Go Back
+ servings
close up overhead shot of pile of pumpkin chocolate chip cookies

Vegan Soft Pumpkin Chocolate Chip Cookies

You only need 9 ingredients to bake up the best soft vegan pumpkin chocolate chip cookies!
4.97 from 28 votes
Print Pin
Course: Vegan Cookies + Brownies
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 14 cookies


  • ½ cup melted coconut oil
  • ½ cup pumpkin puree
  • ¾ cup brown sugar I used dark brown sugar but light brown sugar also works- the cookies will just look different
  • ¼ cup white sugar
  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup chocolate chips


  • Begin by adding your melted coconut oil, pumpkin puree, brown sugar, and white sugar to a mixing bowl and whisking together until combined.
  • Then, add in the flour, pumpkin pie spice, salt, and baking soda. Make sure to add the flour first and then add the other ingredients on top. Mix together until a smooth but semi-sticky dough forms. Then, fold in ½ cup of the chocolate chips using a spoon or spatula until evenly distributed.
  • Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 1 hour. This helps the dough form a better flavor and cookies can even be chilled up to 24 hours.
  • Once you are ready to bake, preheat the oven to 325F and cover a baking tray with parchment paper. Take the dough out of the fridge and use a cookie scoop to scoop 1.5 Tbsp sized cookies onto the baking pan (40-45 grams). Leave a few inches between each cookie as they will spread while baking. Also, make sure to flatten each cookie a bit with a spoon or your palm before baking. Then, take the additional ¼ cup of chocolate chips that was set aside and add 3-5 chips to the top of each cookie. (*Please keep in mind, if making smaller or larger cookies you will need to adjust baking time by 1-2 minutes*)
  • Add to the oven and bake for 12-14 minutes until edges are beginning to brown, but center is still soft yet no longer glossy.
  • Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help the cookies deflate. This is also a good time to swirl the warm cookies between a round pastry/cookie cutter to make them round
  • Let the cookies cool on the baking sheet for 5-10 minutes. Then, remove from the tray and place onto a wire rack to finish cooling or eat right away for warm and gooey cookies. Enjoy!


  • If you don't like the taste of coconut oil, you can use refined coconut oil which doesn't have the taste of coconut at all! Melted vegan butter may also work as a 1:1 substitute. 
  • Cookies are best enjoyed day of, but will keep in a closed container at room temperature up to 5 days or stored in the freezer between sheets of parchment paper up to 1 month.
  • You can also freeze the scooped dough up to 1 month if you are not ready to bake all the cookies at one time. If you do use frozen dough just add a few minutes of baking time.


Serving: 1cookie | Calories: 209kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 212mg | Potassium: 49mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1362IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!