These easy Vegan Pumpkin Chocolate Chip Cookies are so good! Soft & chewy cookies loaded with chocolate chips and a hint of pumpkin spice in every bite. Hands down the best homemade vegan cookies you’ll have this Fall!
Looking for more vegan desserts? Try my Classic Vegan Chocolate Chip Cookies, or my Vegan Pumpkin Chocolate Chip Cookie Dough!
In my opinion, it’s not fall until the pumpkin recipes are in full flow! And one of the staples at our house is Pumpkin Chocolate Chip Cookies, well that and pumpkin bread. Lucky for you guys I’ve perfected by chocolate chip cookie recipe so they are the softest most chewy cookies that you will ever eat.
Each bite of these divine cookies has a hint of pumpkin spice and gooey melted chocolate chips. Let’s just say they are best served fresh and warm out of the oven. Let’s get started!
What is Pumpkin Puree?
Essentially Pumpkin Puree is cooked and pureed (or mashed up) pumpkin squash. Pumpkin Puree will not contain any spices, it can be used in pumpkin pie, cookies, bars, soups, sauces or muffins.
- Preheat oven to 375 degrees 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. 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. (FYI – The batter will be very thick!) Lastly, add in chocolate chips.
- 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.
Store these pumpkin chocolate chip cookies in an air tight container. If stored properly at room temperature they will last up to 3 days.
Yes, you can definitely can freeze this dough. 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. Will last up to 6 months if stored properly.
If you’re looking for a sweet fall treat to make that will wow a crowd. Trust me. These Pumpkin Chocolate Chip Cookies are it! Yes, it says Vegan but I guarantee you NO ONE will know or care that they are “healthy” because the pumpkin flavor and soft chewy texture will have them straight up addicted.
Definitely a must make this holiday season and sure to change any case of the Mondays.
Bon Appetit friends!
More Pumpkin Recipes to Try:
- Healthy Banana Pumpkin Bread with Chocolate Chips
- Pumpkin Waffles with Vanilla Pecan Maple Syrup
- Homemade Pumpkin Spice Granola
- Oatmeal Chocolate Chip Pumpkin Bars
- Whole Wheat Pumpkin Pancakes with Candied Bacon
- Skinny Mini Pumpkin Cheesecakes with Pecan Crust
- Prep Time: 5 min
- Cook Time: 10 min
- 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 so good! Soft & chewy cookies loaded with chocolate chips and a hint of pumpkin spice in every bite. Hands down the best homemade vegan cookies you’ll have this Fall!
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
- 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 degrees 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 cookie
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