These Pumpkin Chocolate Chip Cookies are soft, chewy, and will simply melt in your mouth. They are studded with gooey chunks of chocolate with notes of fall spices. These cookies are vegan and oh so delicious.
I hope you’re not sick of pumpkin recipes yet, because these cookies are a must to bake this season. These Pumpkin Chocolate Chip Cookies are easy and simple to make and will be a staple in your kitchen this season.
These Vegan Pumpkin Chocolate Chip Cookies are so soft and chewy!
This recipe is updated to reflect an even more decadent cookie and I am so excited to share.
These cookies pair perfectly with a warm fall beverage, but also shine well on their own.
How to Make Pumpkin Chocolate Chip Cookies:
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, use a handheld mixer or whisk to combine the melted butter, sugars, pumpkin puree, and vanilla bean paste until creamy. Add the flour, baking soda, spices and salt. Combine dry ingredients into wet on low speed until a soft cookie dough forms. Use a rubber spatula or wooden spoon to fold in the chopped dark chocolate. Cover the bowl with plastic wrap and refrigerate for at least 1 hr (ideally overnight for the best flavor and texture).
- Use a ~1.5 tbsp cookie scoop to portion dough on to the prepared baking sheet. Top each cookie with ~5 chocolate chips. Bake for 11 minutes. After removing from the oven, lightly tap the baking sheet against a flat surface. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- To store: Store cookies in an airtight container at room temperature for up to 5 days.
Can I make this recipe gluten-free?
Yes, just swap the all-purpose flour for a GF all-purpose flour. My favorite is Bob’s Red Mill 1-1.
Can I sub the vegan butter for coconut oil?
I have not tested this recipe using softened coconut oil, but I believe the final results would yield similarly. I suggest using refined coconut oil, so the coconut taste isn’t prominent.
How do I store the cookies? Can I freeze the dough?
Store cookies in an airtight container at room temperature for up to 5 days. You can portion the dough and freeze in a plastic bag for 2-3 months. Let frozen dough rest at room temperature for 10 minutes then bake for 14 minutes at 340F. Bake for a couple minutes longer, if needed.
If you’re looking for more fall dessert recipes, you’ll also love these Caramel Apple Oatmeal Cream Pies, these Pumpkin Snickerdoodles, and these Fluffy Pumpkin Pancakes.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
These Pumpkin Chocolate Chip Cookies are soft, chewy, and will simply melt in your mouth. They are studded with gooey chunks of chocolate with notes of fall spices. These cookies are vegan and oh so delicious.
- ½ cup vegan butter, melted
- ½ cup (108g) dark brown sugar
- ¼ cup (53g) granulated sugar
- 5 tbsp (73g) pumpkin puree, blotted to remove excess moisture
- 1 tsp vanilla bean pasta or vanilla extract
- 1 ⅓ cups (175g) all-purpose flour
- 2 tsp corn starch
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 4 oz. dark chocolate, roughly chopped
- ~½ cup chocolate chips (for topping)
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Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
-
In a large mixing bowl, use a handheld mixer or whisk to combine the melted butter, sugars, pumpkin puree, and vanilla bean paste until creamy. Add the flour, baking soda, spices and salt. Combine dry ingredients into wet on low speed until a soft cookie dough forms. Use a rubber spatula or wooden spoon to fold in the chopped dark chocolate. Cover the bowl with plastic wrap and refrigerate for at least 1 hr (ideally overnight for the best flavor and texture).
-
Use a ~1.5 tbsp cookie scoop to portion dough on to the prepared baking sheet. Top each cookie with ~5 chocolate chips. Bake for 11 minutes. After removing from the oven, lightly tap the baking sheet against a flat surface. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
-
To store: Store cookies in an airtight container at room temperature for up to 5 days.
To freeze: You can portion the dough and freeze in a plastic bag for 2-3 months. Let frozen dough rest at room temperature for 10 minutes then bake for 14 minutes at 340F. Bake for a couple minutes longer, if needed.
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