Pumpkin and chocolate are a match made in cookie heaven. These Pumpkin Chocolate Chip Cookies will take you fifteen minutes, they're vegan, gluten-free friendly, and are super delicious. Everyone in your home will love these moist pumpkin chocolate chip cookies and you will want to bake them all year long!
- Pumpkin Puree: To give these cookies a delicious pumpkin flavor, we use canned pumpkin puree. Be careful not to use pumpkin pie filling.
- Sugar: Use coconut or organic cane sugar in these pumpkin chocolate chip cookies.
- Vegan Butter: To keep this cookie recipe vegan, we use vegan butter in place of regular butter.
- Plant-based Milk: To keep this cookie recipe dairy-free, we use unsweetened almond or oat milk.
- Baking Powder: Baking powder helps the pumpkin cookies rise.
- Vanilla: For that delicious cookie flavor, we use vanilla extract.
- Nutmeg & Cinnamon: Nutmeg and cinnamon are the pumpkin-pie spices we use to give it that delicious fall flavor.
- Salt: Salt brings out the sweetness in this cookie recipe.
- Flour: We use regular all-purpose flour in these pumpkin cookies. If you want to make gluten-free pumpkin cookies, use gluten-free all purpose flour to make your cookie dough.
- Chocolate Chips: I've used vegan chocolate chips from Enjoy Life in these pumpkin chocolate chip cookies. If you are not vegan or dairy free, feel free to use regular milk chocolate or semi sweet chocolate chips.
How To Make Pumpkin Chocolate Chip Cookies
Step 1: Preheat the oven. Line a baking sheet with parchment paper.
Step 2: Mix the wet ingredients together. Then, add the baking powder, spices, and salt. Mix. Then, add the regular or gluten-free all purpose flour. Mix until a cookie dough forms. Fold in the chocolate chips.
Step 3: Place one heaping tablespoon of cookie dough per cookie onto the prepared baking sheet. Bake until they are golden on the bottoms and have completely risen.
Step 4: Allow the cookies to cool completely on the baking sheet or wire rack or you may enjoy them warm.
How To Store Leftover Cookies
You may store these pumpkin chocolate chip cookies in a sealed container at room temperature for 3-5 days. Keep in mind that refrigerating baked goods can dry them out. If you need longer storage, I recommend freezing the cookies.
Expert Tips and Tricks
- For the best results, I recommend using King Arthur Measure for Measure Gluten-Free Flour as a 1:1 swap for regular all purpose flour.
- For more golden looking cookies, broil the cookies for one minute after they are done baking at 425 to give them more color on the top.
- Can I use regular milk and butter in this recipe? Absolutely! If you are not vegan or dairy-free, feel free to use regular butter and milk in this pumpkin cookie recipe.
Frequently Asked Questions
Absolutely! You can bake your pumpkin and then blend it in an immersion blender to make homemade pumpkin puree.
I do not recommend using canned pumpkin pie filling in this recipe because it will contain other ingredients that will alter the flavor of this recipe. Also, the ingredients may not be vegan-friendly.
Yes! Simply swap out the regular all purpose flour for gluten-free all purpose flour.
Other Vegan Pumpkin Recipes
- Vegan Pumpkin Bars
- Best Gluten-Free Pumpkin Bread
- The Best Vegan Pumpkin Brownies
- Pumpkin Muffins (Vegan Recipe)
- 2-Ingredient Pumpkin Bagel Bites
- One Bowl Vegan Chocolate Pumpkin Bread
15 Minute Vegan Pumpkin Chocolate Chip Cookies
Vegan Pumpkin Chocolate Chip Cookies
- ¾ cup pumpkin puree
- 1 cup cane or coconut sugar
- ½ cup softened vegan butter
- 1 tablespoon almond milk
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ cup regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ cup vegan chocolate chips
Vegan Pumpkin Chocolate Chip Cookies
- Preheat the oven to 425.
- Mix the pumpkin puree, sugar, vegan butter, almond milk, baking powder, vanilla, cinnamon, nutmeg, and salt together. Then, add the flour and mix until a thick dough forms. Fold in the vegan chocolate chips, adding as little as ½ cup and up to ¾ cup.
- Line a baking sheet with parchment paper and use a tablespoon to scoop the cookie dough onto the baking sheet. Use your fingers to press them down into 1 ½ inch thick circles. Bake the cookies in the oven for 9-10 minutes. Enjoy!!
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.