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Fall and all its cozy glory is right around the corner, and what better way to celebrate than with a freshly baked batch of my new and improved recipe for Vegan Chocolate Chip Pumpkin Cookies!

These delightfully chewy treats blend the warmth of pumpkin spice with the irresistible melty allure of chocolate chips, all while being completely eggless and dairy-free.

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📖 Recipe Overview

  • Quick & Easy - All you need is about 15 minutes of active prep to make a batch of these chewy pumpkin chocolate chip cookies. You don’t even have to get out your electric whisk!
  • Professional Looking - Each batch yields 8 giant, bakery-sized treats that look (and taste!) like they came from your favorite café.
  • Perfectly Seasonal - The days are growing shorter and cooler (which means baking season is ON!), the kiddos are back in school, and anything pumpkin is definitely in style. 🍪🎃✨ Pumpkin spiced chocolate chip cookies FTW!

🧾 Ingredients Needed

Despite being packed to the brim with yummy fall flavors, these soft pumpkin chocolate chip cookies require only basic ingredients. Here’s what to grab:

Flat lay shot of ingredients needed to make vegan pumpkin chocolate chip cookies measured out into bowls on a wooden table with text overlay.Pin

Ingredient Notes

  • Vegan Butter - Make sure to opt for stick-style butter, and let it cool a bit after melting before making the cookie dough. Melting the butter allows for beautiful crisp edges, rather than creamed butter which results in a fluffier cookie.
  • Granulated Sugar & Brown Sugar - When combined, these two varieties of sugar bring all the molasses-y, tender-crumbed goodness you crave. While the brown sugar adds a note of caramelized flavor, the white sugar gives a perfectly crisp outer shell to the cookies.
  • Canned Pumpkin Purée - Make sure you’re reaching for 100% pure pumpkin, not pumpkin pie filling! These cookies use just the right amount of pumpkin to flavor them while staying chewy and crisp on the outside. Too much pumpkin/liquid and the cookies tend to be cakier and softer.
  • Aquafaba - This is the liquid from a can of chickpeas or garbanzo beans, and it’s a magical vegan egg substitute. If possible, opt for low-sodium beans to give you greater control over the final seasoning. Feel free to freeze the rest into an ice cube tray so you always have some at the ready!
  • Espresso Powder - While this ingredient is optional, I love the added complexity it brings to these cookies. It makes the chocolate taste more chocolatey, and the pumpkin cookies taste almost like PSLs.
  • Pumpkin Spice Mix - Don’t have a bottle hanging around? Not to worry. Mix together 2 teaspoons of ground cinnamon, ½ teaspoon of ground ginger, ½ teaspoon of allspice, and ¼ teaspoon of ground cloves.
  • Vegan Chocolate & Chocolate Chips - For the absolute BEST pumpkin chocolate chip cookies, I use a triple threat of chocolate chips, plus chopped dark chocolate and milk chocolate bars.
  • Maldon Flakes - The tiny pyramids of Maldon are hard to beat, but you’re welcome to use coarse sea salt for garnish instead.

🥣 How To Make Pumpkin Chocolate Chip Cookies

You're just a few simple steps away from the most perfect vegan pumpkin cookies, here's how to make them:


Step 1: Whisk together the melted vegan butter, brown and white sugar.


Step 2: Whisk in the pumpkin puree, aquafaba, vanilla, and espresso powder until combined.


Step 3: Combine the dry ingredients and fold them through the batter until almost mixed. Then chuck in the chocolate pieces and fold until evenly incorporated into the cookie dough.


Step 4: Cover and chill the dough for at least 30 minutes (you can let it hang out in the fridge overnight if that suits your schedule better).


Step 5: Scoop cookie dough balls on a tray lined with parchment paper. Make sure there is plenty of space between each cookie for them to spread out. Stud with more chocolate chunks and chips and bake.


Step 6: While the cookies are still hot out of the oven, use a large cookie cutter or round glass to circle off any stray edges. If you like, you can also add more dollops of chocolate and watch them melt into beautiful puddles!

🍫 Variations

As much as I love this recipe for pumpkin chocolate chip cookies just the way it is written, there is still room for you to put your own stamp on them. Here are a few ideas to get you started:

  • Pumpkin White Chocolate Chip Cookies - Swap out the dark and milk chocolate in favor of creamy-sweet white chocolate
  • Other Mix-Ins - Feel free to get creative when you add texture to these pumpkin spice chocolate chip cookies. Crunchy pecans, chewy dried cranberries, or toasted pepitas are all great!
  • Pumpkin Chocolate Ice Cream Sandwiches - Halve the size of your cookies before baking, and let them cool to room temp. Stuff a scoop of chocolate ice cream between two, smoosh slightly, then pop in the freezer for another 30 or so minutes to firm up. 

💬 FAQs

How long do pumpkin chocolate chip cookies last? Do they freeze well?

In my house? Not long at all, I’m afraid. But all jokes aside, let any leftovers cool completely to room temperature before transferring to an airtight container. They should keep well at room temp for about 5 days. If you’d like to extend their life, they should freeze well for up to a month.

Can I make these vegan chocolate chip pumpkin cookies without aquafaba?

Sure! Simply swap in vegan Greek-style yogurt instead.

Can I use homemade pumpkin puree?

I strongly recommend opting for storebought if you can. It's specifically designed for baking and has quite a low water content in comparison to homemade. If you have no option but to make your own, I recommend using butternut squash. Butternut squash and pumpkin have a very similar flavor, although butternut squash is actually much sweeter and less watery! I find it to be much better for baking.


🍪 More Fall Cookies

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Vegan Pumpkin Chocolate Chip Cookies

4.92 from 46 votes
PREP TIME: 15 minutes
COOK TIME: 12 minutes
Chilling time: 30 minutes
TOTAL TIME: 57 minutes
Servings: 8


These spiced Vegan Pumpkin Chocolate Chip Cookies are a must for your fall baking list! Chewy, giant bakery-style cookies that are salty-sweet, chocolate-flecked, pumpkin-spiced, portable rounds of goodness, the perfect accompaniment to your PSL.


  • 170 g (6 oz) vegan butter (block-style), melted
  • 134 g ( cup) granulated sugar
  • 110 g (½ cup) light brown sugar, I use light Muscovado (unrefined cane sugar)
  • 60 g (¼ cup) canned pumpkin puree, not pumpkin pie filling
  • 1 tablespoon aquafaba, *see note 1
  • 1 tablespoon vanilla extract
  • ½ teaspoon instant espresso powder, optional
  • 250 g (2 cups) all-purpose flour, (plain flour)
  • 1 tablespoon pumpkin pie spice, *see note 2
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 100 g (3.53 oz) vegan chocolate chips
  • 50 g (1.76 oz) vegan dark chocolate, roughly chopped
  • 50 g (1.76 oz) vegan milk chocolate, roughly chopped
  • flaky salt, for garnish


  • Add the melted butter, granulated sugar, and soft brown sugar to a mixing bowl and whisk until combined. Whisk in the pumpkin puree, aquafaba, vanilla extract, and espresso powder. In a separate bowl, combine the flour, pumpkin spice mix, baking soda, and salt. Stir the dry ingredients so that they are mixed evenly.
  • Add the dry ingredients to the wet ingredients and fold them together using a spatula until they are *almost* mixed leaving a few pockets of flour.
  • Add about ¾ of the chocolate chips and ¾ of the chopped chocolate to the bowl and fold them through the dough as evenly as possible. Cover the bowl with the cookie dough with some clingfilm or a plate and chill in the fridge for 30 minutes.
  • Preheat your oven to 180°C (356°F) while the cookie dough is chilling. Line 2 large baking trays with some parchment paper.
  • Use a 2.4"/6cm cookie scoop or ice cream scoop to separate the dough into 8 portions. Place the cookie dough balls on the lined sheets - be careful to leave at least 2.5 inches of space between each ball of dough as they will spread whilst baking! Stud the cookies with most of the remaining chocolate chips and chocolate chunks (saving a few pieces for when they come out of the oven).
  • Bake the cookies for 12-15 minutes. Then use a large cookie cutter or glass to carefully round off and shape the edges of the hot cookies. Let the cookies sit on the baking trays for 5 minutes to cool slightly. If you want big chocolatey pools, you can add more chocolate chunks to the tops of the cookies while they are warm. Top with some sea salt flakes while they are still warm.
  • Carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack to cool to room temperature.
  • Storage: Once cool, transfer the cookies to an airtight container. They will keep well at room temp for about 5 days. If you’d like to extend their life, they freeze well for up to a month.


  • Aquafaba: the liquid part from tinned chickpeas. 
  • Pumpkin spice mix (homemade): Mix together 2 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp allspice, and ¼ tsp ground cloves.
  • Coconut sugar: This can be used in place of soft brown sugar. Using coconut sugar will give these pumpkin spice chocolate chip cookies a more caramelized flavor and color, and they will be slightly softer.


Serving: 1g | Calories: 527kcal | Carbohydrates: 70g | Protein: 5g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 3g | Cholesterol: 0.3mg | Sodium: 435mg | Potassium: 165mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1172IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 4mg
Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

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This recipe was originally posted in September 2020. It has since been modified and improved to be even more delicious and easy to make!


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Recipe Rating


  1. 5 stars
    Wow, these are exceptional, a new favorite! I love the three kinds of chocolate and the subtle coffee flavor. I made them about half size though and they are still decadent 😋. Will definitely be making these again, thanks!

    1. Hello Eve-Marie,

      Thank you so much for your wonderful feedback, I'm so happy you love them!

  2. 5 stars
    I can honestly say that these are the BEST vegan cookies I’ve ever made. The taste is amazing and the texture is perfect! I didn’t have white sugar so I just substituted more light brown sugar. I also didn’t have espresso powder — definitely want to try that next time!

    1. Hi Becca,

      Ah this is so amazing to hear! And the espresso powder is subtle but it does add a nice little kick, excited for you to try them with it next time. Thanks so much for your lovely review 🙂

  3. 5 stars
    I'm definitely enjoying these sweet treat recipes. This has plenty of dimension to it, i.e expresso and pumpkin. Phrn

    1. So happy you're enjoying them! And yes, I love the added layer of flavor that the espresso brings x

  4. 5 stars
    Hi Christina,
    The cookies tasted great. I just couldn’t stop myself at two 🙂 I had two issues though - 1) there was spillage of chocolate outside the cookie but I think that might have been because I didn’t cut the chocolate into small pieces .. Right? 2) the cookie was really soft. It breaks even when you hold it. What do you think I could have done to prevent that ? Really appreciate your amazing recipes.

    1. Hi Soniya,

      So happy you enjoyed the recipe, and thank you so much for sharing your feedback. By spillage, do you mean chocolate melted out over the edges? If so, I would say you are right in that the pieces weren't small enough. With regards the softness, these are a soft cookie but should certainly not fall apart to the touch. Did you make your own pumpkin puree? It sounds like there may have been a bit too much moisture in the ingredients, next time I would suggest baking for an extra 2-3 minutes.

      1. Yes thats right the chocolate melted over the edges. I will definitely keep in mind to cut the pieces even smaller next time. And yes I made my own pumpkin puree so you are right that might have been the reason. However, I was also wondering if it needed more time in the fridge ( more than 15-20 minutes) as my butter was almost melted by the time I started creaming it with sugar. I baked the cookies in the oven for about 13-14 minutes. Do you have any advice on how to exactly know when they are ready to be taken out of the oven?
        Looking forward to baking it again next time 🙂

      2. Hi Soniya,

        I think the chilling and baking time could all be down to the moisture content as well. You want to make sure that your puree is not watery, if it is you can saute it down in the pan first to cook out some of the moisture. Also make sure the vegan block butter isn't melting, you can cut it into cubes while its still cold and then allow them to come to room temperature for about an hour to avoid the warmth of your hands causing it to become too warm. Oven times can vary but you should be able to see slight browning on the edges to gauge they are done! Hope this helps

  5. 5 stars
    The dough tastes incredible and the cookies are fabulous too. I got 31. I used 1 tbsp Just Egg instead of aquafaba because I didn't have a use for the chickpeas. 🙂 One question though Do you bake them 11-12 minutes total? It is a little confusing because it says bake 11-12 minutes then the next step says 7-8 minutes more (so is it 18-20 total?) I also missed the note about parchment paper and they were fine. The spice flavor is strong, is it really 1 1/2 TABLEspoon? haha, I did about 1 tbsp just in case. A little more spicy than pumpkin but still super delicious. Roasted pecans on top made them extra yummy, I put on 1/2 in case people don't like.

    1. Hi Mary,

      Thank you so much for the amazing feedback! That's great to know that the Just Egg worked as a replacer, very useful 🙂 Yes so the total baking time is 11-12 minutes, but you caught me on my bad maths for the remaining "7-8" minutes haha! And yes that's the correct measurement for the pumpkin spice, but that was a good call to reduce the spice if you're not the biggest fan of it! x

  6. 5 stars
    WOW these vegan cookies look amazing. What a great idea to use aqafaba! I'm so excited to try these soon, thank you for sharing!

  7. These look so good thank you!.. do you think I could use Himalayan salt in place of the salt that is in the recipe?

      1. 5 stars
        I just made them with the Lidl sea salt chocolate..amazing..thank you so much Christina for a great recipe 🤗

    1. Hi Karen,

      I haven't tried the recipe with almond flour, however if you do try it i'd recommend you try using slightly less almond flour, maybe 25% less than the recipe calls for. Let us know if you try it!