Pumpkin may quite possibly be my favorite flavor on this planet. I look forward to fall when you can get all sorts of fresh winter squash and thankfully, pumpkin is one of those things you can get all year long in canned form.
These over sized Vegan Pumpkin Chocolate Chip Cookies are soft and chewy, almost cakelike in texture. I love these warm, right out of the oven, and the chips are still soft…yum. This has quite possibly become one of my most popular recipes to date!
I used an ice cream scoop and it made about 8 large cookies. You could, of course, make yours smaller or even bite-sized.
They remind me of one I used to love when I was young. They were a soft chocolate chip cookie made by Archway. I haven’t seen them in years, but the memory of them sticks with me. And so I decided to try them with pumpkin. Success!
Vegan chocolate chips are becoming more widely available. Try your local Whole Foods, Trader Joes…or, there’s always Amazon (I’ll link to them below). I am actually able to get them right at my local Safeway and Walmart stores.
These cookies look, smell and taste amazing! They have just the right amount of spice to them.
Did you make this recipe for Vegan Pumpkin Chocolate Chip Cookies? Leave me a comment below and let me know what you thought!
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Pumpkin Chocolate Chip Cookies {Vegan}
Ingredients
- 1/2 C Canned Pumpkin Puree not pumpkin pie filling
- 1/2 C vegan Sugar
- 1/4 C Vegetable Oil
- 1 Tbl unsweetened Applesauce
- 1 C All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- Dash of Salt optional
- 1 tsp Cinnamon
- 1/8 tsp Cloves
- 1/8 tsp Ginger
- 1/8 tsp AllSpice
- 1/2 Tbl Vanilla
- 1 C vegan Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- Combine the pumpkin, sugar, oil, applesauce and vanilla in the bowl of an electric mixer.
- In a separate bowl, combine all of the remaining ingredients, except chips.
- Mix just to combine.
- Fold in chocolate chips.
- Now here's a little tip I learned while making these. Let the dough sit for 5-10 minutes. The baking powder helps the batter rise and the finished cookies are a bit smoother. My second batch was a much nicer texture because of the waiting.
- Using an ice cream scoop, drop onto a lined cookie sheet.
- Bake for 10-12 minutes depending on size. You want the bottom and edges to have a slight golden brown and cook all of the way through. They will firm up a bit more after cooling, but will remain cake-like.
dina says
they look delicious!
Ellen says
These cookies were amazing!!! I used coconut oil instead of vegetable oil, and coconut sugar. I also used 1/2 teaspoon pumpkin pie spice along with the recommended amounts of cinnamon and ginger. They turned out perfect! My roommates who usually don’t like my “healthy” baking even said they loved them!
Veg Life Staff says
Thank you for leaving your review. We are glad you enjoyed them!
Sarah W says
These cookies are amazing! I quadrupled the recipe, but only added in 1-1/2 cups of chocolate chips, instead of 4, to cut down on the fat. There was still plenty of chocolate! Baked the 1st half as is, then added in about 1/4 cup or so of black walnuts to the 2nd half. Both versions were absolutely delicious! So soft & moist & airy, but also chewy. Perfect cookie in my opinion. Oh, & I also switched the two measurements between the applesauce & the oil, to cut down on fat as well. So glad I found this. You have made me one happy pregnant lady! 🙂
Gina says
WOW! These cookies are fantastic! I’m not a vegetarian . However my husband is so I decided to make them for him. Well of course I had to try them and oh my goodness best pumkin cookie I ever have. I have never had the impulse to ever write a comment on any recipe..but this cookie is exceptional. My two kids absolutely loved them too. If this is an example of your kind of recipes are on you rebook, count me in. Thank you for sharing.
aimee says
Gina, Thank you so much for the kind comments! I’m glad you enjoyed the recipe. You just made my entire day 🙂
Gina says
WOW! These cookies are fantastic! I’m not a vegetarian . However my husband is so I decided to make them for him. Well of course I had to try them and oh my goodness best pumkin cookie I ever have. I have never had the impulse to ever write a comment on any recipe..but this cookie is exceptional. My two kids absolutely loved them too. If this is an example of your kind of recipes are on you rebook, count me in. Thank you for sharing.
Gina says
Meant every word of it. When does your ebook come out?
aimee says
I am working on two right now actually! The first is another round of my ’25 Days of {Vegan} Christmas Cookies’ which will be formatted to include all 25 of last years cookies as well. That will be released early November. The second will feature lighter vegan recipes with shopping lists & meal plans to be released after Christmas. Thanks so much for your interest! I really appreciate it 🙂
Jessica says
Is there any way to make them gluten-free as well?
Maddy says
I am not an expert, but I have used almond flour before in making cookies and its just as good! I just use the amount the original recipe requires, but just to be perfect I would google the correct substitution ratio.
aimee says
Thanks Maddy! I actually contacted a gluten-free blogger friend of mine (and Jessica, if you are reading this), Sandi from http://www.fearlessdining.com/ offered to help you with questions about converting my recipe. Shoot her an email through her contact page and be sure to reference the link of the recipe on my site that you need help with 🙂
pam says
i just made them with bob’s red mill gluten free flour, the 1 to 1 product…already has the xanthum gum. instead of sugar, i did 1/4 cup maple syrup and about 2 tbsp coconut sugar. Instead of vegetable oil, did coconut oil. Only 1/2 cup choc chips. Perfect.
aimee says
This sounds great! I have a lot of readers asking me about gluten-free alternatives, so thank you for sharing! 🙂
Lynn says
Just made these and they are great! My 20 month old son ate quite a few spoonfuls of the batter which should be an indication of how awesome they are! I used coconut oil in place of vegetable oil, and used palm shortening in place of applesauce (because I didn’t have any). I used coconut sugar but cut it in half and added a few drops of liquid stevia. I am more concerned about sugar content than fat content, and they were plenty sweet for us. I also used a gluten free flour blend (who doesn’t have restrictions these days, eh?) and that worked out great! Anyway, thanks for sharing the recipe. The cookies are delicious.
aimee says
Hi Lynn, I am so glad you liked them. I am just starting to work with gluten-free recipes, so I was curious if it would work here. My experience thus far with the gluten-free flour, is that it is much finer producing a much lighter end result. I may have to give that a try with this recipe. Thanks for sharing 🙂
Kadee says
Thank you for this incredible recipe! It is easy and so delicious. I have made these three time now. The tip about waiting 5-10 minutes before baking them worked well! I adore the chewy and cakelike texture, it’s the perfect combination of both in my book! It is now my go-to vegan pumpkin chocolate chip recipe. It also makes a delicious ice-cream cookie sandwich using So Delicious Coconut Milk Vanilla Bean Ice-Cream. Thanks again!
aimee says
I am so glad you liked them! The ice cream sandwich sounds pretty amazing – love SO Delicious everything 🙂
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Hayley says
I just make these and they are amazing! I did use coconut oil instead of vegetable oil because that was all I had. And I used xylitol so there was less sugar. I searched everywhere for the perfect recipe for these cookies and I am so glad I went with this one!
Sierra says
Hi! I was wondering if instead of using the four spices you listed, I could use pumpkin pie spice and if you knew how much I should use. And also, if I could replace the applesauce with anything else. Thanks!
aimee says
Hi Sierra, I would use about a teaspoon to 1-1/4 teaspoons of pumpkin pie spice. As far as the applesauce goes, that’s our egg-replacer. It’s such a small amount, you could use vegan yogurt, Ener-G Egg Replacer (or similar product), pureed tofu, ground flax plus water allowed to sit for 15 minutes, mashed banana…whatever works. Just use the equivalent of 1 Tablespoon. I hope that helps 🙂
Rachel says
Made these last night and left out the chocolate chips but added shredded coconut instead. They were so, so good. They are so soft and they tasted/felt a lot like pumpkin bread (which is a good thing, because it meant I had an excuse to eat them for breakfast this morning… right?) 🙂
Ruth says
I used 1/2 organic ap flour & half www flour. I did let them sit for the 10 minutes. They so read a bit more than I thought they should-going to try increasing the www & decreasing the ap flour -and use a smaller cookie scoop but they are delicious!! My daughters fav!! That’s for “veganizing” them!!!!!
Angela says
I cannot believe these cookies have so few reviews. I have been making them for a couple years now at every holiday (the family has come to expect them) and have shared the recipe with friends/family who make them on their own. We have some tough critics of vegan food in our family, but this is a hit among all! Best cookies ever.
aimee says
Thanks Angela! I am so glad you and your family enjoy them 🙂
Beah says
So good!! I doubled all of the spices, except for cinnamon (1.5 tsp for that). I like the intense hit of spice. Brought them to work and my omnivorous coworkers were fans. Thanks!
aimee says
I’m so glad you (and your co-workers) enjoyed them! 🙂
Annie says
I just made these and they’re amazing!!
aimee says
Kind of addicting, aren’t they? 😉 So glad you enjoyed them!!
Elizabeth says
Mmmmmmm mmmmmmm good & moist. I properly subbed stevia flour and these cookies baked up and taste fabulous!
aimee says
Hi Elizabeth! I am SO glad you enjoyed them 🙂
Elizabeth says
Crispy outside. Soft inside. Interesting. I did 1/4 org sugar and 1/4 stevia. I’m happy to eat pumpkin and not even know it! And what’s fun is that my pumpkin came out of our Halloween pumpkin. I puréed it in my ninja and used it in baking. My dogs love it too. (The purée)