These Vegan pumpkin chocolate chip cookies are soft, gooey and so yummy! They have the best soft texture. These one bowl pumpkin cookies are the perfect fall dessert. They are easy to make, bursting with pumpkin flavor, and warmly spiced!

Vegan pumpkin chocolate chip cookies on pan

Why You’ll Love This Recipe

  • These Vegan pumpkin chocolate chip cookies are super easy to make.
  • They require only one mixing bowl.
  • There is no chilling of the dough.
  • These plant based pumpkin cookies are fudge like and not cake like.
  • They have a strong pumpkin flavor.
  • These gluten free Vegan pumpkin cookies are made without applesauce and without eggs.
  • The dark chocolate chips throughout add the perfect amount of chocolaty sweetness!
  • This recipe is gluten free, dairy free, and Vegan.
  • Check out these Gluten Free Pumpkin Chocolate Chip Cookies for another fun fall dessert!

Ingredients & Substitutions

Coconut oil is a great Vegan baking fat. It takes the place of butter in these Vegan cookies. Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor. Use room temperature coconut oil. It should be solid but not hardened. If not Vegan, room temperature butter works well.

Tightly packed brown sugar adds the sweetness. I have not tested this recipe with white sugar or coconut sugar.

The vanilla extract adds the signature cookie flavor.

Use pumpkin purée, not pumpkin pie filling.

The molasses adds such a depth of fall flavor! Maple syrup or honey (not Vegan) can be used in its place, but I really recommend molasses if you have it!

Gluten free 1 to 1 flour acts as the flour. I use King Arthur Flour gluten free 1 to 1 flour which replicates flour in taste, texture and consistency. If not gluten free, all purpose flour can be used.

The cinnamon adds the best fall flavor!

Baking soda is the leavening agent used to help these cookies rise.

Lastly, dark chocolate chips add the chocolate! I use Enjoy Life dark chocolate chips since they are gluten free and dairy free. Feel free to use mini chocolate chips, chocolate chunks, or even white chocolate chips.

Vegan pumpkin cookies on pan

Taste & Texture

These Vegan pumpkin cookies have the taste of a regular pumpkin cookie. They are warmly spiced, packed with dark chocolate chips and have a cookie flavor.

The texture is what sets these apart! Since pumpkin purée is similar to eggs in texture, many pumpkin cookies have a cake like texture. Cookies that use both eggs and pumpkin yield cake like dry results. These Vegan cookies obviously do not contain egg, so they are much more gooey and fudge like!

My other favorite Vegan cookies are these Vegan Oatmeal Chocolate Chip Cookies!

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2

In a stand mixer or large mixing bowl, beat coconut oil and brown sugar for 1 minute. Next, add in vanilla extract, pumpkin purée and molasses. Mix to combine.

Pumpkin and sugar in bowl

Step 3

Add in remaining ingredients except chocolate chips. Stir to combine.

Pumpkin cookie dough in bowl

Step 4

Then, fold in chocolate chips.

Chocolate chip cookie dough in bowl

Step 5

Use cookie scoop or ice cream scoop to scoop dough into 1 ½ inch balls. Place balls of dough at least 2 inches apart on baking pan.

Dough on baking pan

Step 6

Bake cookies for 10 to 12 minutes or until they are just barely done in the middle.

Cookies on pan

Step 7

Finally, remove from oven. Cool cookies on pan for 15 minutes before carefully transferring them to a cooling rack to finish cooling.

Expert Tips & Tricks

Use room temperature coconut oil. It should be solid, not runny or hardened.

Tightly pack brown sugar.

Use pumpkin purée, not pumpkin pie filling.

Cream coconut oil and brown sugar together completely.

These cookie do not spread much while baking.

Allow cookies to cool on pan for 15 minutes before moving to a cooling rack. Since these cookies are egg free, they are soft. Allowing them to cool helps bind them together.

Vegan cookies with pumpkin and chocolate chips

How to Serve & Store

Serve cookies once they are almost completely cooled. They are soft baked!

Store cookies covered at room temperature for up to 4 days.

Store in fridge for up to 7 days.

These Vegan pumpkin chocolate chip cookies can be frozen for up to 2 months.

Vegan Chocolate Chips

There are some great Vegan chocolate chips out there. Here are some of my favorites.

Enjoy Life dark chocolate chips

Lily’s dark chocolate baking chips

Pascha white chocolate chips

Pumpkin cookies with dark chocolate chips

Frequently Asked Questions

Can I freeze these cookies?

Sure! Freeze for up to 2 months.

What do they taste like?

These cookies taste like cookies with a strong pumpkin flavor and plenty of chocolate chips.

Do I need to chill the dough?

No, you do not have to chill the dough.

Is the dough supposed to be thicker than normal?

Yes, this cookie dough is slightly thicker than normal cookie dough. This yields thick cookies!

Do these cookies spread while baking?

These cookies do not spread much while baking.

You May Also Like

If you make this recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!

Vegan pumpkin chocolate chip cookies on pan

Get the Recipe: Vegan Pumpkin Chocolate Chip Cookies

These Vegan pumpkin chocolate chip cookies are so gooey, fudge like and delicious! Unlike most pumpkin cookies, they are not cake like. These easy Vegan pumpkin cookies have the best flavor and texture!
5 from 11 votes

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In a stand mixer or large bowl, add coconut oil and brown sugar. Beat for 1 minute or until combined.
  • Then, add in vanilla extract, pumpkin purée and molasses. Mix until combined.
  • Add in remaining ingredients except chocolate chips. Stir until a thick dough is formed.
  • Fold in dark chocolate chips.
  • Scoop dough into 1 ½ inch balls. Place on lined baking pan at least 2 inches apart.
  • Bake for 10 to 12 minutes or until cookies are just barely set in the middle.
  • Remove from oven. Allow cookies to cool on pan for 15 minutes. They are soft and fragile!
  • Once cooled, carefully place cookies on cooling rack to finish cooling.

Notes

  • Use pumpkin purée, not pumpkin pie filling.
  • Very tightly pack brown sugar while measuring.
  • Both gluten free 1 to 1 flour and all purpose flour work in this recipe.  I used King Arthur Flour gluten free.
  • The cookie dough will be slightly thicker than normal cookie dough.
  • Bake cookies until they are just barely set in the middle.  They will firm up a little bit while cooling on the baking pan.
  • Allow cookies to cool for 15 minutes before transferring to a cooling rack.  They are soft and fragile!
  • Store cookies covered at room temperature for up to 3 days.  Store in fridge for up to 7 days.
  • These cookies freeze well.
Calories: 247kcal, Carbohydrates: 34g, Protein: 2g, Fat: 11g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 89mg, Potassium: 123mg, Fiber: 1g, Sugar: 14g, Vitamin A: 1273IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg

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