It’s amazing how a vegan pumpkin cookies with chocolate chips can make you feel like you’re 5 years old again. Only this time, you’re an adult and there’s NO ONE HERE TO STOP YOU FROM SECONDS THIRDS SIXTHS.
After you’ve had your fix, be sure to try these vegan pumpkin muffins and these fluffy vegan pumpkin pancakes to get the full pumpkin experience.
Table of contents
Enjoy these vegan pumpkin cookies with chocolate chips
Just the smell of chocolate chip cookies baking in my oven takes me back to that feeling of eternal comfort. And sinking my teeth into that first bite, while hot and steamy, gives me a healthy shot of dopamine as the flavors dance on my tongue.
Because there’s something so PERFECT about this classic confection; maybe it’s the delicate balance between gooey chocolate and sugary cookie. Maybe it’s the chewiness or even the perfect *crunch* you get when you bake them juuuussst right.
Or, perhaps it’s the endless brainwashing of Tollhouse commercials I endured during the holidays as a kid in the 1980’s…advertising works y’all.
Yet during this time of year, I like to take my chocolate chip cookies up a notch by incorporating my favorite trio of autumn ingredients.I’m talking about pureed pumpkin, warming cinnamon, and magical pumpkin pie spice.
It’s that special touch that only adds to this traditional favorite, as it brings back all those lovely feelings of nostalgia from holidays past.
THESE GO TO ELEVEN
Why these cookies are healthier than most
These homemade chocolate chip pumpkin cookies are not only healthier than your average boxed version, but are 100% dairy-free, egg-free, and gluten-free.
These cookies do NOT rely on store-bought vegan butter as a substitute. Instead, I used unrefined coconut oil to get the job done. While it’s nice that dairy-free butter exists, it’s not something that should be treated as a “health food” in my opinion, and it can be relied on too much during the holiday season.
I hope you get a chance to whip up a batch…or two (that’s one to share and one for you’re own personal stash). I promise I won’t tell.
Frequently Asked Questions
As far as cookies go, these pumpkin cookies are much healthier for you than traditional store-bought cookies. Free of preservatives and other additives, these cookies are naturally dairy-free, egg-free, gluten-free, and soy-free when using Enjoy Life chocolate chips.
If you want large cookies, you can drop 2 tablespoons per cookies, creating a batch of 24 for his recipe. Bake them at the same temperature for 10-12 minutes.
Nope! If you don’t want to use coconut oil, you can swap it out for applesauce or softened vegan butter.
Ingredients + Substitutions
- Coconut oil. I like using unrefined coconut oil because it’s healthier, but refined coconut oil works here too. This is a butter substitute so be sure it is softened.
- Brown sugar. Using brown sugar gives these cookies a rich flavor and is a touch better for you than white sugar.
- Cinnamon and pumpkin pie spice.
- Canned pumpkin. Be sure to use pureed pumpkin and not pumpkin pie mix.
- Almond milk. Can substitute with another plant-based milk of choice or use water.
- Vanilla extract. Optional.
- Gluten-free flour. I like using Bob’s Red Mill brand 1 to 1 gluten-free flour, but you can use another all-purpose gluten-free flour if you wish. If you don’t want gluten-free, just switch it out for an all-purpose flour.
- Baking soda.
- Baking powder.
- Salt. I use Himalayan pink salt.
- Vegan chocolate chips. I like using the Enjoy Life mini chips!
How to make them
- In a medium bowl with electric beaters, beat together coconut oil, brown sugar, cinnamon, pumpkin spice, and canned pumpkin, until combined well. Add in almond milk and vanilla and mix again.
- Slowly add in flour, followed by baking soda, baking powder, and salt. Dough should be wet and sticky, not crumbly or dry. Add in chocolate chips, beat 30 seconds.
- Spoon onto a baking sheet covered in parchment paper. Space 2 inches apart. For mini cookies I scoop 1 tablespoon per cookie.
- Bake at 350º F (176º C) for 8-10 minutes. 8 minutes for chewy and 10 for crunchy.
Storage
- Counter: These vegan pumpkin cookies keep well on the counter in an air-tight container for 3-5 days.
- Refrigerator: Keep cookies in an air-tight container in the fridge for 7 days.
- Freezer: Individually wrap cookies and keep frozen for up to 3 months. To thaw, place in fridge overnight.
Allergy Information
- These chocolate chip pumpkin cookies are 100% vegan, meaning they are dairy-free and egg-free. They are also gluten-free and soy-free when using Enjoy Life’s vegan chocolate chips.
- Make them nut-free by using another plant-based milk of your choice, such as coconut or soy.
- Don’t want to do gluten-free? Just use unbleached all-purpose flour instead.
More vegan pumpkin recipes
- Bring on the Pumpkin With This Festive Vegan Trifle
- Reward Yourself With These Quick Vegan Pumpkin Brownies
- Coffee and Pumpkin Make Wicked Vegan Halloween Cupcakes
- Celebrate Fall With These Scary Good Vegan Pumpkin Muffins
- The Best Vegan Pumpkin Pancakes That Will Get You Ready for Fall
Gluten-Free Vegan Pumpkin Cookies with Chocolate Chips
Ingredients
- ½ cup unrefined coconut oil softened
- 1 cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ cup canned pumpkin
- ¼ cup almond milk or another plant based milk of choice
- 1 tablespoon vanilla extract optional
- 2 cups gluten-free flour I use Bob's Red Mill brand 1 to 1
- 1 teaspoon baking soda
- 1 teaspoon baking powder aluminum free!
- ½ teaspoon salt I use Himalayan pink salt
- 1 cup vegan mini chocolate chips I use Enjoy Life!
Instructions
- In a medium bowl with electric beaters, beat together coconut oil, brown sugar, cinnamon, pumpkin spice, and canned pumpkin, until combined well. Add in almond milk and vanilla and mix again.
- Slowly add in flour, followed by baking soda, baking powder, and salt. Dough should be wet and sticky, not crumbly or dry. Add in chocolate chips, beat 30 seconds.
- Spoon onto a baking sheet covered in parchment paper. Space 2 inches apart. For mini cookies I scoop 1 tablespoon per cookie.
- Bake at 350º F (176º C) for 8-10 minutes. 8 minutes for chewy and 10 for crunchy.
Nutrition Information
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Thank you for taking the time for your health and happiness!
This recipe has been updated- it was originally published on October 19th, 2016.
Amber Harrop
These look utterly delicious Randi – I am going to be making these
Leanna
Pumpkin is so delicious, it bet it makes these cookies really soft and chewy. They look wonderful.
Randi Tisdall
Thank you! Yes, these are one of my favorite cookies. Of course, I love any variation of chocolate chip lol.
Kimmythevegan
These sound totally great! A good way to get your cookie fix without overindulging.
And I’m with ‘ya on the vegan butter. It has it’s time and place, but I tend to avoid it when possible. CO is definitely my go to.
Randi Tisdall
YES! I think I’ll be using coconut oil from now on:)
kimmythevegan
“I can’t imagine why anyone would hate a chocolate chip cookie.” Me neither. It is also my favourite cookie in the entire universe to the point of being snobby about other cookies haha ;p
These sound great Randi!
Thanks so much for sharing at Healthy Vegan Fridays! I’m pinning & sharing. Hope you’re having a great week =)
Randi Tisdall
LOL, we are allowed to be snobby about our cookies damnit!! Thanks so much for stopping by Kimmy, sending blessings for a great week!
Mary Ellen @ VNutrition
I’ve been loving all your pumpkin creations this month! Great idea to use coconut oil. I use that a lot too but haven’t tried it in baking yet – good to know it works!
Randi Tisdall
Thanks so much Mary Ellen! Yes, I think you should definitely try using coconut oil and see what you think!
Lauren Hartmann
Yes! I will definitely be making these, they look amazing!! I also am madly in love with chocolate chip cookies
Randi Tisdall
Thank you so much Lauren! You and me both lol. Thanks so much for stopping by:)