Vegan Pumpkin Chocolate Chip Cookies are the soft and chewy fall cookie of your dreams! These gluten-free cookies are so easy to make with no fancy ingredients required.
VEGAN PUMPKIN CHOCOLATE CHIP COOKIES RECIPE
I will put pumpkin in anything from bread to pancakes as soon as the weather cools down. These Vegan Pumpkin Chocolate Chip Cookies are decadent enough for dessert, but I've definitely enjoyed a few for breakfast.
With creamy pumpkin puree and the perfect fall spice blend of cinnamon, ginger, and nutmeg, you'll be munching on these delicious gluten-free chocolate chip cookies all pumpkin spice season.
INGREDIENTS IN VEGAN PUMPKIN CHOCOLATE CHIP COOKIES
Vegan butter: You want the butter melted. You can use a microwave or the stove top.
Brown sugar: I love the extra nutty richness brown sugar brings to cookies. You can always use dark brown sugar for a deeper taste, too.
Caster sugar: Simply put, caster sugar is a super fine granulated sugar that's popular in the United Kingdom. In a pinch, you can also use regular granulated sugar in the United States, too.
Flax egg: You only need 2 simple ingredients to make this great vegan egg replacement.
Pumpkin puree: Make sure you get 100% pure pumpkin puree, not pumpkin pie filling.
Vanilla extract: If you love the taste of baked goods, you love vanilla extract. A little goes a long way here, but it's necessary for the best homemade cookies.
Gluten-free all-purpose flour: I like to keep my vegan cookies gluten free when I can! If you're not on a gluten-free diet, you can use regular all-purpose flour instead.
Salt: Cookies need salt to balance the super sweetness. A little goes a long way, but don't skip it!
Xanthan gum: Most gluten-free flours have a bit of xanthan gum already mixed in. If yours doesn't, add just a bit to the dough for a thick dough with no gluten.
Baking soda: If it's fluffy cookies you want, it's baking soda you need! This gives my vegan cookie a little extra rise when they bake.
Cinnamon: Freshly grated or store-bought ground cinnamon work well in this pumpkin cookie recipe. It's the perfect sweet and savory spice!
Nutmeg: I don't always love nutmeg, but it goes perfectly with pumpkin. If you're out, use a dash of pumpkin pie spice!
Ginger: I'm not talking about the pickled ginger that comes with your California rolls! Just a pinch of ground ginger is all you need for that decadent fall flavor.
Vegan chocolate chips: Your favorite brand of dark chocolate chips will work in this vegan cookie recipe. You can also chop up a bar of vegan chocolate.
If you have any questions, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE VEGAN PUMPKIN CHOCOLATE CHIP COOKIES
- First, preheat your oven, and line 2 baking sheets with parchment paper or silicone baking mats.
- Then, add the melted vegan butter, brown sugar, and caster sugar to a large mixing bowl. Beat it until it's fluffy with a wooden spoon. If you use an electric mixer, you'll get dense cookies.
- Next, add the pumpkin puree, flax egg, and vanilla extract to the bowl. Mix to combine.
- In another mixing bowl, whisk together the gluten-free flour, salt, xanthan gum if needed, baking soda, cinnamon, nutmeg, and ginger.
- Now, sieve the dry ingredients into the wet ingredients, and mix together gently.
- Fold in the chocolate chips. Once the dough is made, chill it in the fridge to make it easier to handle. Need it fast? Freeze it in half the time!
- Next, roll the dough into balls and place on the baking sheets. Leave room for spreading!
- Finally, bake until the vegan pumpkin chocolate chip cookies are golden brown on top. Let them set for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
WHAT TO SERVE WITH VEGAN PUMPKIN CHOCOLATE CHIP COOKIES
Make a whole gluten-free cookie spread with these soft and chewy air fryer cookies! They're super chocolatey and a win for the whole family.
These Lemon Cranberry Cookies deliver the perfect amount of sweetness and tartness. You can't stop after just one of these bright and fruity gluten-free cookies!
HOW TO FREEZE VEGAN PUMPKIN COOKIE DOUGH
The best part about this vegan cookie dough: You can freeze it!
Roll and flatten the dough balls on lined baking sheets, then freeze them until they're solid. You can keep the dough balls in a freezer-safe container for up to 3 months!
You can also freeze fully baked cookies before they go stale! This is a great way to save them. Just thaw and enjoy!
WHAT MAKES COOKIES FLAT OR FLUFFY?
There's nothing better than the perfectly thick and chewy peanut butter chocolate chip cookie. So why did my cookies end up flat and crispy?
When vegan cookies spread too much, it's usually from extra soft or even melted vegan butter! You want your butter to be just soft enough to squish by hand, but not so soft it falls apart.
The other culprit can be not enough flour. Make sure your gluten-free flour includes xanthan gum, or add a little with the dry ingredients yourself.
MORE YUMMY VEGAN DESSERT RECIPES
Air Fryer Oatmeal Cookies have never been easier or more delicious! These cookies are sweet, chewy, and packed with raisins. They're also vegan and gluten free, so perfect to serve to any crowd.
These Gluten-Free Lemon Cookies are so easy and delicious with so much lemony flavor! Make them vegan with one simple swap for a chewy, crunchy cookie everyone will love.
There are so many choices when it comes to gluten-free flours. We typically use a gluten-free all-purpose flour. We have found that Bob's Red Mill (blue bag) Gluten Free Cup for Cup works well with our recipes. It is important to get the BLUE bag and not the red bag.
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Vegan Pumpkin Chocolate Chip Cookies
- ⅓ cup vegan butter melted
- ½ cup light brown sugar
- ⅓ cup caster sugar or granulated sugar
- 1 flax egg mix 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum if not in gluten-free flour mix
- ½ teaspoon baking soda
- 1 ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon ground ginger
- ¾ cup vegan chocolate chips
- Preheat oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
- Add the melted butter, brown sugar, and caster sugar to a large mixing bowl. Beat with a wooden spoon to combine.
- Add the pumpkin puree, flax egg, and vanilla extract. Mix well.
- In another mixing bowl, whisk together flour, salt, xanthan gum, baking soda, cinnamon, nutmeg, and ginger.
- Sieve the flour mixture into the wet ingredients. Mix together gently.
- Fold in chocolate chips.
- Chill the dough in the refrigerator for 1 hour to make it easier to handle. You can also put it in the freezer for 20 to 30 minutes.
- Roll the dough into balls. Place them on lined baking sheets.
- Bake for 14 to 16 minutes, until golden brown on top. Leave the cookies on the baking sheets for 5 to 10 minutes before moving them to a wire rack with a spatula.
- Xanthan gum is only necessary in this recipe if you're using a gluten free flour that does NOT include any. I suggest using this flour, that does have Xanthan gum in it. If you use regular AP flour, no xanthan is needed.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.