three pumpkin cookies piled up

Vegan pumpkin chocolate chip cookies

Aryane @ Valises & Gourmandises
What screams autumn more than these chewy vegan pumpkin chocolate chip cookies? I wonder.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 20 mins
Course Cookies, Dessert
Cuisine healthy, Plant-based, vegan, vegetarian
Servings 12
Calories 200 kcal


Wet Ingredients

  • 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

Dry Ingredient

  • 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.



Calories: 200kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 2gSodium: 261mgPotassium: 100mgFiber: 3gSugar: 13gVitamin A: 3177IUVitamin C: 1mgCalcium: 67mgIron: 2mg
Keyword chocolate chip cookies, dairy-free, egg free, pumpkin puree, vegan pumpkin cookies, vegetarian
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