There is something truly irresistible about a warm, soft cookie packed with the cozy flavors of fall, and this Vegan Pumpkin Chocolate Chip Cookies Recipe hits all those notes perfectly. With the rich pumpkin puree adding moisture and depth, paired with melty vegan chocolate chips and a hint of pumpkin spice, these cookies are a dream come true for anyone seeking a plant-based treat that feels like a hug in cookie form. Whether you’re a seasoned vegan or just curious to try something new, this recipe is straightforward and incredibly satisfying.
Ingredients You’ll Need
These ingredients come together simply but are each essential for creating the perfect balance of flavor, texture, and color in your pumpkin chocolate chip cookies. From the vegan butter giving richness to the pumpkin puree providing moisture and warmth, every element plays a vital role.
- 170 g vegan butter (melted): Provides a creamy, rich base and helps achieve a tender cookie texture.
- 130 g granulated sugar: Adds sweetness and contributes to the cookie’s slight crisp edge.
- 110 g light brown sugar (light Muscovado preferred): Brings a deep, molasses-like sweetness and helps keep the cookies soft.
- 60 g canned pumpkin puree: Adds lovely moisture and a subtle pumpkin flavor without overpowering the cookie.
- 1 tablespoon aquafaba: Acts as a vegan egg substitute to bind ingredients and offer structure.
- 1 tablespoon vanilla extract: Enhances all the flavors with its warm, sweet aroma.
- ½ teaspoon instant espresso powder (optional): Intensifies chocolate flavor and adds a slight depth of richness.
- 250 g all-purpose flour: The foundation providing structure and chew to the cookies.
- 1 tablespoon pumpkin pie spice: The signature blend that gives these cookies their unmistakable cozy fall vibe.
- 1 teaspoon baking soda: Helps the cookies rise just enough to stay soft and fluffy.
- ½ teaspoon sea salt: Balances the sweetness and enhances the chocolate.
- 100 g vegan chocolate chips: Small pockets of melty sweetness throughout each bite.
- 50 g vegan dark chocolate (chopped): Adds indulgent chunks with a slightly bitter contrast.
- 50 g vegan milk chocolate (chopped): Offers creamy, sweet texture to mix up the chocolate experience.
- Flaky salt (for garnish): A finishing touch that makes each cookie taste gourmet with bursts of saltiness.
How to Make Vegan Pumpkin Chocolate Chip Cookies Recipe
Step 1: Mix the Wet Ingredients
Start by whisking together the melted vegan butter, granulated sugar, and light brown sugar until everything is smooth and combined. Then, fold in the pumpkin puree, aquafaba, vanilla extract, and optional espresso powder. This wet mix will bring delightful moisture and flavor, ensuring your cookies come out soft and full of life.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk the flour, pumpkin pie spice, baking soda, and salt until evenly distributed. Mixing these ingredients evenly is key to getting a cookie with consistent texture and that classic fall flavor in every bite.
Step 3: Bring Wet and Dry Together
Gently fold the dry ingredients into the wet mixture, stopping when you still see a few streaks of flour. This careful folding keeps the dough tender rather than overworked, which can produce tough cookies.
Step 4: Add the Chocolate
Fold in about ¾ of your chocolate chips and chunks. This ensures each cookie will have melty pockets of chocolate hiding inside, giving you delightful surprises with every bite.
Step 5: Chill the Dough
Cover your cookie dough with clingfilm or a plate and pop it in the fridge for 30 minutes. Chilling is essential here — it helps the flavors marry and the dough firm up, which means better-shaped cookies that won’t spread too thin.
Step 6: Prep to Bake
While the dough chills, preheat your oven to 180°C (356°F) and line two baking trays with parchment paper. Using a 2.4-inch cookie scoop or an ice cream scoop, portion the dough into 8 balls, placing them at least 2.5 inches apart on the trays to let them spread comfortably while baking.
Step 7: Bake and Shape
Bake for 12 to 15 minutes until the edges are golden but the centers remain soft. Immediately after removing them from the oven, use a cookie cutter or glass to gently round the edges for a neat, bakery-style look. You can now sprinkle most of the reserved chocolate chunks on top to melt into beautiful chocolate pools as the cookies cool. Don’t forget to add the flaky sea salt for a finishing touch.
Step 8: Cool and Enjoy
Slide the parchment paper with the cookies onto a cooling rack to bring them to room temperature. Once cooled, your Vegan Pumpkin Chocolate Chip Cookies Recipe is ready to enjoy, or to be stored for later indulgence.
How to Serve Vegan Pumpkin Chocolate Chip Cookies Recipe
Garnishes
A sprinkle of flaky sea salt right after baking enhances the rich chocolate flavors beautifully, while a light dusting of cinnamon or a drizzle of vegan caramel sauce can add extra flair and warmth.
Side Dishes
Pair these cookies with a warm mug of spiced almond milk latte or a refreshing glass of chilled oat milk for a truly comforting snack experience. They also complement a scoop of vegan vanilla ice cream for an easy dessert.
Creative Ways to Present
Arrange the cookies on a rustic wooden board alongside autumn leaves and cinnamon sticks for a seasonal centerpiece. You could also sandwich a dollop of vegan pumpkin spice cream cheese between two cookies for a show-stopping treat everyone will rave about.
Make Ahead and Storage
Storing Leftovers
The cookies keep best stored in an airtight container at room temperature. They maintain their soft, chewy texture for about 5 days, perfect for daily enjoyments or sharing with friends.
Freezing
To save them for later, freeze the cookies in a single layer on a baking sheet, then transfer to a sealed container or freezer bag once solid. They can be frozen for up to one month without losing flavor or texture.
Reheating
For fresh-baked warmth anytime, reheat the cookies in a preheated oven at 150°C (300°F) for 5 to 7 minutes or microwave for about 20 seconds. The chocolate will melt again, and you’ll get that just-baked feeling.
FAQs
Can I substitute aquafaba with something else?
Yes, you can replace aquafaba with flax egg or chia egg if you prefer, though aquafaba tends to create the best tenderness and binding in this recipe.
What type of pumpkin puree should I use?
Use plain canned pumpkin puree, not pumpkin pie filling, to avoid added sugars or spices that could throw off the cookie balance.
Is the pumpkin spice necessary?
While optional, pumpkin pie spice adds the signature seasonal flavor that makes these cookies special. You can mix your own blend of cinnamon, nutmeg, ginger, and cloves if you don’t have a ready-made spice.
Can I make smaller or larger cookies with this dough?
Absolutely! Just adjust the baking time slightly. Smaller cookies will bake faster and be crisper, while larger ones stay softer and gooier inside.
How do I keep these cookies chewy?
Chilling the dough and not overbaking are key. Also, using a combination of sugars (granulated and brown) helps retain moisture and chewiness.
Final Thoughts
There is nothing quite like biting into a soft, pumpkin-spiced cookie studded with melting vegan chocolates, and this Vegan Pumpkin Chocolate Chip Cookies Recipe delivers exactly that joy. It’s approachable, comforting, and perfect for sharing or savoring solo with a cup of your favorite drink. I can’t wait for you to try these and make them a cozy favorite in your own kitchen!
Print
Vegan Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 57 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delight in these rich and chewy Vegan Pumpkin Chocolate Chip Cookies, a perfect fall treat combining the warm spices of pumpkin pie with melty vegan chocolate chips. Made with wholesome ingredients like canned pumpkin puree and a blend of vegan chocolates, these cookies feature a subtle hint of espresso powder to enhance their deep flavor. Perfect for cozy afternoons or sharing with friends, these cookies are dairy-free and plant-based, offering a delicious twist on a classic favorite.
Ingredients
Wet Ingredients
- 170 g vegan butter (block-style, melted)
- 130 g granulated sugar
- 110 g light brown sugar (light Muscovado or unrefined cane sugar)
- 60 g canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon aquafaba
- 1 tablespoon vanilla extract
- ½ teaspoon instant espresso powder (optional)
Dry Ingredients
- 250 g all-purpose flour (plain flour)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Chocolate
- 100 g vegan chocolate chips
- 50 g vegan dark chocolate (roughly chopped)
- 50 g vegan milk chocolate (roughly chopped)
For Garnish
- Flaky salt
Instructions
- Mix Wet Ingredients: In a mixing bowl, whisk together the melted vegan butter, granulated sugar, and light brown sugar until combined. Then add the canned pumpkin puree, aquafaba, vanilla extract, and optional espresso powder, whisking until smooth.
- Combine Dry Ingredients: In a separate bowl, thoroughly mix the all-purpose flour, pumpkin pie spice, baking soda, and sea salt to ensure even distribution.
- Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until almost combined and leaving a few pockets of flour for a tender texture.
- Add Chocolate: Fold in approximately three-quarters of the vegan chocolate chips and chopped chocolates evenly throughout the dough. Cover with clingfilm or plate and chill in the refrigerator for 30 minutes to firm up.
- Prepare for Baking: Preheat the oven to 180°C (356°F). Line two large baking trays with parchment paper. Using a 2.4 inch (6 cm) cookie scoop or ice cream scoop, portion the dough into eight balls, placing them on the lined trays with at least 2.5 inches between each to allow spreading.
- Decorate and Bake: Top the cookie dough balls with most of the remaining chocolate chips and chunks, saving a few for after baking. Bake for 12-15 minutes until edges are set and the centers look slightly soft.
- Shape and Garnish: While cookies are hot, use a large cookie cutter or glass to gently round their edges, creating a uniform shape. Let them rest on the trays for 5 minutes to cool slightly. Optionally, add remaining chocolate chunks on top for gooey pools and sprinkle flaky sea salt for a salty-sweet finish.
- Cool and Store: Carefully slide the parchment paper with cookies onto a cooling rack and allow to cool to room temperature. Store in an airtight container at room temperature for up to 5 days or freeze for up to one month.
Notes
- Aquafaba is the liquid from canned chickpeas and acts as an egg replacer in vegan baking.
- Use canned pumpkin puree and avoid pumpkin pie filling as it contains additional sugars and spices.
- The optional espresso powder enhances the chocolate flavor subtly without making the cookies taste like coffee.
- Chilling the dough helps the cookies hold their shape and improves texture.
- Add flaky sea salt on top to balance sweetness and enhance flavor.
- Cookies can be stored at room temperature in airtight containers or frozen for extended shelf life.
