These vegan pumpkin chocolate chip cookies are the perfect treat to kick off autumn. They’re chewy and filled with delicious spices! They’re also healthier than regular pumpkin cookies, read on to find out why!
This post was updated on Nov. 17th, 2019 to include new pictures, more information and a brand new video!
I couldn’t do a pumpkin series without sharing my beloved vegan pumpkin chocolate chip cookie recipe! To our great dismay, I had left my only copy at my mom’s house in Québec. I was so thrilled to find it, by pure luck, when we went back home to see the family a few summers ago!
As soon as I was done making tons of pumpkin purée, I put on my apron, took out my wooden spoon and baked a batch of my famous chewy pumpkin-filled chocolate chip cookies.
Since then, this recipe has been a favourite of yours come fall season. A few weeks ago, I started receiving notifications of people who made these pumpkin cookies and shared a snapshot on either Instagram or Facebook. This always makes me so so happy!
I was thrilled to see that, even if it’s from 4 years ago, you guys are still finding this recipe useful and, most of all, delicious. This convinced me to whip up a few batches to bring to a friend’s birthday brunch and to work.
I took this opportunity to take new pictures and film a short video where I show you how easy it is to make them. You can watch it on my YouTube channel or down below.
More Vegan Cookie Recipes
- The Best Molasses Cookies
- Chickpea Flour Chocolate Chip Cookies, gf
- Double-Chocolate Hazelnut Cookies, gf
- No-Bake White Chocolate & Macadamia Cookies
- White-Bean Chocolate Chip Cookies
Can I use store-bought pumpkin puree?
Why, of course you can. But please trust me when I tell you that making your own pumpkin puree from scratch is much simpler than you might think. You can use a typical « orange Halloween pumpkin » or, my favourite, a smaller red hokkaido pumpkin.
It’s also a budget-friendly and zero waste option, compared to the canned stuff you can get at the store. You can freeze it in half-cup or cup portions so you’re always ready to whip up a batch of chewy pumpkin cookies, pumpkin pancakes, pumpkin waffles or pumpkin beaver tails.
More Pumpkin Recipes
- Homemade Pumpkin Puree
- Vegan Pumpkin Beaver Tails
- Vegan Pumpkin Pancakes
- Vegan Pumpkin Waffles
- Vegan Pumkin French Toast Casserole
- Chai-Infused Pumpkin Oatmeal
- Oil-Free Pumpkin Granola
- Vegan Pumpkin Latte
Are these pumpkin cookies healthy?
The short answer is that they’re healthier than regular pumpkin chocolate chip cookies. First, they’re packed with fiber thanks to the flaxseed egg, the whole wheat flour and the pumpkin puree.
They’re also quite low in fat and sugar compared to regular cookies. But they’re still a treat that should be enjoyed in moderation for optimal health. I’m thinking that you could also substitute chopped pecans or walnuts for the chocolate chip cookies!
And if you wondered what I meant by “flaxseed egg”, it’s one of the easiest and healthiest ways to replace chicken eggs in your recipes. For one egg, simply soak 1 tablespoon ground flaxseeds in 3 tablespoons warm water for 10 minutes.
The flaxseeds will absorb the water and create a jelly-like mixture that will help bind your recipes. As you can see in the video, mine doesn’t always turn into gel, but it does work nonetheless.
Can I make these cookies gluten-free?
While I haven’t tried, I do suspect that you could try using a 1:1 gluten-free flour mix. I’ve heard great things of Bob’s Red Mill’s mix, but I’ve never tried it so I cannot confirm. If you do, please let us know in the comments below!
I do have a very tasty gluten-free cookie recipe on the blog that is fool proof and needs no tweaking. These crispy chocolate chip cookies are surprisingly made with chickpea flour! They’ve been a favourite on the blog for quite a few years now :)
Do you like soft & chewy cookies?
Me too! Which is why I also filmed my chewy white bean chocolate chip cookies! The recipe’s been on the blog for ages, and the pictures are absolutely horrific, but those who’ve tried it know how delicious these healthier cookies are.
I plan on uploading the video and new pictures within the next few weeks, but if I’m being honest it might be after Christmas. Stay tuned! And in the meantime you can already whip up a batch, the instructions are already quite clear :)
So without further ado, here’s how to make my vegan pumpkin cookies. Careful though, may cause addiction!
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
Have you grabbed your copy of My Vegan Christmas yet!?
Vegan pumpkin chocolate chip cookies
- 1 tablespoon flax seeds ground
- 3 tablespoons water
- 1 cup homemade pumpkin purée
- ¼ cup organic unsweetened applesauce
- ¼ cup canola oil
- ½ cup raw sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon plant-based milk
- 2 teaspoons organic Ceylon cinnamon
- 1 teaspoon organic allspice
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ½ to 1 cup vegan chocolate chips
- Preheat oven to 350F (180C).
- In a small bowl, mix ground flax seeds and water together and set aside.
- In another small bowl, mix together milk and baking soda. Set aside.
- In a large mixing bowl, whisk wet ingredients together (applesauce, oil, pumpkin puree, sugar and vanilla). Stir in flax egg and milk mixture.
- Add dry ingredients (spices, baking powder, salt, flours) and mix into wet ingredients with a wooden spoon. Add chocolate chips.
- Divide the dough into 12 cookies using a tablespoon or an ice cream scoop. Place on a baking sheet lined with a silicon mat and bake in the oven for 12 to 15 minutes.
- Let cool one minute before transferring to a cooling rack.