These vegan pumpkin chocolate chip cookies with sea salt are one of the best vegan pumpkin recipes. Chewy, rich, thick chocolate chip cookies made with real pumpkin. A must have on your fall baking list!
These vegan pumpkin chocolate chip cookies are what dreams are made of.
Pumpkin chocolate chip cookies are always a favorite, but this time I decided to use my vegan chocolate chip cookies as inspiration to make a vegan version.
These cookies are insanely buttery chewy soft and perfectly pumpkin-y. No one would guess they are vegan!
Ingredients to make vegan pumpkin chocolate chip cookies
- whole wheat pastry flour: or all purpose flour
- salt
- baking soda
- baking powder
- pumpkin pie spice
- brown sugar & white sugar
- pumpkin puree (canned pumpkin): not pumpkin pie filling
- vegan butter
- coconut oil
- dairy free chocolate chips: semi sweet or dark chocolate
How to make vegan pumpkin cookies
It is so easy to make vegan cookies, and they taste incredible.
Step 1: add your flour, salt, baking soda, baking powder, and pumpkin pie spice to a mixing bowl. Whisk to combine. If you do not have whole wheat pastry flour, you can substitute all purpose flour in the same amount.
Step 2: In a separate large bowl, cream together the sugar, brown sugar, pumpkin puree, vegan butter, and coconut oil. You will measure the vegan butter and coconut oil and melt until smooth before this step.
Step 3: Add your dry ingredients to the wet ingredients, and beat to combine.
Step 4: Fold in a bag of your favorite semisweet vegan chocolate chips (I like enjoy life brand).
The next step is optional, but highly recommended. Since this cookie dough is vegan, you can eat the batter! I highly suggest taking a bite or two.
Trust me on this one and just grab a spoon.
Once you finish eating cookie dough from the bowl, it’s time to bake that delicious batter into the most amazing melt in your mouth cookies.
Step 5: Drop the cookie dough by spoonfuls or roll them into balls and place on a nonstick baking sheet.
Step 6: Bake the cookies at 350 degrees for 10 – 13 minutes and remove once browned on the edges.
Step 7: Top the hot cookies immediately with sea salt flakes and place on a cooling rack. Please don’t skip this step. The flaky sea salt is the perfect way to take these vegan pumpkin chocolate chip cookies over the top!
If you have never tried sea salt flakes on a dessert, you will be shocked at how much it enhances the flavor!
There is a reason why salt is necessary in dessert, and that extra hit of chunky sea salt is a flavor explosion for your tastebuds.
Some of my favorite sea salt flaked desserts include Vegan Chocolate Sea Salt Pretzel Bark, Dark Chocolate Pumpkin Truffles, and Dark Chocolate Almond Bark.
I love these cookies because they pack such a huge flavor in every single bite.
The perfect soft and chewy pumpkin treat that isn’t difficult to make and so delicious that everyone will love it.
More Pumpkin Recipes
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
Did you make this recipe? Be sure to leave a star rating below!
Vegan Pumpkin Chocolate Chip Cookies
The best vegan pumpkin chocolate chip cookies recipe made with real pumpkin. Perfect vegan dessert for fall!
Ingredients
- 2 ¼ cups whole wheat pastry flour or all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ cup sugar
- ⅔ cup brown sugar
- ½ cup pumpkin puree (canned pumpkin)
- ⅛ cup vegan butter
- ½ cup coconut oil
- 10 oz dairy free chocolate chips
Instructions
- Whisk flour, salt, baking soda, baking powder, and pumpkin pie spice in a bowl until combined
- Measure the coconut oil and vegan butter while solid, then melt in the microwave until liquified.
- In a separate bowl, cream together the sugar, brown sugar, pumpkin, melted vegan butter, and melted coconut oil until combined
- Add the dry mixture to the wet, beat to combine
- Stir in the chocolate chips
- Use a mini cookie scoop to pack the batter into, then drop scoops onto a baking sheet
- Bake the vegan pumpkin cookies at 350 degrees for 10 - 14 minutes
- Once done, remove from oven and top immediately with sea salt flakes
Notes
The previous version of this recipe used ½ cup vegan butter ½ cup coconut oil and ⅓ cup canned pumpkin. Several readers noted the cookies were too flat so I retested the recipe with the above ingredients. Both versions are equally delicious, just different thickness 🙂
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
25Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 197mgCarbohydrates: 27gFiber: 3gSugar: 10gProtein: 4g
Kara
Wednesday 21st of September 2022
I didn't bother melting the coconut oil and butter, just creamed them with the sugar then added the pumpkin and mixed well (using a stand mixer). I didn't refrigerate the dough like some people tried, just shaped it into smooth balls and they held their shape well. Maybe because i didn't melt the oil, so they were more solid. They taste really good, will definitely be making them again.
Reanna James
Monday 8th of November 2021
I only had a tbsp of coconut oil so I topped up with the vegan butter. Added crushed walnuts and these are amaze! I froze them into huge shapes to make big soft cookies. As they were big, I baked em for 25-27 m. Superb. Wish I could share a pic!
Joy Shull
Wednesday 10th of November 2021
sounds amazing!
Ashlyn
Tuesday 26th of October 2021
Do you think I could only use vegan butter if i don't have coconut oil?
Joy Shull
Tuesday 2nd of November 2021
Yes
Eva
Friday 1st of October 2021
I just made the updated recipe and they are way thicker, great update! I stick the dough in the fridge overnight though and didn't remove it from the fridge before baking it!
Alex
Sunday 3rd of November 2019
Just made these, I used oat flour instead of the pastry flour. They taste great, but the batter was pretty thin and the cookies spread out thin while in the oven. Do you think it's the oat flour? Thanks.
Reanna James
Tuesday 9th of November 2021
@Eva, I compounded them very big (as big as my palm, then gently patted the top and they remained huge, never melted and thinned out at all. Put it in the freezer instead of the fridge because I did both and the fridge ones still spread whilst the freezer ones held their shape.
Eva
Monday 14th of September 2020
@Joy Shull, I used what you said, but it turned out pretty thin as well: I even put the dough in the fridge to limit that, but turned out thin anyway. You should really consider adding the metrics (not only cups) because I think this is the reason why (not precise enough). But the taste was really amazing.
Joy Shull
Monday 4th of November 2019
Yes, definitely the oat flour. This recipe is intended for using whole wheat pastry or regular white flour.