When the leaves start turning golden and the air grows crisp, it’s officially pumpkin season. There’s something magical about cozying up with a warm, freshly baked cookie, especially when it’s packed with the comforting flavors of pumpkin and spices, balanced by bursts of melty chocolate. These Pumpkin Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie—a perfect treat for fall that’s vegan, soft, and irresistibly flavorful.
I created this recipe during one of those weekends where you crave something sweet but also want it to feel wholesome and nourishing. The pumpkin adds natural moisture, keeping the cookies perfectly soft, while the cinnamon and nutmeg make them taste like autumn in every bite. If you’re looking for an easy and satisfying fall-inspired bake, these cookies are for you!
Why You Will Love Pumpkin Chocolate Chip Cookies
Our Pumpkin Chocolate Chip Cookies are not just another cookie—they’re the ultimate fall comfort food, perfect for satisfying your sweet tooth without being overly indulgent.
- Vegan-friendly: Made with plant-based ingredients for everyone to enjoy.
- Soft and chewy: Thanks to the pumpkin and coconut oil, these cookies stay moist and tender.
- Easy to make: With simple pantry staples, this recipe comes together quickly.
Ingredients Notes for Pumpkin Chocolate Chip Cookies
Each ingredient in these Pumpkin Chocolate Chip Cookies works together to create a deliciously soft, spiced cookie with gooey chocolate chips in every bite.
Wet Ingredients:
- 1 cup canned pumpkin puree – Adds moisture and that signature pumpkin flavor. Use pure pumpkin, not pumpkin pie filling.
- 1/2 cup coconut oil (solid) – Keeps the cookies soft and provides a subtle richness.
- 1 cup brown sugar (packed) – Adds sweetness and a hint of molasses flavor.
- 1/4 cup maple syrup – Enhances the cookies’ sweetness with natural caramel notes.
- 1 teaspoon vanilla extract – Boosts the overall flavor.
Dry Ingredients:
- 2 1/2 cups all-purpose flour – Forms the base of the cookies, giving them structure.
- 1 teaspoon baking soda – Helps the cookies rise slightly for a soft texture.
- 1/2 teaspoon salt – Balances the sweetness and enhances the flavors.
- 1/2 teaspoon ground cinnamon & 1/4 teaspoon ground nutmeg – These warming spices pair beautifully with the pumpkin.
Add-Ins:
- 1/2 cup vegan chocolate chips – Adds sweetness and gooey texture. Use your favorite dairy-free chocolate chips for the best results.
Kitchen Equipment Needed for Pumpkin Chocolate Chip Cookies
You don’t need much to whip up these Pumpkin Chocolate Chip Cookies. Here’s what you’ll need:
- Mixing bowls (large and medium)
- Whisk or hand mixer
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
- Cooling rack
How to Make Pumpkin Chocolate Chip Cookies
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
2. Cream the Wet Ingredients
In a large mixing bowl, cream together the pumpkin puree, solid coconut oil, and brown sugar until smooth. Stir in the maple syrup and vanilla extract until well combined.
3. Combine the Dry Ingredients
In a separate medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
4. Mix the Dough
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this can make the cookies tough.
5. Add the Chocolate Chips
Gently fold in the vegan chocolate chips, ensuring they are evenly distributed throughout the dough.
6. Shape the Cookies
Using a tablespoon, scoop out dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake
Bake the cookies for 10-12 minutes, or until the edges are golden and the tops are set.
8. Cool
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serving and Storage Tips
- Serving: Enjoy these cookies slightly warm for maximum gooey chocolate goodness. Pair them with a cup of coffee, tea, or dairy-free milk for a cozy treat.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container—it helps maintain their moisture.
- Freezing: These cookies freeze beautifully! Place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Variations and Substitutions
These Pumpkin Chocolate Chip Cookies are highly adaptable to your preferences and dietary needs.
- Add texture: Mix in 1/2 cup of chopped nuts, such as pecans or walnuts, for a crunchy twist.
- Spice it up: Increase the cinnamon or add 1/4 teaspoon of ground ginger or cloves for a more spiced flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version.
Whether you keep the recipe simple or experiment with these variations, the result will always be delicious!
Helpful Notes
- Solid Coconut Oil: Ensure the coconut oil is solid, not melted, for the best texture. If your coconut oil is too soft, chill it briefly before using.
- Pumpkin Consistency: If your pumpkin puree is very watery, pat it dry with paper towels to prevent overly sticky dough.
- Measuring Flour: Use the spoon-and-level method to avoid packing too much flour into the cup, which can make the cookies dense.
Tips from Well-Known Chefs
- Molly Yeh: “For maximum flavor, let the dough chill in the fridge for 30 minutes before baking—it helps the spices develop and the cookies hold their shape.”
- Isa Chandra Moskowitz: “Always use high-quality vegan chocolate chips for the best taste and texture.”
- Christina Tosi: “A sprinkle of flaky sea salt on top of the cookies before baking adds an incredible flavor boost.”
Frequently Asked Questions (FAQ)
1. Can I use regular chocolate chips instead of vegan ones?
Yes, if you’re not strictly vegan, feel free to use any chocolate chips you like.
2. Can I substitute coconut oil with another fat?
Yes, you can use softened vegan butter or regular butter if you’re not vegan.
3. Why are my cookies not spreading?
If the dough is too cold or there’s too much flour, the cookies may not spread. Measure your flour accurately and bake immediately after shaping.
4. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for 10-15 minutes before scooping.
5. Are these cookies freezer-friendly?
Absolutely! Freeze baked cookies or the dough balls for up to 3 months.
Conclusion
These Pumpkin Chocolate Chip Cookies are the perfect fall dessert—soft, chewy, and brimming with warm pumpkin spice flavors and gooey chocolate chips. Whether you’re vegan or not, these cookies are a hit with everyone. They’re easy to make, packed with wholesome ingredients, and capture the essence of autumn in every bite. Bake a batch today and savor the cozy flavors of the season!
