These vegan pumpkin chocolate chip cookies with sea salt are life changing! The best vegan pumpkin cookie recipe. Chewy, rich, and made with real pumpkin. Totally dairy free and incredibly delicious. A must have on your fall baking list!
These vegan pumpkin chocolate chip cookies are what dreams are made of.
It’s October and you know what that means.
ALL THE PUMPKIN RECIPES.
I don’t know if I can properly find the words to describe just how incredible these are.
The dough alone was so good I was eating it by the spoonful before I got around to baking the cookies.
Perks of vegan cookie baking!
How to make vegan pumpkin chocolate chip cookies
It is so easy to make vegan cookies, and they taste incredible.
These vegan pumpkin chocolate chip cookies are inspired by my original vegan chocolate chip cookie recipe that I fell in love with.
Insanely buttery chewy soft and perfectly pumpkin-y.
Almost identical to my original vegan chocolate chip cookies, but with a pumpkin spice flair!
Add in melty chocolate chips and flaked sea salt and it’s basically the most delicious thing you can put in your mouth!
Are you ready to start baking?
First, add your flour, salt, baking soda, baking powder, and pumpkin pie spice to a mixing bowl.
Whisk the dry ingredients to combine.
In a separate large bowl, cream together the sugar, brown sugar, pumpkin puree, vegan butter, and coconut oil.
You will melt your vegan butter and coconut oil first (measured while solid) to avoid any lumps in the batter.
Add your dry ingredients to the wet ingredients, and beat to combine.
Fold in a bag of your favorite semisweet vegan chocolate chips (I like enjoy life brand).
Now please promise me you will take a bite of the batter.
It tastes so incredible that I was mind blown.
I had a hard time stopping eating the batter when I took these pictures!
I want to experiment freezing this cookie dough to have with ice cream.
I’m even thinking of making chocolate dipped pumpkin cookie dough truffles.
You could say I am obsessed!
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.
Drop by spoonfuls or roll them into balls if you are feeling fancy.
I’m team non perfect cookies.
They taste delicious whether they are perfectly round or not!
Bake at 350 degrees for 10 – 13 minutes and remove once browned.
Top the hot cookies immediately with sea salt flakes and place on a cooling rack.
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:
- Vegan Chocolate Sea Salt Pretzel Bark
- Almond Butter Cups
- Dark Chocolate Pumpkin Truffles
- 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.
I have found that there are pumpkin haters and lovers and few in between.
I’m pretty sure even those who don’t like pumpkin would like these!
If you can’t tell, I am dying for you to make these!
Just be warned that you may find yourself making them again the next week because you just can’t get enough!
More Vegan Dessert Recipes
- Dark Chocolate Pumpkin Truffles
- Vegan Chocolate Chip Cookies
- Ultimate Vegan Peanut Butter Fudge
- Healthy No Bake Peanut Butter Truffles
- Vegan Chocolate Sea Salt Pretzel Bark
- Vegan Peanut Butter Cups
- Dark Chocolate Almond Bark
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!
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Did you make this recipe? Be sure to leave a star rating below!
Vegan Pumpkin Chocolate Chip Cookies
The best vegan chocolate chip cookies recipe made with real pumpkin and topped with flaky sea salt. These vegan cookies must be on your fall baking list!
Ingredients
- 2 1/4 cups whole wheat pastry flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 cup sugar
- 2/3 cup brown sugar
- 1/3 cup pumpkin puree (canned pumpkin)
- 1/2 cup vegan butter, melted
- 1/2 cup coconut oil, melted
- 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.
- In a separate bowl, cream 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 chocolate chips
- Drop by spoonfuls or shape into balls and place on a cookie sheet
- Bake at 350 degrees for 10 - 14 minutes
- Once done, remove from oven and top immediately with sea salt flakes
Notes
Measure the vegan butter and coconut oil while solid, then melt.
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Nutrition Information:
Yield:
25Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 197mgCarbohydrates: 27gFiber: 3gSugar: 10gProtein: 4g
Eva
Sunday 20th of September 2020
Made it twice, and never had the rounded cookies I was looking for (like your pictures). I made it like you said, and the second time I put the dough in the fridge for 2 hours and had the same result. Any idea why? Maybe you should consider adding metrics to your recipe, for accuracy. The taste and texture are great though ;)
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.
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.
Ann
Sunday 13th of October 2019
One of my favorite fall desserts. My kids are always requesting these cookies because they are so soft and have the perfect fluffy texture. 100% agree with you that even those who don’t like pumpkin would love these. Honestly, I’m surprised to learn that you top the hot cookies with sea salt flakes. It never crossed my mind. Should definitely give it a go and try your other sea salt flaked desserts. BTW, have you ever used a replacement for coconut oil? I prefer it too but was always wondering if other oils would be as good. Thank you!
Joy Shull
Monday 14th of October 2019
You could probably just substitute the coconut oil for more vegan butter, though I have not tried it myself. I love the salty sweet taste from the sea salt flakes!
Marissa Bockmann
Saturday 5th of October 2019
These were great! I substituted coconut sugar for the 1/2 cane sugar. Also I prefer a little more pumpkin, and maybe a little less on the chocolate chips!
Laurence
Friday 20th of September 2019
Hi! :) I was wondering if I could make a big batch of this recipe and freeze it? I have a big event coming up and I want to do some things in advance. Do you think it will be okay if I freeze them raw and cook them once I take it out of the freezer ? Or for how long do they keep once baked?
Let me know! :)
Joy Shull
Sunday 29th of September 2019
I would say these are best fresh, but you could probably freeze the raw cookie dough in chunks, then just take it out and bake it!