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Say hello to the BEST Vegan Pumpkin Chocolate Chip Cookies ever! Thick, chewy, and loaded with real pumpkin flavor! The trick is to let them rest on the baking until cool… then they won’t be cakey!
Vegan Pumpkin Cookies
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 easy 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 pumpkin chocolate cookies? ↓
Pumpkin Chocolate Chip Cookies
- First of all, let’s talk about texture! These cookies are crunchy on the outside and chewy on the inside. They are NOT cakey pumpkin chocolate chip cookies. But they do come out of the oven VERY soft. So it’s crucial to cool the 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 pumpkin choc chip 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.
More Vegan Cookie Recipes:
- The Most Wonderful Chocolate Chip Cookies Ever
- Vegan Oatmeal Chocolate Chip Cookies
- Chewy Chocolate Fudge Cookies (Vegan)
Vegan Pumpkin Chocolate Chip Cookies
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.
So delicious!! Made them twice already !!! going to make the all the time
Yay! So happy to hear that, Aisha!
How are your cookies so orange with just 1/3 cup of pumpkin? Mine don’t look like that at all.
Mine either lol
Same here. I was wondering that too.
I remember now that mine didn’t have that pumpkiny orange like yours. I’m guessing food color? That’s what I’m going to try this time! I have turmeric but I don’t like the flavor at all so food gel it’s likely going to be!
WOW! these are PERFECT cookies!! I just found this recipe on google since i didn’t have eggs or butter for non-vegan cookies, but wanted something sweet. Went with this recipe since I had all the ingredients and I’m so glad I did–the cookies were soft, chewy, gooey, and had a delicious taste without being too sweet! Will definitely make these again and again! <3
These are really good though not quite as orange-y like yours. Thank you so much for sharing the recipe! I love all things pumpkin and these cookies just hit the spot! Sweet but not overly so! I used vegan butter because I didn’t have coconut oil and almond milk because that is also what I have on hand. Will definitely make again!
These were so good, thanks! I used a cup for cup GF flour blend and decreased sugar to 2/3c brown sugar and1/3c white sugar. Still deliciously sweet and my whole family loves them, yum! Between all my kids there are wheat, egg, and dairy allergies so it’s great to have a cookie everyone can enjoy.
what brand of gf flour did you use?
These cookies turned out to be absolutely fantastic! My party guests got into the raw cookie dough and were sandwiching the baked cookies between raw dough on either side. Thanks for posting! This will definitely be a recipe I use again.
That is the funniest comment I’ve seen, and now I want to party at your place lol
I made this 2 days ago, made a batch on the spot and left half the recipe for later. I have to say the batch that stayed in the fridge tasted much better and had a nicer shape. The cookies are all gone now, I ate 6 cookies on my own and gave the rest away to friends who absolutely loved them. So so good. The only thing I did differently was that I reduced the sugar a little bit. I used 3/4 cup lightly packed brown sugar (110g) and 1/2 cup of organic raw cane sugar (100g). I am making another batch now for my husband and to have something delicious to snack on during the week.
Man, oh man! This is our favorite new cookie recipe! ! ! These are amazing! I did reduce the sugar and cut the chocolate chips by half and they were perfect. My husband has a sweet tooth and is not vegan. He absolutely loves these also. They might be closer to the best we’ve ever had.
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!
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 .
I followed your modifications to make it healthier but it made for cake-y cookies. I’m not really a fan of cake-y cookies but the added pumpkin puree made for a good pumpkin flavor. If I do make it again following your modifications, I will be using less pumpkin so they’re not too cake-y.
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.