If fall had a flavor, I’m pretty sure it would be pumpkin mixed with a little cinnamon and chocolate. These cookies are my go-to treat when the weather starts to cool down, and I can’t wait to share them with you!
I created this recipe one cozy afternoon when I had leftover pumpkin puree from making pumpkin overnight oats. I thought, why not cookies? And let me tell you, this was one of my better ideas (right up there with planting too many basil plants).
These cookies are soft, chewy, and perfectly spiced with just the right amount of pumpkin flavor. The best part? They’re 100% vegan, so everyone can enjoy them.
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WHY YOU’LL LOVE THESE
They’re soft, cake-like, and full of fall flavors.
They freeze well (if they make it to the freezer before disappearing!).
No eggs, no dairy, but all the cozy vibes.
I love enjoying these cookies with a cup of Celestial Seasonings Bengal Spice Herbal Tea, preferably wrapped in a blanket and watching the leaves fall outside.
INGREDIENTS
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup coconut oil (melted and slightly cooled)
- 1 cup brown sugar
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup dairy-free chocolate chips
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla until smooth.
- In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix!
- Fold in the chocolate chips and any optional add-ins. The dough will be a bit thick and sticky (that’s normal).
- Scoop about 2 tablespoons of dough for each cookie onto the baking sheet. Gently flatten the tops a little.
- Bake for 11-13 minutes, or until the edges are set. They’ll still look a little soft in the center, but they firm up as they cool.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
OPTIONAL ADD-INS AND VARIATIONS
Want to take these cookies to the next level? Here are a few ideas:
- Chopped Pecans or Walnuts – For a little crunch and extra fall flavor.
- Dairy-Free White Chocolate Chips – Pairs beautifully with pumpkin.
- Coconut Flakes – Adds a chewy, tropical twist.
- Dried Cranberries – A pop of tartness to balance the sweetness.
- Extra Spice – A pinch of cloves or allspice for a bolder pumpkin spice flavor.
- Feel free to mix and match—just keep the total add-ins to about 1 cup so the cookies hold their shape.
Vegan Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup pumpkin puree - not pumpkin pie filling
- ½ cup coconut oil - melted and slightly cooled
- 1 cup brown sugar
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla until smooth.
- In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined—don’t overmix!
- Fold in the chocolate chips. The dough will be a bit thick and sticky (that’s normal).
- Scoop about 2 tablespoons of dough for each cookie onto the baking sheet. Gently flatten the tops a little.
- Bake for 11-13 minutes, or until the edges are set. They’ll still look a little soft in the center, but they firm up as they cool.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
These vegan pumpkin chocolate chip cookies are everything I love about fall baked into one sweet little package. They’re soft, full of warm spices, and loaded with melty chocolate. Basically, the perfect excuse to make a second batch.
If you try this recipe, I’d love to hear what you think! Did you stick with the classic version, or did you add your own twist (like pecans or extra spices)? Share in the comments below or tag me on social. I love seeing your creations!
