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Vegan Pumpkin Cookies with Chocolate Chips – Just Like Grandma’s

from 4 reader reviews

This post may contain affiliate links. Read my disclosure policy.

These pumpkin cookies with chocolate chips are soft and melt-in-your-mouth delicious. They are vegan and so are naturally egg and dairy free. Flavored with pumpkin pie spices, coconut butter, and chocolate chips, you won’t miss the egg or dairy in this moist seasonal cookie.pumpkin cookies on a fall themed plate with text overlay

The first time I made these cookies my daughter took a big bite and exclaimed, “Oh these are just like Grandma used to make!” And she was right – they were just like Grandma’s – but truth be told, I don’t think Grandma ever “made” them, but rather, purchased them from the local bakery! But yes, they are that good:)

To Make These Vegan Pumpkin Cookies You Will Need:

I’ve included some Amazon (affiliate) links for some hard-to-find items.

  • organic white and brown sugars
  • all-purpose flour
  • cornstarch
  • baking soda, pumpkin pie spice, ground cinnamon, salt
  • (affiliate link) agar agar
  • Medjool dates
  • plant milk (I used cashew milk)
  • lemon juice, vanilla
  • (affiliate link) tahini paste
  • (affiliate link) coconut butter (not oil)
  • (affiliate link) vegan chocolate chips

three pumpkin cookies with chocolate chips held in the hand

Looking for some more delicious vegan cookies and desserts? Try my Vegan Banana Cookies, Duncan Hines Brownie Hack, or Apple Pumpkin Bundt Cake. All so good! Check out this post with all the vegan pumpkin recipes – both sweet and savory – from Veggie Fun Kitchen!

Pro Tips and Suggestions for Making Vegan Pumpkin Cookies with Chocolate Chips That Rival Grandma’s!

Please read through the tips and suggestions portion. There are some items and techniques that are unique to vegan baking. I’ve included (affiliate) links that I think might be helpful to you.

medjool dates in the package and soaking in a white bowl.
Soak the pitted Medjool dates in hot water for about 30 minutes. Make sure to drain the water before blending.
  • (Affiliate link) Coconut butter is NOT the same thing as coconut oil! Coconut butter is more of a whole food. If you can’t find coconut butter, it would be best to sub with vegan margarine rather than coconut oil – but the cookies might turn out too flat. It’s good to source some coconut butter and keep it in your pantry. You can also find it in many grocery stores – either next to the coconut oil, near the nut butters, or in the healthy food section.
    • When you first open your coconut butter, it might have separated. Stir the oil in. There is no need to refrigerate.
coconut butter being stirred
When you first open your coconut butter there might be a layer of coconut oil. Stir it in before using.
  • (Affiliate link) Agar Agar Powder. I have never seen this at the grocery store. It is used as a binder in vegan cooking and as a gelatin replacement. If you choose not to use it, the flavor will be the same but the cookies are not guaranteed to hold together as well.

agar agar powder for vegan bakingPro Tip:

Professional bakers and bloggers do this to make their cookies look “pretty” and Pinterest perfect. Even though the cookie has chocolate chips in it, the chips will not really show but will be lost in the batter. After dropping the cookies on the parchment paper or silicone mat, press a few chocolate chips onto the top of the cookie. You can see here one that has been finished that way, and one that hasn’t.

two pumpkin cookies on the cookie sheet. One with extra chocolate chips on top and one without.
Pro tip: press in a few extra chocolate chips on top of your cookie before baking. I did it with one cookie and not the other. See the difference?
  • This recipe will make about 24 cookies, 12 on the cookie sheet at a time. Use either a silicone baking matt or parchment paper. BUT give the mat or paper a little spritz of cooking spray because there is not a lot of fat in this recipe and the cookies might stick.
  • The cookies won’t spread or change shape during baking. Just good to know.

Things I found helpful in making this Vegan Pumpkin Cookie recipe (affiliate links):

The Recipe For Vegan Pumpkin Cookies  with Cholate Chips:

Thank you for being a part of Veggie Fun Kitchen. If you like this recipe, could you please leave me a comment and a star rating would be super helpful!

pumpkin cookies on a fall themed plate

Vegan Pumpkin Cookies with Chocolate Chips

Moist, flavorful, dairy-free and egg-free, these pumpkin cookies with chocolate chips are delicious! Made with solid-pack pack pumpkin, pumpkin pie spice, coconut butter, and tahini, these vegan pumpkin cookies are good any time of year.
from 4 reader reviews
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: pumpkin cookie, vegan cookie
Prep Time: 35 minutes
Cook Time: 14 minutes
Total Time: 49 minutes
Servings: 24
Calories: 143kcal
Author: Cindy Rainey


Dry Ingredients

  • 1/2 cup organic brown sugar
  • 1/2 cup organic white sugar
  • 1 ¾ cups all-purpose flour
  • 1/4 cup corn starch
  • 1 teaspoon baking soda
  • 1 ½ teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 Tablespoon agar agar *see note

Wet Ingredients

  • 6 medjool dates pitted and soaked
  • cup pumpkin solid pack
  • ½ cup plant milk I used cashew milk
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 1 Tablespoon tahini paste
  • ½ cup coconut butter
  • ¾ cup chocolate chips vegan


  • Preheat oven to 350°
  • Pit and soak the dates in hot water for 30 minutes.
  • In a large mixing bowl, combine together dry ingredients and set aside.
  • Put pitted, soaked and drained dates in a high speed blender along with plant milk of choice. Blend for about three minutes on high speed until dates have been fully processed and incorporated into the liquid.
  • Pour date/milk mixture into a mixing bowl with the coconut butter, pumpkin, lemon, vanilla, and tahini. With an electric mixer, mix together for about 2 minutes or until mixed, light and fluffy.
  • Pour the wet ingredients into the dry ingredients and with a mixer, fully incorporate. You might need to finish mixing by hand with a large spoon. Do not over mix the batter or it will become tough.
  • Fold in the chocolate chips.
  • Cooking twelve cookies at a time, drop the dough onto a lightly greased silicone baking mat or parchment paper. Bake at 350° for 12-14 minutes, until bottoms are lightly browned. Allow to cool before removing from cooking mat.


  1. (affiliate link) agar agar is useful to help bind the cookie together and helps make it soft.  I have only found on Amazon (affiliate link above).  When I haven't had it in my pantry, I've still made the cookie. It will taste the same but might not hold together quite as well. 
  2. You may cook your own pumpkin if you desire.  I use canned pumpkin.  Make sure you use what is called "solid pack" or "pumpkin puree" and NOT pumpkin pie mix. You'll have a little pumpkin left over in the can.  Sorry- freeze it and add to smoothies!
  3. Make sure to drain the water from the soaked and pitted Medjool dates. Otherwise, your batter will be way too wet. 
  4. Once on the cookie sheet, your cookies are not going to spread or change shape.  Just an FYI...


Serving: 1cookie | Calories: 143kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 435IU | Vitamin C: 0.7mg | Calcium: 26mg | Iron: 0.8mg

pumpkin cookies held in hand and in basket with text overlay

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By on July 10th, 2019

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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