Desserts 
Ever since the leaves started to turn golden and the air got that crisp chill, I’ve been craving something comfortingly seasonal. Something about autumn makes me nostalgic for cozy moments, especially when it involves baking. Today, I’m super excited to share one of my favorite fall treats with you: Vegan Pumpkin Chocolate Chip Cookies. Trust me, they’re as delicious as they sound!
The Perfect Autumn Cookie
Autumn is a magical time of year, and the flavor of pumpkin spice captures that magic perfectly. Growing up, my mom always filled the kitchen with the warm, inviting smells of pumpkin pies and spiced cookies as soon as September rolled around. Now, as a vegan chef, I’ve made it my mission to recreate those beloved flavors without any animal products.
Ingredients and Essentials
These cookies are not only delicious but also super simple to make. Here’s what you’ll need:
Vegan Pumpkin Chocolate Chip Cookies Recipe
Equipment
- Parchment paper or silicone baking mat
- Medium bowl
- Large bowl
- Scoop
Ingredients
Dry Ingredients:
- 2 cups 250g all-purpose flour
- 1 teaspoon 5g baking soda
- 1 teaspoon 5g ground cinnamon
- 1/2 teaspoon 2.5g ground nutmeg
- 1/4 teaspoon 1.25g ground cloves
- 1/2 teaspoon 2.5g salt
Wet Ingredients:
- 1/2 cup 120ml coconut oil, melted
- 1 cup 200g brown sugar
- 1/2 cup 120ml pumpkin purée (make sure it's pure pumpkin, not pumpkin pie mix)
- 1 tablespoon 15ml vanilla extract
- 1/4 cup 60ml almond milk or any plant-based milk
Add-ins:
- 1 cup 175g vegan chocolate chips
- 1/2 cup 60g chopped pecans or walnuts for extra crunch (Optional)
The beauty of this recipe is its adaptability. If you don't have coconut oil, you can use another vegetable oil. Or if you want fewer chocolate chips (though why would you?), you can adjust the amount based on your preference.
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps the cookies bake evenly and prevents sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. This ensures that the spices are evenly distributed throughout the cookies.
- Prepare the Wet Ingredients: In a large bowl, beat together the melted coconut oil and brown sugar until the mixture is smooth. Stir in the pumpkin purée, vanilla extract, and almond milk until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the cookies tough. Gently fold in the vegan chocolate chips (and nuts if you're using them).
- Form and Bake: Scoop out tablespoon-sized dollops of dough and place them on the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Slightly flatten the dough balls with the back of the spoon or your fingers, as they won't spread much while baking. Bake for 10-12 minutes, or until the edges are just starting to brown.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store them in an airtight container to enjoy later.
Whether you’re planning a cozy night in with a favorite book or heading to an autumn potluck, these Vegan Pumpkin Chocolate Chip Cookies are sure to be a hit. They capture all the flavors of fall in each delicious bite. I hope you enjoy baking (and eating) them as much as I do!
Feel free to share your cookie creations or any tweaks you made to the recipe. Drop a comment or tag me on social media. Let’s keep our kitchens filled with warmth and pumpkin spice love all season long!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
