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4 vegan pumpkin chocolate chip cookies stacked up on top of eachother

Vegan Pumpkin Chocolate Chip Cookies

These vegan pumpkin chocolate chip cookies are the perfect easy fall treat that are both dairy and egg free!

Course Dessert
Cuisine American
Keyword dairy free pumpkin cookies, vegan pumpkin chocolate chip cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 cookies
Calories 168 kcal
Author Dairy Free for Baby


  • 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


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Stir in pumpkin puree, vanilla, and pumpkin pie spice.
  4. Add your flour, salt, and baking soda. Mix until combined, then fold in chocolate chips.
  5. Portion out into approximately 18 cookies on a baking sheet lined with a silicone baking mat or parchment paper.
  6. Bake at 350 degrees for 10-12 minutes, or until cooked through. Enjoy!

Recipe Notes

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%