Getting excited about fall?! It’s time to break out the pumpkin dessert recipes! These vegan pumpkin chocolate chip cookies are the perfect easy fall treat. It only takes a few minutes to whip up the batter, and then around ten minutes to bake ‘em.
How to make vegan pumpkin chocolate chip cookies
These are super easy to make; you don’t need any fancy ingredients. Here’s what you need:
- Vegan butter (I use the red tub of Earth Balance)
- Granulated sugar (see note below on sugar)
- Brown sugar (see not below on sugar)
- Canned pumpkin puree (you want plain pumpkin puree, not the pumpkin pie filling)
- Pumpkin Pie Spice
- Baking Soda
- Dairy Free Chocolate Chips
You’ll cream the vegan butter, granulated sugar, and brown sugar together. I recommend doing this in a stand mixer with the paddle attachment – but you can also do this with a hand mixer, or by hand if you want a little arm workout. You want the mixture to be light and fluffy.
Then, mix in your canned pumpkin puree, vanilla, and pumpkin pie spice.
After that, stir in the flour, salt, and baking soda. Stir it up until combined, then fold in your chocolate chips.
Scoop out your cookie dough onto a baking sheet, and then bake ‘em for 10-12 minutes. That’s it!
A note on sugar for vegan eaters
If you are a strict vegan that avoids all animal byproducts, you’ll want to keep an eye out for vegan-friendly brands of white sugar and brown sugar. Some brands of sugar are processed using a filtering system that involves bone char from animal bones. If you avoid all animal products and want to avoid that as well, simply look for vegan-friendly brands of sugar that are processed differently.
Allergens in this recipe
This recipe is naturally dairy free, egg free, soy free, and nut free – as long as you keep in mind two ingredients:
- For the vegan butter, you want to double check that the version you choose is soy free if you need to avoid soy. I always use the red tub of Earth Balance. It’s easy to measure out into a dry measuring cup for baking!
- You make sure you choose a brand of chocolate chips that don’t contain these ingredients – Enjoy Life are my favorite as they’re top 8 allergen free. I’ve used both the chocolate chips and chocolate chunks in this recipe.
These cookies do contain wheat/gluten, as I’ve used regular flour. I haven’t tested these with a gluten free flour. If you follow a gluten free diet, you can always try it out with a gluten free all-purpose blend and let me know how it goes!
How to freeze these cookies
If you want to prep the cookie dough ahead of time (like maybe you’re getting them ready for Thanksgiving dinner!), you can definitely do so. Here’s how:
Mix everything for the dough, and then portion it out in scoops on a baking sheet lined with wax paper or parchment paper.
Place the baking sheet in the freezer, and give it an hour or two. At that point, the cookie dough balls should be fairly frozen and you can toss ‘em all into a big zip top bag. Put that back in the freezer and store them until you’re ready to bake.
When you’re ready to bake, place the frozen dough balls on your baking sheet and bake like normal, but note that you may need to add another 1-3 minutes to the recipe. Just keep an eye on them.
This freezer method is super helpful when you’re short on time for a holiday, and want something easy you can pop out of the freezer and bake in less than 15 minutes.
Other vegan pumpkin desserts
If you’re searching for more yummy dairy free pumpkin inspiration, be sure to check out my roundup of the top ten vegan pumpkin desserts.
Or, try one of these tasty ideas:
- Vegan pumpkin caramel chocolates (so cute for Halloween!)
- Pumpkin pie smoothie
- Dairy free pumpkin cinnamon rolls (would you believe they’re less than 150 calories each?!)
- No bake pumpkin truffles (look for vegan graham crackers to use in this recipe)
I hope you enjoy these vegan pumpkin chocolate chip cookies as much as I do. Be sure to let me know your thoughts after you give ‘em a whirl. Happy baking!
Vegan Pumpkin Chocolate Chip Cookies
These vegan pumpkin chocolate chip cookies are the perfect easy fall treat that are both dairy and egg free!
- 1/2 cup Earth Balance (Use red tub for soy-free. You can also use another vegan butter)
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup canned pumpkin puree
- 1 tsp vanilla
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 cup dairy free chocolate chips
Preheat the oven to 350 degrees.
Cream butter and both sugars together, using either a stand mixer, hand mixer, or doing it by hand. The mixture should be light and fluffy.
Stir in pumpkin puree, vanilla, and pumpkin pie spice.
Add your flour, salt, and baking soda. Mix until combined, then fold in chocolate chips.
Portion out into approximately 18 cookies on a baking sheet lined with a silicone baking mat or parchment paper.
Bake at 350 degrees for 10-12 minutes, or until cooked through. Enjoy!
Nutrition analysis (approximate per cookie):
168 calories, 8 g fat, 3 g saturated fat, 155 mg sodium, 23.5 g carbohydrate, 1 g fiber, 14.5 g sugar, 1.5 g protein, Vitamin A: 14%, Vitamin C: 0%, Calcium: 1%, Iron: 5%