Soft Vegan Chocolate Chip Pumpkin Cookies are a quick and easy, dairy-free treat that’s perfect for fall, made with no butter, no egg, and no mixer.
These fluffy, cake-like cookies have a melt-in-your-mouth texture, infused with warm spices and the rich flavors of pumpkin puree and chocolate chips, making them the perfect dessert or snack for Thanksgiving or any time of year.
Soft vegan chocolate chip pumpkin cookies! It's the season of pumpkin, and I love it.
I enjoy pumpkin in every way possible, from my plant-based pumpkin soup, to pumpkin protein balls, pumpkin banana smoothie, or my moist banana pumpkin loaf.
These cookies are no exception. With no cookie dough chilling required, they're simple to whip up and have a soft, cakey, muffin-top texture.
They disappear in seconds every time I make them. And the best part? They're super easy to whip up, even for beginners.
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Ingredients and Substitutions
- Pumpkin puree: You can use either homemade or canned, just make sure it’s pure pumpkin and not pumpkin pie mix.
- Flour: All-purpose, whole wheat, or spelt flour works great for this recipe, so use what you have on hand.
- Dairy-free semisweet or dark chocolate chips: You can also swap in chocolate chunks for a delicious variation.
- Brown sugar: Feel free to substitute with coconut sugar or regular granulated sugar, depending on your preference.
- Oil: I used sunflower oil, but any neutral vegetable oil like canola or grapeseed works just as well.
- Vanilla extract: A splash of vanilla enhances the warm, sweet flavors of the cookies.
- Ground cinnamon and ground nutmeg: These spices add the perfect cozy, fall flavor.
- Baking powder and baking soda: These leaveners ensure your cookies have that fluffy, cake-like texture.
- Salt: Balances the sweetness and enhances the flavors.
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.
How To Make Vegan Chocolate Chip Pumpkin Cookies
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Combine flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl.
Whisk together the pumpkin puree, oil, and vanilla extract in a separate bowl.
Pour the wet ingredients into the dry and mix gently until just combined. Fold in the chocolate chips.
Drop about 2 tablespoons of dough onto the baking sheet, spacing them 2 inches apart. Gently flatten and round the edges with your fingers, and press extra chocolate chips on top if desired.
Bake for 20 minutes until the edges are golden. Transfer to a wire rack to cool. Enjoy with a glass of milk for breakfast or as a snack!
Storage
Store in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months.
Variations
- Nutty pumpkin cookies: Add ⅓ cup of chopped walnuts or pecans for extra crunch.
- Spiced pumpkin cookies: Add a pinch of ground cloves, ginger, and cardamom to the dry ingredients for a more intense spiced flavor.
- Pumpkin cranberry cookies: Swap half the chocolate chips for dried cranberries for a sweet-tart flavor that complements the pumpkin.
- Pumpkin seed cookies: Fold in ¼ cup of pumpkin seeds (pepitas) for a satisfying crunch and added nutritional value.
Top Tips
- Don’t overmix: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
- Measure flour correctly: Scoop and level the flour to avoid using too much, which can make the cookies dense.
- Pumpkin puree consistency: Make sure the pumpkin puree isn’t too watery—if it is, strain it slightly to avoid overly soft cookies.
- Use parchment paper: Line your baking sheet with parchment paper to prevent sticking and make cleaning easier.
- Let the cookies cool completely before storing: Warm cookies will likely become soft and chewy.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend in a 1:1 ratio.
Frequently Asked Questions (FAQ's)
Each pumpkin cookie contains approximately 116 calories. Keep in mind that the exact number may vary depending on the specific ingredients and portion sizes you use.
More Easy Vegan Cookies Recipes
- Chickpea flour banana cookies
- Healthy cranberry orange oatmeal cookies
- Apple banana cookies (no sugar)
- No-bake chocolate tahini cookies
📖 Recipe
Soft Vegan Chocolate Chip Pumpkin Cookies (No Butter)
Equipment
- 2 Mixing bowls
- Baking sheet lined with parchment paper
Ingredients
- 2 cups pumpkin puree homemade or canned (do not use pumpkin pie mix)
- 2 cups all-purpose flour
- ¾ cup vegan chocolate chips or chocolate chunks
- ¾ cup brown sugar or coconut/white sugar
- 3 tablespoons sunflower oil or any neutral vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Combine flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl.2 cups all-purpose flour, ¾ cup brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Whisk together the pumpkin puree, oil, and vanilla extract in a separate bowl.2 cups pumpkin puree, 3 tablespoons sunflower oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry and mix gently until just combined. Fold in the chocolate chips.¾ cup vegan chocolate chips
- Drop about 2 tablespoons of dough onto the baking sheet, spacing them 2 inches apart. Gently flatten and round the edges with your fingers and press extra chocolate chips on top if desired.
- Bake for 20 minutes until the edges are golden. Transfer to a wire rack to cool. Enjoy with a glass of milk for breakfast or as a snack.
Notes
- Store in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months.
- Don’t overmix: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
- Measure flour correctly: Scoop and level the flour to avoid using too much, which can make the cookies dense.
- Pumpkin puree consistency: Make sure the pumpkin puree isn’t too watery—if it is, strain it slightly to avoid overly soft cookies.
- Use parchment paper: Line your baking sheet with parchment paper to prevent sticking and make cleaning easier.
- Let the cookies cool completely before storing: Warm cookies will likely become soft and chewy.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend in a 1:1 ratio.
Nutrition
If you try these chocolate chip pumpkin cookies, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Kayla DiMaggio says
You can never have enough cookies! These were the best though! I loved all the flavors and the pumpkin shined!
Marinela says
Thank you, Kayla, I'm so glad you loved my pumpkin cookies!
Sam says
These are so good!! I love that it uses real pumpkin and not the added sugar kind. Will be making these again!
Marinela says
I'm glad you loved this easy recipe for pumpkin cookies, Sam! Thank you for your lovely comment 🙂
Emily says
These pumpkin chocolate chip cookies are definitely on my vegan fall baking list! Such a delicious snack!
Marinela says
I'm happy you like them, Emily, let us know how they went then 🙂 Thank you for commenting!
Daniela says
Those pumpkin chocolate chip cookies didn't last long! All my friends devoured them in no time. Loved how easy this recipe was
Marinela says
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 says
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 says
I'm so happy you love them, Anaiah, thanks for this wonderful comment!
Choclette says
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 says
Me too, pumpkin is the main dessert dish this fall season. I'm glad you like my simple pumpkin cookies, thanks for commenting!
Freya says
These look so good! I love the colour that the pumpkin gives them too!
Marinela says
I'm happy to hear that, Freya, thanks for commenting!