Cookies & BarsNo. 9963 · The 2026 edition
Vegan Pumpkin Chocolate Chip Cookies
These vegan pumpkin chocolate chip cookies are soft, spiced, and perfectly sweet with a hint of sea salt.
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These vegan pumpkin chocolate chip cookies combine whole wheat flour, pumpkin, and pumpkin pie spice for a fall treat. Coconut oil and vegan butter keep them soft, while a sprinkle of sea salt adds a savory twist. They bake in just 10-14 minutes at 350°F.
Ingredients
Directions
- In a medium bowl, combine the whole wheat pastry flour, salt, baking soda, baking powder, and pumpkin pie spice by whisking thoroughly.
- Measure out the coconut oil and vegan butter while they are still solid, then melt them together in the microwave until completely liquid.
- In another bowl, beat the sugar, brown sugar, canned pumpkin, melted vegan butter, and melted coconut oil together until smooth and well combined.
- Pour the dry ingredient mixture into the wet mixture and beat until fully incorporated.
- Gently fold the dairy-free chocolate chips into the cookie dough.
- Using a mini cookie scoop, pack the dough into the scoop and drop the scoops onto a baking sheet.
- Bake the cookies in a preheated 350°F oven for 10 to 14 minutes.
- As soon as the cookies come out of the oven, sprinkle them immediately with sea salt flakes.
- Transfer the cookies to a wire cooling rack to cool completely.
Per serving
- 9.0 fat g
- 25.0 carbs g
- 15.0 sugar g
- 176.0 calories
- 2.0 protein g
More photos
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