Name: Vegan Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 cookies
Cuisine: American
Ingredients: 1 stick melted butter; 0.5 cup white sugar; 0.25 cup light brown sugar; 1 tsp vanilla; 0.25 cup pumpkin puree; 1.5 cups all purpose flour; 0.5 tsp baking soda; 0.25 tsp salt; 1 tsp pumpkin pie spice; 0.75 cup dark chocolate chips

Vegan Pumpkin Chocolate Chip Cookies cover

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Vegan Pumpkin Chocolate Chip Cookies

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Ingredients

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Instructions

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Instructions

Pre-heat your oven to 350 degrees F.

In a stand mixer (or using a hand mixer), beat together the butter, white sugar, and brown sugar until fully combined.

Next, add in the vanilla and pumpkin puree and beat until just mixed together.

Add in the flour, baking soda, salt and (if desired) pumpkin pie spice. Continue to mix until a dough is formed. You want it to be soft but not so sticky that it sticks to your fingers. If it is too sticking, add a couple tablespoons more flour into the batter and mix.

Fold in the chocolate chips.

Roll the dough into ~12 balls and place them on a greased or lined baking sheet. Bake for 10-12 minutes making sure not to over bake at all. The bottom will be only very slightly browned.

Let cool for as long as you can manage and then enjoy!!

Notes

I suggest using vegan butter over coconut oil in this recipe.

You can swap the dark chocolate chips for regular as desired.

My best advice for making these gluten free is to use a gluten free 1-1 flour.

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Tips & Tricks (5)

Toast Your Spices First 🌟
Lightly toast the pumpkin pie spice in a dry pan for 30 seconds before mixing into your dry ingredients to intensify and bloom the warm fall flavors.
Chill Your Dough 🧊
Refrigerate the cookie dough for at least 30 minutes before baking to prevent spreading and create thicker, chewier cookies with better texture control.
Prevent Chocolate Chip Sinking 🍫
Toss your dark chocolate chips in a tablespoon of flour before folding them in—this prevents them from sinking to the bottom during baking.
Pumpkin Puree Moisture Management 🎃
Drain excess moisture from canned pumpkin puree using a fine-mesh strainer for 10 minutes to avoid overly dense or cake-like cookies.
Brown Your Melted Butter 🧈
Brown the melted butter over low heat until it develops a nutty aroma, then cool slightly before mixing—this adds exceptional depth and richness to your cookies.