Vegan pumpkin chocolate chip cookies – these delicious pumpkin spice cookies are soft in the middle, crispy round the edges, easy to make, full of warming, Autumnal flavours and totally vegan too! Eggless and dairy-free.
These vegan pumpkin chocolate chip cookies came about because I had a little bit of pumpkin puree left over in the fridge that I didn’t want to go to waste.
They are a great option for finishing off the can of pumpkin puree after baking something like my vegan pumpkin bread as they only use 90g/6 Tbsp of puree.
They are very easy to make – just whisk together the wet ingredients, sift together the dry ingredients then mix the two together.
The dough does need to be chilled for a minimum of half an hour before baking as it is very soft. it can also be kept in the fridge for up to a couple of days if you like.
The cookies are soft in the middle and crisp around the edges, with an addictively good pumpkin spice flavour and plenty of chocolate chips.
Trust me when I say that they are very moreish! I can never limit myself to only eating the one cookie!
How To Make Vegan Pumpkin Chocolate Chip Cookies:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Start by sifting together the dry ingredients – plain flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, nutemg, cloves and allspice.
In a large bowl, whisk together melted coconut oil, light brown soft sugar, caster sugar, pumpkin puree, treacle/molasses and vanilla extract.
Tip the dry ingredients into the wet and stir together until well combined then stir through some chopped chocolate/chocolate chips, reserving some to press into the top of the cookies before baking.
Place the dough in the fridge for half an hour to firm up. You can leave it in there for a couple of days if you like.
Once the dough has chilled, roll it into golf ball sized balls, about 2 level Tbsp of dough per ball.
Place them spaced apart on a couple of baking sheets lined with baking parchment and flatten them a bit with your fingers as the cookies don’t spread much in the oven.
Press some of the reserved chocolate chunks into the top of each cookie then bake for 10-12 minutes until they are set and browned around the edges. The centre will still be quite soft.
If you like your cookies on the thinner, crisper side then take the trays out of the oven halfway through baking (so after 5-6 minutes) and bash them hard against the countertop a couple of times to flatten out the cookies then return them to the oven to finish baking.
On the left is a cookie that has been pan banged halfway through baking and on the right is one that has been baked without banging the pan. Both used the same amount of dough. As you can see the pan banged one has spread thinner.
Leave the cookies to cool on the trays for ten minutes then transfer them to a wire rack to cool completely.
You can use a vegan block butter (NOT the spreadable kind in a tub) instead of the coconut oil if you prefer but the cookies will be a bit softer and more cakey.
Use refined rather than virgin coconut oil if you don’t want the coconut flavour to come through.
The cookie dough needs to chill for half an hour before you roll it into balls and bake them but you can keep it covered in the fridge for a couple of days.
Once you have shaped the cookie dough into balls you can freeze them and bake the cookies right from the freezer. They will take a minute or two extra to bake.
Instead of the individual spices, you can use 2 1/4 tsp of pumpkin spice mix in their place.
For thicker cookies simply bake them for 10-12 minutes but if you want thinner, crispier cookies take the tray out of the oven halfway through baking and bang it on the countertop a couple of times to flatten out the cookies then return them to the oven to finish baking.
How Long Will These Vegan Pumpkin Chocolate Chip Cookies Keep?:
I think that these cookies are best eaten freshly baked, while they are still crisp around the edges.
They will keep for up to five days in an airtight container but will become softer and more cakey the day after they are baked.
More Vegan Pumpkin Recipes:
- Vegan pumpkin muffins
- Vegan pumpkin cake with maple pecans and cinnamon buttercream
- Vegan pumpkin bread
- Pumpkin spice granola
- Pumpkin bread rolls
- Vegan pumpkin chocolate chip cookies
- Vegan sweet potato bread with pecan streusel (ok, so not technically pumpkin but pretty close!)
- Vegan pumpkin pancakes
- Pumpkin chocolate chip cake bars
- Vegan pumpkin mac and cheese
- Stuffed mini pumpkins with cranberry and pecan rice
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Vegan Pumpkin Chocolate Chip Cookies
Vegan pumpkin chocolate chip cookies - these delicious pumpkin spice cookies are soft in the middle, crispy round the edges, easy to make, full of warming, Autumnal flavours and totally vegan too! Eggless and dairy-free.
- 200 g (1 + 2/3 cups) plain (all-purpose) flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 120 g (1/2 cup + 1 Tbsp) coconut oil melted
- 75 g (7 Tbsp) light brown soft sugar
- 75 g (6 Tbsp) caster sugar
- 90 g (6 Tbsp) pumpkin puree (NOT pumpkin pie filling)
- 20 g (1 Tbsp) treacle/molasses
- 1 tsp vanilla extract
- 100 g (3.5 oz) chopped dark chocolate (or chocolate chips)
Sift together the flour, salt, baking powder, bicarbonate of soda and spices.
In a separate bowl, whisk together the melted coconut oil, sugars, vanilla, treacle and pumpkin puree until smooth.
Add the dry ingredients to the wet and stir through until well combined.
Add in two-thirds of the chopped chocolate and fold through. Cover the bowl and place in the refrigerator for at least half an hour, and up to a couple of days.
Meanwhile, preheat the oven to 180C/350F/gas mark 4 and line two baking sheets with baking parchment.
Use about 2 level Tbsp of mixture per cookie, roll it into balls and place them well spaced apart on the baking sheets. Flatten each one slightly (the cookies do not spread much in the oven) and press a few of the reserved chocolate chips into the top of each.
Bake the cookies for 10-12 minutes until browned and set around the edges then remove from the oven. They will still feel a little soft but will firm up as they cool. Leave to cool on the tray for ten minutes then transfer to a wire rack to cool completely.
For thinner, crispier cookies take the tray out of the oven halfway through baking and bang it on the countertop a couple of times to flatten out the cookies then return them to the oven to finish baking.
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.