Chewy Vegan Chocolate Chip Pumpkin Cookies

Name: Chewy Vegan Chocolate Chip Pumpkin Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 ½ cups all-purpose flour; ¾ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon fine-grain salt; 1 tablespoon pumpkin pie spice; ¾ cup vegan butter (softened ); 1 ¼ cups light brown sugar (packed); ½ cup canned pumpkin purée (patted dry with a paper towel ); 2 teaspoons vanilla extract; 1 ½ cups vegan chocolate chips; Flaky sea salt (optional)

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Try these soft, tender, and moist vegan chocolate chip pumpkin cookies to discover just what your fall baking has been missing! Rather than a cakey texture, this recipe turns out incredibly chewy, gooey, and downright addicting. Serve them with a sprinkle of flaky sea salt on top for the perfect contrast of flavors!

Table of Contents

🧡 Why you’ll love this recipe

No chilling: No more waiting for your cookie dough to chill! These vegan chocolate chip pumpkin cookies were developed with the impatient baker in mind.
Perfect texture: Unlike other cakey pumpkin cookies, these ones are all kinds of chewy (hint hint, it has to do with the pumpkin purée).
Festive flavors: Pumpkin spice and chocolate are a match made in heaven! Each bite is full of rich, indulgent, and aromatic elements.
Storage-friendly: Not only do these cookies last at room temperature for up to a week, they can be frozen for months and thawed, while still retaining that “freshly baked” texture.

If you love vegan chocolate chip pumpkin cookies, you should really check out our vegan pumpkin pie, vegan pumpkin bread, vegan pumpkin cookies, and vegan pumpkin banana muffins.

Stack of vegan chocolate chip pumpkin cookies. — Enjoy one with a glass of plant milk!

🍪 The chewiest chocolate chip pumpkin cookies

With fall in full swing, now is the perfect time to test out these vegan chocolate chip pumpkin cookies! They’re chewy around the edges with a soft, gooey center. Plus, this recipe is as quick and easy as it gets.

Thanks to pumpkin purée, they’re moist without any need for eggs. The chocolate chips add a decadent touch, providing bursts of sweetness in each bite. We’ve also worked hard on this recipe to prevent fluffy, cakey cookies, often synonymous with pumpkin purée. Our trick? Blot the purée dry to remove excess moisture!

Whether you’re on the hunt for an indulgent treat to serve alongside your morning coffee or a no-fuss, portable dessert for the holidays, these cookies won’t disappoint! Given how delicious they are, you might just find yourself making them throughout the entire year!

Vegan chocolate chip pumpkin cookies ingredients. — You can use chocolate chips or chunks

🛒 Ingredients & substitutions

All-purpose flour: Provides the structure for the cookies while keeping them tender. For a gluten-free version, use a 1:1 gluten-free flour blend (we have the best luck with Bob’s Red Mill or King Arthur Baking).
Baking soda & powder: We’ll be using both leavening agents to help the cookies rise. Make sure both are well within their expiry dates for the best results.
Fine-grain salt: Enhances the flavors of the other ingredients, preventing flat-tasting vegan chocolate chip pumpkin cookies.
Pumpkin pie spice: Store-bought will work, but we prefer making our own for better flavor control. Combine cinnamon, ginger, nutmeg, allspice, and cloves.
Vegan butter: Gives the cookies their rich taste and chewy texture. Coconut oil will work, or use applesauce for an oil-free option, though they will be more cakey.
Light brown sugar: Adds sweetness and moisture to the cookies. Make sure to use organic or vegan-friendly brown sugar. For a refined sugar-free sweetener, use coconut sugar. For a lighter flavor, opt for granulated sugar.
Pumpkin purée: You will need pure pumpkin purée for these cookies, not pumpkin pie filling. Our go-to brand is Libby’s, but Farmer’s Market, 365 Everyday Value, and Pacific Foods are all great options as well.
Vanilla extract: Adds a sweet aroma and depth of flavor. Use pure vanilla extract.
Vegan chocolate chips: Use your favorite vegan brand. Costco dark chocolate chips are accidentally vegan, or you can go with Enjoy Life chips or chunks.
Flaky sea salt: To make these vegan chocolate chip pumpkin cookies feel extra gourmet. Maldon is our favorite brand, but you can use any coarse salt.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan chocolate chip pumpkin cookies

Step 1: Sift the dry ingredients

In a bowl, sift the flour, pumpkin pie spice, baking soda, baking powder, and salt. Sifting not only prevents clumps but also aerates the flour, resulting in lighter cookies. For even fewer dishes, you can also sift the dry ingredients right into the wet ingredients.

Dry ingredients sifting into a bowl. — Use a mesh strainer or sifter

Step 2: Mix the wet ingredients

Once the pumpkin purée has been patted dry with a paper towel, start on the wet ingredients. With a stand mixer or hand mixer, beat the vegan butter and brown sugar together. Add the pumpkin purée and vanilla extract, mixing again until everything is well combined.

Patted dry pumpkin puree. — Pat the purée a few times

Beaten vegan butter and sugar. — Pat the purée a few times

Step 3: Combine the dry and wet

Gradually incorporate the dry mixture into the wet bowl. Remember, only mix the dough until just combined to keep your cookies tender!

Unbaked chocolate chip cookie dough. — Gently fold the chocolate chips in

Using a spatula, gently fold in the vegan chocolate chips. Again, be gentle to prevent overmixing the dough. Because let’s be honest, no one wants that.

Step 4: Scoop and bake

With a cookie scoop or tablespoon, portion out the dough onto a lined baking sheet. The cookies will spread a bit, so give them some space. Bake the cookies until the edges are set and lightly browned.

Unbaked chocolate chip cookies. — Leave some space between the cookies

Remove them from the oven, gently bang the baking pan 1-2 times, and immediately sprinkle the tops with optional flaky sea salt. Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling. Happy eating!

If you have questions about this vegan chocolate chip pumpkin cookies recipe, check out our FAQs or leave a comment down below!

🌡️ Storage & reheating

Keep your vegan chocolate chip pumpkin cookies fresh for longer with these tips:

Room temperature: Store cooled cookies in an airtight container for up to 5 days.
Freezer: For longer storage, keep them in a single layer in a freezer bag or container. Or, separate layers with a sheet of parchment paper. They can be stored for up to 3 months this way. You’ll be surprised at how soft and tender they are once thawed.
Reheating: If you’ve frozen your cookies, let them thaw at room temperature for about an hour. For a just-baked feel, pop them in a preheated oven at 300F for 5 minutes. Or, air fry them on the ‘warm’ setting for 5 minutes.
Prep ahead: The cookie dough can be mixed, scooped, and frozen on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

♻️ Variations

Nuts: Add chopped walnuts or pecans for an extra textural component.
Double chocolate: Swap out a quarter cup of the all-purpose flour with cocoa powder for a richer chocolate flavor.
Oatmeal: Add some rolled oats for a chewier, heartier cookie.
Protein: Mix in a scoop of vegan protein powder and reduce the flour by the same amount.
Gluten-free: Use a gluten-free flour blend in place of all-purpose flour. Our top choices are Bob’s Red Mill and King Arthur Baking.

🧑‍🍳 Top tips

Purée tips: Remember to use 100% pure pumpkin, not pumpkin pie filling. Next, ensure the pumpkin is patted dry! More moisture = cakey cookies. So, if you’re looking to make them chewy, remove the water!
Fresh leavening agents: Always use fresh baking soda and powder for the best rise. If you’re not sure when they expire, it’s best to replace them!
Use a scale: It’s always best to use the weight measurements when baking for the most consistent results. We suggest investing in a kitchen scale.
Avoid overmixing: Once the flour is added, mix the dough until just combined to ensure a tender cookie texture.
Size consistency: Use a cookie scoop for evenly sized cookies and uniform baking. We find a 2 to 2 ½-tablespoon cookie scoop works best.
Oven temperature: Keep an eye on the cookies during the final few minutes of baking since every oven is slightly different. You’ll want to remove the cookies when they look slightly underdone in the middle. They will set as they start to cool.
Test bake: If you’re unsure about the baking time, bake a test cookie first.
Let the cookies cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack. This allows them to finish baking and prevents unwanted breakage.
Flaky finish: Don’t skip the flaky sea salt! It enhances the overall flavor.
Rotate the cookies: Rotate the baking sheets halfway for even baking if you’re baking more than one at a time.

💬 FAQ

Why are my cookies flat?

Overmixing the dough or using overly wet pumpkin purée can lead to flatter cookies. Don’t forget to pat the purée dry and mix the dough just until there are no flour streaks.

Why didn’t my cookies spread?

Overmeasuring the flour or not allowing enough space between the dough balls can prevent proper spreading. We always recommend using a kitchen scale when baking!

Can I use homemade pumpkin purée?

Absolutely! Just ensure it’s thick and not too watery. Remember to pat it dry as well.

🍴 More fall-inspired recipes

Looking for more pumpkin treats like these vegan chocolate chip pumpkin cookies? Check out these recipes:

Vegan Pumpkin Cheesecake: A decadent, creamy, and fall-spiced baked cheesecake.
Vegan Sweet Potato Pie: A creamier twist on classic pumpkin pie.
Vegan Apple Cider Donuts: Baked donuts covered in sweet cinnamon sugar.
Vegan Ginger Molasses Cookies: Bursting with vibrant holiday flavors.
Vegan Apple Crisp: A sweet, tender, and juicy dessert.

Justine Drosdovech

Food writer at Broke Bank Vegan | Website | + posts

Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.

9 Comments

Ramona says:

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This pumpkin cookies are unbelievably delicious. I’m going to make this recipe again.

1. Justine Drosdovech says:
  
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  Hi Ramona,
  
  That’s so great to hear! We’re glad you loved it 🙂
  
Swathi says:

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Vegan chocolate chip pumpkin cookies looks delicious. Pumpkin and chocolate chips can’t go wrong . Love this.

Melinda says:

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These cookies turned out chewy, spicy (from the pumpkin spice) and absolutely delicious. It was nice to serve them for dessert after a dinner party that included a few folks who are vegan. Everyone enjoyed them and several even asked for the recipe. Thank you for sharing!

1. Justine Drosdovech says:
  
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  Hi Melinda,
  
  We’re so glad to hear that! Thanks for leaving a review 🙂
  
Helen at the Lazy Gastronome says:

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These cookies just burst with the flavors of fall! They are soft and so (almost too) easy to eat! I dare you to eat just one! (I had three with some milk).

1. Justine Drosdovech says:
  
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  Hi Helen,
  
  Right?! We almost never stop at one 😉 We’re glad you enjoyed them!
  
Alexandra says:

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These cookies are so good – so chewy, and I love the addition of the chocolate chips. We will be making these on repeat, during fall and beyond!

1. Justine Drosdovech says:
  
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  Hi Alexandra,
  
  We’re so glad you enjoyed the recipe! Thanks for leaving a comment 🙂