Vegan Pumpkin Chocolate Chip Cookies

These vegan pumpkin chocolate chip cookies are soft and is the best way to dive into Fall. Succulent and melt-in-your mouth texture is how to enjoy these vegan pumpkin chocolate chip cookies and they must be added to your repertoire now! 

If you’ve been looking for the best vegan cookie recipe made with pumpkin puree, your search is over! 

This is by far the best cookies, ever! Made not only with simple ingredients, it is also fairly simple to make -You don’t have to refrigerate the dough. They are soft with a melt-in-your mouth texture. Very simple and straightforward with completed crisp edges!

They are made with pantry staples and easy-to-follow instructions. It’s a guaranteed crowd-pleaser for vegans and non-vegans, alike!

Best Tips To Make The Best Vegan Pumpkin Chocolate Chip Cookies Recipe

These cookies are crazy easy to make, however, here are a few notes. The full recipe with exact measurements is listed below in the recipe card. 

• Use Coconut Milk and Oil. If you are planning on making these, used coconut oil and coconut milk to help seal in the moisture.
• Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients. 
• Double the amount of chocolate chips (if you want to). Do I really need to explain this?! Use chocolate chips that’s dairy free. Raw dark chocolate works well in the recipe. 
• DO NOT over-bake these pumpkin chocolate chip cookies! You want the cookies to retain their shape and texture. Do not over-bake, or else you’ll end up with a hard cookie.

How To Store Baked Cookies

• Over the counter: Baked cookies from this pumpkin cookie recipe will stay fresh if stored in a covered container for up to 4 days. 
• In the refrigerator: You may store the baked cookies in the refrigerator for up to 2 weeks in an air tight container.
• In the freezer: Store baked cookies in the freezer for up to 3 months. Let them cool completely, transfer them to a freezer safe container or baggies before placing them in the freezer. To thaw, allow the cookies to thaw naturally in the refrigerator for best results. 

How To Store Cookie Dough

• In the refrigerator: Store unbaked cookie dough in the refrigerator in an airtight container for up to 5 days.
• In the freezer: Store unbaked cookie dough in the freezer for up to 2 months. To thaw (although not necessary), allow the cookies to thaw naturally in the refrigerator for best results. 

More Favorite Vegan Recipes

If you love these vegan pumpkin cookies, try the homemade pumpkin pie spice. The cookies will go well after you have tried one of these recipes for lunch or dinner :

Haitian black rice

Air fryer brussels sprouts

Air Fryer Plantain Chips

Air fryer roasted chickpeas 

Tabbouleh Salad

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Vegan Chocolate Chip Pumpkin Cookies

Savory Thoughts

The Best Vegan Pumpkin Chocolate Chip Cookies that are made from scratch using simple pantry staples.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 12 mins

Resting Time 5 mins

Total Time 22 mins

Course Desserts

Cuisine American

Servings 12 People

Calories 365 kcal

Ingredients

  

1x2x3x

• 2 and ¼ Cups all-purpose flour
• ½ cup Coconut oil not melted
• ½ cup Sugar I used pure cane sugar
• 2 Tsp. Vanilla extract
• 2 Tbsp. Molasses
• 2 Tbsp. Coconut milk; Unsweetened vanilla flavored will also work
• ⅓ Cup Pumpkin puree
• 1 Tsp. Baking soda
• ½ Tsp. Kosher salt
• 2 Tsp. Pumpkin pie spice
• 1 Cup Vegan chocolate chips
• Salt optional

Instructions

 

• Preheat oven to 375°. Line a large baking sheet with parchment paper and set aside.

  In a stand mixer bowl, or a large bowl using a handheld electric mixer, beat the coconut oil, sugar, and vanilla until smooth on medium-speed.

  Add in the pumpkin puree, coconut milk, and molasses and beat on low speed until well combined. Set aside.

  Next, add the flour, salt, pumpkin pie spice, and baking soda. On low speed, beat until all of the ingredients are well combined. Please note at this point, the batter will be thick.
  
• Fold in the chocolate chips.
  
• Place heaping tablespoons (about 1 ½-2 tablespoons) on the prepared baking sheet. You may also use a cookie scoop. Flatten the cookie lightly, as they will not spread much during baking.
  
• Bake for 12 minutes on 375 degrees. Remove from the oven and allow the cookies to sit in the baking sheet for an extra 5 minutes before placing them on a cooling rack. Serve warm and enjoy!
  

Notes

*** In the refrigerator: Store unbaked cookie dough in the refrigerator in an airtight container for up to 5 days.

 

*** Calories are estimated per serving

 

Nutrition

Serving: 12PeopleCalories: 365kcalCarbohydrates: 53gProtein: 5gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 145mgPotassium: 1mgFiber: 3gSugar: 21gVitamin A: 14IUCalcium: 1mgIron: 7mg

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