Pumpkin Chocolate Chip Cookies – these soft & chewy vegan pumpkin cookies are the perfect fall treat with a hint of pumpkin spice and chocolate in every bite!
Pumpkin Chocolate Chip Cookie Recipes
They are so darn good! I love how incredibly soft in texture these cookies are. Kinda like a pumpkin “soft-batch” cookie, but even better because these are made from scratch, allergy-friendly, vegan and just as delicious using the gluten-free option.
Every bite is filled with sweet chocolate, flaky sea salt and rich pumpkin flavor. Between the molasses and pumpkin pie spice, these pumpkin cookies are bursting with all the fall flavors you love!
What’s in Vegan Pumpkin Chocolate Chip Cookies
For these pumpkin chocolate chip cookies, you’ll need:
- Unsalted vegan butter (Earth Balance is my fav!)
- Pumpkin puree
- Granulated sugar + Dark brown sugar
- Molasses (Wholesome Sweeteners Organic)
- Vanilla extract
- Splash of dairy-free milk (we love Good Karma Unsweetened Flax)
- All-purpose flour OR 1:1 Gluten free blend
- Pumpkin pie spice
- Baking soda
- Flaky sea salt
- Chocolate chips (like Enjoy Life Foods)
How to Make Chocolate Chip Cookies with Pumpkin
To make these pumpkin chocolate chip cookies, first blend together the refrigerated butter with the two kinds of sugar and then add the remaining wet ingredients. Add in the dry then gently fold in the chocolate chips.
Scoop the cookie dough using an ice cream scoop and place onto parchment lined baking sheet. Bake for 12 to 14 minutes, or until the edges have set and they are a little soft still on the inside. Gently press in a few extra chocolate chips after removing from oven and sprinkle with flaked sea salt. Let the cookies cool for a 15-30 minutes on the baking tray before removing them to cool on a wire rack.
Can I Add Other Mix-Ins to the Cookie Dough?
Of course! These are your cookies after all so feel free to sub with vegan white chocolate chips, raisins, craisins or chopped nuts if you don’t have an allergy to them! Just make sure to add the same measurement of mix-ins so you don’t mess with the texture.
Tips & Substitutions
- Make sure you’re using pure pumpkin puree and not canned pumpkin pie filling. Pumpkin pie filling is sweetened and will throw off the flavor of these cookies.
- Solid Coconut Oil can replace the chilled vegan butter in this recipe. I’ve used both successfully.
- Need this recipe to be gluten-free? Bob’s Red Mill Gluten free 1 to1 Baking Flour yields awesome results. It already includes Xanthan Gum, so no extra thinking is required when making the substitution.
- Using an ice cream scoop ensures all your cookies are the same size. If using the mini scoop, this recipe makes 36 cookies. The regular sized scoop makes 16 large cookies.
- Make dough ahead of time then cover the cookie dough with plastic wrap and refrigerate up to five days. Scoop and bake straight from the fridge, simply add up to 5 extra minutes.
- Finally, you’ll want to take these cookies out of the oven while they are a little soft. The residual heat from the oven will finish cooking the inside without making these cookies dry or gooey.
Needing More Pumpkin Recipes?
- PUMPKIN DONUTS WITH MAPLE CINNAMON GLAZE
- PUMPKIN SWIRL CHEESECAKE
- VEGAN PUMPKIN PIE
- PUMPKIN SPICED PANCAKES
- 1/2 cup chilled vegan butter (slice into smaller sizes to help blend up nicely)
- 3/4 cups dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons organic molasses
- 2 tablespoons non-dairy milk (flax, coconut, soy or almond milk)
- 1/3 cup pumpkin puree
- 1 1/4 cups all purpose flour (or Bob's Red Mill Gluten free 1 to 1 Baking Flour)
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup + 1/2 cup chocolate chips, divided (Enjoy Life brand is V & allergen friendly)
- Flaky sea salt (optional but you won't regret using it)
- Preheat oven to 375° (F). Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, use the paddle attachment and beat the butter, both sugars and vanilla on medium speed until smooth (usually 2 minutes). Reduce to low speed and add molasses, dairy-free milk and pumpkin puree, blending until well combined.
- In a medium sized bowl, sift together the flour, baking soda, salt and pumpkin pie spice and stir just to incorporate.
- Add dry ingredients into the wet mixture and beat on low speed until ingredients are combined. The batter will be a little thick and sticky. Fold in 1 and 1/4 cup chocolate chips.
- Scoop dough using an ice cream scoop onto prepared cookie sheet, leaving 2 inches between each cookie. Bake 10-12 minutes* or until edges are golden and centers are soft but set. Press a few chocolate chips on the top and sprinkle with sea salt, if using. Cool on baking sheet 15-30 minutes then transfer to cooling rack.
*If using a mini ice cream scoop, bake 8-10 minutes.
**Make cookie dough ahead of time, cover well with plastic wrap and refrigerate up to 5 days.
***For rounder cookies, refrigerate scoops of cookie dough 30 minutes before baking.