Introduction

These vegan pumpkin chocolate chip cookies are a perfect fall treat, combining the warm spices of pumpkin pie with sweet, melty chocolate chips. Soft and chewy with a hint of spice, they’re easy to make and sure to satisfy any seasonal craving.

A close-up view of a single golden-brown cookie with a slightly cracked surface showing a soft, chewy texture inside. The cookie is studded with many small, glossy, dark brown chocolate chips and a few large, melted patches of rich dark chocolate spread unevenly on top. Surrounding this cookie are parts of other similar cookies with the same mix of chocolate chips and melted chocolate on them. All cookies rest on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cup (285g) packed light brown sugar
3/4 cup (170g) vegan butter, melted and cooled

3/4 cup (170g) pumpkin puree (canned or homemade, not pumpkin pie filling)
1 teaspoon vanilla extract (optional)

2 1/3 cups (290g) all-purpose plain flour (or gluten-free all-purpose flour)
2 teaspoons pumpkin pie spice

1 teaspoon baking soda
1/4 teaspoon salt (if using unsalted butter)
1 cup (170g) vegan chocolate chips or chopped dairy-free chocolate

Instructions

Step 1: Preheat your oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper.
Step 2: Place disposable paper towels on a plate or shallow bowl. Spread the pumpkin puree on top and lightly press with more paper towels to absorb excess liquid. Repeat until the pumpkin puree measures about 1/2 cup (115g) to ensure chewy cookies.
Step 3: In a large mixing bowl, whisk together the brown sugar, cooled melted vegan butter, prepared pumpkin puree, and vanilla extract until well combined.

Step 4: Add the flour, pumpkin pie spice, baking soda, and salt (if using) to the bowl. Stir gently with a wooden spoon just until the dough comes together. The dough should be soft but not warm; if too soft, chill it in the fridge for at least 15 minutes.
Step 5: Fold in the vegan chocolate chips or chopped chocolate evenly throughout the dough.
Step 6: Roll the dough into balls roughly 2 tablespoons each or use a heaped mini cookie scoop. Arrange them on the baking sheets spaced about 2 inches (5cm) apart. Flatten each ball slightly and press extra chocolate chips on top if desired.

Step 7: Bake for 13-15 minutes until the edges are golden brown and set, though centers will remain soft. The cookies will puff up during baking and then deflate while cooling.
Step 8: Let the cookies cool on the baking sheets for 15 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Drying the pumpkin puree by blotting it with paper towels helps the cookies stay chewy rather than cakey.

For a gluten-free option, substitute with gluten-free all-purpose flour measured cup-for-cup.
Add chopped nuts like walnuts or pecans for extra texture and flavor.
Use dairy-free white chocolate chips or butterscotch chips as a variation on the chocolate.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. To reheat, warm them in a microwave for 10-15 seconds or in a low oven for a few minutes to bring back that soft, melty texture.

How to Serve

The image shows several round chocolate chip cookies resting on a white marbled surface. Each cookie has a golden brown textured base with a slightly cracked top, revealing soft and gooey melted dark chocolate chunks embedded mostly in the center and scattered as smaller chips around the cookie. The melting chocolate appears glossy and rich, contrasting with the matte, crumbly cookie dough. Sprinkled sea salt flakes lightly cover the top of the cookies, adding a touch of white detail against the warm browns and dark chocolate. The cookies are close arranged but each is distinct in shape and texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can make your own pumpkin puree by roasting and blending fresh pumpkin. Just ensure the puree is thick and properly dried with paper towels as described, so the cookies keep their chewy texture.

Will these cookies work without pumpkin pie spice?

If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, cloves, and ginger to taste. This will give you the warm spiced flavor that complements the pumpkin beautifully.