These Vegan Pumpkin Chocolate Chip Cookies are easy to make, and are a delicious seasonal treat. This recipe is made dairy-free and plant-based with a gluten-free option. Everyone loves these soft and sweet cookies.

basket of vegan pumpkin chocolate chip cookies on a table

Pumpkin is one of those healthy ingredients that works beautifully in baked goods. I often use it to replace some of the oil needed in a dessert recipe, and that’s exactly what I did with these Vegan Pumpkin Chocolate Chip Cookies.

This is an update of an older recipe, but I think it works much better now. I hope you love these healthy cookies as much as I do!

Why You Need This Recipe

  • Pumpkin add nutrition and fiber to these cookies, and helps displace some of the oil.
  • This recipe is completely plant-based, with a gluten-free option.
  • You can easily double or even triple this recipe depending on how many cookies you want.
  • Even if you don’t like pumpkin, you’re sure to love these cookies. The pumpkin flavor is very mild; they mostly taste like yummy chocolate chip cookies!

Key Ingredients

PHOTO WITH labeled ingredients for vegan cookies

Pure pumpkin puree adds beta-carotene and moisture to these pumpkin cookies. Use canned 100% pumpkin, not pumpkin pie filling. Pumpkin is one of my favorite substitutes for butter in chocolate chip cookies.

All-purpose flour or gluten-free flour helps make the base of these cookies that are really soft and pillowy. I used Bob’s Red Mill gluten-free baking flour.

Chia seeds act as an egg replacer when mixed with a few tablespoons of water. The chia seeds also add fiber and nutrition.

Pumpin pie spice is a pre-made blend that you can buy. If you don’t have it, just use ground cinnamon instead.

Plant milk like unsweetened almond milk replaces any dairy milk for this dairy-free cookie recipe.

Vanilla extract adds depth of flavor.

Recipe Steps

collage photo with instructions for how to make vegan pumpkin cookies

Step One

The first step to making these cookies is to combine the dry ingredients into a large mixing bowl.

Step Two

Then, stir in the wet ingredients.

Step Three

Add the chocolate chips to the batter and stir them in.

Step Four

Use your hands or a spoon to form about 14 cookies and place them on your baking sheet.

Step Five

Bake the cookies for 20-25 minutes, or until they have turned a golden brown.

chocolate chip cookies on drying rack

Step Six

Let the pumpkin cookies cool for just a few minutes before serving.

cookies on a countertop

Recipes Tips & Substitutions

  • Use 100% canned pumpkin puree, not pumpkin pie filling.
  • Be sure to use chocolate chips that are dairy-free.
  • You can use brown sugar or coconut sugar in these. Coconut sugar is slightly lower glycemic than brown sugar.
  • Be sure to use gluten-free flour if you need to make these gluten-free. I use an recommend Bob’s Red Mill Gluten-Free Baking Flour.


Can I make these cookies into muffins?

I have not tested this batter as muffins, but I do have a vegan-friendly Pumpkin Chocolate Chip Muffin recipe that you might like.

Can I use a chia egg instead of a flax egg?

Yes, absolutely. A chia egg is made by mixing 1 tablespoon of chia seeds with 3 tablespoons of water. Let is set for 10 minutes before using in place of a regular egg or a flax egg.

Can I use a regular egg if I am not vegan or not avoiding eggs?

Yes, you can!

More Vegan Pumpkin Dessert Recipes You Might Like

Or, be sure to check out my entire index of gluten-free pumpkin recipes.

stack of chocolate chip cookies

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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plate of vegan pumpkin chocolate chip cookies

Vegan Pumpkin Chocolate Chip Cookies

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5 from 2 reviews

These Vegan Pumpkin Chocolate Chip Cookies are easy to make, and are a delicious seasonal treat. This recipe is made dairy-free and plant-based with a gluten-free option. Everyone loves these soft and sweet cookies.

  • Total Time: 45 minutes
  • Yield: 14 1x


Units Scale
  • 2 cups all-purpose flour (for gluten-free, use a gluten-free baking flour)
  • 1/3 cup brown sugar, tightly packed
  • 1 teaspoon pumpkin pie spice (or ground cinnamon)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup pumpkin puree
  • 1/3 cup coconut oil, melted
  • 1 flax or chia egg (see notes)
  • 1 teaspoon vanilla extract
  • 1/4 to 1/3 cup unsweetened almond milk
  • 1/3 cup dairy-free chocolate chips


  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, baking powder, and sea salt. Stir to combine.
  3. Then, add the pumpkin puree, coconut oil, chia egg, and vanilla extract. Stir to combine.
  4. Lastly, add the chocolate chips to the batter and stir to combine.
  5. Use a spoon to drop the batter onto the baking sheet. You will have enough batter to make between 13-14 cookies.
  6. Bake for 20-25 minutes, or until the edges and tops of the cookies start to brown.
  7. Remove the cookies from the oven and let them cool for 10 minutes before serving.


  1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 5-7 days. Or, place the cookies in a zip-top bag and freeze for up to 2 months. Defrost before serving.
  2. To make a flax or chia egg, combine 1 tablespoon of ground flax (or whole chia seeds) with 3 tablespoons of water in a small bowl. Stir and let sit for 5 minutes to gel before using.
  3. If you want a slightly lower glycemic version of these cookies, you can substitute coconut sugar for the brown sugar.


  • Serving Size:
  • Calories: 170
  • Sugar: 7.7 g
  • Sodium: 53.6 mg
  • Fat: 7.7 g
  • Saturated Fat: 5.6 g
  • Carbohydrates: 22.8 g
  • Fiber: 1.1 g
  • Protein: 2.8 g
  • Cholesterol: 13.3 mg

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