These easy vegan Pumpkin Chocolate Chip Cookies are soft and chewy, loaded with chocolate chips, and they’ve got cozy pumpkin spice flavor in every bite!
While pumpkin spice lattes might be the big fall milestone for some people, for me, it’s these Pumpkin Chocolate Chip Cookies. (Okay, and Chocolate Chip Pumpkin Bread too.) I want to get my pumpkin spice fix by eating it, not sipping it! These cookies are a staple in our house and they are the softest, most chewy cookies you will ever eat. Each bite of these divine cookies has a hint of pumpkin spice and loads of gooey melted chocolate chips. Let’s just say they are best served fresh and warm out of the oven.
What Makes These Pumpkin Cookies a Must-Make
Add these to your baking list! You’re going to love them.
- EASILY vegan. Some vegan baking recipes require a bunch of substitutes or ingredients you might not have on hand, but the pumpkin works as an egg substitute here and it adds pumpkin-y flavor. (Try my Classic Vegan Chocolate Chip Cookies or my Vegan Pumpkin Chocolate Chip Cookie Dough for more easy vegan treats!)
- Soft and chewy. If you prefer your cookies soft instead of crispy, these pumpkin chocolate chip cookies are for you, my friend!
- A fall version of a classic. I love how this recipe takes classic chocolate chip cookies and puts a fall spin on them. It makes these cookies taste both familiar and new at the same time.
What You’ll Need
Here’s a list of the ingredients you’ll need to make these soft and chewy pumpkin cookies. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Coconut oil – The coconut oil should be solid, not melted. If your kitchen is warm and the oil is melty, you can pop it in the fridge before measuring.
- Vanilla bean paste – Or use vanilla extract.
- Brown sugar – You can use light or dark brown sugar.
- Coconut milk – Use full-fat canned coconut milk.
- Pumpkin puree – You can freeze the extra pumpkin for future cookie batches!
- Whole wheat flour – I love the heartiness this adds to the cookies.
- Pumpkin pie spice
- Baking soda
- Salt
- Chocolate chips – Not all chocolate chips are vegan, so make sure yours are if you’re on a strict vegan diet.
How to Make Pumpkin Chocolate Chip Cookies
It’s cookie time! Here’s what you’ll need to do.
- Prepare. Preheat your oven to 375ºF and line a baking sheet with parchment paper or a silicone mat.
- Mix the wet ingredients. Whisk together the coconut oil, brown sugar, and vanilla bean paste. Then whisk in the coconut milk and pumpkin.
- Add the dry ingredients. Gently stir in the whole wheat flour, pumpkin pie spice, baking soda, and salt.
- Finish the batter. Fold in the chocolate chips.
- Form the cookies. Roll two tablespoon portions of dough into balls and place them on the prepared baking sheet. Press down slightly and leave space between the cookies for spreading.
- Bake. Place the cookies in the oven and bake for 9 to 10 minutes, or until the edges are golden.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Tips and Variations
I’ve got a few more tips for making these pumpkin chocolate chip cookies!
- Use a cookie dough scoop. This is the easiest way to make sure all your cookies are the same size, and that means they’ll all finish baking at the same time.
- Chill the dough if needed. If your kitchen is especially warm, you can pop the dough in the refrigerator for an hour, which will keep the cookies from spreading too much in the oven.
- Add some crunch. Replace one-third to one-half of the chocolate chips with chopped walnuts or pecans.
Freezing the Cookie Dough for Later
You can freeze the dough for these vegan pumpkin chocolate chip cookies if you’d like. I’d recommend pre-portioning them into the two tablespoon balls stated in the recipe and placing them on a baking sheet to freeze in ball form. Once they are frozen, just place them in a freezer-safe storage bag. They will last up to 6 months if stored properly.
When you’re ready to enjoy them, simply bake as directed in the recipe, adding an extra minute or two to the baking time.
How to Store
- Room temperature: Store these pumpkin chocolate chip cookies in an airtight container at room temperature for up to 3 days.
- Freezer: To freeze baked cookies, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
More Pumpkin Recipes to Try
Pumpkin Chocolate Chip Cookies
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 16 large cookies or 36 small cookies 1x
- Category: Vegan, Dessert, Cookies, Holiday, Thanksgiving, Halloween
- Method: Oven
- Cuisine: American
Description
These easy vegan Pumpkin Chocolate Chip Cookies are soft and chewy, loaded with chocolate and they’ve got pumpkin spice flavor in every bite!
Ingredients
- 1/2 cup coconut oil, solid (make sure it is not melted)
- 2 teaspoons vanilla bean paste (use vanilla extract if you don’t have paste)
- 1 cup brown sugar
- 1/4 cup coconut milk
- 1/4 cup pumpkin puree
- 2 1/4 cup whole wheat flour (or all purpose)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (use vegan chocolate chips if you want fully vegan)
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl add coconut oil, brown sugar, and vanilla bean paste. Whisk together until well combined, will look like a thick paste.
- Then add in the coconut milk and pumpkin puree. Continue to whisk until well combined; set aside.
- To the same bowl, add in the whole wheat flour, pumpkin pie spice, baking soda and salt. Using a spatula or wooden spoon, gently mix (so the flour doesn’t fly everywhere) then continue to mix until the flour is completely combined and there are no dry patched. (FYI – The batter will be very thick!)
- Lastly, add in chocolate chips. Mix so the chocolate chips are evenly distributed through the batter.
- Scoop two tablespoon sized mounds of dough into your hand and form into a ball. Place ball onto prepared cookie sheet and slightly press down. Repeat for each cookie. Leave a few inches between each cookies for spreading.
- Bake cookies for 9 to 10 minutes (mine are perfect at 9 minutes), or until the edges are golden.
- Cool cookies on the baking sheet for 5 minutes then transfer them to a cooling rack.
Nutrition
- Serving Size: 1 large cookie
- Calories: 258
- Sugar: 21 g
- Sodium: 318 mg
- Fat: 13 g
- Saturated Fat: 10 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
