Vegan Pumpkin Chocolate Chip Cookies

Soft, spiced, and studded with melty chocolate, these Vegan Pumpkin Chocolate Chip Cookies are the ultimate autumnal treat! Made with wholesome pumpkin puree and a warm blend of cinnamon, nutmeg, and ginger, these cookies deliver cozy fall flavors in every bite. The recipe is completely dairy-free and egg-free, while still achieving a perfectly tender texture, thanks to vegan butter and a combination of brown and granulated sugars. Each bite bursts with sweet, gooey vegan chocolate chips, making them irresistible for pumpkin and chocolate lovers alike. Quick and easy to whip up in just 15 minutes of prep time, these cookies bake to golden perfection in under 12 minutes. Whether you’re enjoying a batch fresh out of the oven or saving them for later, these cookies are sure to delight vegans and non-vegans alike! Perfect for holiday gatherings, seasonal snacking, or as a make-ahead dessert, these vegan pumpkin cookies are the definition of fall indulgence.

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 24

Ingredients

• 1.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 0.5 cup Vegan butter, softened
• 0.5 cup Brown sugar
• 0.25 cup Granulated sugar
• 1 teaspoon Pure vanilla extract
• 0.5 cup Pumpkin puree
• 1 cup Vegan chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.

Step 4

Add the vanilla extract and pumpkin puree to the butter and sugar mixture, and mix until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated.

Step 6

Fold in the vegan chocolate chips with a spatula until evenly distributed throughout the dough.

Step 7

Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly browned.

Step 9

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Enjoy your delicious vegan pumpkin chocolate chip cookies fresh or store them in an airtight container for up to 5 days.

Nutrition Facts

Serving size	(801.0g)

Amount per serving	% Daily Value*
Calories	3191.1

Total Fat 163.3g	0%
Saturated Fat 66.8g	0%
Polyunsaturated Fat 0.9g
Cholesterol 2.5mg	0%
Sodium 2474.5mg	0%
Total Carbohydrate 401.7g	0%
Dietary Fiber 26.0g	0%
Total Sugars 220.8g
Protein 36.1g	0%

Vitamin D 0IU	0%
Calcium 145.1mg	0%
Iron 18.8mg	0%
Potassium 1353.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 4.5%

Carbs: 49.9%