Best Recipe for Pumpkin Chocolate Chip Cookies

Best Recipe for Pumpkin Chocolate Chip Cookies
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The best recipe for pumpkin chocolate chip cookies you must put on your vegan fall baking list! Easy pumpkin cookies that melt in your mouth!

Wondering how to make easy and delicious homemade pumpkin cookies?

Need a simple and cute Thanksgiving dessert for kids and all your family?

Quick and easy vegan pumpkin cookies with melty chocolate chips in a plate with pumpkin puree, dairy-free milk and cinnamon.

Today I’m sharing with you the best pumpkin chocolate chip cookies recipe you’ll absolutely love. My family adores these wholesome pumpkin cookies with melty chocolate chips and I’m sure they will be a hit in your house, too.

Meet your new favorite pumpkin puree cookies made without eggs or butter!

These warmly spiced cookies are entirely dairy-free, egg-free, and 100% vegan.

If you are not a pumpkin fan you can try this autumn-inspired luscious apple cake instead. (it’s refined sugar-free, totally guilt-free!)

Easy Recipe for Pumpkin Cookies

A stack of egg-free plant based pumpkin cookies made from homemade pumpkin puree and spelt flour.

When it’s cold outside nothing warms me up like a cup of creamy golden milk and super soft and chewy chocolate chip cookies bursting with pumpkin flavor.

Craving something sweet and chocolatey? Then what are you waiting for? Whip up these pillowy pumpkin cookies right now.

They require minimal effort and are super quick to make in just 30 minutes.

A fluffy pumpkin cookie loaded with vegan chocolate chips in woman's fingers.

This is such an awesome basic recipe, perfect for beginners bakers. This yummy and mouthwatering dessert will surely impress anyone (I tell you by experience, they will be devoured in seconds 🙂 )

Fun to make as they are to eat, it would be impossible to have just one, xoxo!

Check out my vegan dessert collection for more yummy dessert inspiration ideas.

Ingredients for Pumpkin Cookies with Chocolate Chips

These rich pumpkin cookies without eggs or frosting are a fantastic way to use up any pumpkin leftovers sitting in your fridge. You’ll need a few plant-based ingredients that are both cheap and healthy. No rolling, no chilling, no mixer needed. Here is what you’ll need to make these super moist and fluffy cookies:

Simple, low cost, budget-friendly  ingredients for baking homemade and wholesome pumpkin cookies: pumpkin puree, spelt flour, unrefined brown sugar, vegan chocolate chips, sunflower oil, vanilla extract and spices.
  • Pumpkin puree (you can use homemade or canned, NOT a pumpkin pie mix)
  • Spelt flour
  • Dairy-free semisweet or dark chocolate chips
  • Unrefined brown sugar
  • Sunflower oil
  • Pure vanilla extract
  • Ground cinnamon
  • Ground nutmeg
  • Baking powder, baking soda and salt
  • Water

As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

Time needed: 30 minutes.

How to make pumpkin chocolate chip cookies from scratch?

  1. Mix dry ingredients

    First, preheat the oven to  350°F / 176°C and line a large baking sheet with parchment paper.
    In a big bowl mix spelt flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.

    Dry ingredients in a bowl for making easy cookies without eggs and butter.

  2. Mix wet ingredients

    Next, in a separate bowl, whisk pumpkin puree, oil, vanilla extract, and water.

    Pumpkin puree mixed with wet ingredients for baking the best chocolate chip cookies.

  3. Make the batter

    Then, add wet ingredients into the bowl with dry ingredients. Lightly mix everything together. Make sure to not overmix the batter. After that, gently fold in chocolate chips.

    Vegan batter in a bowl mixed with chocolate chips for baking egg-free homemade cookies

  4. Form cookies and bake

    To form a cookie, drop approximately 2 tbsp at a time onto a prepared baking sheet spaced 2 inches apart. Because the mixture will be sticky use your fingers to flatten it slightly and form a round shape around the edges. Press extra chocolate chips on top if you like.
    Bake for 20 minutes or until the edges are slightly golden. They will be a bit tender while still warm.
    Transfer on a wire rack and let them cool completely.

    Pumpkin cookies on a sheet lined with parchment paper ready to bake in the oven.

  5. Enjoy

    Enjoy your flavorful pumpkin cookies with a glass of milk for breakfast, after-lunch dessert, or a tasty snack throughout the day.
    Store any leftovers (make sure they are completely cool) in a loosely covered container, at room temperature for up to 3-4 days. I must mention that the flavor is even better the next day. This makes them an excellent make-ahead dessert recipe.

    Delicious pumpkin cookies with nondairy chocolate chips on wooden table with pumpkin and cinnamon.

How long do pumpkin cookies last?

These delicately spiced cookies will last for 3-4 days at room temperature or up to 7 days in the fridge. Though I doubt they can last that long 🙂 Make sure that you always store homemade cookies after they are completely cooled. If you store them while still warm they’ll lose their texture and will become soggy.

Can you substitute fresh pumpkin for canned?

Absolutely! You can use both fresh pumpkin flesh (blended or mashed with a fork) or canned pumpkin puree. Be sure to buy pure pumpkin puree, not a pumpkin pie filling because it’s already sweetened and flavored with spices.

Homemade pumpkin puree in a small bowl.

Are pumpkin cookies vegan?

Yes, this recipe for cozy pumpkin cookies is vegan-friendly. These beautifully textured sweet treats will undoubtedly satisfy everyone’s sweet tooth this season and beyond!

Why you’ll love this recipe for pumpkin chocolate chip cookies? It’s:

Soft and chewy cookies as a fall or winter dessert.
  • Delicious recipe that will “Wow” the crowd
  • Loaded with pumpkin flavor
  • Clean eating
  • Kid-friendly
  • Low cost/Budget-friendly
  • Weight-loss friendly
  • Perfect as a Thanksgiving treat
  • World’s best recipe for pumpkin cookies!
Sweet Thanksgiving dessert - super soft, moist and fluffy pumpkin cookies.

More Easy Vegan Desserts

Recipe for pumpkin chocolate chip cookies for an easy Thanksgiving dessert

Best Recipe for Pumpkin Chocolate Chip Cookies (Vegan)

Marinela
The best recipe for pumpkin chocolate chip cookies you must put on your vegan fall baking list! Easy pumpkin cookies that melt in your mouth!
5 from 10 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack, vegan
Cuisine American, dairy-free, Vegan
Servings 24 cookies
Calories 120 kcal

Equipment

  • Bowls
  • Spoon
  • Blender or fork (for homemade pumpkin puree)
  • Baking sheet
  • Parchment paper

Ingredients
  

  • 2 cups pumpkin puree homemade or canned
  • 2 cups spelt flour
  • 3/4 cup dairy-free semisweet or dark chocolate chips
  • 3/4 cup brown sugar unrefined
  • 3 tbsp sunflower oil or any neutral vegetable oil (grapeseed oil or avocado oil)
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp water

Instructions
 

  • First, preheat the oven to 350°F / 176°C and line a large baking sheet with parchment paper. In a big bowl mix spelt flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
    Dry ingredients in a bowl for making easy cookies without eggs and butter.
  • Next, in a separate bowl, whisk pumpkin puree, oil, vanilla extract, and water.
    Pumpkin puree mixed with wet ingredients for baking the best chocolate chip cookies.
  • Then, add wet ingredients into the bowl with dry ingredients. Lightly mix everything together. Make sure to not overmix the batter. After that, gently fold in chocolate chips.
    Vegan batter in a bowl mixed with chocolate chips for baking egg-free homemade cookies
  • To form a cookie, drop approximately 2 tbsp at a time onto a prepared baking sheet spaced 2 inches apart. Because the mixture will be sticky use your fingers to flatten it slightly and form a round shape around the edges. Press extra chocolate chips on top if you like.
    Bake for 20 minutes or until the edges are slightly golden. They will be a bit tender while still warm. Transfer on a wire rack and let them cool completely.
    Pumpkin cookies on a sheet lined with parchment paper ready to bake in the oven.
  • Enjoy your flavorful pumpkin cookies with a glass of milk for breakfast, after-lunch dessert, or a tasty snack throughout the day. Store any leftovers (make sure they are completely cool) in a loosely covered container, at room temperature for up to 3-4 days. I must mention that the flavor is even better the next day. This makes them an excellent make-ahead dessert recipe.
    Delicious pumpkin cookies with nondairy chocolate chips on wooden table with pumpkin and cinnamon.

Notes

  • Make sure you use pure pumpkin puree and not a pumpkin pie mix that contains added sugars and flavorings.
  • To prevent sticking I highly recommend you use parchment paper for baking these pumpkin cookies. I don’t recommend greasing the sheet because the cookies may spread or brown too much.
  • To get perfectly even-sized cookies use the same measure for every cookie (approx. 2 tbsp each) slightly pressing down the batter and molding it with your fingers in a round shape.
  • If you are baking your cookies in 2 sheets, one after another, note that the second batch of cookies may rise and be slightly bigger (from the leavening agents). But don’t worry they’ll be as delicious as the first batch!

Nutrition

Calories: 120kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 74mgPotassium: 88mgFiber: 2gSugar: 9gVitamin A: 3178IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Keyword best pumpkin cookies, easy, healthy, no eggs, pumpkin puree, pumpkin recipes, quick, recipe for pumpkin chocolate chip cookies, without eggs
Tried this recipe?Let us know how it was!

Did you try this easy recipe for pumpkin chocolate chip cookies? If you tried it, please rate it, leave a comment below, and share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. I would love to see your pictures and your comments just make my day!

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Love, Marinela💚



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