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- 1 cup canned pumpkin puree - 1/2 cup coconut oil, melted and slightly cooled - 1/2 cup packed brown sugar - 1/4 cup pure maple syrup - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon fine sea salt - 2 cups all-purpose flour - 1/2 cup vegan chocolate chips The star of these cookies is pumpkin puree. It adds moisture and a lovely flavor. Coconut oil gives the cookies a rich taste and keeps them soft. Brown sugar and maple syrup add sweetness and a hint of caramel flavor. Vanilla extract enhances the overall taste. Baking soda and baking powder help the cookies rise. Pumpkin pie spice brings warmth with its blend of cinnamon, nutmeg, and ginger. Sea salt balances the sweetness and makes the flavors pop. All-purpose flour provides the structure for the cookies. Finally, vegan chocolate chips add indulgence and deliciousness. If you can't find canned pumpkin, use fresh pumpkin puree. Just cook and blend pumpkin until smooth. Coconut oil can be swapped with vegetable oil or vegan butter. Use light brown sugar instead of dark brown sugar if that’s what you have. Maple syrup can be replaced with agave nectar or a different liquid sweetener. If you want gluten-free cookies, use a gluten-free flour blend. For a nut-free option, make sure your chocolate chips are nut-free. These swaps keep the cookies tasty while catering to your needs. {{ingredient_image_2}} First, gather all your ingredients. You need canned pumpkin, coconut oil, brown sugar, and more. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This step helps to keep cookies from sticking. In a large mixing bowl, combine the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract. Whisk them together until smooth. In another bowl, mix the flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk these dry ingredients until they blend well. Now, add the dry mix to the wet mix. Do this in parts and stir gently. It’s key to not overmix. Fold in the vegan chocolate chips carefully. Using a tablespoon or a cookie scoop, drop rounded dough balls onto the baking sheets. Keep them about 2 inches apart. Press down lightly on each cookie ball for even baking. Place the sheets in the oven. Bake for 12 to 15 minutes. Look for light golden edges and set centers. After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them set nicely. For a fun finish, dust with powdered sugar or drizzle melted dark chocolate on top. Enjoy your sweet vegan treat! To get cookies with a great texture, follow a few steps. First, do not overmix the dough. Mix just until the dry and wet ingredients blend. This keeps the cookies soft and chewy. Second, use room-temperature ingredients. This helps them mix better. Lastly, let the cookies cool on a wire rack. This sets the texture perfectly. Watch out for these common mistakes. Using hot coconut oil can change the dough. Make sure it’s slightly cooled. Not measuring the flour correctly can also hurt the cookies. Too much flour makes them dry. Lastly, avoid skipping the resting time. Letting the dough sit for a few minutes can help the flavors meld. Serve your cookies warm for a delightful treat. Pair them with a glass of almond milk or a hot cup of coffee. For extra fun, sprinkle powdered sugar on top. You can even drizzle melted dark chocolate for a fancy touch. Enjoy them at a gathering or as a cozy snack at home! Pro Tips Use Fresh Pumpkin: If possible, use fresh pumpkin instead of canned for a richer flavor. Roast and puree it yourself for the best results. Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading. Experiment with Spices: Feel free to adjust the pumpkin pie spice or add other spices like cinnamon or nutmeg for a personal twist. Store Properly: Keep the cookies in an airtight container at room temperature for up to a week to maintain their softness and flavor. {{image_4}} You can make these cookies even better by adding mix-ins. Consider using nuts like walnuts or pecans for a nice crunch. Dried fruit, such as cranberries, adds a sweet and chewy texture. You can also try using different types of chocolate chips. Dark chocolate or white chocolate chips can change the flavor. Each mix-in gives a unique twist to your cookies. These cookies can fit the season too! Try adding spices like nutmeg or ginger for a warm, cozy taste. You could also mix in a bit of orange zest for a fresh, zesty flavor. In winter, consider adding peppermint extract for a holiday vibe. These small changes keep the recipe exciting and fun all year round. If you need a gluten-free version, you can easily adjust the recipe. Substitute all-purpose flour with a gluten-free blend. Make sure the blend includes xanthan gum for the best texture. Check that your chocolate chips are gluten-free, as some may contain traces of gluten. This way, everyone can enjoy these delicious cookies! To keep your vegan pumpkin chocolate chip cookies fresh, store them in an airtight container. This prevents them from drying out. Place a slice of bread in the container too. The bread helps keep the cookies soft. Store them at room temperature for up to five days. If you want to save them longer, consider freezing. Freezing these cookies is simple. First, let them cool completely after baking. Then, place the cookies in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer bag. Make sure to remove excess air before sealing. They can stay in the freezer for up to three months. To revive your frozen cookies, take them out and let them thaw at room temperature. If you want them warm, preheat your oven to 350°F (175°C). Place the thawed cookies on a baking sheet for about five minutes. This will help restore their soft texture and taste fresh again. Enjoy your cookies just like they were baked yesterday! Yes, you can use fresh pumpkin. To do this, roast and puree the pumpkin. Make sure it is smooth and thick. You want the same amount, one cup, as the canned version. Fresh pumpkin adds a nice flavor and texture. However, it may have more moisture. Adjust the flour if needed for the right dough consistency. You can swap some ingredients for healthier options. Try using whole wheat flour instead of all-purpose flour. You can also reduce the brown sugar and maple syrup. Using less oil or a nut butter can cut fat. Adding nuts or seeds adds healthy fats and protein. Lastly, consider using dark chocolate chips for less sugar. To keep cookies from spreading too much, chill the dough. Place it in the fridge for 30 minutes before baking. This helps the fat solidify. You can also use more flour to make a thicker dough. Make sure to space the cookies apart on the baking sheet. This allows them to stay puffy and soft. These vegan pumpkin chocolate chip cookies are simple and delicious. We covered key ingredients, their importance, and substitutes you can use. You learned step-by-step instructions for baking these treats and tips for the best texture. We also shared variations for seasonal flavors and storage methods to keep them fresh. Finally, I answered common questions to help you succeed. With this knowledge, you can enjoy baking and sharing these tasty cookies with friends and family. Happy baking!

Pumpkin Delight Chocolate Chip Cookies

Delicious cookies made with pumpkin puree and vegan chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 0.5 cup coconut oil, melted and slightly cooled
  • 0.5 cup packed brown sugar
  • 0.25 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon fine sea salt
  • 2 cups all-purpose flour
  • 0.5 cup vegan chocolate chips

Instructions
 

  • Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the canned pumpkin puree, melted coconut oil (make sure it’s not too hot), brown sugar, maple syrup, and vanilla extract. Use a whisk to blend the ingredients until smooth and creamy.
  • In a separate bowl, combine the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and fine sea salt. Whisk these dry ingredients together until evenly mixed.
  • Gradually incorporate the dry mixture into the wet ingredients by adding it in parts and gently stirring until just combined. Be cautious not to overmix the dough to maintain a tender texture.
  • Carefully fold in the vegan chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
  • Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, placing them approximately 2 inches apart to allow for spreading.
  • Lightly press down on the tops of the cookie balls with your fingers for uniform baking and to achieve a nice cookie shape.
  • Place the baking sheets in the preheated oven and bake for 12-15 minutes. They are ready when the edges turn a light golden brown and the centers feel set to the touch.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely, allowing them to set as they cool.

Notes

For an extra touch, consider dusting the cooled cookies with a light sprinkle of powdered sugar or adding a drizzle of melted dark chocolate over the tops before serving.
Keyword chocolate chip, cookies, pumpkin, vegan