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.
Summer says
I just made these, and while they are delicious, my cookies spread soooo much and were super greasy. They left huge grease spots on my parchment baking liners. Maybe I measured the flour incorrectly? Or perhaps my kitchen was a bit warm? My coconut oil was solid however. Either way, they still tasted delicious, I was just too embarrassed to share them with my neighbor who’s daughter is allergic to eggs. I’ll have to try again soon!
samar says
This recipe is simple yet SUCH a winner. Thank you! 😀 taking these babies to a bake-off at work.
BB Wolfe says
How do you personally measure flour? Do you just stick the whole measuring cup into the flour and then level off? Or do you add the flour spoonful by spoonful to the measuring cup and then level off? When I read about what you’re supposed to do (spoonful by spoonful into measuring cup, then level off) that never seems to match what bakers usually do, since it’s more of a pain. Which is fine, but I’m perpetually in doubt if I’m actually recreating the recipe as intended by doing it “properly”.
Valerie says
I made this recipe exactly as written, minus the salt flakes. I have tried SO MANY vegan cookies and these turned out to one of my favorites of any vegan/non-vegan cookie! And I bake a lot. Spice is perfect and I wound up with crispy-edged, chewy cookies. I do plan to reduce sugar a bit the next go around just because I think I can get away with it. I will say though, as other’s have mentioned, my cookies are not the pretty orange in the picture. In fact, I’m not getting much of a pumpkin taste at all. They are more reminiscent of molasses cookies to me, which is fine because I love molasses cookies. I only point this out because others may want to increase the pumpkin a bit. Thanks for such a great recipe!
Emily says
These were easy to make and perfect for a preschool pumpkin patch trip!! Thank you for this recipe.
Christina Vitone says
These came out perfect. I actually used a gluten flour (oat flour) and they came out fantastic. The crisp and chew were spot one! Super easy!
Michelle says
I love baking gluten free and I am so glad I came across your comment! I have a lot of oat flour! Thanks!
Lori says
These were good.
Linda in Vermont says
These are absolutely delicious! I made them using a medium scoop (1-1/2 T) and the baking time was roughly the same (but I think my oven runs a little cool so take that with a grain of salt). Non vegans won’t know the difference and the vegans in your life will love you for these.
Catherine says
Excellent!
Xena says
I’m not a big pumpkin lover but these cookies WERE. THE. BOMB. I think they are definitely my favourite choc chip cookie. I do have a question: when I baked some of these right away, they looked very much like your pics. The next day, I baked the remainder that had been in the fridge and for some reason, they spread more.
Any ideas as to why this may have happened?
Regardless, this was a fabulous recipe Ashley 🙂