Vegan Pumpkin Chocolate Chip Cookies

Fall in love with these vegan and gluten free pumpkin chocolate chip cookies that are fluffy, soft and spiced just right!

Are you ready for a delicious pumpkin cookie recipe or what?! Look no further this fall because I’ve got you covered with this cookie recipe that is vegan and can also be made gluten free.

If you follow me on Instagram, then you know I think it’s always a good time for a pumpkin treat and that I always recommend having a can of pumpkin on hand for when the mood strikes!

I often get asked why pumpkins?! The answer is simple. Fall and pumpkins make people happy! They remind us of a time of year we all look forward to and there’s just a magical feeling in the air during that time that I live for! I hope these cookies will remind you of everything you love about the season!

Vegan Pumpkin Cookies

These vegan pumpkin cookies are made with no dairy and no eggs and can be made with gluten free flour. Did you know that pumpkin puree can actually act as an egg replacer in some baked good recipes?! Yes! You’ll notice in this recipe that I’m not using a flax egg or pre-made egg replacer. which is common in some baked goods, because the pumpkin puree does the trick!

It also makes these pumpkin cookies moist, fluffy and taste like fall!

Pumpkin Chocolate Chip Cookies

It doesn’t get much better than baking pumpkin chocolate chip cookies on a crisp, fall day and these are the perfect ones if you follow a gluten or dairy free diet, looking for an egg-free recipe or are vegan.

Each cookie is like a little pillow of pumpkin heaven! Spiced just right with hints of chocolate and that pumpkin flavor we all know and love!

Hungry for more pumpkin recipes?! Be sure to check out my NEW cookbook, The Great Big Pumpkin Cookbook, available now on Target.com and Amazon! It’s packed with both sweet and savory recipes with lots of gluten and dairy free recipes. Oh, and more cookie recipes for sure!

ingredients for this pumpkin recipe

• all-purpose or gluten-free flour – If using gluten-free flour, I recommend Bob’s Red Mill or King Arthur Flour 1:1 gluten-free flour.
• pumpkin spice – don’t have pumpkin spice? You can definitely swap in cinnamon!
• baking soda
• baking powder
• salt
• coconut sugar – brown sugar will definitely work too and can be substituted for coconut sugar.
• pumpkin puree – always make sure it’s pumpkin puree and not pumpkin pie filling!
• coconut oil or vegan butter
• water
• dairy-free chocolate chips (I love this brand for all my baking needs!)

equipment/utensils:

• (2) mixing bowls
• whisk
• wooden spoon
• 2 tbsp. cookie scoop
• baking sheet
• parchment paper

how to make vegan pumpkin chocolate chip cookies

1. Whisk. Whisk the flour, pumpkin spice, baking soda, baking powder, and salt together. Set aside. Whisk together the coconut sugar, pumpkin puree, coconut oil and vanilla extract until smooth.
2. Combine. Add the dry ingredients to the wet ingredients and combine with a wooden spoon.
3. Fold. Fold in the chocolate chips and use a cookies scoop to portion out the dough on a baking sheet lined with parchment paper.
4. Bake. Bake for 12-14 minutes.
5. Enjoy! Let cool on a wire rack and enjoy!

Vegan Pumpkin Chocolate Chip Cookies

Maggie Michalczyk, RDN

Vegan pumpkin chocolate chip cookies are little pillows of pumpkin perfection and the best part is that you can totally take a bite of the cookie dough! These are sure to be your new favorite pumpkin treat this fall! 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs 9 minutes mins

Servings 18 cookies

Ingredients

  

• 2 cups all-purpose or gluten-free flour
• 2 tsp. pumpkin pie spice/cinnamon
• 1½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. salt
• 1 cup coconut sugar
• ½ cup coconut oil melted*
• ⅓ heaping cup of pumpkin puree
• 2 tbsp. water
• 2 tsp. vanilla extract
• 1 cup semi-sweet or white chocolate chips

Instructions

 

• Preheat the oven to 350°F and line a baking sheet with parchment paper. 
• In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until combined.
• In a large bowl, whisk together the coconut sugar, pumpkin puree, coconut oil, water, and vanilla until smooth.
• Pour the dry ingredients into the bowl of wet ingredients and use a wooden spoon to combine. Fold in the chocolate chips.
• Use a 2 tbsp. cookie scoop to scoop the dough onto the baking sheet. Bake for 12 to 14 minutes on the middle rack. Remove from the oven and let cool on the baking sheet for at least 10 minutes and enjoy! 

Notes

* You can substitute softened vegan butter for the coconut oil.

Keyword vegan pumpkin chocolate chip cookies; pumpkin chocolate chip cookies

more pumpkin cookie recipes you’re sure to love

• pumpkin bread cookies
• no bake pumpkin cookies {GF & DF}
• pumpkin snickerdoodle cookies
• pumpkin s’mores cookies {GF & DF}
• fluffy pumpkin white chocolate chips cookies

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