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    Home » Recipes » Desserts

    Vegan Pumpkin Chocolate Chip Cookies

    Published: Sep 15, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    203 shares
    JUMP TO RECIPE

    Rich, sweet and indulgent pumpkin chocolate chip cookies! They’re secretly healthy, made using wholesome ingredients like oat flour and molasses, but so incredibly delicious, you’d never guess! Perfect to enjoy in cooler months, or all year long.

    Stack of chocolate chip cookies with tray of more cookies in background.

    Although these cookies scream fall, they’re perfect any time of year!

    They’re soft and chewy, rich and warming, and loaded with chocolate chips!

    Inspired by my oatmeal pumpkin cookies, I decided that vegan pumpkin chocolate chip cookies were next to appear on the blog. 😉

    Jump to:
    • You’ll love these cookies!
    • Ingredients
    • Instructions
    • Substitutions
    • Storage
    • Expert Tips
    • More pumpkin desserts
    • 📖 Recipe
    Hand holding up cookie that has bite taken out from it.

    You’ll love these cookies!

    • They’re healthier than most, using wholesome ingredients.
    • Perfectly sweet, but not too sweet.
    • Simple to whip up with just a handful of items (and no weird ingredients!)
    • They’re allergen and special diet friendly: nut free, gluten free, oil free, vegan, vegetarian, dairy free, soy free and corn free.

    Ingredients

    To make them, you’ll only need 9 ingredients, 1 bowl, and about 20-25 minutes.

    • Make sure to use pure pumpkin puree and NOT pumpkin pie filling.
    • To keep these cookies vegan, use pure dark chocolate chips or vegan chocolate chips.
    • Fancy molasses is sweeter than blackstrap molasses, so I highly recommend fancy. If you don’t have molasses you may use more maple syrup in its place.
    • Tahini is our fat content to hold these cookies together, but you may also use peanut butter, almond butter, pecan butter, cashew butter or any nut or seed butter in its place, with slightly different results.
    Ingredients required to make pumpkin chocolate chip cookies scattered in prep bowls on countertop.
    See recipe card for quantities.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Add the wet ingredients to a large bowl and mix well. (photos 1-2)

    Then add the dry ingredients to the same bowl and mix to combine. (photos 3-4)

    Finally, fold in the chocolate chips. (photos 5-6)

    Step by step photos of large mixing bowl with wet and dry ingredients being mixed together.

    Use a cookie scoop to make your cookies and add them to a parchment lined baking sheet. (photo 7)

    Using damp fingers (to prevent sticking), gently press and shape your pumpkin cookies, as they won’t spread much in the oven. (photos 8-9)

    Cookie batter being placed on baking sheet and hand shaping them into rounds.

    Press a few extra chocolate chips into your cookies, if you’d like and then bake for 10-11 minutes. (photos 10-11)

    NOTE: They may appear underdone, but they’ll firm up more as they cool.

    Pumpkin chocolate chip cookies in tray before and after baking.

    Enjoy with a cold glass of cashew or oat milk. Or make it a warm cup of my sugar free pumpkin spice latte.

    Baked cookies on tray with one cookie split in half and chocolate chip stretching from one half to the other.

    Substitutions

    • If you don’t have fancy molasses, do not use blackstrap in its place. Unlike the sweet tones of fancy molasses, blackstrap can be quite bitter. Instead, you may use more maple syrup if you don’t have fancy molasses on hand, with slightly less rich results.
    • For the tahini, you may use any nut or seed butter that you have on hand. Keep in mind that nut butters like peanut or almond have strong flavours and may overpower some of the pumpkin flavour. So my recommendations are tahini (sesame seed butter) or cashew butter.
    • No pumpkin puree? You may also use pureed butternut squash or sweet potato puree as I’ve done with these sweet potato cookies.

    Storage

    Keep your leftover cookies in a sealed container at room temperature for 3-4 days, or refrigerate for up to 1 week.

    To freeze, make sure the cookies are completely cooled first. Then freeze in an air tight, freezer safe container for up to 3 months.

    Thaw in the fridge overnight, or on your counter for 2-3 hours.

    Expert Tips

    • Weigh the flour using a kitchen scale, if possible. This will yield the most desirable results. Using too little or too much flour will alter the texture of your cookies.
    • If you do not have a kitchen scale, measure 2 cups of flour, but do not scoop from the bag. Spoon it into the measuring cup and level off with a knife.
    • These pumpkin cookies don’t spread much, so use slightly damp hands/fingers (to prevent sticking) to press them down and shape into rounds before baking.
    • Gently press down a few extra chocolate chips on top of each cookie, before baking for the ultimate gooey goodness.
    • The cookies may appear slightly underdone at the 10-11 minute mark, but remove them from the oven anyway, as they’ll firm up more as they cool. Do not overbake, or they’ll get dry.
    • Let your cookies cool for 5-10 minutes before transferring them from your baking sheet. Hot cookies can easily break, so walk away if you need to. 😉

    More pumpkin desserts

    • White bowl with orange dip inside and chocolate chips on top.
      Pumpkin Spice Hummus [Tastes Like Pumpkin Pie!]
    • Pumpkin donuts on cooling rack with bite taken out of one of them.
      Vegan Pumpkin Donuts [Gluten Free too]
    • tower of muffins on brown plate with the top one cut in half
      Healthy Banana Pumpkin Muffins
    • Bowl of pumpkin ice cream
      Pumpkin Nice Cream [Tastes like pumpkin pie!]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Stack of chocolate chip cookies with tray of more cookies in background.

    Vegan Pumpkin Chocolate Chip Cookies

    Rich, sweet and indulgent pumpkin chocolate chip cookies! They're secretly healthy, but so delicious, you'd never guess!
    5 from 4 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Course: Breakfast, Dessert, Snack
    Cuisine: American, Canadian
    Servings: 26 Cookies
    Calories: 80kcal
    Author: Rosa

    Ingredients

    Wet Ingredient

    • ¾ cup pumpkin puree not pumpkin pie filling
    • ¼ cup maple syrup
    • ¼ cup fancy molasses or more maple syrup, if preferred
    • ¼ cup tahini or creamy cashew or almond butter

    Dry Ingredients

    • 220 grams oat flour gluten free if preferred (approx. 2 cups)
    • 1 tablespoon cinnamon
    • ¼ teaspoon nutmeg
    • ½ teaspoon baking soda

    Fill In

    • ⅓ cup vegan chocolate chips or more
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350 degrees F and line a large baking tray with parchment paper. (Use 2 trays if they are smaller.)
    • Add the wet ingredients to a large bowl and mix well. Then add the dry ingredients to the same bowl and mix until combined. Lastly, fold in the chocolate chips.
    • Use a cookie scoop to divide the batter into approx. 26 cookies on your baking sheet/s. Then use a spoon or damp fingers to gently press each cookie down and shape them into rounds, as they won't spread much during baking. Make them about ¼ inch thick. Then, if you'd like, press a few more chocolate chips into the tops of each cookie.
    • Bake for 10-11 minutes and remove from the oven. They may seem a little underdone, but they'll firm up more as they cool. Let them cool for 5-10 minutes before transferring and enjoy.

    Notes

    Weigh the flour using a kitchen scale, if possible. This will yield the most desirable results. Using too little or too much flour will alter the texture of your cookies.
    If you do not have a kitchen scale, measure 2 cups of flour, but do not scoop from the bag. Spoon it into the measuring cup and level off with a knife.
    These pumpkin cookies don’t spread much, so use slightly damp hands/fingers (to prevent sticking) to press them down and shape into rounds before baking.
    Gently press down a few extra chocolate chips on top of each cookie, before baking for the ultimate gooey goodness.
    The cookies may appear slightly underdone at the 10-11 minute mark, but remove them from the oven anyway as they’ll firm up more as they cool. Do not overbake, or they’ll get dry. 
    Let your cookies cool for 5-10 minutes before transferring them from your baking sheet. Hot cookies can easily break, so walk away if you need to. 😉
    Leftovers keep in a sealed container at room temperature for 3-4 days. You may refrigerate for up to 1 week or freeze air tight in a freezer safe container for up to 3 months. Make sure they’re fully cooled to room temperature before freezing.

    Nutrition

    Calories: 80kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Sodium: 25mg | Potassium: 112mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1102IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    203 shares

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    Comments

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    1. Vickie

      October 02, 2021 at 10:06 pm

      5 stars
      Both my husband and I loved these cookies! Something funny though. I printed this recipe from your website and followed the recipe, but, after the cookies were baked, I noticed the tahini was left off the printed recipe. They were still delicious and now I will try them with the tahini! 😄

      Reply
      • Rosa

        October 03, 2021 at 8:31 am

        Hi Vickie, thanks so much for the review! I’m so glad you enjoyed them, even without the tahini. 🙂

        Reply
    2. Sarah

      October 02, 2021 at 3:44 pm

      5 stars
      I did this yesterday. I didn’t have any fancy molasses thus added more maple syrup. What is fancy molasses anyway? I have the usual molasses that I use for ginger cookies. I didn’t want to chance it.

      My taste testers (children and husband) gave it a two thumbs up! My daughter who is vegan, said that this recipe is a keeper.

      I got 18 cookies and only 7 left – a testament of how good it is!

      Will certainly be making it soon.

      Reply
      • Rosa

        October 03, 2021 at 8:30 am

        Hi Sarah, fancy molasses is sweeter, and best for baking. Here in Canada our options are fancy or blackstrap, I’m not sure which kind you have.
        So glad that everyone enjoyed the cookies. Thanks so much for the review! 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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