Pumpkin Chocolate Chip Cookies
Say hello to the BEST Vegan Pumpkin Chocolate Chip Cookies ever! Thick, chewy, and loaded with real pumpkin flavor!
A Wonderful Fall Treat
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?
The Ingredients and Substitutes
- Vegan Butter: 1 cup (at room temperature)
- Brown Sugar: ½ cup
- Sugar: ½ cup (granulated)
- Pumpkin Puree: 1 cup
- Vanilla Extract: 1 ½ teaspoon
- Applesauce: ¼ cup
- Salt: ⅛ teaspoon
- Cinnamon: 1 teaspoon (ground)
- Baking Soda: 1 teaspoon
- Flour: 2 cups (all-purpose)
- Vegan Semi-Sweet Chocolate Chips: 1 cup
- Walnuts: optional add-in
How to Make Pumpkin Chocolate Chip Cookies?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Preheat the oven to 350 degrees F (176 degrees C) and prepare a cookie sheet with a silicone mat or parchment paper.
- Mix the vegan butter, brown sugar, and granulated sugar until creamed. Add the pumpkin, vanilla extract, and applesauce and mix well.
- Add in the salt, cinnamon, baking soda, flour, and mix thoroughly.
- Fold in chocolate chips and walnuts if using.
- Scoop a generous spoonful of cookie dough onto the prepared cookie sheet and then flatten it with a spatula.
- Bake for 12-15 minutes until they turn a golden-orange color.
- Allow cooling before enjoying.
Recipe Notes & Tips
- Let the cookies cool on a cooling rack for a while. They’re delicious warm from the oven, but their chewiness and flavor amplify over time.
- For extra chocolatey cookies, press a few chocolate chips on top of them right when they come out of the oven.
- Be sure not to overbake your cookies! They will firm up as they cool off.
Optional Add-Ins
Replace the chocolate chips with chopped pecans or roll the cookie dough into cinnamon sugar if you want a pumpkin snickerdoodle-tasting cookie!
FAQS
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.
More VEGAN Recipes You’ll Love:
Photos by Alfonso Revilla
Pumpkin Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup vegan butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 ½ vanilla extract
- ¼ cup applesauce
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup vegan semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (176 degrees C).and prepare a cookie sheet with a silicone mat or parchment paper.
- In a large bowl, mix the vegan butter, brown sugar, and granulated sugar until creamed. Add the pumpkin, vanilla extract, and applesauce and mix well.
- Add the salt, cinnamon, baking soda, flour, and mix thoroughly. Fold in chocolate chips and walnuts, if using.
- On the prepared cookie sheet, scoop a generous spoonful of cookie dough and flatten with a spatula.
- Bake for 12-15 minutes, until they turn a golden-orange color.
- Allow to cool before enjoying.
Nutrition
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