Pumpkin Chocolate Chip Cookies

  • Yield : 12 large cookies
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 35m

Okay, so … I’ll be up front and tell you that this really isn’t a healthy dessert. But I love making these on Thanksgiving and that’s a cheat day from healthy foods, right? 😉


  • 1 cup vegan butter, at room temperature
  • 1/2 C brown sugar
  • 1/2 C granulated sugar
  • 1 cup pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1/4 cup apple sauce
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 2 cups flour
  • 1 cup non-dairy semi-sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)


Step 1

Preheat oven to 350 degrees. In a large bowl, mix brown and granulated sugars until creamed. Add pumpkin, vanilla and apple sauce and mix well.

Step 2

Add dry ingredients and mix thoroughly. Fold in chocolate chip and walnuts, if using.

Step 3

On a greased pan, place flattened cookie dough at the size of your preference. I made 12 large cookies, as photographed. Bake for 12-15 minutes, until they look dry - but try not to burn the bottom.

Step 4

Let sit until cooled. Enjoy!

"They say you are what you eat, so I strive to be healthy. My goal in life is not to be rich or wealthy, 'Cause true wealth comes from good health and wise ways... we got to start taking better care of ourselves " - Dead Prez

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Comments (18)

  1. posted by Janet Watkin on October 7, 2012

    this sound yummy.. is that really 1 1/2 cups of vanilla extract??

    • posted by Toni on October 7, 2012

      Hi Janet, thanks for pointing that out! It’s actually just 1 1/2 teaspoons. 🙂

  2. posted by melissahatesyou on October 15, 2012

    So, I made these last night, these are awesome, cakey and really good, super easy to make and tasty! Thanks for sharing the recipe, High Five!

  3. posted by yennstarz on October 25, 2012

    Can we substitute margarine for butter in this recipe?

    • posted by Jake on October 25, 2012

      You *could*, but then it wouldn’t be plant-based.

  4. posted by Holly on November 2, 2012

    One could probably replace margarine with coconut oil since it’s solid, or at least do have margarine half coconut oil. I’m really looking forward to trying this recipe! 🙂

  5. posted by Holly on November 12, 2012

    Oops. I just noticed this on the recipe: 1/4 apple sauce
    1/8 salt Should those be tsp?

    • posted by Toni on November 14, 2012

      Hi Holly, thanks for noticing that! I just fixed it. 🙂

  6. posted by Amanda on November 29, 2012

    Just got them out of the oven. YUM!

    We made a few small changes: We lessened the margarine to 3/4 c and used raw sugar, whole wheat flour and subbed a banana instead of applesauce. We also used spiced pumpkin puree leftover from our pumpkin pie last week. We cooked a whole pumpkin and it wouldn’t all fit into the crust. This is a great use for that leftover spiced pumpkin!

  7. posted by Nancy on September 21, 2013

    Could you fix your website so that there is a Print Friendly version of the recipes?? That way we do not get all the extra stuff we really doo not need!!

  8. posted by Amie Perrett on September 23, 2013

    These look AMAZING, I will be trying these like tonight. Awesome.

  9. posted by barbara owens on October 1, 2013

    I would like to use almond flour:) Should I increase any ingredients?

    • posted by Toni on October 1, 2013

      I haven’t tried them that way, but we’d love to hear how they turn out.

  10. posted by Jennifer on October 1, 2013

  11. posted by Sarojini on October 2, 2013

    Lovely recipe, thanks for that 🙂 When I make these it will be even more economical as we have our homegrown pumpkins to puree!

  12. posted by Lisa on October 20, 2013

    I guess that first step is supposed to to include mixing the butter (I use Earth Balance) in with the sugars?
    I got to the step to add the chocolate before realizing you hadn’t mentioned the butter yet. So I jist added it at the end 😉
    Baking right now, can’t wait to taste!

  13. posted by Bev on February 1, 2014

    Not room in my budget or health plan for a cup of vegan butter to make 12 cookies. I’m sure they are wonderful, but my husband and I went plant-based in search of optimum health. We are trying hard to eliminate most oils and fats (with exceptions like nuts and avocados). We are fairly new to this so we still have a lot to learn.


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