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–+ servings
pumpkin cookies on a fall themed plate

Vegan Pumpkin Cookies with Chocolate Chips

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
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.
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Ingredients

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
  • 1½ 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

Instructions

  • 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.

Notes

  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...

Nutrition

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