These Vegan Pumpkin Chocolate Chip Cookies are the best fall cookie recipe! Chewy, rich, dairy free chocolate chip cookies made with real pumpkin.

Vegan pumpkin cookies

If you are looking for the best vegan pumpkin dessert, look no further. These delicious soft and chewy vegan pumpkin chocolate chip cookies are melt in your mouth delicious!

Pumpkin chocolate chip cookies are always a favorite, but this time I decided to use my vegan chocolate chip cookies as inspiration to make a vegan version.

These cookies are melt in your mouth delicious and perfectly pumpkin-y. No one would guess they are vegan!

Ingredients to make vegan pumpkin chocolate chip cookies

Whole wheat pastry flour: or substitute all-purpose flour.
Salt
Baking soda
Baking powder
Pumpkin pie spice
Brown sugar & white sugar
Pumpkin puree (canned pumpkin): not pumpkin pie filling.
Vegan butter: we like Earth Balance brand.
Coconut oil
Dairy free chocolate chips: semi sweet or dark chocolate.

vegan pumpkin chocolate chip cookie ingredients

How to make vegan pumpkin cookies

Step 1: Add your flour, salt, baking soda, baking powder, and pumpkin pie spice to a mixing bowl. Whisk to combine.

Step 2: In a separate large bowl, cream together the sugar, brown sugar, pumpkin puree, melted vegan butter, and melted coconut oil.

Step 3: Add your dry ingredients to the wet ingredients, and beat to combine.

Step 4: Fold in a bag of your favorite semisweet vegan chocolate chips.

Step 5: Drop the cookie dough by spoonfuls or roll them into balls and place on a nonstick baking sheet.

Step 6: Bake the vegan pumpkin chocolate chip cookies at 350 degrees for 10-13 minutes and remove them from the oven once they are browned on the edges.

Step 7: Top the hot cookies immediately with sea salt flakes and place them on a cooling rack.

Recipe Tip

Adding sea salt flakes is optional, but I highly recommend it. The flaky sea salt on top takes these vegan pumpkin chocolate chip cookies over the top!

Some of my favorite sea salt flaked desserts include Vegan Chocolate Sea Salt Pretzel Bark, Dark Chocolate Pumpkin Truffles, and Dark Chocolate Almond Bark.

I love these cookies because they pack such a huge flavor in every single bite.

The perfect soft and chewy pumpkin treat that isn’t difficult to make and so delicious that everyone will love it.

vegan pumpkin chocolate chip cookie with a bite taken out

More Pumpkin Recipes

How To Store

At room temperature: store in airtight container at room temperature for 2-3 days.
In the refrigerator: store in an airtight container in the refrigerator for 4-5 days
In the freezer: freeze the vegan cookies in a single layer on a baking sheet, then transfer them to an airtight container or bag. Store frozen cookies for up to 2 months.

Notes

The previous version of this recipe used 1/2 cup vegan butter 1/2 cup coconut oil and 1/3 cup canned pumpkin. Several readers noted the cookies were too flat so I retested the recipe with the above ingredients. Both versions are equally delicious, just different thickness 🙂