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vegan pumpkin chocolate chip cookies

Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are soft, chewy, and will simply melt in your mouth. They are embedded with gooey chunks of chocolate and an aroma of fall spices. These cookies are vegan and oh so delicious.

Course Dessert
Keyword pumpkin chocolate chip cookies, vegan
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies
Author Taavi Moore


  • ½ cup room temp. vegan butter
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ¾ cup chopped dark chocolate


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  2. In a mixing bowl, cream together the room temperature vegan butter and sugars until fluffy. Add the pumpkin puree and vanilla and beat on low until combined. Add the flour, pumpkin spice, baking soda and powder, and salt. Beat with the electric mixer on low until a soft cookie dough forms. Fold in the chopped dark chocolate.

  3. Use a small cookie scoop to distribute dough on to the prepared baking sheet. Bake for 12 minutes. Allow cooling for 5 minutes on baking sheet before transferring to a wire cooling rack.

  4. To store: Store cookies in an airtight container at room temperature for up to 5 days.

Recipe Notes

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.