Vegan Pumpkin Chocolate Chip Cookies Recipe
These Vegan Pumpkin Chocolate Chip Cookies combine the rich flavors of pumpkin and warm pumpkin pie spice with melty vegan chocolate chips for a cozy fall treat. Made without eggs or dairy, these soft, chewy cookies offer a perfect balance of sweetness from brown and granulated sugars, enhanced by molasses and coconut milk. They bake up with golden edges and soft centers, ideal for sharing or enjoying with a cup of tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour (including cooling time)
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet 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)
Dry Ingredients
- 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
Add-ins
- 1 and 1/2 cups vegan chocolate chips (divided)
- Flaky sea salt (optional, for sprinkling)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Wet Ingredients: Using a stand mixer with a paddle attachment or a handheld electric mixer, beat together solid coconut oil, dark brown sugar, granulated sugar, and vanilla extract on medium speed until smooth, about 2 minutes. Then add molasses, coconut milk, and pumpkin puree; beat on low speed just until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, salt, and pumpkin pie spice until evenly mixed.
- Make the Dough: Slowly add the dry ingredients to the wet mixture while mixing on low speed. Mix until just combined; the dough will be thick. Gently fold in 1 and 1/4 cups of the vegan chocolate chips by hand.
- Scoop and Bake: Drop cookie dough by three-tablespoon mounds onto the prepared baking sheet, spacing them a few inches apart. Bake in the preheated oven for 9 to 10 minutes, or until edges are golden and centers appear set but soft.
- Finish Cookies: As soon as the cookies come out of the oven, press the remaining 1/4 cup chocolate chips on top of each warm cookie. Sprinkle with flaky sea salt if desired for added flavor contrast.
- Cool: Allow cookies to cool on the baking sheet for 30 minutes to firm up, then transfer them to a cooling rack to fully set before serving.
Notes
- Use solid coconut oil that is not melted to achieve the best texture.
- Pumpkin puree should be plain pumpkin and not pie filling to avoid excessive sweetness and spices.
- All-purpose flour should be measured with a light hand to avoid dense cookies.
- For vegan cookies, make sure to use vegan chocolate chips.
- Flaky sea salt topping is optional but adds a nice balance to the sweetness.
- Cookies are soft when warm but firm up as they cool; don’t overbake for chewy results.