Vegan Chocolate Pumpkin Cookies
Indulge in the ultimate fall-inspired treat with these Vegan Chocolate Pumpkin Cookies! Bursting with warm pumpkin spice, rich cocoa, and melty vegan chocolate chips, these soft and chewy cookies are a cozy twist on traditional chocolate desserts. Made with simple, plant-based ingredients like pumpkin puree, unsweetened cocoa powder, and coconut sugar, this recipe is an easy, dairy-free, and egg-free delight that comes together in just 15 minutes of prep time. Perfect for autumn gatherings or a sweet after-dinner treat, these cookies will fill your home with an irresistible aroma and satisfy any chocolate-pumpkin craving. Pair them with a cup of tea or coffee for the ultimate seasonal indulgence!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Pumpkin puree (unsweetened)
- 0.25 cups Unsweetened cocoa powder
- 0.75 cups Coconut sugar (or brown sugar)
- 0.5 cups Vegan butter (softened)
- 2 tablespoons Unsweetened plant-based milk (e.g., almond or oat milk)
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Pumpkin pie spice
- 0.75 cups Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the softened vegan butter and coconut sugar using a hand whisk or electric mixer until creamy and smooth.
Add the pumpkin puree, plant-based milk, and vanilla extract to the bowl. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
Gently fold in the vegan chocolate chips using a spatula or spoon.
Scoop out tablespoons of cookie dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Slightly flatten the tops of the cookies with the back of a spoon or your fingers as they will not spread much during baking.
Bake in the preheated oven for 11-12 minutes, or until the edges are set and the tops look slightly matte.
Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious vegan chocolate pumpkin cookies with a warm beverage of your choice!
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 461.1 g | 168% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 255.7 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 248 mg | 19% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 2673 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
