These vegan pumpkin chocolate chip cookies are soft, packed full of pumpkin flavor and gooey chocolate chips. They’re the perfect fall cookie. These cookies come together in one bowl without an electric mixer. The pumpkin puree helps bind the cookies together and acts as an egg replacement.
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Why you will LOVE this recipe:
- Soft: These vegan pumpkin chocolate chip cookies are soft and gooey.
- Pumpkin: They're packed full of pumpkin spice and pumpkin puree for the best flavor.
- Crunch: Lightly toasted nuts and flaky salt on top add crunchy, nutty flavor.
- Easy: This one bowl recipe is easy to make and takes no time to have warm cookies.
The cookie texture
These cookies are super soft and packed with gooey chocolate chips.
The pumpkin puree adds a lot of flavor and moisture, making them ultra soft. These cookies are not crispy.
Why pumpkin puree is a great egg replacement for baking
Pumpkin puree is the perfect egg replacement in desserts because it acts as an emulsifier and adds loads of flavor and moisture. It helps make these cookies soft and fluffy in the middle. When you whisk the oil, sugar, and pumpkin puree together in the cookie dough, it actually becomes thicker and emulsifies, just like eggs do.
I love adding pumpkin puree into pumpkin frosting as well, like this pumpkin chocolate cake.
It made the frosting ultra creamy, light, and fluffy, almost like an italian meringue buttercream. You can use plant based butter (not margarine) to make a vegan version of the chocolate pumpkin frosting. Perfect for sandwiching in between the cookies!
Chocolate chips vs chopped chocolate in cookies
Both work great in these vegan pumpkin chocolate chip cookies and have different textures. It depends on your personal preference.
Chocolate chips: They hold their shape well during baking and give consistent, small pockets of chocolate throughout the cookie.
Chopped chocolate: A bar of chopped good quality dark chocolate is my personal go to. It creates the ultimate melted chocolate pockets throughout the cookie but it does make them a little messier to eat.
Make ahead and storage
The cookie dough comes together so quickly, you don't need to make it ahead of time.
The cookies will keep well stored in an airtight container for up to 3 days. Heat them up briefly in the microwave or oven before eating for the best texture. You want the chocolate to melt and the cookie to soften up.
You can freeze the cookies in an airtight container for up to 2 months. Heat them up slightly in the microwave or oven so they're warm and taste freshly baked.
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Pumpkin puree: This makes the cookies soft and gives all the pumpkin flavor. I use pumpkin puree from a can because it's thick and consistent every time. Don't use pumpkin pie filling.
Brown sugar: This gives the cookies a rich, deep flavor. You can use coconut sugar or regular granulated sugar instead.
Vegetable oil: Use your favorite, neutral tasting oil for these cookies. I used grapeseed oil. You can use vegetable oil, light olive oil, or refined coconut oil (virgin coconut oil has a strong coconut flavor).
Pumpkin spice: Gives this recipe all of that pumpkin pie flavor. You can purchase it or make your own spice mix.
Baking soda and powder: These make the cookies extra soft and fluffy.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup. For a gluten free version use 1:1 gluten free flour.
Chocolate chips: Vegan chocolate chips or a bar of dark chocolate both work great in this recipe.
Walnuts: Use your favorite chopped nuts like almonds, pecans, peanuts, or even macadamia nuts. Lightly toast them in the oven (5-10 minutes in an oven preheated to 350°F or 180°C). For a nut free version, use pumpkin seeds or omit them altogether.
Step by step
Step 1 - Preheat oven to 180°C (350°F). Line a large baking tray with parchment paper.
Step 2 - In a large bowl, combine oil, sugar, salt, pumpkin puree, and vanilla extract. Whisk until thickened.
Step 3 - Sift flour, baking soda, baking powder, and pumpkin spice into the same bowl. Fold just until no more dry streaks remain.
Step 4 - Add chocolate (leave a handful for topping), nuts, and fold a few times until incorporated.
Step 5 - Scoop cookie dough into balls using a 2 tablespoon scoop (or roll them into balls) and place a few onto the baking sheet, spacing them a few inches apart. Top with extra chocolate chips if needed. Press down on the cookie dough ball to flatten slightly.
Step 6 - Bake for 8-9 minutes (don't overbake, it's better to underbake!) or until the cookies puff up and the edges are set. Let them cool on the baking sheet for 30 seconds and use a spatula to carefully transfer them onto a cooling rack to cool. Sprinkle with flaky salt.
Step 7 - Continue baking the rest of the cookies in batches. The cookies are best served warm.
These pumpkin cookies don't require chilling. Make the dough and bake right away.
Yes you can, but you want it to have a thick paste-like texture. It should be scoopable and thick (not like applesauce). The results may vary depending on the type of pumpkin or squash you use.
They don't crisp up on the edges because of the pumpkin puree inside. The puree adds a lot of moisture making these cookies super soft.
Yes you can, use 1:1 gluten free flour instead of all purpose flour.
Substitute with half a teaspoon of cinnamon or omit altogether.
Yes you can, I added them for crunch and a bit of extra flavor. They add dimension to the cookies. For a nut free version, use pumpkin seeds or omit them altogether.
Related fall recipes:
Check out my best pumpkin desserts for more easy pumpkin recipe ideas.
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
Vegan Pumpkin Chocolate Chip Cookies
- large bowl
- ¾ cup vegetable oil or preferred neutral tasting oil
- 1 cup brown sugar packed
- ¼ teaspoon sea salt
- ½ cup pumpkin puree
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour 240g (see notes)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 tablespoon pumpkin spice
- 1 cup chocolate chips or chopped dark chocolate + more for topping
- ½ cup walnuts lightly roasted, or favorite nuts
- ½ teaspoon flaky salt optional
- Preheat oven to 180°C (350°F). Line a large baking tray with parchment paper.
- In a large bowl, combine oil, sugar, salt, pumpkin puree, and vanilla extract. Whisk until thickened.¾ cup vegetable oil, 1 cup brown sugar, ¼ teaspoon sea salt, ½ cup pumpkin puree, 1 tablespoon pure vanilla extract
- Sift flour, baking soda, baking powder, and pumpkin spice into the same bowl. Fold just until no more dry streaks remain.2 cups all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, 1 tablespoon pumpkin spice
- Add chocolate (leave a handful for topping), nuts, and fold a few times until incorporated.½ cup walnuts, 1 cup chocolate chips
- Scoop cookie dough into balls using a 2 tablespoon scoop (or roll them into balls) and place a few onto the baking sheet, spacing them a few inches apart. Top with extra chocolate chips if needed. Press down on the cookie dough ball to flatten slightly.
- Bake for 8-9 minutes (don't overbake, it's better to underbake!) or until the cookies puff up and the edges are set. Let them cool on the baking sheet for 30 seconds and use a spatula to carefully transfer them onto a cooling rack to cool. Sprinkle with flaky salt.½ teaspoon flaky salt
- Continue baking the rest of the cookies in batches. The cookies are best served warm.