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Vegan Pumpkin Chocolate Chip Cookies

  • 15 Minutes
  • 14 Minutes
  • 18 Cookies
  • Vegan / Dairy-Free / Egg-Free
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Ingredients:

Nutritional Information

(Per Serving – Approximate)

Calories:185 Kcal
Carbohydrates:27 g
Sugars:16 g
Protein:2 g
Total Fat:8 g
Saturated Fat:7 g
Fiber:1 g
Sodium:115 mg

Pumpkin, chocolate, and warm fall spices make a pretty irresistible combination, especially when they come together in a soft, chewy cookie! These Vegan Pumpkin Chocolate Chip Cookies are packed with cozy cinnamon, ginger, and nutmeg, with plenty of chocolate chips in every bite. Pumpkin puree adds moisture and a subtle sweetness, while coconut oil keeps the cookies completely dairy-free and egg-free.

Pioneer Light Brown Sugar gives the cookies a rich, caramel-like sweetness and helps create their soft texture, while granulated sugar balances the flavor. They’re easy to mix, require no complicated ingredients, and make a delicious addition to your fall baking lineup. Enjoy them fresh from the oven, share them with friends, or save a few for an afternoon treat with your favorite warm drink.

Instructions:

  1. Preheat the oven. Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, melted coconut oil, Pioneer Light Brown Sugar, Pioneer Granulated Sugar, and vanilla extract until smooth.
  3. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. Make the cookie dough. Gradually add the dry ingredients to the pumpkin mixture. Stir until just combined. Fold in the vegan chocolate chips.
  5. Shape the cookies. Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between each. Gently flatten the dough mounds with your fingers or the back of a spoon. These cookies do not spread as much as traditional chocolate chip cookies.
  6. Bake. Bake for 12–14 minutes, until the edges are set and the centers look slightly soft.
  7. Cool. Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.

Cook’s Note:

  • Use pure pumpkin puree: Do not use pumpkin pie filling, which contains added sugar and spices.
  • Measure the pumpkin carefully: Too much pumpkin can make the cookies overly soft and cakey.
  • Choose vegan chocolate chips: Check the ingredient label to ensure they contain no milk or dairy products.
  • Expect a soft cookie: Pumpkin adds moisture, so these cookies have a tender, slightly cakey texture rather than a crisp, crunchy finish.
  • Store properly: Keep cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

This recipe uses sugar to:

  • Add sweetness: Pioneer Light Brown Sugar and Granulated Sugar balance the earthy flavor of pumpkin and warm spices.
  • Create a soft texture: Brown sugar helps retain moisture, giving the cookies their tender, chewy texture.
  • Enhance flavor: The molasses notes in brown sugar complement pumpkin, cinnamon, ginger, and chocolate.
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