Cookies & BarsNo. 8158 · The 2026 edition
Vegan Pumpkin Chocolate Chip Cookies
These vegan pumpkin chocolate chip cookies are soft, spiced, and studded with melty chocolate – pure autumn bliss.
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These vegan pumpkin chocolate chip cookies combine wholesome ingredients like whole wheat pastry flour and pumpkin puree with rich chocolate chips. They are sweetened with both sugar and brown sugar, and use coconut oil and vegan butter for a tender texture. Baked until golden and topped with flaky sea salt, they are a delicious dairy-free treat for the fall season.
Ingredients
Directions
- In a mixing bowl, combine the flour, salt, baking soda, baking powder, and pumpkin pie spice, and whisk them together until well blended.
- While the coconut oil and vegan butter are still solid, measure out the required amounts. Then melt them together in the microwave until they become liquid.
- In another bowl, beat together the sugar, brown sugar, pumpkin puree, melted vegan butter, and melted coconut oil until the mixture is smooth and well combined.
- Pour the dry ingredient mixture into the wet mixture and beat until everything is fully incorporated.
- Gently fold the dairy-free chocolate chips into the batter until they are evenly distributed.
- Using a mini cookie scoop, pack the batter into the scoop and drop rounded portions onto a prepared baking sheet.
- Bake the cookies in a preheated oven at 350°F for 10 to 14 minutes.
- When the cookies are finished baking, take them out of the oven and immediately sprinkle sea salt flakes over the tops.
- Transfer the cookies to a wire cooling rack and let them cool completely.
