Vegan Pumpkin Chocolate Chip Cookies at Home

Love pumpkin!? i suggest trying out these recipes as well: my vegan pumpkin pie is ALWAYS a fan regular. These pumpkin flavored peanut butter cups are simple and so satisfying AND we always enjoy these Pumpkin Oatmeal Cookies!

There’s little that A regular here more than a GOOD chocolate chip cookie. It’s easily our regular go to dessert when we feel like doing a little baking but don’t want to be in the kitchen for too long. These are dependable for that.

The recipe is based off of my all. time. regular. soft chocolate chip cookie recipes from Pinch of Yum (recipe HERE). I tested it out with coconut oil (to give it a vegan option) as well as regular butter (honest- tastes better IMO….vegan butter also works). The egg in the recipes is replaced with the pumpkin which provides a lovely and subtle hint of pumpkin to the cookies. The pumpkin pie spice genuinely amps things up to give you that BAM in-your-face pumpkin flavor. I’m genuinely into it.

For the chocolate lovers out there, these cookies are loaded with dark chocolate chips. Plus, they’re versatile—you can swap in coconut oil for butter or choose your regular chocolate variety. Don’t forget to experiment with mix-ins like nuts or dried cranberries for extra texture!

Why You’ll Love This method

• Short and unfussy: These cookies can be whipped up in only 30 minutes from start to finish. A regular here them for that!
• Fall-inspired flavors: As I mentioned, we genuinely love this dish in the fall when we’re craving all things pumpkin spice.
• Customizable: Several of the ingredients are easily adjustable based on your preferences.
• Soft and chewy: I’m a HUGE fan of a good soft and chewy chocolate chip cookie and these fit the bill!

Ingredients we’re working with

• Butter (or Coconut Oil): I used to always use coconut oil for recipes like this but in recent years, some relly good vegan butters have hit the market. I suggest using a stick of vegan butter for this dish. But coconut oil also works well.
• Sugar: For the dependable balance of sweetness and chewiness.
• Vanilla Extract: To enhance the flavors!
• Pumpkin Puree: Adds moisture and a subtle pumpkin flavor. This is what we’re using instead of an egg to keep the recipe vegan.
• Flour: I’m using a simple all purpose flour but if you want it to be gluten free, my dependable advice is to use a gluten free 1-1 flour.
• Pumpkin Pie Spice: For ALL of those fireside fall vibes!
• Dark Chocolate Chips: Use your go-to vegan chips for melty pockets of deliciousness. If you aren’t a fan of dark chocolate, feel free to use your go-to baking chocolate chips (only double check that they’re vegan).

Here are the basic steps for making these cookies!

How to Make the Recipe

1. Preheat oven to 350°F and prepare a baking sheet.
2. Cream together butter and sugars.
3. Mix in vanilla and pumpkin puree.
4. Add dry ingredients and mix until a soft dough forms.
5. Fold in chocolate chips.
6. Roll into balls, place on the baking sheet, and bake for 10-12 minutes.

Expert Tips

• Don’t overbake! These cookies will look slightly underdone when ready, but they firm up as they cool.
• Adjust consistency: If the dough feels too sticky, add 1-2 tablespoons of flour.
• Chill the dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.

Frequently Asked Questions

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