Irresistible Vegan Pumpkin Chocolate Chip Cookies

If you ask me, vegan pumpkin chocolate chip cookies are pure fall magic.

These soft, chewy cookies bring together warm pumpkin spice and rich chocolate chips in every single bite. The pumpkin keeps them moist while cinnamon and nutmeg add that cozy autumn flavor we all crave.

They’re made without any eggs or butter, but you’d never guess it from how good they taste. A little coconut oil and some flax eggs do all the work to hold everything together.

They’re the kind of cookies that make your kitchen smell like heaven and disappear from the cooling rack way too fast.

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What Kind of Pumpkin Puree Should I Use?

For these cookies, you’ll want to use plain pumpkin puree, not pumpkin pie filling or mix – there’s a big difference! Pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners that will throw off your cookie recipe. You can find canned pumpkin puree in the baking aisle of most grocery stores, and brands like Libby’s are reliable choices. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned stuff works just as well and saves you time.

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Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Coconut oil: You can replace the coconut oil with vegan butter or even regular butter if you’re not strictly vegan. Just make sure it’s at room temperature and not melted.
• Dark brown sugar: Light brown sugar works just fine, or you can mix white sugar with a tablespoon of molasses to make your own brown sugar substitute.
• Coconut milk: Any plant-based milk will do the trick here – almond, soy, oat, or even regular milk if you’re not keeping it vegan.
• Pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. If you can’t find it, you can substitute with the same amount of sweet potato puree or even applesauce, though the flavor will be different.
• All-purpose flour: You can swap in whole wheat flour for half the amount, or use a 1:1 gluten-free flour blend if needed. The texture might be slightly different but still tasty.
• Pumpkin pie spice: No pumpkin pie spice? Mix together 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice to make your own.
• Vegan chocolate chips: Regular chocolate chips work if you’re not worried about keeping it vegan, or you can chop up your favorite chocolate bar into chunks for a more rustic look.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with these cookies is using melted coconut oil instead of solid – melted oil will cause your cookies to spread too much and lose their chewy texture, so make sure your coconut oil is firm to the touch before mixing. Another common error is accidentally grabbing pumpkin pie mix instead of plain pumpkin puree, which will throw off both the flavor and moisture balance since the pie mix already contains spices and sweeteners. Don’t pack your flour when measuring, as too much flour will result in dry, dense cookies that lack the soft, chewy texture you’re after – simply spoon the flour into your measuring cup and level it off. Finally, resist the urge to overbake these cookies since they’ll continue cooking on the hot pan after you remove them from the oven, so take them out when the edges are just set but the centers still look slightly underdone.

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What to Serve With Vegan Pumpkin Chocolate Chip Cookies?

These cookies are perfect on their own, but they’re even better with a tall glass of cold oat milk or your favorite plant-based milk for dunking. I love pairing them with a warm cup of spiced chai tea or pumpkin spice latte – the flavors just complement each other so well! If you’re serving them at a fall gathering, try setting them out alongside some hot apple cider or even vanilla coconut ice cream for a cozy dessert spread. They also make a great addition to any autumn cookie platter mixed with other seasonal treats like snickerdoodles or oatmeal cookies.

Storage Instructions

Keep Fresh: These pumpkin chocolate chip cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to toss a piece of bread in the container to help keep them extra soft – it’s an old baker’s trick that really works!

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to a bag. When you’re craving fresh cookies, just bake the frozen dough balls straight from the freezer – they might need an extra minute or two in the oven.

Make Ahead: The cookie dough can be made up to 2 days ahead and stored covered in the fridge. Cold dough actually bakes up even better since it holds its shape nicely and gives you thicker cookies. Just let it sit at room temperature for about 10 minutes before scooping if it gets too firm.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3600
• Protein: 25-30 g
• Fat: 155-170 g
• Carbohydrates: 470-500 g

Ingredients

For the wet mixture:

• 1/2 cup firm coconut oil
• 3/4 cup packed dark brown sugar
• 1/2 cup white sugar
• 2 tsp vanilla extract
• 2 tbsp unsulphured molasses
• 2 tbsp unsweetened coconut milk (almond or soy milk are alternatives)
• 1/3 cup pure pumpkin puree (not pie filling)

For the dry mixture:

• 2 1/4 cups all-purpose flour (avoid compacting)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice

Mix-ins and finishing:

• 1 1/2 cups chocolate chips, divided (use vegan chips if desired)
• Flaky sea salt, if desired

Step 1: Prepare the Baking Sheet and Preheat the Oven

Preheat your oven to 375 degrees Fahrenheit.

Line a large baking sheet with parchment paper and set it aside to have it ready for scooping the cookie dough later.

Step 2: Mix the Wet Ingredients

• 1/2 cup firm coconut oil
• 3/4 cup packed dark brown sugar
• 1/2 cup white sugar
• 2 tsp vanilla extract
• 2 tbsp unsulphured molasses
• 2 tbsp unsweetened coconut milk (almond or soy milk are alternatives)
• 1/3 cup pure pumpkin puree (not pie filling)

In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a handheld mixer, beat the firm coconut oil, dark brown sugar, white sugar, and vanilla extract on medium speed until smooth, about 2 minutes.

Add in the unsulphured molasses, unsweetened coconut milk, and pure pumpkin puree, then beat again on low speed until well combined.

Turn off the mixer once everything is thoroughly mixed.

Step 3: Combine the Dry Ingredients

• 2 1/4 cups all-purpose flour (avoid compacting)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until well combined.

This ensures your leavening and spices are evenly distributed throughout the cookies.

Step 4: Combine Wet and Dry Mixtures and Add Chocolate Chips

• Wet mixture from Step 2
• Dry mixture from Step 3
• 1 1/4 cups chocolate chips (from total 1 1/2 cups, divided)

With the mixer on low speed, gradually add the dry ingredients from Step 3 into the wet mixture from Step 2.

Mix until a very thick batter forms and all ingredients are incorporated.

Then, fold in 1 1/4 cups of the chocolate chips, reserving the remaining chocolate chips for later.

I always recommend folding the chocolate chips in by hand to make sure they’re spread evenly.

Step 5: Scoop, Bake, and Finish the Cookies

• Dough with chocolate chips folded in from Step 4
• remaining chocolate chips (1/4 cup from total 1 1/2 cups, divided)
• flaky sea salt, if desired

Scoop three-tablespoon-sized mounds of cookie dough onto the prepared baking sheet, leaving a few inches between each one.

Bake in the preheated oven for 9 to 10 minutes, or until the edges are golden and the centers look soft but set.

Immediately after removing from the oven, press the remaining 1/4 cup chocolate chips on top of the warm cookies and sprinkle with flaky sea salt if you like.

I think that little sprinkle of sea salt really makes the chocolate flavor pop!

Allow cookies to cool on the baking sheet for 30 minutes before transferring them to a cooling rack.

Irresistible Vegan Pumpkin Chocolate Chip Cookies

Delicious Irresistible Vegan Pumpkin Chocolate Chip Cookies recipe with step-by-step instructions.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 9 minutes mins

Cook Time 18 minutes mins

Total Time 27 minutes mins

Servings 4

Calories 3450 kcal

Ingredients

  

For the wet mixture:

• 1/2 cup firm coconut oil
• 3/4 cup packed dark brown sugar
• 1/2 cup white sugar
• 2 tsp vanilla extract
• 2 tbsp unsulphured molasses
• 2 tbsp unsweetened coconut milk (almond or soy milk are alternatives)
• 1/3 cup pure pumpkin puree (not pie filling)

For the dry mixture:

• 2 1/4 cups all-purpose flour (avoid compacting)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice

Mix-ins and finishing:

• 1 1/2 cups chocolate chips, divided (use vegan chips if desired)
• flaky sea salt, if desired

Instructions

 

• Preheat your oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside to have it ready for scooping the cookie dough later.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a handheld mixer, beat the firm coconut oil, dark brown sugar, white sugar, and vanilla extract on medium speed until smooth, about 2 minutes. Add in the unsulphured molasses, unsweetened coconut milk, and pure pumpkin puree, then beat again on low speed until well combined. Turn off the mixer once everything is thoroughly mixed.
• In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until well combined. This ensures your leavening and spices are evenly distributed throughout the cookies.
• With the mixer on low speed, gradually add the dry ingredients from Step 3 into the wet mixture from Step 2. Mix until a very thick batter forms and all ingredients are incorporated. Then, fold in 1 1/4 cups of the chocolate chips, reserving the remaining chocolate chips for later. I always recommend folding the chocolate chips in by hand to make sure they’re spread evenly.
• Scoop three-tablespoon-sized mounds of cookie dough onto the prepared baking sheet, leaving a few inches between each one. Bake in the preheated oven for 9 to 10 minutes, or until the edges are golden and the centers look soft but set. Immediately after removing from the oven, press the remaining 1/4 cup chocolate chips on top of the warm cookies and sprinkle with flaky sea salt if you like. I think that little sprinkle of sea salt really makes the chocolate flavor pop! Allow cookies to cool on the baking sheet for 30 minutes before transferring them to a cooling rack.