Say hello to the BEST Vegan Pumpkin Chocolate Chip Cookies ever! Thick, chewy, and loaded with real pumpkin flavor!
Sometimes you just need a chocolate chip cookie, especially when pumpkin spice season– I mean fall– takes over. These delicious plant-based cookies are loaded with fall spices, pumpkin puree, and chocolate chips. They are packed with flavor and are quick to make! Making these cookies is the perfect way to embrace pumpkin season and enjoying every minute of it! Fall is the best time of year to enjoy comforting food, warm spices and of course, all things PUMPKIN! Adding chocolate only makes things even better!
Can you think of any better way to spend a chilly Fall afternoon than baking and devouring these pumpkin chocolate cookies?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Replace the chocolate chips with chopped pecans or roll the cookie dough into cinnamon sugar if you want a pumpkin snickerdoodle-tasting cookie!
Can I freeze the cookies?
Baked cookies freeze well up to 3 months. Unbaked cookie dough balls freeze well up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Which size of canned pumpkin will I need?
Since the recipe calls for 1 cup of puree, a 15 oz can will be more than enough for this recipe.
What is the best way to store Vegan Pumpkin Chocolate Chip Cookies?
Store the cookies in an airtight container at room temperature. Use a layer of parchment paper between stacked layers to prevent them from sticking together.
Photos by Alfonso Revilla
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