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!
📖 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:
- 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!
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.
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.
Sure! Simply swap in vegan Greek-style yogurt instead.
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
Vegan Pumpkin Chocolate Chip Cookies
- 170 g (6 oz) vegan butter (block-style), melted
- 134 g (⅔ 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.
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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!