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+ servings
three vegan pumpkin chocolate chip cookies stacked on a white plate with a pumpkin in the background

Vegan Pumpkin Chocolate Chip Cookies

These Vegan Pumpkin Chocolate Chip Cookies are soft, cakey cookies make 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.
Course Dessert
Cuisine American
Keyword Vegan Pumpkin Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 cookies
Calories 139kcal


  • 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


  • 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.


  • 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.


Calories: 139kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 97mg | Potassium: 25mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1059IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg