Vegan Pumpkin Chocolate Chip Cookies Recipe

If you’re on the hunt for a fall-inspired treat that’s cozy, indulgent, and totally plant-based, I can’t wait to share this Vegan Pumpkin Chocolate Chip Cookies Recipe with you. These cookies are my go-to when I want something soft, flavorful, and packed with that perfect balance of pumpkin and melty chocolate chips. Trust me, once you bake a batch, you’ll keep coming back for more — they’re fan-freaking-tastic!

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Ingredients & Why They Work

The magic of this Vegan Pumpkin Chocolate Chip Cookies Recipe is all in the ingredients—each one playing its part in flavor and texture harmony. When you shop, look for high-quality pumpkin puree and vegan butter for the best results.

• Vegan butter: Melted for that chewy yet slightly crisp finish; a great dairy-free fat for binding and flavor.
• Organic granulated sugar: Adds sweetness and helps build the cookie structure.
• Organic brown sugar: Brings moisture and that lovely caramel note.
• Pumpkin puree: Moisturizes and gives you that fall-season essence without sogginess.
• Vanilla extract: Enhances and rounds out the sweet flavors.
• Gluten-free 1:1 baking flour: Makes it accessible for gluten-free friends, but you can also use all-purpose flour for classic results.
• Baking soda & baking powder: Ensure your cookies rise just right and have a nice tender crumb.
• Pumpkin pie spice: The secret spice blend that warms up your cookie world.
• Salt: Balances the sweetness and elevates the chocolate.
• Vegan chocolate chips: The melty, dreamy addition everyone looks forward to in every bite.

Make It Your Way

I love how flexible this Vegan Pumpkin Chocolate Chip Cookies Recipe is—whether you like yours cakey or extra chewy, there’s a way to tweak it. Plus, I’m always tempted to sneak in some mix-ins or switch up the spices.

• Chill for cakey texture: When I refrigerate the dough for a couple of hours, the cookies spread less and get a higher, more cake-like crumb—perfect for a comforting afternoon treat.
• Add nuts or seeds: Feel free to toss in chopped walnuts or pecans for crunch, or even pepitas if you’re feeling festive.
• Adjust the spice: Sometimes I bump up the cinnamon or add a pinch of nutmeg if I want to deepen those cozy fall flavors.
• Swap vegan butter: Coconut oil works well too, especially refined if you want to avoid that coconut flavor.

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

Step 1: Mix the Wet Ingredients

Start by melting your vegan butter—this really helps with the texture later. In a large bowl, combine the melted vegan butter with both kinds of sugar (granulated and brown), pumpkin puree, and vanilla extract. I always whisk this part until it’s smooth and a bit fluffy—that way, the sugars start to dissolve nicely and add that lovely chewiness to the cookies.

Step 2: Add the Dry Ingredients

Next, sift in your flour, baking soda, baking powder, pumpkin pie spice, and salt right into the wet mixture. Stir everything until just combined—don’t overmix, or the cookies can toughen up. The dough should hold together and be thick but scoopable. This balance is key for that perfect tender crumb.

Step 3: Fold in the Chocolate Chips

Now for the best part: stir in the vegan chocolate chips. I always fold them gently so they’re evenly distributed but the dough doesn’t lose its texture. The generous amount of chips in this recipe means every bite is chocolate-forward, without being too sweet.

Step 4: Optional Chill Time

If you want chewier, flatter cookies, skip chilling and bake immediately. But if you prefer cookies that spread less and have a more cakey texture, pop your dough into the fridge for about 2 hours. I find chilling also helps the flavors meld beautifully.

Step 5: Scoop & Bake

Preheat your oven to 350°F and line your baking sheets with parchment paper or a silicone baking mat. Using a tablespoon-sized cookie scooper, drop dough mounds about 2 inches apart—they’ll spread a bit, so give them room! I bake about 12 per sheet and do it in batches since this recipe yields three dozen cookies.

Pop them in for 13 to 14 minutes. Keep an eye on the edges: when they brown gently, you’re in business. Don’t worry if the centers seem soft—they set up as they cool. Let them rest on the pan for a minute, then transfer with a spatula to a wire rack to cool completely.

How to Serve Vegan Pumpkin Chocolate Chip Cookies Recipe

Garnishes

I usually serve these cookies just as they are because the star players—the pumpkin and chocolate—shine naturally. But if you want to get a bit fancy, a light dusting of powdered sugar or a drizzle of vegan white chocolate can take them next level. I’ve also spruced them up with a sprinkle of flaky sea salt for that sweet-salty contrast that’s hard to resist.

Side Dishes

A warm cup of spiced chai or a big mug of almond milk is my go-to pairing with these Vegan Pumpkin Chocolate Chip Cookies Recipe. If I’m serving a crowd, I like to set up a cozy hot cocoa bar alongside—these cookies soak up the dunk beautifully!

Creative Ways to Present

For a fall party or special occasion, I’ve arranged these cookies stacked into a rustic cookie “cake,” tied with a twine bow and a little cinnamon stick for flair. They also make adorable edible gifts when packaged in kraft boxes with autumn leaves or mini pine cones added as decoration.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Vegan Pumpkin Chocolate Chip Cookies in an airtight container at room temperature. From my experience, they stay fresh and soft for up to a week. If you want to keep them extra moist, place a slice of bread in the container—it works wonders to maintain that fresh-baked feel.

Freezing

This recipe freezes like a dream! When I have leftover dough, I scoop it onto a parchment-lined tray and freeze the mounds for an hour or so, then transfer them to a freezer bag. When I’m ready to bake, I simply bake them straight from frozen—adding an extra couple of minutes to the bake time. No need to thaw, and the cookies taste just as fresh as day one.

Reheating

If you have leftovers, I love popping them back in a 300°F oven for about 5 minutes to regain that fresh-baked warmth. Alternatively, a quick zap in the microwave (about 10 seconds) softens them up nicely—just be careful not to overdo it or they get rubbery.

FAQs

Final Thoughts

This Vegan Pumpkin Chocolate Chip Cookies Recipe has earned a permanent spot in my baking routine because it hits all the right notes: simple ingredients, easy steps, and a deliciously comforting flavor profile. Whether you’re baking for yourself, family, or friends, these cookies bring that cozy vibe and plant-based goodness everyone will appreciate. I hope you enjoy making them as much as I do—happy baking, my friend!

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