Easy Vegan Pumpkin Chocolate Chip Cookies That Stay Soft and Chewy

Nothing says autumn like warm spices and pumpkin treats, and these vegan pumpkin chocolate chip cookies hit the spot every time. They’re soft, chewy, filled with comforting fall flavors, and simple to make in just one bowl.

Whether you’re baking for a cozy night in, a holiday gathering, or packing snacks for a pumpkin patch trip, these cookies are the perfect companion. This guide shares everything you need to bake these irresistible treats with ease and confidence.

Why These Vegan Pumpkin Chocolate Chip Cookies Are a Must-Try

These cookies boast a perfect balance of softness and chewiness, never turning cakey despite the added pumpkin puree moisture. They capture classic autumn flavors using simple pantry staples along with pumpkin spice and chocolate chips for a cozy, nostalgic taste.

Beyond flavor, they’re easy to prepare in one bowl, save time with minimal cleanup, and freeze beautifully, making them ideal for holiday prep or spontaneous cravings. Plus, they’re vegan-friendly without any complicated ingredients, opening them up to more dietary preferences.

Ingredients for Vegan Pumpkin Chocolate Chip Cookies

To whip up these cookies, you’ll need: vegan butter (Miyoko’s is highly recommended) or coconut oil as an alternative; both brown and granulated sugar for sweetness and caramel notes; pure pumpkin puree—not pumpkin pie filling—to provide moisture and vibrant color; vanilla extract for aroma; all-purpose flour for structure (or a 1-to-1 gluten-free baking blend like King Arthur); cornstarch (or tapioca/arrowroot) to keep the texture soft; baking soda and salt for leavening and flavor balance; ground cinnamon and pumpkin pie spice (a warming blend of cinnamon, nutmeg, cloves, allspice, and ginger) for that unmistakable fall warmth; and vegan chocolate chips, such as those from Trader Joe’s or Enjoy Life.

How to Make Chewy Pumpkin Chocolate Chip Cookies Step by Step

Start by beating the melted vegan butter with the brown and granulated sugars until creamy and well combined, about 2 minutes. Add pumpkin puree and vanilla extract, mixing until smooth.

Gradually add the flour, cornstarch, baking soda, salt, cinnamon, and pumpkin pie spice, mixing on low just until incorporated—avoid overmixing to keep cookies tender. Fold in the chocolate chips by hand.

Cover the dough bowl with plastic wrap and chill in the fridge for at least 1 hour; this step is crucial for chewy cookies with less spread. After chilling, scoop dough into balls, smooth and flatten them slightly, and arrange on parchment-lined baking sheets.

Bake at 350°F (175°C) for 11–13 minutes until edges are lightly golden but the centers remain soft. Let cookies cool for 5 minutes on the baking sheet before transferring to a rack to finish setting.

Expert Tips for Perfect Vegan Pumpkin Cookies Every Time

Don’t skip chilling the dough, as it enhances flavor development and structure, ensuring chewy, thick cookies. Use melted vegan butter for easy mixing, but make sure to beat it well with sugars to create a creamy base.

Resist overmixing the flour and spices; mix until just combined to avoid tough cookies. If dough feels too wet or sticky, add a tablespoon of flour at a time to balance moisture.

For extra gooey chocolate pockets, press a few chocolate chips on top of the dough balls just before baking. Baking at 350°F strikes a balance between crisp edges and soft centers; reduce temperature slightly if you prefer extra soft cookies.

Flavor Variations and Fun Add-ins to Try

Customize your pumpkin cookies to suit your taste by stirring in chopped toasted walnuts or pecans for crunch. Swap out classic chocolate chips for vegan white chocolate or caramel chips for a sweeter twist.

Add a sprinkle of flaky sea salt on top before baking to enhance sweetness and add a gourmet touch. For more spice, increase the pumpkin pie spice slightly or add a dash of ground ginger or cardamom.

If you’re adventurous, drizzle cooled cookies with vegan caramel sauce or a simple glaze made from powdered sugar and plant milk for extra indulgence.

Troubleshooting Common Pumpkin Cookie Problems

If your cookies turn out flat, it could be due to skipping the chill step or using melted butter that’s too warm. Make sure to chill your dough at least an hour and handle the butter temperature carefully.

Flat cookies might also result from too much pumpkin puree or insufficient flour — try slightly increasing the flour by one or two tablespoons if needed. If cookies are cakey instead of chewy, ensure you’re mixing dry ingredients just until combined and not adding extra liquid.

Overbaking can result in dry cookies; remove them from the oven when edges are golden but centers look soft. Finally, if your cookies spread too much, try firming your dough by chilling longer or briefly freezing formed dough balls before baking.

How to Store and Freeze Vegan Pumpkin Chocolate Chip Cookies

These cookies keep fresh at room temperature for up to a week when stored in an airtight container. To extend freshness, store them in the fridge for up to two weeks.

For longer storage, freeze baked cookies in a single layer on a parchment-lined tray until firm, then transfer to freezer-safe bags or containers; they can last up to 3 months frozen. To enjoy, thaw frozen cookies at room temperature or warm briefly in a microwave or oven to refresh their soft, chewy texture.

You can also freeze unbaked dough balls for up to 3 months — bake them straight from frozen, adding a few minutes to the baking time and reducing oven temperature to 325°F (163°C) to prevent overbaking.

Frequently Asked Questions About Vegan Pumpkin Cookies

• Can I make these cookies gluten-free? Yes, you can substitute all-purpose flour with a 1-to-1 gluten-free blend like King Arthur Flour or Better Batter for great results.
• How long do these cookies stay fresh? Stored in an airtight container, the cookies will remain fresh for up to a week at room temperature. Refrigeration can extend their shelf life to two weeks.
• Are these cookies freezer-friendly? Absolutely! You can freeze both baked cookies and unbaked dough balls for up to 3 months.
• Should I thaw frozen dough before baking? There is no need to thaw. You can bake the dough balls directly from the freezer, just add a couple of minutes to the baking time and reduce the oven temperature slightly.
• Can I use this recipe for decorated cookies? These cookies are soft and chewy, so they don’t hold intricate shapes well for decorating. For that, we recommend trying a dedicated vegan sugar cookie recipe with added pumpkin pie spice.

Recipe Card

Here’s the complete recipe so you can start baking right away!

Conclusion

These vegan pumpkin chocolate chip cookies are the quintessential fall treat — soft, chewy, and packed with warm autumn spices and melted chocolate chips that create a comforting flavor experience. Enjoy them on their own or with a scoop of easy no-churn dairy-free ice cream. With straightforward ingredients and easy steps, anyone can bake these at home, even beginners.

Plus, with handy tips and troubleshooting advice, you can confidently handle any baking hiccups and customize flavors to your liking. So grab your pumpkin puree and mixer, and bake a batch that will have everyone asking for seconds this season!