Vegan Pumpkin Chocolate Chip Cookies: That Pair Perfectly With Your PSL!

Want soft, cozy cookies that taste like fall and won’t wreck your vegan lifestyle? These Vegan Pumpkin Chocolate Chip Cookies deliver chewy centers, slightly crisp edges, and that perfect pumpkin-spice hug — without eggs, dairy, or drama.

I tried, tweaked, and shamelessly ate the results so you don’t have to experiment in public. 😉

Why these cookies actually work (and why pumpkin belongs in cookies)

Ever wondered why pumpkin makes bakery-style cookies? Pumpkin puree adds moisture, structure, and subtle sweetness — so you get a cookie that stays tender for days.

The puree replaces eggs and some fat while keeping crumb density low, which means you don’t need a dozen stabilizers or weird binders.

I swapped eggs for pumpkin the first time because I ran out of eggs and wanted chocolate. Happy accident. The result: cookies that feel like little pumpkin-scented pillows studded with melty chocolate. If you love pumpkin spice lattes, you’ll love these cookies.

What you need (simple, pantry-friendly ingredients)

Dry ingredients

• 2 cups all-purpose flour (or 1:1 gluten-free blend).
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice (or extra cinnamon + a pinch of nutmeg & cloves)
• 1/2 tsp salt

Wet ingredients

• 1 cup canned pumpkin puree (FYI: use pumpkin puree, not pumpkin pie filling)
• 1/2 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1/3 cup neutral oil (canola, sunflower, or melted coconut)
• 1 tsp vanilla extract

Add-ins (the stars)

• 1 to 1 1/2 cups vegan chocolate chips (semi-sweet or dark)
• Optional: 1/2 cup chopped toasted pecans or walnuts

Pro tip: Always use canned pumpkin puree, not pumpkin pie filling. The latter contains sugar and spices and throws your cookie chemistry into chaos.

Step-by-step: How I make them (and you can too)

1 — Mix the dry stuff

Whisk flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a bowl. Keep the mixture light and airy so the cookies rise evenly.

2 — Mix the wet stuff

In a separate bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil, and vanilla until smooth. The texture will look glossy — that’s good.

3 — Combine gently

Fold the dry ingredients into the wet. Stop once you see no dry streaks — don’t overmix. Stir in chocolate chips and nuts.

4 — Chill (yes, really)

Scoop dough onto a tray, cover, and chill 30–60 minutes. Chilling firms the dough and prevents cookies from flattening into sad pancakes. Want chewier cookies? Chill longer. Want flatter cookies? Skip the chill (but I don’t recommend it).

5 — Bake

Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Drop rounded tablespoons of dough 2 inches apart. Bake 10–12 minutes, until edges set but centers still look soft. Let cookies cool on the sheet 5 minutes, then transfer to a rack.

Bold baking rules:

• 350°F for this dough.
• 10–12 minutes = soft, chewy.
• Chill the dough for better shape and texture.

Texture & timing: Want cakier or chewier?

Which team are you on — cakey or chewy? I vote chewy with a slightly cake-like interior. Here’s how to control both:

• Chewier cookies: Use slightly less flour (reduce by 2 tbsp), chill dough, underbake by 1 minute.
• Cakier cookies: Add 1 tbsp more flour or 1 tbsp non-dairy milk to lighten the batter; bake a little longer.
• Crispier edges: Flatten dough slightly before baking and bake an extra 1–2 minutes.

Why does this work? Flour ratio, moisture, and bake time control structure. Play with one variable at a time and taste-test mercilessly. IMO, that’s the only scientific method worth using in baking.

Variations you’ll actually use

• Pumpkin spice overload: Add 1/2 tsp extra pumpkin pie spice and a pinch of ground ginger.
• Maple lover’s twist: Swap half the brown sugar for pure maple syrup and reduce oil by 1 tbsp.
• Salted chocolate: Sprinkle flaky sea salt on top right after the cookies come out. Game changer.
• Oat & whole-wheat swap: Replace 1/2 cup flour with rolled oats for texture, or swap 1/3 cup with whole-wheat flour for nuttier flavor.
• Mini-cookie party: Use a teaspoon scoop and bake 8–9 minutes for bite-sized treats.

Storage & freezing — because you’ll make extras

• Room temp: Store in an airtight container for up to 3 days. Place a slice of bread inside to keep them soft (yes, it works).
• Fridge: Keep in airtight container for up to 7 days. Warm briefly before serving.
• Freeze dough: Scoop dough onto a tray, freeze until solid, then bag. Bake from frozen adding 1–2 minutes to bake time.
• Freeze baked cookies: Pack between parchment in airtight container up to 2 months. Thaw and warm for 10–15 seconds in microwave.

Bold storage tip: Freeze scooped dough when you want fresh cookies on demand. Trust me, you’ll thank me at 10 PM.

Common mistakes (and how I avoid them)

• Using canned pumpkin pie filling: Don’t. It adds sugar and spices and screws measurements.
• Skipping the chill: You get spread-out, thin cookies. Chill the dough and relax.
• Overmixing: Overworked gluten makes dense cookies. Fold gently and stop early.
• Too many mix-ins: Cookies need balance. Don’t overload with chips and nuts or you’ll get chunky clumps, not cookies.

Quick nutrition notes (ballpark, not medical advice)

• These cookies contain plant-based fats and fiber from pumpkin and whole ingredients if you choose whole-grain flour.
• They still pack sugar, so treat them as a sweet treat rather than a health food.
• Want lower sugar? Reduce granulated sugar to 2 tbsp and increase brown sugar slightly for moisture. They’ll taste less sweet but still cozy.

FAQs — short and useful

Q: Can I use fresh pumpkin instead of canned?
A: Yes, but roast and puree until smooth, then drain excess water. Fresh pumpkin contains more moisture, so measure after draining.

Q: Are these gluten-free?
A: Use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks binding agents. Expect slightly different texture.

Q: Can I make them nut-free?
A: Absolutely — skip nuts or replace with seeds like pepitas.

Why these are perfect for your blog/party/late-night cravings

• They fit seasonal SEO: “Vegan pumpkin chocolate chip cookies” ranks for fall baking searches, family-friendly recipes, and vegan dessert roundups.
• They please both vegans and non-vegans: People won’t miss the dairy or eggs.
• They scale easily: Double the batch for gatherings; halve it for short-term cravings.
• They travel well: Throw them in lunch boxes or bake from frozen dough for fresh cookies any time.

If you write a post, include phrases like: vegan pumpkin chocolate chip cookies recipe, best vegan pumpkin cookies, easy vegan pumpkin cookies, and how to make vegan pumpkin cookies to help search engines link people to your delicious content.

Final tips from my kitchen (a few secrets)

• Always preheat your oven. I learned this the hard way. Cold ovens ruin the initial rise.
• Use a cookie scoop for uniform results. Your oven will love you for it.
• Taste the dough — only if it contains no raw eggs (we’re safe here). I sample a tiny bit and adjust spices if needed.
• Top with flaky salt immediately after baking for contrast. Salt makes chocolate sing.

Conclusion — bake them, love them, repeat

So there you have it: Vegan Pumpkin Chocolate Chip Cookies that prove plant-based treats can dominate any cookie tray. They stay soft, bring big pumpkin flavor, and pair perfectly with coffee or a ridiculous amount of nostalgia.

What are you waiting for — the oven doesn’t preheat itself. Want the printable recipe card? Say the word and I’ll format it for you. 🙂

Quick recap: Use canned pumpkin puree, chill the dough, bake at 350°F for 10–12 minutes, and don’t forget the chocolate. Happy baking!