These Vegan Pumpkin Chocolate Chip Cookies are soft, cakey cookies made with real pumpkin purée and pumpkin spice. Made with just one bowl and wholegrain flour, it's a healthy vegan cookie recipe the whole family will love.
This post contains affiliate links. As an Amazon associate I earn from qualifying purchases.
What's better than chocolate chip cookies?
Very few things, my friend. Perhaps a gigantic Wholegrain Cast Iron Skillet Cookie if that's what you're in the mood for? Pumpkin Snickerdoodles maybe? In my opinion, freshly baked chocolate chip cookies are the only dessert worth serving most of the time.
I dare say, these Vegan Pumpkin Chocolate Chip Cookies might just be a contender for my favourite cookie of all time.
They're soft cookies with a lovely cakey texture, packed with real pumpkin purée, pumpkin spice, and vegan chocolate chips for an unforgettable taste of fall in a cookie you'll want to make again and again. Be sure to check out our full archive of Pumpkin Recipes for more inspiration!
Why this recipe is great:
- It's made with real pumpkin purée
- It's 100% vegan!
- There's wholegrain flour in the mix
- It's a one bowl recipe
- Pumpkin spice y'all!
What's in this recipe?
Want to whip up a batch of Vegan Pumpkin Cookies? Here's what you'll need!
- Pumpkin Purée --> I use Homemade Pumpkin Purée or Instant Pot Pumpkin but canned is totally fine too!
- Flour --> We're using a mix of all purpose flour and whole grain spelt flour here.
- Oil --> I use canola oil in this recipe, but you can use another neutral-flavoured oil or even coconut oil instead if you prefer.
- Sugar --> Granulated sugar and light brown sugar going down here.
- Spices --> Cinnamon, ginger, and a tiny pinch of cloves... basically homemade pumpkin pie spice.
- Baking soda --> As one does
- Vanilla --> Try making Homemade Vanilla Extract - you can't beat the flavor!
- Dark Chocolate chips --> Make sure your chocolate chips are vegan to keep this recipe 100% vegan.
Equipment:
Nothing out of the ordinary needed here, my friends. All you really need is a bowl, a whisk, and some cookie sheets for baking the cookies.
I like to line my baking sheets with parchment paper for easy removal of the cookies, but that's optional. You'll also need a wire wrack to cool the cookies on when they're done baking.
How to make Vegan Pumpkin Chocolate Chip cookies
You'll find detailed instructions in the printable recipe card at the end of this post but for now let's talk through it step by step.
First up, pre-heat your oven and line your cookie sheets with parchment paper.
Step 1: (above) Add the pumpkin purée, brown sugar, white sugar, and oil to a large mixing bowl and whisk to combine.
Step 2: (above) Add the all-purpose flour, spelt flour, cinnamon, ground ginger, cloves, baking soda, and salt to the bowl.
Step 3: (above) Use a fork to lightly stir the dry ingredients together right on top of the wet ingredients, and then mix them together.
Step 4: (above) Add the chocolate chips to the bowl, and use a wooden spoon or a spatula to gently fold them into the cookie dough.
Step 5: (below) Use a cookie scoop or a spoon to scoop the cookie dough onto the prepared baking sheets. You can sprinkle the tops with sea salt if you like (I highly recommend it!)
Step 6: Bake the cookies for about 20 minutes, until golden brown on the top.
Step 7: Remove from the oven, and let the cookies cool on the cookie sheet for five minutes before transferring them to a wire wrack to cool to room temperature.
That's it! Your Vegan Pumpkin Chocolate Chip Cookies are done!
How to store cookies
These cookies can be stored at room temperature in an airtight container for about 3-5 days. I don't recommend storing them in the fridge, but leftover cookies can be kept in the freezer in a freezer bag (I love these reusable silicon freezer bags) and stored for up to three months.
You can also freeze the unbaked cookie dough for up to three months if you want to make it in advance. Just scoop the cookie dough onto a try, freeze in a single layer, and then pop into a freezer bag once frozen.
What kind of pumpkin is best for cookies?
You'll want to use real pureed pumpkin in this recipe - either canned or homemade - as opposed to pumpkin pie filling. If you're making homemade pumpkin purée, make sure it has been drained well and has a similar consistency to canned pumpkin, otherwise your cookies may be too wet.
Pro tips / recipe notes:
- I have not tested this recipe with gluten-free flour, so can't say for sure how it would turn out. Presumably a gluten-free all-purpose flour blend would work fine, but please let us know in the comments if you try!
- Since these cookies are soft and cakey, it's important to let them cool on the tray for a few minutes before transferring to the wrack.
- Feel free to use pumpkin pie spice in lieu of the individual spices.
Other recipes you might enjoy:
Healthy Pumpkin Muffins
Pumpkin Overnight Oats
Naturally Sweetened Pumpkin Pie
Pumpkin Chai Latte
Healthy Pumpkin Granola
Chickpea Blondies
Vegan Gingerbread Cookies
Vegan Pumpkin Chocolate Chip Cookies
Ingredients
- ½ cup pumpkin purée
- ½ cup canola oil or other neutral-flavoured oil
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 2 teaspoons vanilla extract
- ¾ cup all purpose flour
- ½ cup spelt flour or whole wheat or all purpose
- ½ teaspoon baking soda
- ½ teaspoon fine-grain salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 pinch ground cloves
- ½ cup vegan chocolate chips
Instructions
- Pre-heat your oven to 350°F/180°C and line your cookie sheets with parchment paper.
- Add ½ cup pumpkin purée, ¼ cup brown sugar, ¼ cup white sugar, and ½ cup oil to a large mixing bowl and whisk to combine.
- Add ¾ cup all-purpose flour, ½ cup spelt flour, 1 teaspoon cinnamon, ¼ teaspoon ground ginger, a pinch cloves, ½ teaspoon baking soda, and ½ teaspoon salt to the bowl.
- Use a fork to lightly stir the dry ingredients together right on top of the wet ingredients, and then mix them together.
- Add ½ cup vegan chocolate chips to the bowl, and use a wooden spoon or a spatula to gently fold them into the cookie dough.
- Use a cookie scoop or a spoon to scoop generous tablespoons of cookie dough onto the prepared baking sheets. You can sprinkle the tops with sea salt if you like (I highly recommend it!)
- Bake the cookies for about 20 minutes, until golden brown on the top.
- Remove from the oven, and let the cookies cool on the cookie sheet for five minutes before transferring them to a wire wrack to cool to room temperature.
Notes
- Nutrition values are an estimate only.
- I have not tested this recipe with gluten-free flour, so can't say for sure how it would turn out. Presumably a gluten-free all-purpose flour blend would work fine, but please let us know in the comments if you try!
- Since these cookies are soft and cakey, it's important to let them cool on the tray for a few minutes before transferring to the wrack.
- Feel free to use pumpkin pie spice in lieu of the individual spices.
Kimberly
I noticed the vanilla isn't included in the directions. I added it with the wet ingredients , as I'm sure you did, but thought you should know. I'm excited about the pumpkin chocolate chip combo.
Kim
My batter was wet and oily and I thought I had made a mistake and left some flour out as I doubled the batch but they turned out perfect! Very delicious 🎃
Nicole
These are delicious and so easy to make! I had a random can of pumpkin pie filling I needed to use so I used that instead and just added extra spices and a 1/4 each extra sugar. The entire tin made 4x the recipe so about 50 cookies. They are even better the next day as the spices blend in. These are a must make if you love all things pumpkin!