Craving the ultimate fall treat? These Vegan Pumpkin Chocolate Chip Cookies are here to fulfill your pumpkin cravings in the most delicious way! Loaded with warm spices, real pumpkin flavor, and plenty of chocolate chips, these cookies are thick, chewy, and melt-in-your-mouth good. Plus, they’re super easy to make, egg-free, and dairy-free! Let’s get baking!
Why You’ll Love These Vegan Pumpkin Chocolate Chip Cookies:
- Perfect Texture: These cookies have a wonderful balance of crunch on the outside and chewy on the inside, giving you the best of both worlds. And they won’t be cakey!
- Flavor Explosion: Made with real pumpkin puree, these cookies are flavored with brown sugar, molasses, pumpkin spice, and vanilla extract, making them the ultimate fall treat.
- Vegan-Friendly: No eggs, no dairy, just pure plant-based goodness. These cookies are perfect for anyone following a vegan diet or just looking to try something new.
- Customizable: Want extra chocolatey cookies? Simply press more chocolate chips on top when they come out of the oven! You can even add a sprinkle of flaky sea salt for a sweet-and-salty finish.
Ingredients You’ll Need
For the Vegan Pumpkin Cookies:
- ½ cup coconut oil, solid (make sure it’s not melted)
- ¾ cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons unsulphured molasses
- 2 tablespoons unsweetened coconut milk (or almond or soy milk works well)
- ⅓ cup pumpkin puree (be sure it’s not pumpkin pie mix!)
- 2 ¼ cups all-purpose flour (don’t pack your flour)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 ½ cups chocolate chips (use vegan chocolate chips for a fully vegan version)
- Flaky sea salt, optional (for garnish)
Ingredient Tips & How to Make Vegan Pumpkin Chocolate Chip Cookies
Ingredient Tips:
- Coconut Oil: For a rich, moist cookie. If you don’t like the coconut flavor, use refined coconut oil, which has no coconut taste or scent.
- Pumpkin Puree: Be sure to grab plain pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
- Milk Options: Coconut milk adds a lovely richness, but almond or soy milk will work just as well for a lighter flavor.
- Molasses: Adds a deep, rich flavor to balance out the pumpkin and spices. If you don’t have molasses, you can substitute with dark brown sugar, but it won’t be quite the same!
How to Make Vegan Pumpkin Chocolate Chip Cookies
These cookies are easy to make, but they require a few key steps to get the texture and flavor just right. Follow along for the best results!
Step 1: Cream the Wet Ingredients
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer (or large mixing bowl with a handheld mixer), cream the coconut oil, brown sugar, granulated sugar, and vanilla extract on medium speed for about 2 minutes, until smooth and fluffy.
- Add the molasses, coconut milk, and pumpkin puree, and mix on low speed until everything is well combined.
Step 2: Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until fully combined.
- Slowly add the dry ingredients to the wet mixture while mixing on low speed. The dough will be very thick, so don’t be afraid to scrape the sides of the bowl to ensure everything is incorporated.
Step 3: Add the Chocolate Chips
- Fold in 1 ¼ cups of chocolate chips (saving the remaining ¼ cup for pressing onto the warm cookies later).
Scooping, Baking, Storage & Tips
Step 4: Scoop the Dough
- Scoop three tablespoon-sized mounds of dough onto the prepared baking sheet, leaving a few inches between each cookie to allow for spreading.
- Gently press down on the top of each mound to flatten slightly, as these cookies won’t spread much while baking.
Step 5: Bake
- Bake for 9-10 minutes, or until the edges are golden and the centers are set but still soft.
- As soon as they come out of the oven, press the remaining chocolate chips onto the warm cookies for an extra chocolatey finish.
- Optionally, sprinkle with flaky sea salt for a sweet and salty touch.
Step 6: Cool and Enjoy
- Let the cookies cool on the baking sheet for 30 minutes before transferring them to a cooling rack. This is crucial for achieving that chewy texture.
Storage & Tips:
- Storage: Keep these cookies in an airtight container at room temperature for up to 5 days. If they last that long!
- Freezing: These cookies freeze beautifully. Store them in a sealed container or freezer bag for up to a month. You can thaw them at room temperature or heat them up in the microwave for a few seconds.
- Overbaking: Don’t overbake! The cookies will firm up as they cool. They should be soft and slightly underbaked when you take them out of the oven, so resist the urge to leave them in longer.
More Vegan Cookie Recipes:
- Vegan Strawberry Shortcake Cookies
- Olive Oil Chocolate Chip Cookies (No Eggs, No Butter)
- Vegan Pistachio Cookies
FAQs
How can I tell when the cookies are done?
- The cookies will have golden edges and a soft, slightly set center. They’ll firm up as they cool, so don’t worry if they seem soft when you first remove them from the oven.
Can I use a different type of oil instead of coconut oil?
- Yes! If you’re not a fan of coconut oil, you can substitute with vegetable oil, sunflower oil, or refined coconut oil (which has no coconut flavor).
Can I make these cookies gluten-free?
- Yes, you can use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture may vary slightly, but it should still work well!
Can I add nuts to these cookies?
- Absolutely! Chopped pecans or walnuts would be a delicious addition. Just fold them into the dough along with the chocolate chips.
Can I use maple syrup instead of molasses?
- Maple syrup will add a nice flavor, but it will be a bit lighter than molasses. If you don’t have molasses, try adding dark brown sugar as a substitute for a richer flavor.
How do I store these cookies?
- Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container or freezer bag for up to a month.
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Inactive Time: 30 minutes
- Total Time: 1 hour
- Servings: 16 large cookies
These Vegan Pumpkin Chocolate Chip Cookies are thick, chewy, and packed with pumpkin goodness. They’re perfect for fall baking, Halloween treats, or anytime you want to enjoy a delicious, plant-based cookie. Enjoy!