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Vegan Pumpkin Chocolate Chip Cookies

Soft and cakey, these vegan pumpkin chocolate chip cookies are a healthy and egg-free spin on traditional pumpkin chocolate chip cookies.

stack of 3 pumpkin chocolate chip cookies dairy-free with a glass of milk in the background.

It’s a good thing that this recipe for vegan pumpkin chocolate chip cookies results in only 6 cookies. I say that because every time I have made a batch of these cookies, they never seem to make it past the 24 hour mark in our home!

These vegan pumpkin chocolate chip cookies are some of the tastiest egg-free cookies I’ve had and my daughter seems to agree. Just last night she said that these are the best egg free cookies she has had. Then she proceeded to eat 4 of these to illustrate her point.

dipping one of these eggfree soft pumpkin chocolate chip cookies into a glass of milk.

We love these Vegan Pumpkin Chocolate Chip Cookies because they are:

• Egg free
• Dairy Free
• Gloriously soft
• Not too sweet
• Thick and packed with pecans and chocolate chips
• Healthy with pumpkin puree cutting down on the quantity of vegan butter
• So easy to make

14 Ingredients to make pumpkin chocolate chip cookies vegan

What are the ingredients needed to make these vegan pumpkin chocolate chip cookies?

I made these cookies with the following 14 ingredients that you probably have hanging out in your kitchen:
• Vegan butter
• 100% pure pumpkin puree
• Vanilla extract
• Almond extract
• Granulated cane sugar
• Brown sugar
• Finely ground almond flour
• All purpose flour (can use gluten free AP flour too like Cup4Cup)
• Salt
• Cinnamon
• Baking powder
• Baking soda
• Pecans, and
• Chocolate Chips (I used milk, but semi sweet will work as well)

I used a mixture of brown sugar and white sugar in these cookies as brown sugar seems to result in cookies that are more moist. Brown sugar also reacts with baking soda to result in puffier, thick cookies. However, if you bake these cookies about 3-5 minutes longer, the result will be a much crispier cookie.

Speaking of thick and tall cookies, I find that chilling the dough for 30 minutes or more helps generate taller cookies.

Most times I like to use a mixture of flour + almond meal. Sometimes I use gluten free flour + almond meal when I make these cookies and other times I use regular all purpose flour + almond meal. The combination of the two just seems to result in a cookie with a bit more texture.

6 soft pumpkin chocolate -chip cookies on cooling rack just out of the oven.

How do you make these vegan pumpkin chocolate chip cookies?

  1. First off, melt the vegan butter by microwaving it for 10-15 seconds.
  2. Then add in the pumpkin puree (if it’s not at room temperature, then microwave it along with the vegan butter for 10-20 seconds.
  3. Using a spoon or whisk, mix the vegan butter, pumpkin puree, vanilla extract, and almond extract well as seen in step (1) in the image below.
  4. Using a spoon, mix the dry ingredients; such as the almond meal, AP flour, salt, granulate sugar, brown sugar, baking powder, baking soda, and cinnamon, together in another bowl.
  5. Add the dry ingredients to the wet ingredients as seen in step (2) in the image below.
  6. Add the pecans and chocolate chips to the mix and mix well as seen in step (3) in the image below.
  7. Divide the dough into 6 balls as seen in step (4) in the image below. Chill the balls for 30 minutes.
  8. Preheat oven to 375 degrees and when the oven is ready, place the vegan pumpkin chocolate chip cookie balls onto a silpat or parchment lined baking tray and bake for 10 minutes.
  9. Remove from oven and let sit in baking pan for a couple of minutes. Then place them on a cooling rack to cool and then they are ready to enjoy.
4 of the Steps to make pumpkin chocolate chip cookies egg-free & vegan

It is almost the end of August which means pumpkin season will be here soon and we have quite a few pumpkin recipes on the horizon. We love pumpkin in our home ~ almost as much as we love these vegan pumpkin chocolate chip cookies! 🙂

3 Easy pumpkin chocolate chip cookieswith a bite taken out of one and a glass of cold milk in the background.

More Baked Vegan Treats

stack of 3 pumpkin chocolate chip cookies dairy-free with a glass of milk in the background.

Vegan Pumpkin Chocolate Chip Cookies Recipe

Yield: 6
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes

Soft and cakey, these vegan pumpkin chocolate chip cookies are a healthy and egg-free spin on traditional pumpkin chocolate chip cookies.

Ingredients

  • 2 tbsp Vegan butter
  • 2 tbsp 100% pure pumpkin puree
  • 1 tsp Vanilla extract
  • 1/4 tsp Almond extract
  • 2 tbsp Granulated cane sugar
  • 2 tbsp Brown sugar
  • 1/4 cup Finely ground almond flour
  • 1/4 cup All purpose flour (can use gluten free AP flour too like Cup4Cup)
  • 1/8 tsp Salt
  • 1/4 tsp Cinnamon
  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/3 cup Pecan pieces
  • 1/3 cup Chocolate Chips (I used milk, but semi sweet will work as well)

Instructions

  1. First off, melt the vegan butter by microwaving it for 10-15 seconds.
  2. Then add in the pumpkin puree (if it’s not at room temperature, then microwave it along with the vegan butter for 10-20 seconds.
  3. Using a spoon or whisk, mix the vegan butter, pumpkin puree, vanilla extract, and almond extract well as seen in step (1) in the image below.
  4. Using a spoon, mix the dry ingredients; such as the almond meal, AP flour, salt, granulate sugar, brown sugar, baking powder, baking soda, and cinnamon, together in another bowl.
  5. Add the dry ingredients to the wet ingredients as seen in step (2) in the image below.
  6. Add the pecans and chocolate chips to the mix and mix well as seen in step (3) in the image below.
  7. Divide the dough into 6 balls as seen in step (4) in the image below. Chill the balls for 30 minutes.***
  8. Preheat oven to 375*** degrees and when the oven is ready, place the vegan pumpkin chocolate chip cookie balls onto a silpat or parchment lined baking tray and bake for 10 minutes.
  9. Remove from oven and let sit in baking pan for a couple of minutes. Then place them on a cooling rack to cool and then they are ready to enjoy.

Notes

*I used a mixture of brown sugar and white sugar in these cookies as brown sugar seems to result in cookies that are more moist. Brown sugar also reacts with baking soda to result in puffier, thick cookies. However, if you bake these cookies about 3-5 minutes longer, the result will be a much crispier cookie.

**Speaking of thick and tall cookies, I find that chilling the dough for 30 minutes or more helps generate taller cookies.

***These cookies can be made without chilling the dough as well. Just make sure to roll the cookie balls up tight. And preheat the oven to 350 degrees (not 375) and bake for 10 minutes at 350. If you bake these un-chilled ones at 375 the result will be a very crisp cookie and not a soft one.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 200Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 10mgSodium 193mgCarbohydrates 20gFiber 2gSugar 14gProtein 3g

Did you make this recipe?

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John / Kitchen Riffs

Wednesday 26th of August 2020

These look great -- perfect for all my vegan friends. Well, except for the one who also won't eat sugar of any description. :-( That's OK -- more for me! :-)

Bintu | Recipes From A Pantry

Tuesday 25th of August 2020

These sound super delicious and perfect for Fall. I love that they're egg free and healthy too -perfect for everyone to enjoy!

David @ Spiced

Tuesday 25th of August 2020

What a deliciously awesome idea to use pumpkin in cookie form! I'm ready for the fall, and these cookies look like the perfect way to welcome in Fall Baking Season! :-) Also, I actually like that these only make 6 cookies - that way I don't feel so bad when I eat the entire batch. Haha!

Helen @ family-friends-food.com

Tuesday 25th of August 2020

These sound awesome! Perfect for this time of year. Yum!

Lata Lala

Tuesday 25th of August 2020

These vegan pumpkin chocolate chip cookies are a healthy option and on the top of it they are egg-free too. I will try them soon.