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    You are here: Home / Dessert / Pumpkin Chocolate Chip Cookies

    LAST UPDATED: August 21, 2019 • FIRST PUBLISHED: October 31, 2018

    Pumpkin Chocolate Chip Cookies

    Jump to Recipe Print Recipe
    Vegan Pumpkin Chocolate Chip Cookies

    What's better than chocolate chip cookies? PUMPKIN chocolate chip cookies! Pumpkin puree and spices add amazing flavor and give the vegan cookies the perfect fluffy texture. 

    Vegan Pumpkin Chocolate Chip Cookies on a Plate with Teacup and Spoon in the Background

    Do you have a friend that shows up at Halloween parties wearing a "This is My Halloween Costume" shirt? Oh, maybe you are that friend. Apologies. It's okay though, because apparently so am I.

    This is my Halloween post. Isn't it terrifying?!

    My intentions were good. See, originally I thought I'd do this. I'd make pumpkin chocolate chip cookies that looked like they were infested with spiders. Very Halloweeny. I ran into some trouble though. I consider myself to be reasonably skilled in the visual arts, but I could not, for the life of me, create a spider. I got a crab, at best. I considered waiting until the sun entered cancer to post these, but really, who wants a pumpkin cookie in July?

    Close Up of Hands Holding a Vegan Pumpkin Chocolate Chip Cookie

    (Okay. I'd eat a pumpkin cookie in July.)

    So here they are. Here it is. My Halloween post.

    Despite their unthreatening appearance, you're probably going to want to make these cookies. They've got a lot going for them.

    First, pumpkin. I suspect that will be enough for a few of you, but I should also throw in there that pumpkin works extremely well in chocolate chip cookies, and especially so in vegan cookies, since it's a natural egg substitute. These turned out incredibly moist and fluffy, and I attribute that to pumpkin.

    A Stack of Vegan Pumpkin Chocolate Chip Cookies with Teacup in the Background

    Moist and fluffy as they are, you might be surprised that I cut back on the oil, just a little though (I'd normally go for a cup), and I wasn't trying to healthy them up, it just happened that I didn't need as much. I attribute that to pumpkin as well.

    Then, I went and used a different type of oil. I usually use straight up vegan butter in cookies, but I tend to get questions about substitutions from folks who (understandably) aren't down with palm oil or hydrogenation. I took a shot at coconut oil, and it worked! It better than worked, it made these cookies awesome. These might just be the best batch of chocolate chip cookies I've ever made, and I know how to make a mighty fine vegan chocolate chip cookie.

    So whether or not you're able to get some spidery legs going on, you should make these for Halloween, assuming  you don't fear the prospect of eating a whole batch of cookies at once.

    To make these scrumptious vegan pumpkin cookies, start by mixing your dry ingredients and wet ingredients in separate bowls, combine the two mixtures (don't overmix!) and fold in your chocolate chips. Chill the dough for 30 minutes.

    Collage Showing the Steps to Make Vegan Pumpkin Chocolate Chip Cookies: Mix Wet and Dry Ingredients Separately, Combine, and Fold in Chocolate Chips

    Scoop rounded dollops of the dough onto a baking sheet and bake for 10 minutes.

    Let them cool a bit, and you're ready for some spooky fun!

    Vegan Pumpkin Chocolate Chip Cookies on a Wood Table with Teacup

    Tips for Making Awesome Vegan Pumpkin Chocolate Chip Cookies

    • Can you skip the step of chilling the dough? Yes, but it helps the cookies to bake up nice and fluffy. If you're okay with flat-ish cookies, then go for it.
    • Can you chill the dough for longer that 30 minutes? Also yes, but you might need to let it sit out for a few minutes to soften up. You want it to be a bit firmer than when you first mix it up — not rock solid.
    • Enjoy Life is the brand of vegan chocolate chips I normally use, but there are a few others out there. You can usually find them at places like whole foods, and always online.
    • As always, feel free to experiment with different stir-ins. Nuts, seeds, and raisins would all work well. Keep in mind though that these cookies are heavy on the chips, so you might need to cut back on those to get all your goodies in.
    • Why does the recipe call for organic sugar? In the U.S., most granulated sugar is processed using animal bone char, so it's not considered vegan. Organic sugar is processed differently, so it's generally vegan.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Close Up of Hands Holding a Vegan Pumpkin Chocolate Chip Cookie
    3.75 from 4 votes
    Print

    Pumpkin Chocolate Chip Cookies

    What's better than chocolate chip cookies? PUMPKIN chocolate chip cookies! Pumpkin puree and spices add amazing flavor and give the vegan cookies the perfect fluffy texture. 

    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 10 minutes
    Chill time 30 minutes
    Total Time 20 minutes
    Servings 30 cookies
    Calories 159 kcal
    Author Alissa

    Ingredients

    • 2 ½ cups all-purpose flour (up to half can be substituted with spelt or whole wheat pastry flour)
    • 1 ½ teaspoons ground cinnamon (or pumpkin pie spice)
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • ¾ cup coconut oil, melted
    • ¾ cup canned pumpkin puree
    • ¾ cup organic white sugar
    • ¾ cup organic brown sugar
    • 1 teaspoon vanilla extract
    • 1 (9 ounce) bag vegan chocolate chips

    Instructions

    1. In a medium mixing bowl, stir together the flour, cinnamon or pumpkin pie spice, baking soda, and salt.

    2. In a separate medium mixing bowl, stir together the coconut oil, pumpkin puree, sugars, and vanilla extract. 

    3. Add the pumpkin mixture to the flour mixture. Stir just until completely blended, and then fold in the chocolate chips.

    4. Cover the bowl and chill the mixture for 30 minutes.

    5. Preheat the oven to 375° and line two baking sheets with parchment paper.

    6. Drop rounded 2 tablespoonfuls of the dough onto the baking sheets. Bake for 10 to 12 minutes.

    7. Transfer the baking sheets to cooling racks and allow the cookies to cool a bit before removing them from the baking sheets.

    Nutrition Facts
    Pumpkin Chocolate Chip Cookies
    Amount Per Serving (1 cookie)
    Calories 159 Calories from Fat 70
    % Daily Value*
    Fat 7.8g12%
    Saturated Fat 6.2g31%
    Sodium 101mg4%
    Potassium 16mg0%
    Carbohydrates 22.4g7%
    Fiber 0.4g2%
    Sugar 13.2g15%
    Protein 1.7g3%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    « Warming Pumpkin Ramen
    Vegan Pumpkin Muffins with Cashew Cream Cheese Frosting »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Katie (The Muffin Myth) says

      October 27, 2014 at 5:46 am

      Yummm! I think you've just convinced me to try pumpkin and chocolate together. I love pumpkin cookies (pumpkin snickerdoodles are the bomb!) but haven't tried chocolate chips yet. I made a batch of banana walnut chocolate chunk cookies last night (had a brown banana situation on my hands) which are safely stashed away in the freezer now. But I've got a Halloween party on Friday, so this may be the perfect thing to take along. Thanks for another great recipe!

      Reply
      • Alissa Saenz says

        October 27, 2014 at 10:08 am

        I thought pumpkin and chocolate seemed like a weird combo at first, but then a friend gifted me a loaf of chocolate chip pumpkin bread a while back, and I loved it! These taste kind of like that bread, but in cookie form. Pumpkin snickerdoodles just went on my list of things to try - they sound awesome! :)

        Reply
    2. Cristy says

      October 30, 2014 at 3:13 pm

      5 stars
      I just made these cookies and they are to die, thank you so much for this recipe!

      Reply
      • Alissa Saenz says

        November 01, 2014 at 9:53 pm

        Awesome!! You're so welcome - and thank you so much for commenting to let me know!

        Reply
    3. Stephanie says

      December 04, 2015 at 7:26 pm

      I just made these cookies. Instead of both of the sugars I used agave, maple sugar, and sucanat. The flavor was amazing, but the texture was off. They turned out more like cake. They ended up just looking really greasy and puffy once I stored them. I was looking more for that cookie texture where its not too crunchy and kinda soft. Do you think I messed up by adding agave or are the cookies supposed to be soft and caky?

      thank you!

      Reply
      • Alissa Saenz says

        December 06, 2015 at 8:54 pm

        I think the sugars are probably the issue. I wouldn't normally recommend subbing any kind of liquid sweetener for granulated - they just cook up differently. I hope you get to try them again, and enjoy! :)

        Reply
    4. Leslie says

      December 17, 2016 at 6:34 pm

      Just made these and they are really delicious! The pumpkin gives the cookie moisture and the the outside is a nice thin crispy texture. Thank you for a great vegan cookie.

      Reply
      • Alissa Saenz says

        December 19, 2016 at 9:56 am

        Thanks Leslie! Glad you like them!!

        Reply
    5. Peggy Anne Elliott says

      September 23, 2018 at 6:56 pm

      Can I sub a grape seed or olive oil for the coconut oil?

      Reply
      • Alissa Saenz says

        September 30, 2018 at 6:19 pm

        That should work!

        Reply
    6. Lisa grim says

      October 31, 2018 at 5:20 pm

      I love had hard cookies will they get hard if you bake them longer.

      Reply
      • Alissa Saenz says

        November 04, 2018 at 2:38 pm

        They will get harder if you bake them longer, but I'm not sure how much time to add on (I like soft cookies, so I always keep the time short). Maybe an additional 3-4 minutes, but I'd keep an eye on them so they don't burn. :)

        Reply
    7. Kim says

      October 31, 2018 at 5:38 pm

      Do these turn out cakey? I like a soft cookie inside and crisp outside. Also is there an alternative to the coconut oil? Would prefer not to use any type of oil. Thanks

      Reply
      • Alissa Saenz says

        November 04, 2018 at 2:36 pm

        They're not really cakey, but they're also not crispy on the outside. They're more soft and chewy. I think applesauce would be your best bet as an oil substitute, but I haven't tried it so I'm not certain it will work.

        Reply
    8. Chana says

      October 31, 2018 at 5:44 pm

      Do you have an oil free option?

      Reply
      • Alissa Saenz says

        November 04, 2018 at 2:35 pm

        I'm afraid I don't! Applesauce might work as an oil substitute, but I haven't tried so I'm not sure it will work.

        Reply
    9. Marie says

      November 01, 2018 at 6:13 am

      Could you do these without pumpkin puree to make plainer cookies or use a different flavouring? I only ask as I live in the UK where I would need to get pumpkin puree imported, but really want to make some vegan friendly cookies for work.

      Reply
      • Alissa Saenz says

        November 04, 2018 at 2:35 pm

        You'd have to make quite a few adjustments, so you'd probably be better off going with another recipe, like this one: https://www.connoisseurusveg.com/classic-vegan-chocolate-chip-cookies/

        Reply
    10. Tracy says

      November 05, 2018 at 11:44 am

      Hi. Can I use gluten free flour in this recipe?

      Reply
      • Alissa Saenz says

        November 11, 2018 at 8:54 pm

        I think an all-purpose gluten-free blend should work, but I can't be sure since I haven't tried!

        Reply
    11. Connie says

      November 06, 2018 at 7:17 pm

      5 stars
      Amazing, delicious, and chewy cookies. Love em!
      Thanks!

      Reply
      • Alissa Saenz says

        November 11, 2018 at 8:50 pm

        Awesome!! I'm glad you like them!

        Reply
    12. sienna says

      June 15, 2019 at 12:26 am

      2 stars
      WAY TOO SWEET & OILY

      Reply
      • Alissa Saenz says

        June 16, 2019 at 2:10 pm

        Sorry you didn't like them!

        Reply
      • Erin K says

        June 17, 2020 at 7:59 pm

        3 stars
        These were great day of, but the following day they were an oily, mushy mess. Great if you can eat them all in one sitting, otherwise I think I'll have to add more flour and / or less oil.

        I didn't think they were too sweet at all. I still appreciate the recipe and trying something new!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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