Vegan Pumpkin Chocolate Chip Cookies
on Sep 09, 2020, Updated Apr 05, 2024
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.
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
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).
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.
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 we love
- Cake Mix Pumpkin Muffins
- Healthy Pumpkin Banana Bread
- Pumpkin Cream Pie
- Mini Pumpkin Muffins
- Pumpkin Protein Balls
- Pumpkin Pie Smoothie
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 Chocolate Chip Cookies
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
- â…” cup brown sugar
- ½ cup canned pumpkin
- â…› 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
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!
sounds amazing!
Do you think I could only use vegan butter if i don’t have coconut oil?
Yes
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!
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.
Yes, definitely the oat flour. This recipe is intended for using whole wheat pastry or regular white flour.
@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.
Did you measure the coconut oil and butter while solid? This would definitely make a difference. The recipe calls for them melted, but you measure solid, then melt.
@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.
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!
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!
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!
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! 🙂
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!
This looks so good! I’ve never tried pumpkin and chocolate together! I’m excited to try it together!
Made these tonight. Only change to recipe was using dark chocolate vegan chips. The cookies taste good.. had a hard time tasting any pumpkin over the chocolate chips. Slight coconut smell as they baked but didn’t taste that flavor at all. I will go easy on the sprinkle of salt on top next time.. possibly add more pumpkin and pumpkin spice & cut back on the amount of chocolate chips to even out the pumpkin to chocolate ratio. Made 40 large cookies.
Everyone loved them!