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?
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
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.
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:
- 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?
- 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.
- Mix wet ingredients
Next, in a separate bowl, whisk pumpkin puree, oil, vanilla extract, and water.
- 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.
- Form cookies and bake
To form a cookie, drop approximately 2 tablespoon 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. - 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.
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.
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.
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:
- 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!
More Easy Vegan Desserts
- Low-Calorie Apple Oatmeal Cookies
- 10 Minute Creamy Chocolate Avocado Mousse
- Gluten-Free Raw Tahini Cookies
- Delightful Chocolate Chia Pudding
- No-Bake Chocolate Almond Pulp Cake
- Quick 5 Ingredient Chocolate Coconut Date Balls
- 5 Minute DIY Dark Chocolate
- Vibrant Pumpkin Puree Balls (No Baking Required)
- Perfectly Soft Appricot Cake
📖 Recipe
Best Recipe for Pumpkin Chocolate Chip Cookies (Vegan)
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
- ¾ cup dairy-free semisweet or dark chocolate chips
- ¾ cup brown sugar unrefined
- 3 tablespoon sunflower oil or any neutral vegetable oil (grapeseed oil or avocado oil)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon 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.
- Next, in a separate bowl, whisk pumpkin puree, oil, vanilla extract, and water.
- 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.
- To form a cookie, drop approximately 2 tablespoon 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.
- 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.
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 tablespoon 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
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💚
Kayla DiMaggio
You can never have enough cookies! These were the best though! I loved all the flavors and the pumpkin shined!
Marinela
Thank you, Kayla, I'm so glad you loved my pumpkin cookies!
Sam
These are so good!! I love that it uses real pumpkin and not the added sugar kind. Will be making these again!
Marinela
I'm glad you loved this easy recipe for pumpkin cookies, Sam! Thank you for your lovely comment 🙂
Emily
These pumpkin chocolate chip cookies are definitely on my vegan fall baking list! Such a delicious snack!
Marinela
I'm happy you like them, Emily, let us know how they went then 🙂 Thank you for commenting!
Daniela
Those pumpkin chocolate chip cookies didn't last long! All my friends devoured them in no time. Loved how easy this recipe was
Marinela
Ohh, the same happens in my house, always 🙂 My family says these are some of their favorites fall desserts. 'm so glad they loved them. Thank you for the lovely comment, Daniela!
Anaiah
Yum! These vegan pumpkin chocolate chip cookies are perfection! It is so delicious and I love how the pumpkin gives it amazing flavor. Soft and chewy cookies are my favorite!
Marinela
I'm so happy you love them, Anaiah, thanks for this wonderful comment!
Choclette
I can't get enough of pumpkin at the moment, so your pumpkin choc chip cookies are just what I need. Love that gorgeous golden colour. And melty chocolate is always a winner.
Marinela
Me too, pumpkin is the main dessert dish this fall season. I'm glad you like my simple pumpkin cookies, thanks for commenting!
Freya
These look so good! I love the colour that the pumpkin gives them too!
Marinela
I'm happy to hear that, Freya, thanks for commenting!