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Vegan Pumpkin Chocolate Chip Cookies are basically super delicious soft baked, chewy chocolate chip cookies with a combo burst of pumpkin and chocolate flavors! A simple recipe perfect for all your fall and holiday recipes you’ll want to make over and over again!

More Cookies to love? You’ll love these 20 Decadent & Guilt-Free Plant-Based Chocolate Chip Cookies, these Soft Vegan Sugar Cookies, these Vegan Protein Cookies and these Vegan Gingerbread Cookies!

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Why You’ll Love These Vegan Pumpkin Chocolate Chip Cookies

Perfect for fall baking, because you know we all get excited about FALL BAKING!
Super yummy! Ultimate pumpkin spice treat kids as well as adults love!
No eggs, just a simple easy-to-make recipe that you’ll want to make over and over again!
Soft and chewy like chocolate chip cookies with lots of pumpkin flavor in every bite! Gimme all the cookies!
Make these for the holidays, or everyday for friends, gifting, party dessert trays and don’t forget yourself! I don’t know anyone that will turn these down whenever you make them! The smiles will be lit!

Gather Your Ingredients

Vegan Pumpkin Chocolate Chip Cookies recipe

1/2 cup vegan butter, room temperature
1/2 cup brown sugar, packed
1/2 cup cane sugar
2 teaspoons vanilla extract
1/3 cup pumpkin puree
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon or pumpkin pie spice
1 1/2 tablespoons cornstarch or arrowroot
1 cup dairy-free chocolate chips of choice, we used semi-sweet chocolate chips

Instructions To Make Your Vegan Pumpkin Chocolate Chip Cookies

Preheat the oven to 375 F. Line 1 or 2 baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, salt, baking soda, corn starch, and pumpkin pie spice, set aside.
In a large mixing bowl, cream the butter for about 1 minute using a stand mixer or electric mixer.
Add the brown sugar, the cane sugar, and the vanilla extract and beat together for another 1-2 minutes. Next, add the pumpkin puree. Continue to beat until fully combined, making sure to scrape the edges of the bowl so that the wet ingredients are combined evenly.
Turn the on low, and gradually add the flour until it is completely incorporated. The batter will be thick.
Add in ¾ of a cup of the chocolate chips. Fold the chocolate chips into the batter using a spatula. Reserve a ¼ cup of the chocolate chips for the tops.
To make cookies, scoop 2 tablespoons of dough with a medium scoop. Put the dough balls on a baking sheet with a few inches between each one, because they will spread out while baking.
Bake the cookies in a hot oven for 9-10 minutes until they turn golden brown around the edges and the middle is cooked. Sprinkle some chocolate chips on top of each cookie and wait for them to cool down for 10 minutes on the pan. Then move them to a cooling rack to finish cooling.

Storing Pumpkin Chocolate Chip Cookies

Store these scrumptious eggless pumpkin cookies in airtight container for up to a 4-5 days!
To keep longer, store cookies in the refrigerator in an airtight container. They will keep in the fridge for up to 7 days.

More Variations

Instead of chocolate chips, you can opt for chocolate chunks! Or any flavor of chocolate chips or chunks you want!
Add some crunchy texture by adding in some chopped walnuts, pecans or pistachios! Yum!
Love pumpkin cookies without the chocolate chips? Ok! Just leave them out and get that glass of milk ready!
Warm these up in the microwave and add a scoop of dairy-free ice cream on top or make some cookie sandwiches for the freezer!

Tips

Don’t over-bake these cookies. You want them to stay soft, yet still chewy, but at the same time, make sure the cookies are not wet on top.
Try not to overmix the pumpkin cookie batter too much. Overmixing makes for denser, flatter cookies.
This batch makes 24 small cookies, however if you like larger cookies, go for it! Just increase your baking time a few minutes!

In conclusion, our vegan eggless soft batch pumpkin chocolate chip cookies are not only delicious, but they also use simple and wholesome ingredients! These cookies are a perfect snack for anyone looking to satisfy their sweet tooth. From the warm, comforting flavors of pumpkin and chocolate to the chewy texture of a soft batch cookie, these treats are sure to please all!

Give this vegan soft batch pumpkin chocolate chip cookies recipe a try and taste the difference for yourself. As we continue to prioritize our health and the well-being of our planet, vegan options like these cookies are a delicious and sustainable choice. So go ahead and take a bite – you won’t regret it!

More Pumpkin Delights

Vegan Pumpkin Chocolate Chip Cookies

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Dessert

Servings 24 Small Cookies

Ingredients

Vegan Pumpkin Chocolate Chip Cookies recipe

1/2 cup vegan butter room temperature
1/2 cup brown sugar packed
1/2 cup cane sugar
2 teaspoons vanilla extract
1/3 cup pumpkin puree
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon or pumpkin pie spice
1 1/2 tablespoons cornstarch
1 cup dairy-free chocolate chips of choice we used semi-sweet chocolate chips

Instructions

Instructions To Make Your Vegan Pumpkin Chocolate Chip Cookies

Preheat the oven to 375 F. Line 1 or 2 baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, salt, baking soda, corn starch, and pumpkin pie spice, set aside.
In a large mixing bowl, cream the butter for about 1 minute using a stand mixer or electric mixer.
Add the brown sugar, the cane sugar, and the vanilla extract and beat together for another 1-2 minutes. Next, add the pumpkin puree. Continue to beat until fully combined, making sure to scrape the edges of the bowl so that the wet ingredients are combined evenly.
Turn the on low, and gradually add the flour until it is completely incorporated. The batter will be thick.
Add in ¾ of a cup of the chocolate chips. Fold the chocolate chips into the batter using a spatula. Reserve a ¼ cup of the chocolate chips for the tops.
To make cookies, scoop 2 tablespoons of dough with a medium scoop. Put the dough balls on a baking sheet with a few inches between each one, because they will spread out while baking.
Bake the cookies in a hot oven for 9-10 minutes until they turn golden brown around the edges and the middle is cooked. Sprinkle some chocolate chips on top of each cookie and wait for them to cool down for 10 minutes on the pan. Then move them to a cooling rack to finish cooling.