Vegan Pumpkin Chocolate Chip Cookies

4.69 from 66 votes

These vegan pumpkin chocolate chip cookies with sea salt are the best fall cookie recipe! Chewy, rich, thick dairy free chocolate chip cookies made with real pumpkin.

vegan pumpkin chocolate chip cookie with a bite taken out stacked on two cookies
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These vegan pumpkin cookies are the best fall dessert!

If you are looking for the best vegan pumpkin dessert, look no further. These thick and chewy vegan pumpkin chocolate chip cookies are melt in your mouth delicious!

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
vegan pumpkin chocolate chip cookie with a bite taken out

How to make vegan pumpkin cookies

Step 1: add your flour, salt, baking soda, baking powder, and pumpkin pie spice to a mixing bowl. Whisk to combine.

Step 2: In a separate large bowl, cream together the sugar, brown sugar, pumpkin puree, melted vegan butter, and melted coconut oil.

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).

cookie dough in a bowl

Step 5: Drop the cookie dough by spoonfuls or roll them into balls and place on a nonstick baking sheet.

Step 6: Bake the vegan pumpkin chocolate chip cookies at 350 degrees for 10 – 13 minutes and remove once browned on the edges.

vegan pumpkin cookies on a plate

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.

vegan pumpkin chocolate chip cookie with a bite taken out

Some of my favorite sea salt flaked desserts include Vegan Chocolate Sea Salt Pretzel Bark,  Dark Chocolate Pumpkin Truffles, and Dark Chocolate Almond Bark.

a hand holding a cookie with a bite taken out

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.

three cookies stacked on top of each other

More Pumpkin Recipes we love

vegan pumpkin chocolate chip cookie with a bite taken out

How to store

  • at room temperature: store in airtight container at room temperature for 2-3 days
  • in the refrigerator: store in an airtight container in the refrigerator for 4-5 days
  • in the freezer: freeze the vegan cookies in a single layer on a baking sheet, then transfer to an airtight container or bag. Store frozen cookies for up to 2 months.
vegan pumpkin cookies on a plate
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vegan pumpkin chocolate chip cookie with a bite taken out
4.69 from 66 votes

Vegan Pumpkin Chocolate Chip Cookies

By: Joy Shull
The best vegan pumpkin chocolate chip cookies recipe made with real pumpkin.
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 25

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
  • cup brown sugar
  • ½ cup canned pumpkin
  • cup vegan butter
  • ½ cup coconut oil
  • 10 oz dairy free chocolate chips

Instructions 

  • Whisk together the 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
  • Fold in the dairy free 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 the cookies are done, remove them from oven and top immediately with sea salt flakes.
  • Remove the cookies onto a wire cooling rack to cool completely

Video

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 🙂

Nutrition

Calories: 176kcal, Carbohydrates: 25g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.005g, Sodium: 163mg, Potassium: 58mg, Fiber: 2g, Sugar: 15g, Vitamin A: 807IU, Vitamin C: 0.2mg, Calcium: 35mg, Iron: 1mg
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22 Comments

  1. These are amazzing!!! I did use more vegan butter than called for and a little less coconut oil, a half cup in total for the fat, and I did not melt it first, just creamed it. I also used more spice and a bit more pumpkin. My question is what is the best way to store these cookies, fridge, counter, and how long, and can they be frozen with the salt on top, and for how long?

  2. these were so good and the dough was perfect, they came out super thick and soft! i did everything exactly as the recipe said, except i did half milk chocolate chips and half white chocolate chips, highly recommend it! i shared them with my non vegan family members and everyone loved them and couldn’t believe they were vegan!

  3. 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.