Seasonally spiced Vegan Pumpkin Chocolate Chip Cookies! Quick to make in one-bowl with no chill time. Perfectly soft and chewy on the inside, crunchy on the outside and packed with pumpkin flavor!
Seasonally spiced, perfectly sweet, soft, chewy and crispy like the best cookies should be, they make a great fall dessert, snack or mid-afternoon treat with with a glass of cold almond milk!
In this post:
Here is exactly what you need at a glance, along with some ingredient notes and substitution ideas (see the recipe card for full and detailed ingredients & instructions):
And a few ingredient notes:
- Pumpkin purée- Canned or homemade. Don’t use pumpkin pie filling or the cookies will be way over-sweetened/seasoned. Squash puree also works.
- Pumpkin spice - Sometimes called pumpkin pie spice. For that seasonal fall flavor! You can buy pumpkin spice online or at most grocery stores, or make your own blend from spices you probably already have in your pantry. Details for how to do that are in the FAQs.
- Ground flaxseed - The secret ingredient that will give these cookies the perfect cookie texture. Don't try using anything else. I tested this recipe every which way and ground flax really is the best option.
- Baking soda - Not baking powder. This is really important in this recipe because cakey cookies are not good. Baking soda delays the setting process which means your cookies will spread perfectly, and it also speeds up the Maillard reaction. This means your cookies will brown better, taste better and have the perfect cookie crispy, soft and chewy cookie texture.
- Vegan butter - A harder vegan butter like my vegan butter recipe or Earth Balance works much better than softer more margarine style ones like the tub Becel/Flora. You can also use vegan brown butter for even more amazing flavor. Just be sure to make it and give it time to cool and set before using.
- Sugar - It's important to keep the quantity exact for the cookies to spread and have the best texture. White granulated or cane sugar works better than brown sugar in this recipe.
- Vegan chocolate chips - I have been loving the Enjoy Life Mega Chunks but any dairy-free chocolate chips will do.
Expert Baking Tip - I highly recommend weighing the ingredients with a digital scale for the best results. The balance of flour to fat has to be absolutely spot-on for cookies to turn out perfectly and cups are not an accurate measure. If you absolutely have to use cups, aerate the flour with a fork, then spoon it gently into the cup without compacting it or shaking down, then level the top with a knife. Do not scoop the flour up into the cup or you will end up using WAY more than intended.
How To Make Vegan Pumpkin Chocolate Chip Cookies
Let's make vegan pumpkin cookies! Here's a step by step guide. If you're a visual learner check out my recipe video.
The first step is to blot the pumpkin puree. This is really important and stops the cookies from becoming "cakey". All you need is some kitchen paper or a clean dish towel. Spread it on then fold the excess paper/towel over the top and press gently. Set it aside for a few minutes to soak up the moisture, then scrape the pumpkin off with a spoon.
Next we cream the butter and sugar together.
Add the pumpkin and everything else to it to make a gorgeous looking orange cookie dough!
Then we scoop and bake. Don't forget to bang the baking tray hard on the oven shelf halfway through the cooking time as per my instructions. Trust me...This trick really works to create amazing texture. I got the idea from The New York Times, although my technique is simplified a bit.
You can make the cookie dough and chill it in the refrigerator for up to 3 days. Make sure it's well covered so there is no chance of it drying out. It will get quite hard so allow it to sit at room temperature for about 15 minutes before scooping and baking. You can also freeze the baked cookies or unbaked cookie dough balls for up to 3 months. Bake frozen cookie dough balls straight from the freezer. Just add on an extra minute or two to the baking time.
Make your own blend to keep in the pantry. Combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and ½ teaspoon ground nutmeg. Add to a jar, seal it and give it a good shake to mix everything together. Use whenever pumpkin spice is called for in a recipe.
More Sweet Pumpkin Recipes
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Vegan Pumpkin Chocolate Chip CookiesAuthor:
- ½ cup + 2 tablespoons (135 grams) vegan butter , slightly softened
- ½ cup (100 grams) sugar , cane or granulated white
- 1 cup (125 grams) all purpose flour , (plain flour in the UK)
- 3 tablespoons (17 grams) ground flax seed
- ⅓ cup (80 grams) pumpkin puree , not pumpkin pie filling
- 1 teaspoon pumpkin spice , (see the FAQs for alternative)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ½ teaspoon baking soda , (bicarbonate of soda in the UK)
- ¾ cup (135 grams) dairy-free chocolate chips
- Preheat oven to 350° F (176 °C) and line a baking tray with parchment paper or a silicone baking mat.
- Take some kitchen paper or a clean lint-free dish towel (that you don't mind getting stained), and spoon the pumpkin puree onto one side of it. Spread it out quite thin with a spoon then fold the paper towel or dish towel over the top. Press down on it a bit to encourage the liquid from it to absorb then set aside and leave it for a few minutes. This step is important to remove excess moisture from the pumpkin puree.
- To a mixing bowl add the softened butter and sugar. Beat together well until soft and fluffy.
- Add the flour, ground flax, pumpkin spice, vanilla, salt and baking soda to the bowl then with a metal spoon, scrape the pumpkin puree off the kitchen paper and add to the bowl. Mix everything together then add the chocolate chips and gently fold them through.
- No chilling of the dough is required so you can bake right away. Using a lever ice cream scoop or a cookie scoop, scoop out the dough onto the prepared baking tray leaving them at least 3 inches apart. My scoop holds 3 tablespoons of cookie dough. If yours is significantly different your cookies could take more or less time to cook so adjust accordingly.
- Bake in the preheated oven for 7 minutes then lift the tray (using oven gloves) a good 4 inches above the oven shelf and let it fall with a bang back onto the shelf. This will knock the air out of the cookies and improve the texture. Bake for another 6 to 7 minutes until just starting to get a golden hint around the edges.
- Remove from the oven and give the tray a really sharp tap on either the oven shelf, the stovetop or a cutting board, then allow the cookies to cool on the tray.