Vegan Pumpkin Chocolate Chip Cookies

Another fall pumpkin recipe! I am clearly obsessed with pumpkin and these cookies are another great pumpkin recipe. We've been eating them non-stop in my house.

The spices really come through in these cookies and the sweetness from the chocolate chips pair well with the nutmeg and cinnamon flavors.

Pair a couple of these soft and chewy cookies with a cold class of almond milk and you have a perfect nighttime snack. 

Vegan Pumpkin Chocolate Chip Cookies:
(original recipe from:

1 1/2 cups white whole wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup coconut oil, melted and cooled
1/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup pumpkin puree
3/4 cup dark chocolate chips
  1. Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and cloves.
  3. In another bowl combine the coconut oil, brown sugar and granulated sugar with a hand mixer until combined. Add the vanilla and pumpkin and stir until combined.
  4. Slowly add the dry mixture into the wet and stir until well incorporated. Fold in the chocolate chips.
  5. Using a tablespoon or cookie scoop, drop the cookie dough onto the baking sheets.
  6. Bake for 10-12 minutes, until golden brown around the edges. Let cool for 2 minutes and transfer to a wire rack to completely cool. Enjoy!


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