These vegan pumpkin chocolate chip cookies are perfect for Fall! Loaded with rich pumpkin flavor and decadent chocolate chips, they're a crowd pleaser every time.
You may think that pumpkin are reserved for that short time from October thru November. That is true, except when that pumpkin is going into chocolate chip cookies.
Then it is perfectly acceptable to eat it year round. It's just too good not to!
So of course I jumped at the chance to test out this recipe from Kristy Turner's cookbook I Could Never Go Vegan! And they did not disappoint.
The pumpkin acts as an egg replacer but also adds a lot of depth to the flavor. These cookies are a total crowd-pleaser, so if you serve them to your omnivore friends, be prepared for the question we all love to hear, “These are vegan?”
More Vegan Desserts
If you love these pumpkin chocolate chip cookies, be sure to check out all of our vegan cookies and bars, or these other tasty vegan ideas:
Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, Copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment.
Vegan Pumpkin Chocolate Chip Cookies
- 1¾ cups unbleached all-purpose flour
- 1 tablespoon flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegan butter melted
- ¼ cup maple syrup
- ⅓ cup coconut sugar or vegan brown sugar
- 1 tablespoon almond butter unsalted, smooth, or whatever nut butter you have
- 1 cup vegan chocolate chips
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, flaxseed meal, baking soda, cinnamon, ginger, salt, nutmeg, and cardamom in a large bowl. Set aside.
- Use a hand mixer (or whisk very quickly) to mix the pumpkin puree, vegan butter, maple syrup, coconut sugar, and almond butter. Add the wet ingredients to the dry and mix until just combined. Fold in the chocolate chips.
- Use a tablespoon or ice cream scoop to scoop roughly 2 tablespoons of dough and place on the prepared baking sheets about 2 inches apart. Wet or lightly grease the bottom of a measuring cup and gently press down on each cookie to flatten. If you want them more evenly shaped, wet your fingers and gently form them into circles.
- Bake for 8 to 10 minutes, until firm with lightly browned edges. Cool on the baking sheet for 2 to 3 minutes before transferring to a cooling rack. Let cool completely before serving (or not—it would be a shame not to try at least one while they’re hot!).
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