It’s a fall day, and vegan pumpkin chocolate chip cookies just sound good, don’t they? Or it’s the middle of summer, and you long for the day you can bundle up in flannel by the fire and gorge on hot chocolate and cookies (does that happen to you, or is it just me?) No matter the season, this vegan pumpkin cookie recipe makes for a delicious dessert. Pumpkin is high in fiber and vitamin A, so no need to limit yourself to just one.  

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Why you need to try these vegan pumpkin chocolate chip cookies!

  1. This dairy-free pumpkin cookie recipe combines every element of fall from the star ingredient pumpkin to the nutty almond flour to the seasonal spices and the caramelly maple syrup. 
  2. Only one bowl for mixing = minimal mess. Hell yes!
  3. From batter to baked perfection in just 12 minutes. 
  4. No FOMO with these egg-free and dairy-free pumpkin cookies – great for anyone with allergies to lactose or eggs. 
  5. Lastly, the cookies are frickin’ ORANGE! If that’s not a reason to love these I don’t know what is. 

Main Ingredients & Substitutions

Here are the main ingredients for these vegan pumpkin cookies and some helpful options for substititions.

  • Flour – These vegan pumpkin cookies call for both whole-wheat pastry flour and almond flour. If you would like to make them gluten-free then I recommend subbing the whole-wheat pastry flour for gluten-free all-purpose flour mix.
  • Sugar – A combination of cane sugar and maple syrup makes these vegan cookies perfectly sweet. If you are wanting a lower sugar option then replace the cane sugar with monkfruit sugar or stevia.
  • Spices – ground cinnamon, nutmeg, ginger, and cloves
  • Pumpkin purée
  • Coconut oil
  • Vanilla extract
  • Chocolate chips – to keep these cookies dairy-free then you want to make sure to use vegan chocolate chips.

Step-by-Step Instructions

1. Preheat the oven to 350°F/175°C.

2. In a large bowl, mix dry ingredients until combined.

3. Stir in the pumpkin, coconut oil, maple syrup, and vanilla extract until well combined.


4. Add the vegan chocolate chips and stir with a spoon until evenly dispersed. (Feel free to leave one to two tablespoons of chocolate chips to the side. Then place them on top of the cookies once they are on the cookie sheet.)


5. Using a spoon or a scoop, place dough rounds on a cookie sheet and lightly flatten with palm. (To keep your cookies from sticking spray the pan with cooking oil, line with parchment paper, or use a silicone baking mat.


6. Bake for about 12 minutes.

Ever wondered what the trick to perfectly even round cookie dough balls could be? Here is my (now worst-kept) secret. 

For these dairy-free pumpkin cookies, use a round ice cream scoop to measure out a uniform amount of dough for each cookie. If they are still a little misshapen, you roll the dough in your hands to round off it out before placing the balls on the silicone baking sheet or parchment paper. That’s the secret, an ice cream scoop. You’re welcome. 😉

Top tips: 

  • If the dough is particularly difficult to shape, it may help to refrigerate the batter for 20 minutes before rolling. 
  • Roll with cold hands. Simply run your hands in cold water for 15 seconds and dry before molding your dough.  

Extra Aesthetic Points

Here’s how to make your dairy-free pumpkin cookies even more aesthetically pleasing:

  • After you position your cookie dough rounds on the baking paper, press a few chocolate chips into the top of the dough. This ensures the chocolate chips are front and center when you remove them from the oven. Plus, who doesn’t want more chocolate?
  • Add a tiny pinch of the course salt to the top of the cookies immediately after removing them from the oven. This will not only bring out the sweetness of the cookies but also gives them that ‘pro food blogger’ look. 
  • When serving these cookies to guests, always ensure to plate them up nicely. For example, pair warm vegan chocolate chip pumpkin cookies with vegan vanilla ice cream or a scoop of soy cream topped with a light dusting of cinnamon. 

Pumpkin in fall is nothing new, but what even is pumpkin spice, and how has it become such a buzzword in the last few years? 

You’ll probably recognize pumpkin spice from the infamous Starbucks pumpkin spice latte (PSL). Every year there are record numbers of PSL sales as people flock to coffee shops to get their PSL fix. 

This trend has progressed beyond coffee and into baking. And for a good reason! 

Pumpkin spice is typically a blend of the classic warming fall/winter spices of cinnamon, nutmeg, ginger, ground cloves, and sometimes allspice. Combine these seasonings with the comforting pumpkin, and you have a winning combination of ingredients that could win you a trophy in any bake-off.

The reason we adore this flavor combination so much is likely because it’s so seasonal. The limited-edition nature of pumpkin spice, and pumpkins in general, gives us that urgency and that ‘must have’ feeling when it returns. 

The spice mix also works well in baking as each spice really shines in the baking, and no flavor is lost in the mix.

Whether you associate pumpkin spice with holiday nostalgia or just enjoy the taste, this is not a combo you want to miss out on this year. 

More Pumpkin Recipes

We hope you LOVE these vegan chocolate chip pumpkin cookies. They’re:
Sweet
Fluffy
Flavorful
Easy to make
& SO satisfying!

If you try this vegan pumpkin cookie recipe, let me know! Leave a comment, rate it, and remember to take a picture and tag it #raepublic on Instagram! I’d love to see what you come up with. Cheers, lovely!

Recipe

Print
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Vegan Pumpkin Chocolate Chip Cookies


  • Author: Rae Aflatooni
  • Total Time: 27 minutes
  • Yield: 2 Dozen 1x
  • Diet: Vegan

Description

Fluffy vegan pumpkin chocolate chip cookies that take less than 30-minutes to make. This vegan pumpkin cookie recipe can be made gluten-free so all can enjoy!  


Ingredients

Units Scale
  • 2 cups whole-wheat pastry flour
  • 1 1/4 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon Himalayan salt
  • 1/2 cup coconut oil, not melted
  • 1/3 cup maple syrup
  • 1/3 cup cane sugar
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin purée
  • 1 cup vegan chocolate chips

Instructions

  1. Preheat: Preheat oven to 350°F/175°C.
  2. Combine: In a large bowl, blend dry ingredients until combined.
  3. Mix: Mix in pumpkin, coconut oil, maple syrup and vanilla extract until well blended.
  4. Add: Add chocolate chips and stir with a spoon until evenly dispersed.
  5. Spoon: Using a spoon, place dough rounds on cookie sheet and flatten with palm.
  6. Bake: Bake for 12 minutes.

Notes

Feel free to use a hand mixer or a larger mixer of your choice. Or, if you’re thinking about entering an arm-wrestling contest, a nifty old spoon should do the trick!

  • Prep Time: 15 Minutes
  • Cook Time: 12 Minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: pumpkin cookies, vegan cookies, Fall cookies, dairy-free pumpkin cookies

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2 Comments

  1. These are soooo good.