clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plate of vegan pumpkin chocolate chip cookies

Vegan Pumpkin Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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