These Vegan Pumpkin Spice Chocolate Chip Cookies are an easy treat full of warm Fall spices. They’re dairy-free, egg-free, nut-free, and gluten-free optional. Made with simple ingredients, they’re perfect for snacking, sharing, or enjoying with a cup of coffee this fall season (or all year round, honestly)!
For a more classic cookie recipe, try my Vegan Chocolate Chip Cookies.
For more pumpkin recipes, try these Pumpkin Spice Oatmeal Creme Pies, Vegan Pumpkin Bread, or Mini Vegan Pumpkin Pies.
Why You’ll Love these Pumpkin Spice Chocolate Chip Cookies
- One bowl – These cookies come together in one bowl and are ready to enjoy in under 20 minutes. It doesn’t get any easier!
- Customizable – Add chopped walnuts or pumpkin seeds for some added Fall flair.
- Allergy-friendly – These cookies are dairy-free, egg-free, nut-free, and easy to make gluten-free too. They make a great option for school or parties where there may be multiple allergies.
Ingredients
- Pumpkin puree – Make sure to get pure pumpkin puree not pumpkin pie filling. Feel free to cook a real pumpkin until soft and puree the flesh yourself.
- Sugar* – Both brown sugar and cane sugar are used in this recipe for rich flavors. *A note about granulated white sugar: Not all granulated sugar is vegan, make sure to choose a USDA Organic variety to ensure it is not processed with bone char, an animal ingredient.
- Flour – I use all-purpose flour for most of my baking, but you can swap for a 1:1 gluten-free flour replacement to make these gluten-free.
- Oil – Any neutral-flavored oil like canola or vegetable oil will work. You can also use refined melted coconut oil or melted vegan butter.
- Chocolate Chips – Make sure to select vegan and gluten-free chocolate chips if that is important to you.
- Pumpkin spice blend – Can’t forget this spice mix to round out the Fall flavors.
- Baking essentials – Baking soda, salt, and vanilla extract finish off this recipe.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large mixing bowl
- Large baking sheet
- Parchment paper (optional)
- Cookie scoop (optional)
How to Make
This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Preheat the oven to 350 degrees Fahrenheit.
Add the oil, brown and cane sugars, pumpkin puree, oat milk, and vanilla extract into a large bowl. Stir to combine.
Next, add the dry ingredients to the bowl with the wet ingredients and mix. Add the vegan chocolate chips and any other mix-ins you may be using. Mix until the chocolate chips are evenly distributed.
Use a cookie scoop or spoon to portion the dough out onto a parchment-lined cookie sheets.
These cookies do not spread a great deal when cooking, so if you are looking for a classic, uniform, round cookie, use a glass or the bottom of a measuring cup to shape the cookies prior to baking.
Bake cookies at 350 for 10-15 minutes or until slightly golden brown.
Let cool a few minutes before serving. Enjoy!
How to Store
- Room Temp: Once fully cooled, store leftover cookies in an airtight container at room temperature for 5-7 days.
- Freezer: Freeze fully cooled cookies in a freezer-safe container for up to 3 months.
More Tips
- Not Vegan? Replace the oil with melted butter.
- Oil-Free? You can swap the oil for equal parts unsweetened applesauce. The result with be a cookie with a more cake-y texture, but just as delicious.
- Gluten-free? Swap the all-purpose flour for a 1:1 gluten-free flour blend.
FAQ: Vegan Pumpkin Spice Chocolate Chip Cookies
Yes! Freeze for up to 3 months after fully cooled.
Yes. Just swap the oil for unsweetened applesauce. The texture will be more cake-like, but the cookies will be just as delicious.
In this recipe, yes! The only difference between the two is the amount of molasses mixed in, so it will have a very mild affect on the flavor.
Vegan Pumpkin Spice Chocolate Chip Cookies
Equipment
- Cookie scoop (optional)
- Parchment paper (optional)
Ingredients
- ⅓ cup pumpkin puree
- ⅓ cup oil
- ¾ cup brown sugar
- ½ cup cane sugar*
- 2 tbsp oat milk
- 2 tsp vanilla extract
- 2 ¼ cup flour
- ¾ cup vegan chocolate chips
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the oil, brown and cane sugars, pumpkin puree, oat milk, and vanilla extract into a large mixing bowl. Stir to combine.
- Next, add the dry ingredients to the bowl with the wet ingredients and mix. Add the chocolate chips and any other mix-ins you may be using. Mix until the chocolate chips are evenly distributed.
- Use a cookie scoop or spoon to portion the dough out onto a parchment-lined baking sheet.
- Bake at 350 for 10-13 minutes or until slightly golden brown.Let cool a few minutes before serving. Enjoy!
Notes
- Not Vegan? Replace the oil with melted butter.
- Oil-Free? You can swap the oil for equal parts unsweetened applesauce. The result with be a cookie with a more cake-y texture, but just as delicious.
- Gluten-free? Swap the all-purpose flour for a 1:1 gluten-free flour replacement.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on November 4, 2025
Such a delicious twist on a classic chocolate chip cookie!