened pumpkin puree in place of eggs! It gives them an amazing flavor and the fluffiest texture.
• All Purpose Flour – You can use cake flour or gluten-free flour if needed in place of the AP flour in this recipe.
• Cinnamon – Ground cinnamon really amps up the flavor of these cookies, but you can omit if you don’t have any on hand.
• Vegan Chocolate Chips – A lot of packages labeled “dark chocolate chips” are vegan but not all! Be sure to look at the ingredients list and pick one that doesn’t have any milkfat.

Making the Best Vegan Pumpkin Chocolate Chip Cookies

• Use a cookie scoop to make sure your cookies are uniformly sized.
• Space your cookies about 2 inches apart before baking them. They will spread as they bake.
• Press extra chocolate chips on top the cookies once they’re baked to make them look as amazing as they taste.
• Don’t over bake your cookies! Even if they seem a bit soft coming out of the oven, they will continue to bake on the tray once they’re out of the oven.

How Many Cookies Does this Recipe Make?

The recipe makes about 16 cookies (using a 3 Tbsp cookie scoop). However, you can also make mini pumpkin cookies that are half the size!

Scoop 32 cookie dough balls (about 1.5 Tbsp each) and bake for 8-11 minutes at 350 F / 175 C.

Making These Vegan Pumpkin Cookies in Advance & Storage Tips

Store any leftover cookies in an airtight container at room temperature for up to 3 days.

This cookie dough can also be frozen for up to 1 month if stored in an airtight container. Bake them as instructed above but for a couple minutes longer to allow them to fully bake through.

Baked cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container. Move them to the fridge the day before you plan to eat them, then let them sit out at room temperature for a few hours before diving in.

Let Me Know What You Think!

If you try this recipe for vegan pumpkin chocolate chip cookies, I’d love to hear what you think!

Please leave a rating and comment below.

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