Vegan Pumpkin Chocolate Cookies are one of my favorite treats. I came up with this recipe one fall afternoon when I was craving something sweet but healthy. I wanted to make cookies that everyone could enjoy, even my vegan friends. That’s how Vegan Pumpkin Chocolate Cookies were born. The combination of rich chocolate and smooth pumpkin seemed like the perfect way to capture the flavors of autumn.
Baking with Simple Ingredients
When I started experimenting with the recipe, I wanted to use simple, plant-based ingredients that were easy to find. I mixed pumpkin puree with some almond flour and a bit of coconut oil. Adding vegan chocolate chips made these cookies even more delicious. The best part is that they’re soft, chewy, and not too sweet. I was so happy with how the Vegan Pumpkin Chocolate Cookies turned out, and I knew I had to share them with others.
Perfect for Any Occasion
These cookies are perfect for any occasion, whether it’s a cozy night in or a festive gathering. I love making a big batch and sharing them with family and friends. They always disappear quickly, and no one even realizes they’re vegan! The pumpkin gives the cookies a moist texture, while the chocolate adds that rich, indulgent taste. Every time I bake Vegan Pumpkin Chocolate Cookies, they remind me of the warmth and comfort of fall.
One of the best things about these cookies is how easy they are to make. You don’t need any fancy equipment or hard-to-find ingredients. Just mix everything together, bake them for about 12-15 minutes, and you’ve got a tasty, wholesome treat. Whether you’re new to vegan baking or just looking for a fun, seasonal recipe, Vegan Pumpkin Chocolate Cookies are a great choice. They’re sure to become a favorite in your home, just like they are in mine!
Table of Contents
Chef’s Notes-Vegan Pumpkin Chocolate Cookies
- Ensure the coconut oil is solid before mixing. Soft or melted coconut oil will result in thinner cookies. If your kitchen is warm, pop the oil in the fridge for a few minutes before using.
- For even thicker cookies, chill the dough for 30 minutes before baking. This helps prevent spreading and enhances the flavor.
- Adjust the pumpkin pie spice to taste—if you love stronger flavors, add an extra pinch of cinnamon or nutmeg.
- Use a cookie scoop or measuring spoon to ensure even-sized cookies, which helps them bake uniformly.
- Besides vegan chocolate chips, try adding nuts like chopped walnuts or pecans for added texture and flavor. You could also throw in dried cranberries or raisins for a festive fall twist.
- When combining the wet and dry ingredients, be sure to mix until just combined to avoid overworking the dough, which can lead to dense cookies.
- Allow the cookies to rest for 30 minutes after baking on the tray to help them set properly and develop a chewy texture.
- Keep the cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage. If you prefer warm cookies, pop them in the microwave for 10-15 seconds before serving.
Vegan Pumpkin Chocolate Cookies
Get ready to indulge in these thick and chewy Vegan Pumpkin Chocolate Chip Cookies! Perfectly spiced with pumpkin pie spice and loaded with rich vegan chocolate chips, these cookies are a fall favorite that everyone will love. Easy to make and bursting with flavor, they’re the ideal dessert or snack for any occasion. Whether you’re a seasoned vegan or simply looking for a healthier cookie option, this recipe delivers irresistible taste and texture. Don’t miss out on baking these delectable treats that promise to delight your taste buds and impress your friends!
4
servings20
minutes10
minutes270
kcal30
minutes1
hourKeep the screen of your device on
Ingredients
- Wet Ingredients
2 tablespoons coconut oil solid
3 tablespoons dark brown sugar firmly packed
2 tablespoons white granulated sugar
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons unsulphured molasses
1 1/2 teaspoons unsweetened coconut milk (almond or soy milk as alternative)
4 tablespoons pumpkin puree (ensure it’s pure pumpkin, not pie mix)
- Alternative Ingredients:
Coconut oil: Substitute with vegan butter or vegetable shortening.
Coconut milk: Use almond milk soy milk, or any plant-based milk alternative.
Pumpkin puree: Replace with butternut squash puree if pure pumpkin is unavailable.
All-purpose flour: Use a gluten-free flour blend to make the recipe gluten-free.
Dark brown sugar: Replace with maple syrup or coconut sugar as a liquid sweetener.
Chocolate chips: Use any dairy-free chocolate chips or chocolate chunks.
Directions
- Prepare the Oven and Baking Surface – Preheat your oven to 375°F (190°C). Line a spacious baking sheet with parchment paper, ensuring it’s ready for the dough mounds.
- Combine Wet Ingredients – In a mixing bowl fitted with a stand mixer or using a handheld electric mixer, blend together the coconut oil, dark brown sugar, granulated sugar, and vanilla extract on medium speed until the mixture is smooth and creamy, approximately 2 minutes.
- Incorporate Additional Wet Components – Gradually add the molasses, coconut milk, and pumpkin puree to the bowl, mixing on low speed until the mixture is thoroughly combined. This should take about 1 minute.
- Mix Dry Ingredients Separately – In another bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until well integrated.
- Combine Wet and Dry Mixtures – Slowly add the dry ingredients to the wet mixture with the mixer on low speed, beating until just combined. The batter should be notably thick.
- Fold in Chocolate Chips – Gently fold in 3/4 cup of the chocolate chips, ensuring an even distribution throughout the batter.
- Shape and Bake Cookies – Using a spoon, scoop three-tablespoon-sized portions of dough onto the prepared baking sheet, spacing them a few inches apart to allow for spreading. Place the sheet in the preheated oven and bake for about 9 to 10 minutes, until the edges turn golden and the centers are set but still soft.
- Add Final Touches and Cool – After removing the cookies from the oven, press the remaining chocolate chips onto the tops while still warm and, if desired, sprinkle with flaky sea salt. Allow the cookies to cool on the baking sheet for 30 minutes before transferring them to a cooling rack to finish setting.
Equipment
- Stand Mixer
- hand mixer
- baking sheet
- mixing bowls
- measuring cups and spoons
Notes
- Ensure that the coconut oil remains solid before mixing to achieve the perfect cookie texture. For an extra burst of flavor and crunch, consider adding a handful of chopped nuts like pecans or walnuts. These cookies pair wonderfully with a warm cup of tea or a glass of plant-based milk. To store, keep them in an airtight container to maintain their chewy consistency. For a festive touch, decorate the cookies with extra chocolate chips or a light dusting of cinnamon. If you prefer softer centers, slightly underbake the cookies and let them set during cooling.
Nutrition Facts
- Calories: 270kcal
- Fat: 12g
- Saturated Fat: 9g
- Cholesterol: 0mg
- Sodium: 120mg
- Potassium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 3g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 30mg
- Iron: 2mg
FAQ-Vegan Pumpkin Chocolate Cookies
Can I make these cookies gluten-free?
Yes! Simply replace the all-purpose flour with a 1:1 gluten-free flour blend for gluten-free cookies without compromising texture or taste.
Can I use a different sweetener instead of brown sugar?
Absolutely! You can substitute dark brown sugar with coconut sugar or maple syrup for a natural sweetener, but the texture may be slightly softer.
What’s the best way to keep these cookies chewy?
Using solid coconut oil and not overbaking them will keep your cookies soft and chewy. Also, letting them cool on the baking sheet helps them retain their texture.
Can I freeze the dough and bake it later?
Yes! You can freeze the cookie dough portions on a baking sheet, then store them in an airtight container. When ready to bake, add an extra minute or two to the baking time without thawing.
Can I substitute the pumpkin puree with something else?
If pumpkin puree is unavailable, you can use butternut squash puree as a substitute. It provides a similar flavor and moisture level.
