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Vegan Pumpkin Chocolate Chip

Vegan Pumpkin Chocolate Chip Cookies

;Dairy free and egg free vegan pumpkin chocolate chip cookies made with plant butter and coconut milk.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 14
Author Cookie Madness


  • 1 cup plus 2 T. 160 grams all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 110 grams dark brown sugar
  • 1 1/2 teaspoon pumpkin pie spice
  • 7 1/2 tablespoons 100 grams vegan plant butter, cool room temperature
  • 1/3 cup 80 grams canned pumpkin, measure after draining on a paper towel**
  • 1 tablespoon 20 grams cold, well-shaken and stirred full fat coconut milk
  • 1 teaspoon vanilla
  • 1/2 cup dark chocolate chips


  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • Stir together the flour, baking soda, baking powder, salt until very well blended. Add the brown sugar and pumpkin pie spice and mix again until well blended. Set aside.
  • In a mixing bowl, using an electric mixer or just a heavy duty rubber scraper, beat or mash the plant butter until creamy. Add the pumpkin, coconut milk and vanilla and stir with the mixer or by hand just until blended – no need to whip it.
  • Add the flour mixture to the pumpkin mixture to make a fairly soft but scoopable dough, then stir in the chocolate chips. Using a medium cookie scoop, scoop out 14 rounds of dough. You can bake all the dough rounds immediately or put them on a plastic wrap lined plate, cover and chill.
  • Space dough about 2 ½ inches apart on the baking sheet and bake at 350 for about 12-14 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.