Whether you’re vegan or not, these Pumpkin Chocolate Chip Cookies are AMAZING! Egg-free, dairy-free (and even a gluten-free version is included), these vegan cookies are SO soft and flavorful. They are the MUST MAKE cookie for pumpkin season!
I have made these Vegan Pumpkin Chocolate Chip Cookies four times in the past week. They are just so delicious! I can’t stop thinking about them! It is the best pumpkin chocolate chip cookie recipe EVER!
What makes them so great? Let me tell you:
No mixer needed. Just stir these up easily by hand.
Only six tablespoons of pumpkin puree is needed. This means you can make batch after batch with your can of pumpkin!
They are egg-free and dairy-free. You get rid of some major allergens when you cut out eggs and dairy. (See the notes in the recipe to make these cookies gluten-free as well!)
You don’t even have to try to substitute anything for the egg, like mixing up a flax egg, or using egg-replacement powder, or applesauce, or a banana, or aquafaba, or anything! This recipe just doesn’t need any kind of egg!
They are soft, but not cakey cookies. If you want more fluffy pumpkin cookies, you can try my Soft Pumpkin Cookies with Cream Cheese Frosting.
You can easily find all the ingredients you need.
I used Earth Balance Natural Buttery Spread. You can get it at Walmart or Target or any grocery store.
(You could also use coconut oil, although I have not tried it in this recipe).
For the chocolate chips, I used Enjoy Life Semi-Sweet Mini Chocolate Chips. I bought mine at Target, but you can also find them at Walmart and other grocery stores. These chocolate chips just have three ingredients–cane sugar, unsweetened chocolate, and cocoa butter (which is not dairy).
For the pumpkin, I just used regular canned pumpkin. Normally, I would use my own pumpkin puree, but it is more watery than pumpkin you get in the cans. So for best results, I would definitely go with canned pumpkin over homemade pumpkin puree for this recipe.
(Please don’t buy pumpkin pie filling! Just get plain pumpkin).
The other ingredients you need for these cookies are:
- Granulated sugar
- Light brown sugar (or dark brown sugar–either one works fine)
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
How to make Vegan Pumpkin Chocolate Chip Cookies
Get out a large mixing bowl and a wooden spoon. (You can also use an electric mixer if you like, but this dough is so soft that you can easily mix it by hand).
Melt the Earth Balance Buttery Spread (or coconut oil).
Add both sugars and stir until all the lumps are gone.
Then add the pumpkin and vanilla and stir.
Add all the dry ingredients to the wet ingredients at once. (My flour was lumpy, so I sifted it with all the other dry ingredients. If you have lumpy flour or ginger or other spices, I suggest you sift them as well).
Tip: You can use pumpkin pie spice in place of the allspice, ginger, and cloves.
Gently stir until the flour has almost disappeared. (Don’t over-stir, because we don’t want to develop the gluten).
Add the chocolate chips and fold in.
The dough will be really soft and look like a really thick batter.
Now you need to refrigerate the dough for at least 30 minutes and up to three days. This gives the melted vegan butter or coconut oil time to firm up a little and make the batter easier to handle.
Once the dough is chilled, use a large cookie scoop to portion out the dough.
I love to use silicone mat-lined baking sheets. They always make my cookies turn out PERFECT, and there is never any sticking to the pan!
If you don’t have silicone mats, then parchment paper would be another great option.
Once I scooped the dough, I gently rolled each scoop into a ball, and then placed it on the lined baking tray. I pressed down on each ball with the palm of my hand to flatten it a little so it would spread in the oven.
Then I baked them in a 350 degree F. oven for 11 minutes. The edges were just barely beginning to look set, and the centers were still soft.
At this point, you can press a extra chocolate chips onto the tops of the cookies just to make them prettier 🙂
Let them sit on the cookie sheets for about five minutes before removing them to a wire cooling rack to cool completely.
When you break the cookies open, you can see that they are soft and chewy in the middle, with a nice, slightly firm edge.
I honestly could not stop eating these gooey pumpkin cookies. This is why I made them four times in a row!
How to make Pumpkin Chocolate Chip Cookies gluten-free
My daughter is allergic to everything under the sun, so these cookies are perfect for her if I also make them gluten-free!
All you need to do is use a gluten-free flour blend in place of the all-purpose flour. I used Bob’s Red Mill 1 to 1 Baking Flour. (Affiliate link).
The cookies definitely have a different texture and do not spread in the oven. They stayed in the perfect little rounds that I scooped. (I forgot to press them down before baking).
However, they were still super soft and super delicious!
And if you DON’T want to make these cookies vegan, you can use regular butter and regular chocolate chips. This recipe doesn’t need an egg no matter how you make it!
All that matters is that you make it! As soon as possible. You will thank me 🙂
Store any leftover cookies in an airtight container at room temperature for up to three days. But I guarantee they won’t last that long.
This recipe adapted from Pumpkin Chocolate Chip Cookies on Sally’s Baking Addiction.
If you’re looking for more amazing pumpkin recipes, just type “pumpkin” into the search bar of this website.
- 1/2 cup vegan butter (like Earth Balance) or coconut oil
- 1/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 cup semi-sweet vegan chocolate chips
- Put the butter or coconut oil in a microwave-safe medium-sized mixing bowl. Heat for about 30 seconds to melt the butter or coconut oil.
- Add the brown sugar and granulated sugar and stir with a wooden spoon until the lumps are gone.
- Add the vanilla extract and pumpkin puree and stir.
- Add the flour, salt, baking powder, baking soda, cinnamon, allspice, ginger, and cloves. Sift the dry ingredients together if your flour is lumpy.
- Stir into the wet mixture until the flour has almost disappeared.
- Fold in the chocolate chips.
- Cover and refrigerate for at least 30 minutes and up to three days.
- When ready to bake, preheat your oven to 350 degrees F.
- Line two cookie sheets with parchment paper or silicone baking mats.
- Use a large cookie scoop to scoop the dough. If desired, gently roll each scoop into a smooth ball. Press down each ball of dough slightly to help it spread in the oven.
- Bake for 11-12 minutes. Edges should be barely set and the centers should still be soft.
- Let rest on the baking sheet for five minutes before transferring to a wire rack to cool completely.
To make this recipe gluten-free, use a gluten-free baking mix (like Bob's Red Mill 1 to 1 Baking Flour) in place of the all-purpose flour.
If you don't need these cookies to be vegan, you can use butter and non-vegan chocolate chips.
Choose your favorite to pin!