Vegan Pumpkin Chocolate Chip Cookies are easy to make, chewy, and a great holiday dessert! 

With Thanksgiving right around the corner, and Halloween behind us, I am almost positive that you have extra pumpkin puree canned in the pantry. 

If you don’t have it in the pantry, you may still have fresh pumpkins around the house for fall decor. Instead of chunking them, make homemade pumpkin puree and use it in these vegan cookies! 

Pumpkins are rich in vitamins, including beta carotene which we know our bodies convert to vitamin A, along with being low in calories. Sometimes I really wish these were in season year-round! One of my favorite things about using pumpkin in recipes is that you can use the puree when baking and in more savory dishes like sauces and soups (see some of my favs below).

Recently I made a batch of Pumpkin Seed Butter, because I had some pumpkins leftover myself and wanted to change up what I was putting on my toast. 

If you need a little more pumpkin inspiration, try my Vegan Pumpkin Mousse! Even if you don’t follow the vegan lifestyle, your holiday guest will still love this easy dessert! 

Here are a few more of my favorite pumpkin recipes:

• Gluten Free Pumpkin Muffins
• Pumpkin Overnight Oats
• Pumpkin Seed Pesto
• Pumpkin Chili with Turkey
• Pumpkin Maple Muffins

Ingredients for Vegan Pumpkin Chocolate Chip Cookies 

extra-virgin olive oil

maple sugar

vanilla extract

pumpkin puree

whole wheat pastry flour

salt

baking powder

baking soda

Spices: nutmeg, allspice, cinnamon, cloves

semisweet chocolate chips – if you need a healthy chocolate that is gluten-free and non GMO, Lily’s Chocolate is a great option and bakes well if you want to make desserts that are chocolate-dipped. 

How to Make Pumpkin Chocolate Chip Cookies That Are Vegan

Get your baking sheets ready by lining them with parchment paper or a silicone baking mat. Then preheat the oven to 350 degrees. 

Whisk together the sugar, vanilla, and oil together in a medium-size mixing bowl. Add the pumpkin puree and continue to whisk until smooth. 

In another mixing bowl, add in the dry ingredients including the spices, baking soda and powder, salt, and flour. 

Add the dry ingredients to the pumpkin mixture and stir well. 

Lastly, fold in the chocolate chips. 

Using a tablespoon or cookie scoop, drop the dough onto the baking sheet leaving a little space in between each one. 

Flatten the top slightly then bake until they are lightly browned, which shouldn’t take more than 10 to 12 minutes. 

Allow the cookies to cool completely before serving. 

Making Homemade Pumpkin Puree 

Ready to make these cookies, but ran out of store-bought pumpkin puree? Use your leftover fall decor instead! 

Simply slice the pumpkin in half and place it on a baking sheet, with the flesh side down. Once the oven has preheated to 400 degrees, place them in the oven and roast for about 30 to 45 minutes, depending on the size of your pumpkin. 

Allow it to cool completely. Then add the pumpkin flesh to a bowl and mash or use an immersion blender. 

More Easy Cookie Recipes: 

• Olive Oil Cookies
• Miso Almond Butter Cookies
• ​​Almond Flour Peanut Butter Cookies
• Tahini Chocolate Chip Cookies
• Vegan Sugar Cookies

Vegan Pumpkin Chocolate Chip Cookies

Vegan Pumpkin Chocolate Chip Cookies are easy to make, chewy, and a great holiday dessert!

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 20 cookies

Author: Abbie

Ingredients

• ½ cup extra-virgin olive oil
• 1/2 cup maple sugar
• 1 teaspoon vanilla extract
• ¼ cup plus 1 tablespoon pumpkin puree
• 1 ½ cups whole wheat pastry flour
• ¼ teaspoon kosher salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon cloves
• 1 teaspoon cinnamon
• 1/2 cup semisweet chocolate chips

Instructions

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a bowl, whisk together oil, sugar, and vanilla. Add puree and whisk till smooth.
• In a separate bowl, add flour, salt, baking powder, baking soda, nutmeg, allspice, cloves, and cinnamon and mix together. Add dry ingredient to wet ingredients and mix together till well incorporated. Fold in chocolate chips.
• Drop by rounded tablespoons onto prepared baking sheets. Slightly flatten out. Bake for 10 to 12 minutes until lightly brown.
• Cool completely before eating.

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