Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies {Vegan}

Author Veg Life Staff


  • 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


  • 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.