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
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.
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.
"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