Name: Vegan Pumpkin Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 3/4 cup vegan butter, melted; 3/4 cup organic granulated sugar; 3/4 cup packed organic brown sugar; 3/4 cup pumpkin puree; 2 teaspoons vanilla; 2 1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (or sub all-purpose flour if not gluten-free); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 1 to 1 1/2 teaspoons pumpkin pie spice (depending on spice preference); 1 1/4 cups vegan chocolate chips

Jump to Recipe· 4.9 from 34 reviews

If you’ve been on the hunt for a cookie that’s comforting, festive, and totally vegan, then this Vegan Pumpkin Chocolate Chip Cookies Recipe is going to be your new best friend. Imagine soft, chewy cookies bursting with warm pumpkin spice and melty vegan chocolate chips in every bite — I promise you, these are fan-freaking-tastic and will quickly become a seasonal staple in your kitchen.

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Why This Recipe Works

Perfect Balance of Moisture: Pumpkin puree keeps the cookies tender and chewy without needing eggs.
Warm, Cozy Flavors: Pumpkin pie spice brings that beloved autumn vibe without overpowering the chocolate.
Gluten-Free Friendly: Using Bob’s Red Mill Gluten-Free 1:1 Baking Flour makes this recipe accessible to gluten-free eaters without sacrificing texture.
Flexible Dough Handling: Chilling the dough lets you choose between flatter chewy or cake-like puffier cookies.

A white plate piled high with golden brown chocolate chip cookies, each cookie round and dotted with dark chocolate pieces, resting on a gray surface scattered with some loose chocolate chips. In the background, a baking tray lined with parchment paper holds more freshly baked cookies. To the left, a large beige vase filled with pink and red flowers adds color, while a woman wearing a white buttoned shirt and a pink apron is pouring milk from a clear glass pitcher into a clear glass mug, held by her other hand. The background is softly blurred, with the overall scene set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Pumpkin Chocolate Chip Cookies Recipe was chosen to bring moisture, flavor, or structure, while keeping the recipe entirely plant-based and delightfully simple to make. Grab organic where you can for a cleaner, more vibrant taste.

Vegan butter: Adds richness and helps create that classic cookie chew; melting it first gives tender results.
Organic granulated sugar: Sweetens while contributing to the cookie’s chewiness and crisp edges.
Organic brown sugar: Adds moisture and deep caramel notes, essential for a rich cookie flavor.
Pumpkin puree: The heart of the recipe—moisture-rich and naturally sweet, plus it delivers pumpkin’s signature flavor.
Vanilla extract: Enhances all the spices and chocolate, rounding out the flavor profile.
Gluten-free 1:1 baking flour: Provides structure without gluten, but using all-purpose flour works if gluten isn’t a concern.
Baking soda & baking powder: Essential for lift and texture, making these cookies soft yet sturdy.
Pumpkin pie spice: The secret to that warm, spicy note—increase or decrease based on your spice preferences.
Salt: Balances all the sweetness and amplifies the other flavors.
Vegan chocolate chips: The melty, decadent bursts that make these cookies unforgettable.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with this recipe depending on what I’ve got on hand or what mood I’m in. You’ll find it easy to customize too — don’t be shy about making it your own!

Spice Level: For a milder flavor, reduce the pumpkin pie spice to 1 teaspoon. If you’re a spice lover like me, try adding a pinch of ground cloves or nutmeg for extra warmth.
Chocolate Chips: Feel free to swap semi-sweet for dark or even vegan white chocolate chips for a fun twist.
Nutty Upgrade: Toss in chopped pecans or walnuts if you like some crunch in your cookies.
Oat Flour Swap: You can replace part of the flour with oat flour for a heartier texture, just reduce the amount slightly to prevent dryness.

Step-by-Step: How I Make Vegan Pumpkin Chocolate Chip Cookies Recipe

Step 1: Mix the Wet Ingredients

Start by melting your vegan butter — I usually do this in the microwave in 30-second bursts so it doesn’t overheat. Toss it in a large bowl with the granulated sugar, brown sugar, pumpkin puree, and vanilla extract. Whisk it all together until it looks smooth and velvety. This step is key because a good mix here sets the stage for perfectly chewy cookies.

Step 2: Add the Dry Ingredients

In a separate bowl, combine your gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice. Then gradually add this to your wet mix. Stir gently but thoroughly — the dough should come together without being overworked. It’ll be a little sticky, and that’s exactly what you want!

Step 3: Stir in the Chocolate Chips

Finally, fold in those glorious vegan chocolate chips. I like to reserve a small handful to sprinkle on top before baking for a pretty finishing touch. If you want your cookies puffier and cakier, pop the dough in the fridge for a couple of hours — if you’re short on time, just bake straight away for that irresistible chewy texture.

Step 4: Scoop and Bake

Preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats. Use a tablespoon-sized scooper to drop dollops of dough about 2 inches apart — I usually get 12 per tray. Bake for 13-14 minutes until the edges turn golden brown. Don’t worry if the cookies look soft when you pull them out—the magic happens as they cool and set up perfectly chewy.

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Pro Tips for Making Vegan Pumpkin Chocolate Chip Cookies Recipe

Melted Butter Magic: Using melted vegan butter yields cookies that are wonderfully chewy and keeps them soft, unlike creamed solid butter which would make them cakier.
Chill for Cake-Like Cookies: If you prefer puffier cookies that spread less, refrigerate the dough for at least 2 hours—your patience pays off big time.
Watch Your Baking Time: Take cookies out just as edges brown; the center will look underbaked but firms up perfectly once cooled.
Freezing Dough Tips: Scoop dough mounds on a tray and freeze before storing to prevent them from sticking together, making baking later a breeze.

How to Serve Vegan Pumpkin Chocolate Chip Cookies Recipe

The image shows a batch of round, golden brown chocolate chip cookies cooling on a black wire rack. Each cookie has a bumpy texture with visible chocolate chips scattered unevenly throughout the surface. The cookies vary slightly in size but are all roughly similar, with a soft yet firm appearance. The setting features a white marbled surface under the rack, giving a clean, bright background to emphasize the warm color of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a few extra chocolate chips on top right after scooping the dough—makes them visually irresistible and adds some melty goodness on the surface. Sometimes, I dust a hint of cinnamon sugar atop just before baking for an extra touch of cozy sweetness.

Side Dishes

Pair these cookies with a steaming mug of spiced chai tea or almond milk latte for the ultimate cozy snack time. They’re also fantastic alongside dairy-free vanilla ice cream if you want to get fancy with a dessert plate at a dinner party.

Creative Ways to Present

For holiday gatherings, I like to arrange these Vegan Pumpkin Chocolate Chip Cookies Recipe on a rustic wooden board with some fresh cinnamon sticks and miniature pumpkins as decor—it sets such a warm, inviting scene every time! Wrapping a few in parchment with twine makes a thoughtful homemade gift, too.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature and they stay soft and chewy for about a week. To keep them from drying out, adding a slice of bread in the container really helps maintain moisture.

Freezing

If I’m making batches for later, I freeze the cookie dough scoops on a tray first, then transfer them to a zip-top bag. When I want cookies fresh baked, I pop them in the oven straight from the freezer — just add a couple of minutes to the baking time. It’s so convenient and they taste just as amazing as freshly made.

Reheating

For best results, I reheat leftover cookies in a preheated 300°F oven for 5-7 minutes, which revives their softness and melts those chocolate chips beautifully. Microwaving can work in a pinch but tends to make them a bit chewy and dry.

FAQs

Can I use canned pumpkin or fresh pumpkin for this recipe?

Yes! Canned pumpkin puree is the most convenient and consistent choice, but if you prefer fresh pumpkin, roast and puree a sugar pumpkin first. Just make sure it’s smooth and strained to avoid excess moisture.
Are these cookies gluten-free?

This recipe uses Bob’s Red Mill Gluten-Free 1:1 Baking Flour, so yes, they’re gluten-free. However, if gluten isn’t a concern, you can use regular all-purpose flour for a slightly different texture.
Can I substitute vegan butter with coconut oil?

Absolutely. Refined coconut oil works well as a 1:1 substitute for vegan butter here and won’t overpower the flavor. Just avoid unrefined coconut oil if you don’t want a coconut taste in your cookies.
How spicy are these cookies?

The spiciness is mild and warm thanks to the pumpkin pie spice. You can adjust the amount based on your preference—from a subtle hint to a bolder autumn punch.
Can I make these cookies vegan without chocolate chips?

Definitely. Feel free to swap chocolate chips for dried cranberries, chopped nuts, or vegan white chocolate chunks for different flavors and textures.

Final Thoughts

This Vegan Pumpkin Chocolate Chip Cookies Recipe honestly feels like a warm hug on a chilly day, and every batch I’ve made has brought smiles around the table. Whether you’re baking for yourself, family, or friends, you’ll find it’s both easy and satisfying to whip up, even if baking isn’t usually your go-to. I can’t wait for you to try it out and put your own spin on it—go ahead, make your kitchen smell like pumpkin spice heaven!