As I mixed in the last sprinkle of cinnamon, a wave of nostalgia washed over me, transporting me to my childhood, where the anticipation of fall meant scents of pumpkin pie and warm cookies wafting through the kitchen. These Irresistible Vegan Pumpkin Chocolate Chip Cookies are my homage to those cozy autumn days, combining the comforting flavors of pumpkin with delightful rich chocolate chips. Not only are they egg-free and dairy-free, making them a perfect choice for vegan baking, but they also come together in a flash—ideal for busy bakers like us! The end result? Soft, chewy cookies that capture the essence of the season while keeping your conscience clear and your taste buds dancing. Curious about how you can make this seasonal treat your own? Let’s dive in!
Why are these cookies a must-bake?
Cozy, Fall Essence: These cookies encapsulate the heartwarming essence of autumn with every bite, thanks to the inclusion of warm spices and pumpkin.
Vegan-Friendly: Enjoy a delightful indulgence without any eggs or dairy, making these cookies perfect for everyone at your gathering.
Quick & Easy: With straightforward instructions, they fit seamlessly into your busy schedule, allowing you to create a scrumptious treat in no time.
Customizable Flavors: Feel free to swap in different plant-based milks or add nuts for extra texture. Check out our Pumpkin Cookies Soft for more inspiration!
Sweet Surprise: Each cookie is loaded with gooey chocolate chips that melt in your mouth, creating a sweet surprise everyone will love.
Vegan Pumpkin Chocolate Chip Cookie Ingredients
For the Cookies
• Firm Coconut Oil – Holds the cookies together for the perfect chewy texture; ensure it’s solid, not melted.
• Dark Brown Sugar – Adds sweetness and depth; can be replaced with light brown sugar if desired.
• White Sugar – Contributes extra sweetness; keep the ratio balanced for the best flavor.
• Vanilla Extract – Enhances the overall flavor; opt for pure extract for superior taste.
• Unsulphured Molasses – Brings richness and moisture; substitute with agave syrup for a lighter taste.
• Unsweetened Coconut Milk – Offers creaminess; almond or soy milk work well as alternatives.
• Pure Pumpkin Puree (not pie filling) – Provides moisture and flavor; it’s the key ingredient in these vegan pumpkin chocolate chip cookies.
• All-Purpose Flour – Delivers structure; avoid compacting when measuring to keep cookies light and airy.
• Baking Soda – Acts as a leavening agent to ensure your cookies rise beautifully.
• Salt – Balances the sweetness and enhances the overall flavor profile.
• Pumpkin Pie Spice – Adds warmth and seasonal flavor; can be swapped for a mix of cinnamon, nutmeg, and ginger.
• Chocolate Chips – Adds decadence and sweetness; use vegan chocolate chips to keep it fully plant-based.
Step‑by‑Step Instructions for Vegan Pumpkin Chocolate Chip Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). While the oven warms up, take a baking sheet and line it with parchment paper. This ensures your vegan pumpkin chocolate chip cookies won’t stick and will bake evenly, providing a perfect surface for your delicious treats.
Step 2: Cream the Oils and Sugars
In a spacious mixing bowl, beat together the firm coconut oil, dark brown sugar, white sugar, and vanilla extract until the mixture is smooth and creamy, about 2 minutes. You’ll know it’s ready when the sugars are well incorporated, and the texture looks light and fluffy, setting a sweet foundation for your cookies.
Step 3: Incorporate the Wet Ingredients
Next, add the unsulphured molasses, unsweetened coconut milk, and pure pumpkin puree to the bowl. Mix on low speed until fully combined, about 1 minute. The mixture should turn a lovely golden hue, indicating that the wet ingredients are blending beautifully with the sugar mixture, ensuring moist and flavorful vegan pumpkin chocolate chip cookies.
Step 4: Whisk the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. This step is crucial as it ensures that the leavening agent and spices are evenly distributed throughout the flour. The dry mixture should appear well-combined, with the aromatic spices blending in, anticipating the pumpkin flavor.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, stirring until a thick batter forms. You might notice a delightful pumpkin scent wafting through your kitchen! Fold in 1 1/4 cups of vegan chocolate chips, ensuring they are evenly dispersed throughout your dough for that irresistible chocolatey surprise in each bite.
Step 6: Scoop the Cookie Dough
Using a tablespoon, scoop mounds of the cookie dough onto your prepared baking sheet, leaving about 2 inches of space between each mound. This space is vital to allow the vegan pumpkin chocolate chip cookies to spread slightly as they bake, resulting in deliciously chewy edges and soft centers.
Step 7: Bake the Cookies
Place your baking sheet in the preheated oven and bake for 9-10 minutes. Keep an eye on them; the edges should be golden brown while the centers remain soft yet set. They may look a bit underbaked, but that’s perfect! They will firm up as they cool, retaining that soft, chewy texture you desire.
Step 8: Add Final Touches
Once out of the oven, gently press the remaining chocolate chips on top of each cookie if desired, creating little melty pockets of chocolate. Optional: sprinkle a touch of flaky sea salt over them for an extra burst of flavor. Allow the cookies to cool on the baking sheet for about 30 minutes, letting their magic settle before transferring them to a wire rack to cool completely.
What to Serve with Irresistible Vegan Pumpkin Chocolate Chip Cookies
Imagine the warmth of freshly baked cookies surrounding you, accompanied by complementary flavors that enhance your fall experience.
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Creamy Oat Milk: A rich and dairy-free pairing, it provides a soothing contrast to the sweetness of the cookies, enhancing each bite.
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Spiced Chai Tea: Its aromatic spices harmonize beautifully with the warm flavors of the cookies, creating a cozy atmosphere perfect for afternoon tea.
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Pumpkin Spice Latte: Embrace the season with this classic beverage that echoes the flavors in your cookies, creating a joyful fall indulgence.
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Mixed Green Salad: A fresh salad with a tangy vinaigrette adds a vibrant contrast to the sweetness, balancing your meal with crunchy textures and bright flavors.
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Apple Crisp: This warm dessert keeps the autumn spirit alive with baked apples and a crumbly topping, complementing the rich chocolate in your cookies.
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Roasted Butternut Squash Soup: Served warm, this creamy soup offers a savory pairing, with its natural sweetness echoing the pumpkin notes of the cookies.
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Vanilla Coconut Ice Cream: For a delightful dessert, the cool creaminess of coconut ice cream is a lovely sweet counterpart to the warm cookies, enhancing their soft texture.
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Caramel Sauce Drizzle: Elevate your cookies by dipping them in a warm, gooey caramel sauce, adding an extra layer of indulgence to your experience.
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Cinnamon Roll Muffin: Soft, spiced muffins with a sweet glaze create a delightful breakfast or dessert companion, perfectly capturing the cozy vibes of fall.
How to Store and Freeze Vegan Pumpkin Chocolate Chip Cookies
Airtight Container: Store your vegan pumpkin chocolate chip cookies in an airtight container at room temperature for up to 1 week. Place a slice of bread in the container to help maintain their softness.
Refrigeration: If you prefer, you can refrigerate the cookies for up to 2 weeks, but be mindful they may lose some of their delightful chewiness.
Freezer: Freeze baked cookies for up to 3 months. Layer them between parchment paper in a freezer-safe container or bag to prevent sticking.
Cookie Dough Freezing: For fresh cookies anytime, freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time for the perfect homemade treat.
Vegan Pumpkin Chocolate Chip Cookies Variations
Feel free to play with these variations and make the recipe your own—each twist brings a unique flavor experience!
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Nutty Crunch: Add 1/2 cup of chopped walnuts or pecans for a delightful crunch that pairs beautifully with the soft cookie texture.
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Dried Fruit: Replace half of the chocolate chips with dried cranberries or raisins for a chewy burst of sweetness that complements the pumpkin spices.
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to accommodate gluten sensitivities without sacrificing flavor.
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Minty Choco: Use peppermint extract instead of vanilla for a refreshing twist, turning your cookies into a holiday treat.
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Extra Spices: Boost flavor by adding a pinch of ground ginger or clove alongside the pumpkin pie spice for an aromatic experience.
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Chocolatey Delight: For double the chocolate, blend in a mix of dark and white chocolate chips. This variation equals a richer taste explosion with every bite.
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Coconut Twist: Incorporate shredded coconut lightly toasted for added texture and a hint of tropical flavor.
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Pumpkin Cornbread Fusion: Feeling adventurous? Try replacing half the pumpkin puree with cornmeal, mimicking the texture of our Pumpkin Cornbread Cinnamon for a deliciously surprising outcome!
Expert Tips for Vegan Pumpkin Chocolate Chip Cookies
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Coconut Oil Tip: Use firm coconut oil, not melted, to achieve a chewy texture in your vegan pumpkin chocolate chip cookies. This avoids spreading during baking.
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Avoiding Filling Confusion: Never use pumpkin pie filling; it contains added sugars and spices that can throw off the delicate balance of your cookie recipe.
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Measure Accurately: When measuring flour, avoid packing it into the cup to prevent dense cookies. Use the spoon-and-level method for precision.
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Baking Time Reminder: Bake just until the edges are golden; remember cookies continue to cook as they cool on the pan. Overbaking can result in dryness.
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Chocoholic Addition: Don’t forget to sprinkle some extra chocolate chips on top after baking for that melty, gooey treat—it’s an irresistible finishing touch!
Make Ahead Options
These Irresistible Vegan Pumpkin Chocolate Chip Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 3 days in advance and refrigerate it (just make sure to cover it tightly to maintain moisture). Alternatively, you can scoop the dough into mounds and freeze them for up to 3 months—this way, you can bake fresh cookies whenever you crave them! When you’re ready to enjoy, simply preheat your oven and bake the cookies directly from the fridge or freezer, adding a couple of extra minutes to the baking time. This method ensures they stay just as delicious, soft, and chewy as if they were freshly made!
Irresistible Vegan Pumpkin Chocolate Chip Cookies Recipe FAQs
What type of pumpkin puree should I use?
Always opt for pure pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sugars that can mess with the cookie’s flavor and texture. Pure pumpkin puree keeps your cookies moist and flavorful without unwanted extras.
How should I store my cookies?
Place your vegan pumpkin chocolate chip cookies in an airtight container at room temperature, where they’ll stay fresh for up to a week. To keep them soft, add a slice of bread to the container—it’s a great trick I often use!
Can I freeze these cookies?
Absolutely! You can freeze the baked cookies for up to 3 months. Layer them with parchment paper in a freezer-safe container to prevent sticking. For fresh cookies whenever the craving strikes, you can also freeze cookie dough balls; just bake them directly from the freezer and add a couple of minutes to the baking time.
What should I do if my cookies turn out dense?
If you find your cookies are dense, check a few key points: Make sure you measured the flour correctly using the spoon-and-level method to avoid packing it. Also, ensure your coconut oil is firm and not melted before mixing. Overmixing the dough can lead to dense cookies as well, so blend just until combined.
Are these cookies suitable for those with allergies?
These cookies are vegan and do not contain eggs or dairy, making them a great option for a plant-based diet. However, they do include coconut and may contain chocolate allergens, so be sure to check for any specific allergies when sharing these delightful treats with friends or family!
Can I use a different type of sweetener?
Certainly! While dark brown sugar adds a rich flavor, you can substitute it with light brown sugar if you prefer a milder sweetness. For those on a sugar-reduced diet, try using agave syrup or maple syrup, but keep in mind that this might adjust the cookie’s texture, so you may need to decrease the liquid in other ingredients slightly.
Fall in Love with Vegan Pumpkin Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream together the firm coconut oil, dark brown sugar, white sugar, and vanilla extract until smooth and creamy.
- Incorporate the unsulphured molasses, unsweetened coconut milk, and pure pumpkin puree, mixing until combined.
- In another bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms. Fold in chocolate chips.
- Scoop mounds of cookie dough onto your prepared baking sheet, leaving space between each.
- Bake for 9-10 minutes until edges are golden and centers are soft.
- Press extra chocolate chips on top after baking, if desired, and allow to cool on baking sheet for about 30 minutes.
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