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 extract; 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 teaspoon salt; 1 to 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon baking powder; 1 1/4 cups vegan chocolate chips

Jump to Recipe· 4.8 from 9 reviews

Hey there! If you’re on the hunt for a cozy, comforting fall treat that’s completely plant-based, you’ve gotta try this Vegan Pumpkin Chocolate Chip Cookies Recipe. Trust me, these cookies are everything you want in a seasonal dessert—soft, chewy, packed with warm spices, and studded with melty vegan chocolate chips. I’ve made these countless times, and every batch disappears almost as fast as they come out of the oven. Stick around—I’m sharing all the tips I’ve learned so your cookies turn out perfect every time!

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Why This Recipe Works

Perfect Balance of Flavors: Pumpkin puree adds moistness and subtle earthiness that pairs beautifully with warm pumpkin pie spice and rich chocolate chips.
Vegan and Gluten-Free Friendly: Uses vegan butter and gluten-free flour to accommodate many dietary needs without sacrificing texture.
Chewy Yet Soft Texture: Melted vegan butter creates beautifully chewy cookies, and chilling the dough offers a cakier option.
Freezer-Friendly Dough: You can freeze the cookie dough for fresh-baked cookies anytime—super convenient and foolproof.

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 here is thoughtfully chosen to create the cozy essence of fall in cookie form. You’ll want to grab good-quality pumpkin puree and vegan butter for the best flavor, and if you’re gluten-sensitive, the gluten-free baking flour really makes a difference. Otherwise, all-purpose flour works just fine!

Vegan butter: I like using vegan butter melted for that chewy, tender bite—melted instead of softened makes the texture spot on.
Granulated sugar & brown sugar: A combo that brings sweetness, moisture, and just the right amount of caramel notes.
Pumpkin puree: Canned pumpkin puree gives moisture and that unmistakable autumn flavor, so don’t swap it out for pumpkin pie filling.
Vanilla extract: Adds warmth and helps the spice and chocolate flavors pop.
Baking flour (gluten-free or all-purpose): I love Bob’s Red Mill Gluten-Free 1:1 Baking Flour for ease, but all-purpose works if you’re not avoiding gluten.
Baking soda & baking powder: These give the cookie just the right lift and help with texture—don’t skip or substitute.
Pumpkin pie spice: This is your flavor hero—adjust according to how bold and spicy you want your cookies!
Salt: Balances sweetness and enhances overall flavor.
Vegan chocolate chips: The melty pockets of chocolate that make these cookies irresistible; I recommend ones that don’t contain dairy or soy for allergy-friendly baking.

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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 often play around with this Vegan Pumpkin Chocolate Chip Cookies Recipe depending on my mood or what I have in the pantry. These tweaks help keep the recipe interesting and let you make it your own!

Spice it up: When I want a more pronounced warmth, I add extra pumpkin pie spice or even a pinch of cinnamon and nutmeg for a deeper fall flavor.
Swap oils: I sometimes use refined coconut oil instead of vegan butter for a lighter texture and slight tropical note—just remember refined coconut oil has a neutral taste.
Add nuts: Chopped pecans or walnuts make a delicious crunchy contrast if you’re a nut fan.
Extra chocolatey: Double the chocolate chips for those days when you just need more melty goodness.
Chilled dough for cakey cookies: I genuinely love how chilling this dough changes the texture—it slows the spread and makes the cookies thicker and softer inside.

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

Step 1: Preheat and prep your baking surface

First things first, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat. I like the silicone mats because they’re reusable and help cookies bake evenly, but parchment is perfectly fine too. This recipe makes about 36 cookies, so get ready to bake in batches—make sure you have your equipment handy!

Step 2: Mix up the wet ingredients

In a large bowl, whisk together melted vegan butter, granulated sugar, brown sugar, pumpkin puree, and vanilla extract until smooth and creamy. This mix is the backbone of your cookie dough. Using melted butter makes the dough soft and ensures chewy cookies, which I adore.

Step 3: Add dry ingredients and fold in chocolate chips

Next, add your flour, baking soda, baking powder, pumpkin pie spice, and salt directly into the wet mixture. Mix gently until just combined—you don’t want to overwork the dough or the cookies can get tough. Finally, fold in those wonderful vegan chocolate chips until they’re evenly distributed. Give your dough a quick taste here if you like—I always sneak a bit of raw dough just to make sure the spices are balanced!

Step 4: Chill dough for cakier cookies (optional)

If you want your cookies to be thicker and less flat, pop the dough into the fridge for at least 2 hours. I often skip this step when in a hurry because the unchilled dough still yields beautifully chewy cookies. But when I have the time, chilling changes the game with a more tender, cake-like texture.

Step 5: Scoop and bake

Use a tablespoon-sized scooper to drop dollops of dough 2 inches apart onto your baking sheets (I usually fit 12 per sheet). No need to flatten them out—the dough spreads nicely on its own. Bake for 13-14 minutes or until the edges turn golden brown. The cookies might look soft when you pull them out, but don’t fret—they’ll set as they cool.

Step 6: Cool and enjoy

Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack. Cooling completely helps them firm up perfectly so you get that ideal chewy texture. Then, it’s time to enjoy your batch of vegan pumpkin chocolate chip magic!

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Pro Tips for Making Vegan Pumpkin Chocolate Chip Cookies Recipe

Use room temperature ingredients: Although the butter is melted, make sure your pumpkin puree is not cold straight from the fridge, so everything blends smoothly.
Don’t overmix the dough: Mixing until just combined prevents gluten development, so your cookies stay soft and tender.
Watch baking time closely: The difference between chewy and crunchy cookies often lies in the minute or two—take them out when edges brown but centers still look soft.
Freeze dough balls properly: Freeze scooped dough on a tray first to avoid sticking, then store them in freezer bags for easy, fresh-baked cookies anytime.

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 little flaky sea salt on top of these cookies just before baking—it’s my secret to balancing the sweetness and adding a subtle crunch. Plus, some chopped pecans on top before baking add a nice earthy contrast. If you’re serving for guests, a dusting of powdered sugar can make your cookies look extra festive.

Side Dishes

These cookies go beautifully alongside a hot mug of chai tea, coffee, or even a warm spiced latte. For an indulgent touch, serve with a scoop of vegan vanilla ice cream or dollop of coconut whipped cream, especially if you’re enjoying them as dessert after dinner.

Creative Ways to Present

For fall parties or holiday gatherings, I like stacking these cookies into little towers tied with rustic twine or placing them in glass jars decorated with a pumpkin-themed ribbon. They also make fantastic edible gifts—just add a handwritten recipe tag and wrap in parchment paper for a warm, homemade touch.

Make Ahead and Storage

Storing Leftovers

After they’ve cooled completely, I store these cookies in an airtight container at room temperature. They stay fresh and chewy for about a week, but honestly, they rarely last that long in my house! If you want to keep them soft, add a slice of bread to the container—the moisture from the bread helps maintain that tender crumb.

Freezing

One of the best things about this Vegan Pumpkin Chocolate Chip Cookies Recipe is that the dough freezes wonderfully. I scoop out dough balls onto a baking sheet and freeze them until firm before transferring to a freezer-safe bag. When you want cookies, just bake directly from frozen—add a couple extra minutes to baking time, and you’ll have fresh cookies on demand without any hassle.

Reheating

If you have leftovers or frozen cookies, I recommend warming them for about 10-15 seconds in the microwave or popping them in a warm oven (300°F) for 5 minutes. This helps re-melt the chocolate chips and brings back that fresh-baked softness that makes these cookies so irresistible.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Great question! For this recipe, canned pumpkin puree is best. It has the perfect moisture content and smooth texture. If using fresh pumpkin, roast it well and blend into a smooth puree, but be aware that excess moisture might require adjusting the flour amount.
What if I don’t have pumpkin pie spice? Can I make my own?

Absolutely! Pumpkin pie spice is just a blend of warm spices—try mixing cinnamon, nutmeg, ginger, and cloves or allspice. Use about 1 teaspoon cinnamon, ½ teaspoon nutmeg, and a pinch each of ginger and cloves per teaspoon of pumpkin pie spice called for.
Can I substitute the vegan chocolate chips with something else?

You sure can! Vegan white chocolate chips or chopped dairy-free chocolate bars work great too. You could even try adding dried cranberries or chopped nuts if you want a different flavor profile.
How do I keep my cookies from spreading too much?

Chilling the dough for at least 2 hours or even overnight really helps control spreading and makes thicker cookies. Also make sure your baking sheet is cool and not warm from previous batches.
Are these cookies gluten-free?

Yes, if you use a gluten-free 1:1 baking flour mix like Bob’s Red Mill, these cookies will be gluten-free. Otherwise, opt for all-purpose flour if gluten isn’t a concern.

Final Thoughts

These Vegan Pumpkin Chocolate Chip Cookies hold a special spot in my heart—not only do they capture that warm, nostalgic fall essence, but they’re also a fantastic introduction to plant-based baking that anyone can enjoy. I hope you make this recipe your go-to when the season calls for something sweet, soft, and just a little bit spiced. Don’t be surprised if these become requested year-round! Happy baking, friend—you’ve got this!