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
We’d especially would love to know if you tried this recipe, tag us on Instagram or Facebook so we can see your beautiful dish.
Also, we would appreciate if could give it a star rating below!
Vegan Chocolate Chip Pumpkin Cookies
Ingredients
- 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!
Isha says
If I was going to be a foodies Queen, I’ll hope to be just like you, when I grow up.
I absolute love the care you take, with each recipes, also to.giving us the nutrition facts.
Also the way you used herbs, rather then chemicals, preservatives loaded spices powder.
Some of my Haïtian friends and family, get in the habits, of using them in all their cooking.
“Peace”!
Mirlene says
You are way too nice! Thank you very much for your kind words, Isha!
Ieva says
Yes! I am so pleased to have come across this recipe! I had a little pumpkin puree leftover from another recipe and was looking for a simple recipe to use it. These cookies were simply perfect! Such good flavour – I think the pumpkin adds heaps of earthiness to them (which is a wonderful thing in my books)! Delicious 🙂
Mirlene says
Thank you, Leva!
Amanda Wren-Grimwood says
I love pumpkin cookies and this version is perfect for my vegan friends and so easy too.
Tara says
These cookies got me in the mood for autumn! Very yummy and so easy.
Gina Abernathy says
I love a good vegan recipe. The texture and flavor were amazing!
Kerri says
I love a good vegan cookie option! I’m getting excited cool weather and I know these will be perfect to put me in the fall mood!
Mirlene says
Thank you Kerri
Whitney says
I love how simple this is and vegan, even better!!
Mirlene says
Thank you, Whitney.
Tara says
Yum! The texture and flavor sounds incredible!! I love that sprinkling of salt on top.
Katie says
Looks so good! I know my family would love this.
Mirlene says
Thank you, Katie