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Freshly baked vegan pumpkin chocolate chip cookies cooling on a wire rack. Freshly baked vegan pumpkin chocolate chip cookies cooling on a rack, golden and delicious.

Vegan Pumpkin Chocolate Chip Cookies

Enjoy the cozy flavors of fall with these Vegan Pumpkin Chocolate Chip Cookies. Soft, chewy, infused with warm spices and loaded with chocolate chips, this easy recipe is perfect for autumn festivities!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 6
Course: Dessert
Cuisine: american-vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups All-purpose flour or 1:1 gluten-free flour blend
  • ½ tsp Baking soda
  • ½ tsp Baking powder
  • ½ tsp Salt
  • 1 tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • ½ tsp Ground ginger
  • ½ cup Sugar white or brown sugar
  • ¼ cup Maple syrup
  • ½ cup Pumpkin puree 100% pure, NOT pumpkin pie filling
  • ¼ cup Coconut oil melted, or any neutral oil
  • 1 tsp Vanilla extract
  • ¾ cup Vegan chocolate chips plus a few extra for topping

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. Step 3: In a large bowl, stir together the sugar, maple syrup, pumpkin puree, melted coconut oil, and vanilla extract until smooth and well combined.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix.
  5. Step 5: Gently fold in the vegan chocolate chips, making sure they are evenly distributed throughout the dough. (Tip: chill the dough for 30 mins here for thicker cookies!)
  6. Step 6: Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
  7. Step 7: Bake for 10-12 minutes or until the edges are slightly golden and the centers are set.
  8. Step 8: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Don’t Skip the Chilling Step: For the best texture and flavor, consider chilling the cookie dough for at least 30 minutes before baking. This helps the cookies hold their shape.
  • The Pumpkin Secret: Want chewier cookies? Blot your pumpkin puree with a paper towel before using it to remove excess moisture!
  • Store Properly: Keep your cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.