Vegan Pumpkin Chocolate Chip Cookies
There’s a specific feeling that arrives with the first crisp autumn day. You know the one. It makes you want to pull on a cozy sweater and immediately surround yourself with the scent of pumpkin and cinnamon.
For me, that feeling always leads to the kitchen. For years, my quest was to create the perfect vegan pumpkin cookie. I faced so many failures: cookies that were too puffy, too dry, or tasted more like a sad, flat muffin.
They were always just… cakey. And a cakey cookie is a betrayal of what a cookie should be.
But after tons of trial and error, I cracked the code. These cookies are the real deal. They are chewy, packed with warm spices, and loaded with gooey chocolate chips. They are everything a pumpkin cookie should be, and they just happen to be vegan.
So, let’s get baking. I promise you’ll want to make these all season long.
What You’ll Need
Gathering your ingredients first makes the whole process feel like a breeze. Here’s your shopping list.
- All-Purpose Flour: The structural backbone of our cookies.
- Baking Soda: This gives our cookies the right amount of lift.
- Pumpkin Pie Spice: The signature flavor of fall in one convenient blend.
- Cinnamon: I like to add a little extra for more warmth and depth.
- Salt: Just a pinch to balance all the sweetness.
- Vegan Butter: Make sure it’s softened to room temperature, not melted. Stick or block form works best.
- Brown Sugar: Provides moisture and a delicious molasses flavor for extra chewiness.
- Granulated Sugar: Helps the cookies spread and gives them those crispy edges.
- Pumpkin Puree: Use 100% pure pumpkin puree, not the pre-spiced pie filling.
- Vanilla Extract: A non-negotiable for incredible flavor.
- Vegan Chocolate Chips: The final, glorious touch. Use semi-sweet, dark, or whatever you prefer.
Tools Required for the Job
You don’t need any fancy equipment for this recipe. Just a few kitchen basics will do the trick.
- Mixing Bowls (one large, one medium)
- Whisk
- Electric Mixer (Handheld or Stand)
- Rubber Spatula
- Measuring Cups and Spoons
- Cookie Scoop (or a tablespoon)
- Baking Sheets
- Parchment Paper
- Wire Cooling Rack
How to Make Vegan Pumpkin Chocolate Chip Cookies
Follow these steps closely for cookie perfection. The most important part is blotting the pumpkin and chilling the dough!
Step 1: Take your pumpkin puree and spread it between a few layers of paper towels. Gently press down to absorb as much excess water as possible. This is the secret to a chewy, not cakey, cookie. Set it aside.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set this dry mixture aside for later.
Step 3: In a large bowl, use an electric mixer to beat the softened vegan butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add the blotted pumpkin puree and vanilla extract to the butter and sugar mixture. Beat again until everything is well combined and smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix here; stop as soon as you no longer see streaks of flour.
Step 6: Gently fold in the vegan chocolate chips with a rubber spatula until they are evenly distributed throughout the dough.
Step 7: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour. This step is crucial and prevents the cookies from spreading too much in the oven.
Step 8: When you’re ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 9: Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each one.
Step 10: Bake for 11-13 minutes, or until the edges are golden brown and the centers are set. They might look slightly underdone in the middle, but they’ll continue to bake on the hot pan.
Step 11: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips for Perfect Cookies
I’ve made my share of mistakes so you don’t have to. Here are a few things I learned along the way.
- Don’t Skip Blotting the Pumpkin: I know it seems like an extra, fussy step, but it’s the most important one. Pumpkin holds a lot of water, which is the enemy of a chewy cookie. Blotting it removes that excess moisture.
- Chill, Chill, Chill: Chilling the dough solidifies the vegan butter. When the cold dough hits the hot oven, the butter melts slower, which means your cookies won’t spread into thin, sad pancakes. An hour is good, two is even better.
- Spoon and Level Your Flour: Don’t scoop flour directly out of the bag with your measuring cup. This compacts the flour, and you’ll end up with way too much. Instead, use a spoon to fill the measuring cup, then level it off with the back of a knife. This ensures a perfect dough consistency.
- Room Temperature is Key: Your softened vegan butter and other ingredients should be at room temperature (not cold, not melted). This allows them to blend together smoothly, creating a uniform texture.
Substitutions and Variations
This recipe is great as is, but you can definitely play around with it. Here are some ideas.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| All-Purpose Flour | 1-to-1 Gluten-Free Blend | Use a blend with xanthan gum. |
| Vegan Butter | Refined Coconut Oil | Use solid, room temp oil. Flavor will change slightly. |
| Chocolate Chips | Walnuts, Pecans, or Dried Cranberries | Use the same amount as the chocolate chips. |
| Pumpkin Pie Spice | DIY Spice Blend | Mix cinnamon, nutmeg, ginger, and cloves. |
Make-Ahead Tips
Life gets busy, but that shouldn’t stop you from having fresh-baked cookies. You can prepare the cookie dough ahead of time, cover it tightly, and store it in the refrigerator for up to 3 days.
For longer storage, you can freeze the dough. Scoop the dough balls onto a parchment-lined baking sheet and freeze them until solid. Then, transfer the frozen dough balls to a freezer-safe bag. They’ll keep for up to 3 months. You can bake them straight from the freezer; just add 2-3 extra minutes to the baking time.
Nutritional Info, Pairings, and More
Here’s a quick look at what you’re getting in each delicious cookie and how to enjoy them best.
Nutritional Snapshot
This is just an estimate and can vary based on your specific ingredients and cookie size.
| Nutrient (per cookie) | Estimated Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | ~20g |
| Fat | ~7g |
| Protein | ~2g |
Pairing Suggestions
These cookies are fantastic on their own, but they’re even better with a drink. Try them with a cold glass of oat milk, a hot cup of black coffee, or a cozy mug of chai tea. The flavors complement each other perfectly.
Baking Efficiency
To make the process quicker, get everything out on the counter before you start. Measure out your sugars, spices, and flour into small bowls. This technique, called ‘mise en place’, makes the mixing process seamless and much less chaotic.
Leftovers and Storage
If you somehow have leftovers, here’s how to keep them fresh.
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 3-4 days | Store in an airtight container. A slice of bread can keep them soft. |
| Freezer | Up to 3 months | Place baked cookies in a freezer-safe bag or container. |
Frequently Asked Questions
Here are answers to some questions you might have.
Q1. Why did my cookies turn out cakey instead of chewy?
Ans: This is almost always due to too much moisture in the dough. The number one cause is not blotting the pumpkin puree. Make sure you press out as much water as you can with paper towels before adding it to your mix.
Q2. Can I use fresh pumpkin puree instead of canned?
Ans: You can, but it’s a bit more work. Fresh pumpkin puree has a much higher water content than canned. You’ll need to cook it down on the stove to thicken it and then blot it extremely well. For consistency, canned is easier.
Q3. Why did my cookies spread so much and become flat?
Ans: The dough wasn’t cold enough. Chilling the dough for at least an hour is non-negotiable. It helps the vegan butter stay solid for longer in the oven, preventing the cookies from spreading out too quickly.
Q4. Can I reduce the amount of sugar?
Ans: You can, but it will affect the texture. Sugar does more than just sweeten; it contributes to the spread and crispiness of the edges. If you reduce it, expect a slightly softer, more cake-like cookie.
Wrapping Up
There you have it—a foolproof recipe for chewy, delicious vegan pumpkin chocolate chip cookies. They’re the perfect way to welcome autumn and fill your home with the most amazing smells.
Baking should be fun and rewarding, not stressful. I hope this recipe brings a little bit of joy to your kitchen.
If you give these cookies a try, I’d love to hear about it. Leave a comment below and let me know how they turned out, or if you have any questions.
