Vegan Pumpkin Chocolate Chip Cookies Recipe

Here are the ingredients that you need to compile to complete this recipe:

  • 1/2 cup vegan butter or shortening (113 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1 cup pumpkin puree (225 grams)
  • 1 tsp vanilla extract (4 grams)
  • 2 cups all-purpose flour (260 grams)
  • 1 tsp baking soda (6 grams)
  • 1 tsp baking powder (4 grams)
  • 1 tsp cinnamon (2 grams)
  • 1 cup vegan or dark chocolate chips (175 grams)


Here are the directions that you need to follow to complete this recipe:

  1. Preheat oven to 350 F / 175 C and line two large baking sheets with parchment paper or silicone mats.
  2. Thoroughly cream together 1/2 cup of vegan butter and 3/4 cup sugar with an electric mixer until the mixture becomes lighter in color to give these cookies a wonderfully light texture.
  3. Mix in 1 cup pumpkin puree and 1 tsp vanilla on a medium speed.  Scrape the sides of the bowl as needed. Don’t worry if the mixture breaks or looks curdled, I promise it’ll come together once you add the dry ingredients.
  4. Sift dry ingredients (2 cups AP Flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon) into the wet ingredients.  Mix together on a low speed until just incorporated. Scrape the sides of the bowl as needed.
  5. For the next step, you need to fold in 1 cup of chocolate chips. You can do this by hand, or on a low setting with your stand mixer to not crush the chocolate chips.
  6. Scoop cookie dough balls using about 3 Tbsp of dough per cookie onto the prepared sheets.
  7. Bake for 12-14 minutes. Err on the side on underbaking your cookies to ensure they’re soft  and chewy! They will continue to bake as they cool and set on the pan.
  8. Let the cookies cool on the tray for 15 minutes then enjoy! Don’t forget to share with friends and family.
  9. Store any leftover cookies in an airtight container at room temperature for up to 3 days. Baked cookies can be frozen for up to a month in an airtight container.