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–+ servings
A square plate with a stack of four pumpkin cookies in the center with a plate of more in the top left corner. Almond milk in glasses top right corner. Cute fall decor surrounding

Vegan Pumpkin Cookies with Chocolate Chips

Course: Dessert, Snack
Cuisine: American
Diet: Vegan
Keyword: pumpkin cookie, vegan cookie
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 20
Calories: 137kcal
Author: Cindy Rainey
If you love the cozy flavor of pumpkin and the smell of fresh-baked cookies filling your kitchen, these Vegan Pumpkin Cookies with Chocolate Chips are about to become a new favorite. Soft, cakey, and full of warm fall spices, they taste like a cross between a pumpkin muffin top and a bakery-style chocolate chip cookie — but completely dairy-free and egg-free.
Print Recipe

Ingredients

Flax Egg

  • 1 Tablespoon ground Flaxseed
  • 3 Tablespoons water

Wet Ingredients

  • 1 cup pumpkin solid pack
  • ½ cup vegetable oil
  • 1 Tablespoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips vegan

Instructions

  • Preheat oven to 350° and line a baking sheet with parchment paper
  • Stir together the ground flax and water into a small bowl, set aside for five minutes. You can measure the other ingredients while waiting
    1 Tablespoon ground Flaxseed, 3 Tablespoons water
  • Add the pumpkin puree, oil, and vanilla to the flax egg. Stir together well.
    1 cup pumpkin, ½ cup vegetable oil, 1 Tablespoon vanilla extract
  • In a large mixing bowl, combine together dry ingredients and set aside. Measure the flour using the method outlined above for best results. Add the brown and white sugars, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Mix together, making sure all lumps and bumps are gone.
    2 cups all-purpose flour, 1/2 cup brown sugar, 1/2 cup white sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1½ teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt
  • Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and fully incorporate with a mixing spoon. Do not over mix the batter or it will become tough.
  • Fold in the chocolate chips.
    1 cup chocolate chips
  • Use a large spoon or cookie scoop to drop the dough onto a lined cookie sheet. Cooking 8-9 cookies at a time, bake at 350° for 12-14 minutes, until bottoms are lightly browned. Allow to cool before removing from cooking mat.

Notes

You won't use the entire can of pumpkin. Use the rest to make smoothies, chia seed pudding or pumpkin bread. Or these tasty pumpkin crescents. 
Use the lighten, spoon, and level method to correctly measure the flour. 

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 176mg | Potassium: 86mg | Fiber: 1g | Sugar: 16g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg