Say hello to the BEST Vegan Pumpkin Chocolate Chip Cookies ever!
Do you have a can of pumpkin in your kitchen right now? Please, tell me you do! Because you’ll need it to make these vegan pumpkin chocolate chip cookies. And trust me, you’re definitely going to want to make these beauties ASAP.
Because let’s be real: can you think of any better way to spend a chilly Fall afternoon than baking and then devouring these? ↓
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Tips and Tricks for Recipe Success:
- First of all, let’s talk about texture! These cookies are crunchy on the outside and chewy on the inside. Because they come out of the oven VERY soft, it’s crucial to cool these cookies on the baking sheet for at least 30 minutes before serving, but if you can, I suggest letting them cool a full hour! The longer they sit, the firmer and chewier and they get. The silver lining is that these cookies taste even better with time!
- So now that we’ve covered texture, let’s move onto flavor. Because these vegan pumpkin chocolate chip cookies have a lot of it! In addition to real pumpkin puree (be sure not to grab pumpkin pie mix by accident!), these cookies are flavored with brown sugar, vanilla, molasses, and pumpkin spice. Yum ♥
- These cookies don’t spread out too much while they bake, so be sure to scoop the dough into mounds, then lightly press down the top of the mound before baking.
- I make VERY large cookies with this recipe, and usually get about 1 dozen. However you can make smaller cookies, just be sure to decrease the bake time a minute or two.
- For extra pretty – and extra chocolatey – cookies, press a few chocolate chips on top of them right when they come out of the oven. You can also add a sprinkle of flaky sea salt!
- If you don’t like coconut flavor,you should use refined coconut oil, which does not have a coconut taste or scent. If you don’t have coconut milk, almond milk or soy milk will work fine!
- Finally, be sure not to over bake your cookies! As I mentioned earlier, they will be very soft when you remove them from the oven, but they firm up a lot while they cool.
These are hands down the tastiest pumpkin chocolate chip cookies I’ve ever eaten! Not cakey, plenty of pumpkin flavor, and soooooo many chocolate chips… I mean, what’s not to love? The fact that they’re vegan is really just the icing on the cake 😉
If you try this recipe for Vegan Pumpkin Chocolate Chip Cookies, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
Vegan Pumpkin Chocolate Chip Cookies
Prep
Cook
Inactive
Total
Yield 16 cookies
Thick and chewy Vegan Pumpkin Chocolate Chip Cookies! Loaded with flavor!
Ingredients
- 1/2 cup coconut oil, solid (be sure it's not melted at all)
- 3/4 cups dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons unsulphured molasses
- 2 tablespoons unsweetened coconut milk (almond or soy milk will also work)
- 1/3 cup pumpkin puree (not pumpkin pie mix!)
- 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 and 1/2 cups chocolate chips (use vegan chocolate chips if vegan), divided
- Flaky sea salt, optional
Instructions
- Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the coconut oil, both sugars, and vanilla on medium-speed until smooth; about 2 minutes. Add in the molasses, coconut milk and pumpkin puree and beat on low speed until well combined. Turn mixer off.
- In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice; whisk well to combine.
- Add the dry ingredients into the wet mixture and, with the mixer on low speed, beat until ingredients are combined. The batter will be very thick! Fold in 1 and 1/4 cups of the chocolate chips.
- Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie. Bake for 9 to 10 minutes, or until the edges are golden and the centers are soft but set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 30 minutes before transferring them to a cooling rack.
Courses Dessert
Cuisine Cookies
Do you have any make ahead tips (Does the dough freeze well if we make it in advance?)?
And how long will these last if properly stored?
PS – Your vegan chocolate chip cookies have been a hit, so my friends and I are sooo excited for these 🙂
Hi Anna! You can definitely make the dough and keep it in the fridge for up to 2 days. But you’ll need to bring it to a scoopable temperature before baking them. I haven’t had luck freezing this dough, but the cookies stay delicious for up to 3 days after being baked… not that they usually last that long 😉
Your recipe says 1/3 pumpkin purée, does this mean 1/3 cup or 1/3 of the can??
Hi Savannah! Sorry for the confusion – you’ll want to use 1/3 cup of pumpkin puree 🙂
I made these over the weekend and they were awesome! They’re my new favorite pumpkin cookie! Thank you for the recipe!
Can you use maple syrup instead of the molasses ?
Is the molasses to add taste to the cookie or for a texture purpose? Could I use syrup or agave nectar instead? I want to make these this week and I have everything but the molasses. TIA,
I used honey and the cookies turned out amazing! I think syrup/agave would maybe affect the integrity of the cookies because the consistency of those two are runnier than honey or molasses, but I’m really not an expert!
These are delicious!! Just made them and they turned out great. Thanks for an easy, fantastic recipe!
Could you use apple sauce instead of 1/2 cup of coconut oil?
I don’t recommend it.
Bummer… I want to make these but I can’t eat coconut oil, it hurts my stomach so bad…
I was so excited to make these with my daughter, as we love trying new vegan recipes! They look so delicious and soft and chewy 🙂 Sadly, the ingredients are not 100% vegan, and that is a lot of sugar! The granulated and brown sugars are not vegan because granulated sugars (which is also what most brown sugars are made of) are processed using bone char, I know it’s gross and weird right? Ugh, well anyway, I wanted you to know. But Ill try to adapt a recipe from this one you have 🙂 Thank you!
Hi Leanne. I actually used Wholesome brand sugar, which I’m 99.9% sure is vegan 🙂 Here’s a great resource for sugars not made with bone char! I hope that helps! https://ordinaryvegan.net/vegansugar/
Fabulous! I had leftover pumpkin from our oatmeal oven pancake. Thank you so much for warning us about how soft they come out. I resisted the urge to leave them in longer–so glad I did. These are so yummy.
I added some dried cranberries for a bit of tang. They’re perfect for our school’s fall bake sale.
white sugar in Canada is vegan if you use Redpath brand
Is Redpath Sugar suitable for Vegetarians and Vegans? We do not use animal products or by-products in our refining process for sugar, so Redpath Sugar products are suitable for Vegetarians and Vegans.
FAQs | Redpath Sugar
http://www.redpathsugar.com/faqs
I made these cookies today and the flavor is great but they never hardened up. They pretty much fall apart. I’m not sure what happened. It looks like everyone else had good results.
I usually don’t bake sweet cookies , i like mine healthy with barely any sugar , I had frozen pumpkin from last year . I modified the recipe a little .
I didn’t use white sugar at all , just 2/3 cup organic brown sugar , did 1/2 cup pumpkin and 1/3 coconut oil I switched these 2 I didn’t want it to be to fattening , only 1 cup chocolate chips and 1/2 cup roasted walnuts and all organic whole wheat flour . They are very very good the texture of mine were crispy has I like my cookies hard not moist . I baked them 2 to 3 minutes longer . I got 19 cookies nice size about 1 big table spoon I patted flat a little .
Next time I will bake them just the way I did but reduce the salt I thought it was to salty to 1/4 ts and reduce the sugar because they were sweet to 1/2 cup brown sugar . I usually bake with coconut palm sugar which is less sweet but I wanted to get rid of my brown sugar . I couln’t imagine adding 1/2 cup of white sugar . You have molasses , brown sugar and the sugar from your chocolate , so if you don’t like to sweet reduce the sugar but notthe molasses because it gives the cookies depth . Thanks for a great recipe that you can change to your needs. I always like to comment after making a recipe so it helps others in baking it .
Made these last night, and I had just run out of brown sugar, so I subbed that with about 1/2 cup of maple syrup and subbed honey for the molasses. Added a couple extra tablespoons of flour because of the liquid sweetener sub. Used about 1 cup of chocolate chips. They still came out great! Thanks for this recipe!