Name: Vegan Pumpkin Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup (113g) coconut oil, solid (not melted); 3/4 cup (159g) dark brown sugar, packed; 1/2 cup (99g) granulated sugar; 2 teaspoons vanilla extract; 2 tablespoons (40ml) unsulphured molasses; 2 tablespoons (28ml) unsweetened coconut milk (almond or soy milk also work); 1/3 cup pumpkin puree (not pumpkin pie mix); 2 and 1/4 cups (275g) all-purpose flour (lightly scooped, not packed); 1 teaspoon baking soda; 1/2 teaspoon salt; 2 and 1/2 teaspoons pumpkin pie spice; 1 and 1/2 cups vegan chocolate chips (divided); Flaky sea salt (optional, for sprinkling)

Jump to Recipe· 4.3 from 3 reviews

I have to share one of my absolute favorite fall treats with you: this Vegan Pumpkin Chocolate Chip Cookies Recipe. From the moment these cookies come out of the oven, warm, soft, and dotted with melty chocolate chips, I know I’m in cookie heaven. The mix of cinnamon-spiced pumpkin and rich chocolate is such a cozy, irresistible combination that never fails to brighten my day. These cookies are perfect for sharing with friends, for afternoon tea, or just to satisfy a sweet tooth craving with a wholesome, vegan twist.

Why You’ll Love This Vegan Pumpkin Chocolate Chip Cookies Recipe

What really gets me excited about this recipe is how beautifully the pumpkin puree deepens the cookie’s flavor while keeping them soft and tender. The pumpkin pie spice gives just the right warm, cinnamon-nutmeg hint, making every bite feel like a little celebration of autumn. And that hint of molasses? It lifts the sweetness with a subtle richness that’s so addictive. Paired with dark vegan chocolate chips, these cookies have the perfect balance of sweet, spiced, and chocolatey goodness that I find completely irresistible.

I also love how straightforward this recipe is to make. With simple pantry staples and just a few easy steps, anyone can pull off a batch of these delicious cookies. I especially appreciate that the dough comes together quickly, and the baking time is perfect for whipping up fresh treats without needing hours in the kitchen. I find these cookies a total crowd-pleaser at holiday parties, casual get-togethers, or any cozy day when a warm, comforting snack is exactly what’s needed.

Ingredients You’ll Need

A close-up view of a clear glass bowl filled with light brown cookie dough mixed with many dark brown chocolate chips evenly spread throughout the dough. The dough has a slightly rough, thick, and soft texture, showing some small clumps and ridges. The bowl is placed on a white marbled surface with natural light shining in, enhancing the warm tones of the dough and the shine of the chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, each playing a special role in crafting the cookie’s texture, flavor, and lovely autumnal color. From the creamy coconut oil to the fragrant pumpkin pie spice, every item adds a little magic.

1/2 cup coconut oil, solid: Provides richness and a subtle hint of coconut that complements pumpkin perfectly.
3/4 cups dark brown sugar, packed: Adds deep caramel sweetness and moisture to keep the cookies soft.
1/2 cup granulated sugar: Balances sweetness and creates a slight crisp in the cookie edges.
2 teaspoons vanilla extract: Enhances all the flavors and rounds out the sweetness.
2 Tablespoons unsulphured molasses: Gives a rich, earthy undertone and boosts the pumpkin flavor.
2 Tablespoons unsweetened coconut milk (or almond/soy milk): Keeps the dough moist and vegan-friendly.
1/3 cup pumpkin puree: The star ingredient delivering that classic fall flavor, plus amazing natural color.
2 1/4 cups all-purpose flour: Forms the structure of the cookie, make sure it’s light and not packed.
1 teaspoon baking soda: Helps the cookies rise slightly and achieve a tender crumb.
1/2 teaspoon salt: Balances the sweetness and enhances all other ingredients.
2 1/2 teaspoons pumpkin pie spice: A fragrant blend of warm spices that make these cookies unforgettable.
1 1/2 cups chocolate chips (vegan): The melty, sweet pockets of joy scattered throughout.
Flaky sea salt (optional): Adds a great salty contrast when sprinkled on top.

Directions

Step 1: Preheat your oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper. This makes cleanup easy and keeps your cookies from sticking.

Step 2: In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer in a large bowl, beat together the solid coconut oil, dark brown sugar, granulated sugar, and vanilla extract on medium speed until the mixture is smooth and creamy—this usually takes about 2 minutes.

Step 3: Add the molasses, coconut milk, and pumpkin puree to the wet mixture. Lower the mixer speed to low and blend everything until the mixture is fully combined. Then turn off the mixer.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. This dry mix will bring all the aromatic, spicy notes to your cookies.

Step 5: Slowly add the dry ingredients to the wet mixture while running the mixer on low speed. The dough will become very thick at this point, which means you’re on the right track. Stir in 1 1/4 cups of the chocolate chips by hand, folding gently until evenly distributed.

Step 6: Scoop out cookie dough mounds about three tablespoons each onto the prepared baking sheet. Be sure to leave a few inches between each cookie, as they will spread slightly while baking.

Step 7: Bake the cookies for 9 to 10 minutes. You want the edges to turn a beautiful golden color while the centers stay soft but set. Keep an eye on them to avoid overbaking!

Step 8: After removing the cookies from the oven, press the remaining chocolate chips gently onto the tops of the warm cookies. If you like that sweet and salty contrast, sprinkle a little flaky sea salt on top now.

Step 9: Allow the cookies to cool right on the baking sheet for about 30 minutes before transferring them to a wire rack. This resting time helps them finish setting perfectly without breaking apart.

Servings and Timing

This recipe yields approximately 16 generously sized cookies, enough to share (or keep all to yourself, I won’t judge!). Prep time is about 15 minutes, which makes it quick to get started. Baking time takes just 9 to 10 minutes, and with the required 30-minute cooling period, you’re looking at a total of roughly 1 hour from start to finish. It’s the perfect project for a cozy afternoon or weekend baking session without a huge time investment.

How to Serve This Vegan Pumpkin Chocolate Chip Cookies Recipe

A round cookie with a rough, crumbly texture shows layers of light brown dough folded and swirled into each other, dotted generously with shiny, dark brown chocolate chips, some slightly melted. Small white flakes of salt are scattered on top, contrasting with the cookie's warm caramel color. The cookie rests on a silver tray with a slightly worn surface, showing subtle scratches and marks. Other cookies are partially visible around the main cookie, creating a cozy baked goods arrangement. Photo taken with an iphone --ar 4:5 --v 7

I love serving these cookies warm or at room temperature, as the chocolate chips are perfectly melty and the spices really shine through. If I want to make a special treat, I’ll plate them on a rustic wooden board garnished with a small bowl of dairy-free whipped cream or a drizzle of vegan caramel sauce—simple but totally decadent.

These cookies pair beautifully with hot beverages like chai tea, spiced apple cider, or a creamy oat milk latte. For adults, I’ve found that a rich, mellow red wine like a Pinot Noir or even a subtle pumpkin-spiced cocktail elevates the experience perfectly. They can be a lovely dessert for a family dinner, a festive addition to holiday cookie trays, or an easy grab-and-go snack for busy days.

When presenting, I like to stack a few cookies with a sprig of fresh rosemary or cinnamon sticks as decor. Portion-wise, one or two cookies per person feels just right, but honestly, these disappear fast in my house. No matter how you serve them, these Vegan Pumpkin Chocolate Chip Cookies Recipe is sure to bring delight and comfort to your table.

Variations

Over time, I’ve experimented with swapping a few ingredients to put my spin on this recipe. For example, you can easily make these gluten-free by substituting the all-purpose flour with a cup-for-cup gluten-free baking blend. The texture stays fantastic, and the flavor is just as rich. I also sometimes add chopped walnuts or pecans for a satisfying crunch that pairs wonderfully with the soft, spiced dough.

If you’re not a fan of coconut oil, vegan butter or even sunflower oil can work as alternatives, though coconut oil lends a special moistness and subtle flavor I adore. For something different, try swapping pumpkin pie spice for a mix of cinnamon and ginger for a slightly sharper spice profile, or even a bit of cardamom for a twist. I’ve even baked smaller bite-sized versions to serve as party favors, which cook faster and are utterly addictive!

Lastly, while baking on parchment paper works great, I’ve occasionally used silicone baking mats with excellent results. For a crispier cookie, slightly increasing bake time by a minute or two works well too. These tweaks keep the recipe fresh and fun, letting you tailor it to your tastes and occasions.

Storage and Reheating

Storing Leftovers

After enjoying the fresh batch, I store leftover Vegan Pumpkin Chocolate Chip Cookies in an airtight container at room temperature. They stay soft and delightful for about 3 to 4 days when stored properly. Using a container with a tight seal helps keep moisture in and prevents their magical softness from drying out.

Freezing

These cookies freeze beautifully, whether baked or as dough. To freeze baked cookies, I arrange them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe airtight container or zip-top bag. They last up to 3 months this way. If freezing dough, I shape it into scoop-sized balls, freeze on a tray, then bag them to bake fresh cookies anytime. Just add a couple extra minutes to the bake time if baking from frozen.

Reheating

When it’s time to enjoy them again, I gently reheat the cookies in a warm oven at 300 degrees Fahrenheit for 5 to 7 minutes to bring back that freshly baked softness and melty chocolate goodness. Avoid microwaving as it can sometimes make them gummy or overly soft. Reheating this way is how I breathe new life into leftovers and make each cookie taste just like it just came out of the oven.

FAQs

Can I use canned pumpkin pie mix instead of pumpkin puree?

I definitely recommend using pure pumpkin puree and not pumpkin pie mix. The pie mix contains added sugars and spices that could throw off the balance of sweetness and spice in the cookies. Pure pumpkin puree gives you control over flavor and texture for the best results.

Are these cookies really vegan?

Yes! All ingredients are plant-based, including coconut oil and dairy-free milk, along with vegan chocolate chips. Just double-check that your chocolate chips are vegan, as some brands use milk ingredients.

Can I make these cookies gluten-free?

Absolutely. I’ve tried switching the all-purpose flour with a gluten-free baking mix with great success. Just be sure your mix contains xanthan gum or a similar binder to help the dough hold together.

How soft or crispy are these cookies? Can I make them crispier?

These are soft, tender cookies with a slight crispiness on the edges. If you prefer a crispier texture, bake a minute or two longer. Just watch carefully so they don’t over-brown or dry out.

Can I add nuts or other mix-ins to this recipe?

Definitely! Chopped walnuts, pecans, or even dried cranberries add wonderful texture and flavor. I usually fold them in along with the chocolate chips for a delicious twist.

Conclusion

If you love cozy, comforting treats that celebrate the flavors of fall, you really should give this Vegan Pumpkin Chocolate Chip Cookies Recipe a try. It’s one of those recipes I keep coming back to because it’s easy, delicious, and perfect for sharing. Whether you’re new to vegan baking or an experienced cookie lover, these cookies bring that perfect mix of spice, sweetness, and chocolatey goodness that just feels like a warm hug. I hope you enjoy baking and eating them as much as I do!