Vegan Pumpkin Chocolate Chip Cookies
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.
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!
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.
The first step to making these cookies is to combine the dry ingredients into a large mixing bowl.
Then, stir in the wet ingredients.
Add the chocolate chips to the batter and stir them in.
Use your hands or a spoon to form about 14 cookies and place them on your baking sheet.
Bake the cookies for 20-25 minutes, or until they have turned a golden brown.
Let the pumpkin cookies cool for just a few minutes before serving.
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.
I have not tested this batter as muffins, but I do have a vegan-friendly Pumpkin Chocolate Chip Muffin recipe that you might like.
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.
Yes, you can!
More Vegan Pumpkin Dessert Recipes You Might Like
- Vegan Pumpkin Fluff
- Pumpkin Spice Chia Pudding
- Pumpkin Spice Coffee
- Vegan Pumpkin Pudding
- Vegan Pumpkin Ice Cream
- Pumpkin Pie Bites
- Vegan Pumpkin Brownies
Or, be sure to check out my entire index of gluten-free pumpkin recipes.
- 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
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, baking powder, and sea salt. Stir to combine.
- Then, add the pumpkin puree, coconut oil, chia egg, and vanilla extract. Stir to combine.
- Lastly, add the chocolate chips to the batter and stir to combine.
- Use a spoon to drop the batter onto the baking sheet. You will have enough batter to make between 13-14 cookies.
- Bake for 20-25 minutes, or until the edges and tops of the cookies start to brown.
- Remove the cookies from the oven and let them cool for 10 minutes before serving.
- 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.
- 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.
- If you want a slightly lower glycemic version of these cookies, you can substitute coconut sugar for the brown sugar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
- Diet: Vegan
- 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
Keywords: gluten free pumpkin cookies, vegan and gluten-free cookies, vegan pumpkin cookies