Vegan Pumpkin Chocolate Chip Cookies
These Vegan Pumpkin Chocolate Chip Cookies are the ultimate fall-inspired treat, combining the warm, cozy flavors of pumpkin and aromatic spices with rich, melty vegan chocolate chips. Perfectly soft and chewy, these cookies come together in just 15 minutes of prep time, making them a quick and satisfying dessert for any autumn occasion. Made with wholesome pumpkin puree, dairy-free butter, and a touch of cinnamon, nutmeg, and ginger, this recipe delivers a delightful balance of sweetness and spice. They're a plant-based twist on the classic pumpkin chocolate chip cookies that everyone will love—perfect for holiday gatherings, snacks, or simply enjoying with a cup of coffee. Plus, they're easy to make ahead and store, so you can have a batch ready to enjoy all week long!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Vegan butter, softened
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 0.5 cup Pumpkin puree
- 1 cup Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
Add the vanilla extract and pumpkin puree to the butter and sugar mixture, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated.
Fold in the vegan chocolate chips with a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly browned.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious vegan pumpkin chocolate chip cookies fresh or store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 401.7 g | 146% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 220.8 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1353 mg | 29% | |
*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.
