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Vegan Pumpkin Chocolate Chip Cookies

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 weren’t able 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.

image of vegan pumpkin chocolate chip cookies stacked on a board ready to be eaten

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.

image of vegan pumpkin cookie ingredients
  • 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.
image of vegan chocolate chip pumpkin cookie dough

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.
image of vegan chocolate chip pumpkin cookies being scooped onto a lined baking sheet with a cookie scoop

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 9-11 minutes at 350 F / 175 C.

image of vegan chocolate chip pumpkin cookies that are scooped and ready to be baked

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 think!

Please leave a rating and let me know your thoughts by sharing a comment.

image of a bitten into vegan chocolate chip pumpkin cookie to show it's light and fluffy texture

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Yield: 16 cookies

Vegan Pumpkin Chocolate Chip Cookies

Vegan Pumpkin Chocolate Chip Cookies

These vegan pumpkin chocolate chip cookies are moist, light as air, and are so delicious!

Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes

Ingredients

Vegan Pumpkin Chocolate Chip Cookies

  • 1/2 cup vegan butter or shortening (113 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1 cup pumpkin puree (225 grams)
  • 1 tsp vanilla extract (4 grams)
  • 2 cups all-purpose flour (260 grams)
  • 1 tsp baking soda (6 grams)
  • 1 tsp baking powder (4 grams)
  • 1 tsp cinnamon (2 grams)
  • 1 cup vegan or dark chocolate chips (175 grams)

Instructions

    1. Preheat oven to 350 F / 175 C and line two large baking sheets with parchment paper or silicone mats.
    2. Cream together 1/2 cup vegan butter and 3/4 cup sugar with an electric mixer.
    3. Mix in 1 cup pumpkin puree and 1 tsp vanilla on a medium speed.  Scrape the sides of the bowl as needed. Don't worry if the mixture breaks or looks curdled, I promise it'll come together once you add the dry ingredients.
    4. Sift dry ingredients (2 cups AP Flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon) into the wet ingredients.  Mix together on a low speed until just incorporated. Scrape the sides of the bowl as needed.
    5. Fold in 1 cup of chocolate chips. 
    6. Scoop cookie dough balls using about 3 Tbsp of dough per cookie (I use this cookie scoop) onto the prepared sheets. 
    7. Bake for 12-14 minutes. Let the cookies cool on the tray for 15 minutes then enjoy!

Notes

Alterations

Make mini pumpkin cookies that are half the size! Roll out 36 cookie dough balls and bake for 9-11 minutes at 350 F.

Tips to Make The Best Vegan Pumpkin Cookies:

  • Thoroughly cream together your vegan butter and sugar until the mixture becomes lighter in color to give these cookies a wonderfully light texture.
  • Err on the side on underbaking your cookies to ensure they're soft and chewy! They will continue to bake as they cool and set on the pan.
  • Space your cookies out at least 2 inches from each other! They will spread a bit as they bake.
  • Use a cookie scoop to make sure your cookies are uniformly sized.

How to Store These Vegan Pumpkin Chocolate Chip Cookies:

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

Baked cookies can be frozen for up to a month in an airtight container.

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.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 215Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 158mgCarbohydrates 29gFiber 2gSugar 15gProtein 2g

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