These vegan pumpkin chocolate chip cookies are soft and chewy cookies made in just one bowl and full of pumpkin spice flavor! No eggs or dairy needed, and perfect for the festive season!
Pumpkin Spice chocolate chip cookies
Whenever the holiday season rolls around, I try and add pumpkin spice to anything and everything. While I usually stick to pumpkin pie and pumpkin cheesecake, I’ve recently loved giving some pumpkin loving to cookies!
You can never go wrong with chocolate chip cookies, especially if it has a fun fall twist to it. These pumpkin spice chocolate chip cookies will be your new favorite way to enjoy chocolate chip cookies. They’d be perfect for Thanksgiving, cookie exchanges, or something fun to bring to holiday parties.
Now, these aren’t like traditional cookies out there. There is no actual pumpkin puree in them. Instead, we focus on using pumpkin pie spice to bring us warm and spicy flavors. The texture is what you’d want from any good cookie though- soft, chewy, and with plenty of chocolate chips. It’s got a sweet and spicy flavor, without being overpowering.
I brought these cookies to a cookie exchange and EVERYONE loved the fall twist to them. No one also believed me when I said they were secretly vegan!
Ingredients to make vegan pumpkin chocolate chip cookies
I generally don’t use multiple leavening agents, but I found these cookies to have the best texture when using both baking powder and baking soda. Avoid substituting any of these ingredients, but see further down for some tested alternatives.
- All purpose flour– Sifted to ensure there are no clumps. See my tips below for dietary swaps.
- Baking soda and baking soda- A combination of the two is used for leavening, and helping the cookies remain thick, without overspreading.
- Pumpkin Pie Spice– Necessary for cookies with pumpkin pie spice. You can make your own or use store bought!
- Salt– Brings out the natural sweetness, and balances out all the other ingredients.
- Sugar– White sugar, brown sugar, or coconut sugar can be used. If you use the latter, your cookies will be darker in color and also have a more soft center.
- Coconut oil– Softened, refined coconut oil. There is no coconut flavor.
- Unsweetened almond milk– Any plant based milk can be used.
- Vanilla Extract– A must for any good cookie recipe!
- Chocolate Chips– Dairy free chocolate chips or your favorite vegan chocolate, chopped.
How do you make pumpkin spice chocolate chip cookies?
In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk together your sugar and coconut oil, until glossy. Add your milk and vanilla extract and whisk until combined. Gently fold through your dry ingredients and mix to combine. Using a rubber spatula, fold through your chocolate chips.
Now, using your hands, form 12 balls of cookie dough. Place them on a lined pan and lightly press down on each one. Sprinkle with more pumpkin pie spice and bake for 12-15 minutes, or until the edges look mostly done. Remove from the oven and let the cookies cool completely.
Tips to make the best pumpkin chocolate chip cookies
- Like most cookie recipes, do not overbake these ones. They continue to cook while they are cooling on the baking sheet.
- Reserve a handful of chocolate chips to top the cookies with, for aesthetic purposes.
- If you’d like thicker and fat cookies, chill the dough for 45 minutes, before baking them.
- If you’d like a more robust pumpkin flavor, add 1/4 cup pumpkin puree and increase the flour by 2 tablespoons.
Customize these pumpkin cookies
- Make them gluten free– Swap out the all purpose flour for gluten free baking flour. Be sure the brand you use contains added xanthan gum, to avoid gummy cookies.
- Use butter instead of oil– Vegan butter (or standard butter) can be used instead of the coconut oil. Be sure that it is in a softened state.
- Add extra fun mix-ins– Add your favorite chopped nuts and seeds to the cookie dough.
- Make them keto– For keto pumpkin chocolate chip cookies, make keto cookies and add the pumpkin spice to the dough.
How to store and freeze cookies
- To store: Pumpkin cookies can be stored at room temperature, in a sealed container, or completely covered. The cookies will keep fresh for up to 5 days. Refrigerate them if you’d like them to keep for longer.
- To freeze: Wrap each cookie in parchment paper and place it in a ziplock bag or shallow container. Store in the freezer for up to 6 months. Once ready to eat, thaw out to room temperature.
More vegan cookies to try
- Monster Cookies
- Oatmeal Cookie Bars
- Chocolate Chip Oatmeal Cookies
- Raisin Cookies
- Double Chocolate Cookies
Pumpkin Spice Chocolate Chip Cookies
- Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.
- In a large mixing bowl, mix your dry ingredients and set aside. In a separate bowl, whisk together your sugar and oil, until glossy. Add in your milk and vanilla extract and mix until combined. Gently fold through your dry ingredients and mix well. Using a rubber spatula, fold through your chocolate chips.
- Using a cookie scoop or large spoon, scoop out 12 balls of cookie dough and place them on the lined pan. Sprinkle with extra pumpkin pie spice and bake the cookies for 12-15 minutes, or until the edges begin to go golden.
- Remove from the oven and allow to cool on the tray completely.