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    Home » Cookies

    Vegan Pumpkin Chocolate Chip Cookies

    Published: Nov 3, 2021 Updated: Nov 3, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Pumpkin Chocolate Chip Cookies

    These vegan pumpkin chocolate chip cookies are the best you’ve ever tasted. Thick and soft and loaded with pumpkin flavor and fall spices.

    Vegan pumpkin chocolate chip cookies in a stack.

    These vegan pumpkin chocolate chip cookies are the perfect cookies for pumpkin spice season (aka fall).

    They are loaded with pumpkin flavor and fall spices and so easy to make you will totally fall in love with them.

    The recipe is based on our vegan pumpkin cookies recipe and with a few small changes we have this gorgeous version with heaps of delicious chocolate chips.

    And if you love chocolate chip cookies then you’ll also love our vegan chocolate chip cookies, our vegan oatmeal chocolate chip cookies and our vegan peanut butter chocolate chip cookies.

    What Goes Into These Cookies:

    Photo of the ingredients needed to make vegan pumpkin chocolate chip cookies.

    Ingredient Notes

    • All purpose flour – should be measured correctly, either by weighing it out on a food scale or with the ‘spoon and level‘ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup either.
    • Pumpkin purée – can be canned or freshly made. Canned pumpkin purée is the easiest and also the most consistent in texture. But if you can’t get canned pumpkin purée then you can also use fresh. This recipe uses only ⅓ cup (75g) of pumpkin purée so if you’re opening a 15-ounce can of pumpkin purée then you have just enough left over to make some vegan pumpkin bread.
    • Vegan chocolate chips – you can use any vegan chocolate chips or chop up bars of vegan chocolate and use chocolate chunks instead.
    Stack of vegan pumpkin chocolate chip cookies.

    How To Make Vegan Pumpkin Chocolate Chip Cookies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add vegan butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
    Two photo collage showing vegan butter and white and brown sugar added to stand mixer and mixed together.
    • Add vanilla extract and pumpkin purée and mix in.
    Two photo collage showing pumpkin purée and vanilla added to stand mixer
    • In a separate bowl add all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together.
    • Add the dry ingredients in with the wet and mix it with a spoon into a thick cookie dough.
    Two photo collage showing dry ingredients added to wet and mixed into a cookie dough.
    • Add vegan chocolate chips and mix in.
    Two photo collage showing chocolate chips added to cookie dough and mixed in.
    • Roll the dough into balls (around 2 tablespoons cookie dough per ball) aiming to get around 20 cookies from the batch. Place them evenly onto a parchment lined baking tray.
    • Bake at 350°F for 12 minutes.
    • As soon as the cookies come out of the oven, press more chocolate chips directly into the tops of the soft warm cookies.
    Two photo collage showing cookies on a parchment lined baking tray before and after baking.
    • Leave the cookies to cool and firm up directly on the tray. They will be very soft but will firm up as they cool.
    Vegan pumpkin chocolate chip cookies on a parchment lined baking tray.

    Baker’s Tips

    Fresh pumpkin purée. If you can’t get canned pumpkin purée and need to make it up fresh then simply bake peeled and cubed pumpkin on a parchment lined baking tray for 30 minutes at 350°F (180°C) until fork tender. Let it cool and then purée it in your food processor. Let it sit in a sieve over a bowl to let any excess water drain off so that it’s the same consistency as what you’d get from a can.

    If your cookies don’t spread. These cookies usually spread on their own (but stay puffy as you can see in the photos). If they don’t spread enough you can gently flatten them with a fork as soon as they come out of the oven still warm and soft.

    Put extra chocolate chips into the top of the warm cookies. As soon as the cookies come out of the oven all warm and soft, press extra chocolate chips directly into the tops of the cookies.

    Make Them Gluten-Free. You can make these cookies gluten-free by switching the regular flour for a gluten-free all purpose baking blend.

    Vegan pumpkin chocolate chip cookie leaning against a stack of cookies.

    Make Ahead, Storing and Freezing

    Make Ahead. You can make the cookie dough and store it in the fridge (covered) for up to 3 days. Then roll into balls and bake as usual.

    Storing. Keep the cookies stored in a covered container at room temperature or in the fridge for up to 7 days.

    Freezing. Baked cookies freeze well for up to 3 months. Thaw overnight in the fridge. Unbaked cookie dough balls also freeze very well for up to 3 months. You can bake them directly from frozen, just allow an extra couple of minutes baking time.

    Stack of three vegan pumpkin chocolate chip cookies.

    More Vegan Pumpkin Desserts

    1. Vegan Pumpkin Muffins
    2. Vegan Pumpkin Cake
    3. Vegan Pumpkin Cupcakes
    4. Vegan Pumpkin Pie
    5. Vegan Pumpkin Cheesecake
    6. Vegan Pumpkin Oatmeal Cookies
    Vegan pumpkin chocolate chip cookies in a stack with the top cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Stack of vegan pumpkin chocolate chip cookies.

    Vegan Pumpkin Chocolate Chip Cookies

    These vegan pumpkin chocolate chip cookies are the best you've ever tasted. Thick and soft and loaded with pumpkin flavor and fall spices.
    5 from 6 votes
    Print Pin Rate
    Course: Cookies, Desserts
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 20
    Calories: 144kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Vegan Butter (112g)
    • ½ cup White Granulated Sugar (100g)
    • ¼ cup Light Brown Sugar (50g)
    • 1 teaspoon Vanilla Extract
    • ⅓ cup Pumpkin Purée (75g)
    • 1 ½ cups All Purpose Flour (188g)
    • ½ teaspooon Baking Powder
    • ½ teaspoon Baking Soda
    • 1 teaspoon Cinnamon
    • ¼ teaspoon Nutmeg
    • ¼ teaspoon Salt
    • 1 cup Vegan Chocolate Chips (175g) plus more to press directly into the tops of the cookies as soon as they come out the oven
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
    • Add vegan butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
    • Add vanilla extract and pumpkin purée and mix in.
    • In a separate bowl add all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix together.
    • Add the dry ingredients in with the wet and mix it with a spoon into a thick cookie dough.
    • Add vegan chocolate chips and mix in.
    • Roll the dough into balls (around 2 tablespoons cookie dough per ball) aiming to get around 20 cookies from the batch. Place them evenly onto a parchment lined baking tray.
    • Bake for 12 minutes.
    • As soon as the cookies come out of the oven, press more chocolate chips directly into the tops of the soft warm cookies.
    • Leave the cookies to cool and firm up directly on the tray. They will be very soft but will firm up as they cool.

    Notes

    1. All purpose flour – should be measured correctly, either by weighing it out on a food scale or with the ‘spoon and level’ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup either.
    2. Pumpkin purée – can be canned or freshly made. Canned pumpkin purée is the easiest and also the most consistent in texture. But if you can’t get canned pumpkin purée then you can also use fresh. 
    3. To make fresh pumpkin purée. If you can’t get canned pumpkin purée and need to make it up fresh then simply bake peeled and cubed pumpkin on a parchment lined baking tray for 30 minutes at 350°F (180°C) until fork tender. Let it cool and then purée it in your food processor. Let it sit in a sieve over a bowl to let any excess water drain off so that it’s the same consistency as what you’d get from canned.
    4. If your cookies don’t spread. These cookies usually spread on their own (but stay puffy as you can see in the photos). If they don’t spread enough you can gently flatten them with a fork as soon as they come out of the oven still warm and soft.
    5. Make Them Gluten-Free. You can make these cookies gluten-free by switching the regular flour for a gluten-free all purpose baking blend.
    6. Make Ahead. You can make the cookie dough and store it in the fridge (covered) for up to 3 days. Then roll into balls and bake as usual.
    7. Storing. Keep the cookies stored in a covered container at room temperature or in the fridge for up to 7 days.
    8. Freezing. Baked cookies freeze well for up to 3 months. Thaw overnight in the fridge. Unbaked cookie dough balls also freeze very well for up to 3 months. You can bake them directly from frozen, just allow an extra couple of minutes baking time.

    Nutrition

    Serving: 1Cookie | Calories: 144kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 97mg | Potassium: 25mg | Fiber: 1g | Sugar: 12g | Vitamin A: 852IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Elizabeth says

      September 19, 2022 at 6:34 am

      This was our second attempt at making vegan chocolate chip pumpkin cookies after failing with another recipe! These came out beyond perfect! They were so soft and delicious. We might have baked them for a bit less time since we were afraid of them burning.5 stars

      Reply
      • Alison Andrews says

        September 19, 2022 at 10:36 am

        So happy you enjoyed them Elizabeth! Thanks so much for the amazing review!

        Reply
    2. Seach Hwee says

      April 20, 2022 at 1:38 pm

      These cookies were a hit when I shared them at work. I only used half a cup of brown sugar and no white as the fresh pumpkin purée I made from home grown pumpkin was already very sweet. Thank you for the recipe.5 stars

      Reply
      • Alison Andrews says

        April 20, 2022 at 2:03 pm

        Wonderful! Thanks so much for the great review!

        Reply
    3. Joanne says

      November 08, 2021 at 9:06 pm

      These are delicious! I made them exactly as the recipe is written and they came out perfect.

      Definitely another 5 star recipe.5 stars

      Reply
      • Alison Andrews says

        November 09, 2021 at 10:58 am

        Awesome! Thanks so much for the great review Joanne!

        Reply
    4. Anna says

      November 08, 2021 at 12:19 pm

      Excellent way to get the kids to eat pumpkin!5 stars

      Reply

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