Irresistible Vegan Pumpkin Chocolate Chip Cookies: Your Ultimate Guide to Autumn Baking

Discover the magic of vegan pumpkin chocolate chip cookies – these delightful pumpkin spice cookies boast a perfectly soft, chewy center, crispy edges, and are incredibly easy to bake. Bursting with warming, autumnal flavors, they are entirely vegan, eggless, and dairy-free, making them a treat everyone can enjoy!

There’s nothing quite like the comforting aroma of pumpkin spice baking in the fall, and these vegan pumpkin chocolate chip cookies embody everything wonderful about the season. This particular recipe for delicious plant-based cookies was born out of a simple desire: to prevent a small amount of leftover pumpkin puree from going to waste. What started as a practical solution quickly evolved into a beloved, go-to recipe for the ultimate autumn treat that delivers on both flavor and texture.

These cookies are an excellent way to use up that last bit of pumpkin puree after preparing other seasonal delights, such as my popular vegan pumpkin bread. Requiring only 90g (approximately 6 tablespoons) of puree, they’re not just a delicious choice but also a smart, waste-reducing one. The recipe is designed for ease and accessibility, ensuring that even novice bakers can achieve perfect results.

The preparation process is straightforward and enjoyable: simply whisk together the wet ingredients in one bowl, sift the dry ingredients in another, and then combine the two. This minimalist approach belies the sophisticated flavor profile of the final cookie. However, there’s one crucial step that makes all the difference: the dough requires chilling for a minimum of thirty minutes. This brief period in the refrigerator is essential for firming up the soft dough, which then allows for easier handling and contributes to the cookies’ exquisite texture. Plus, the dough is wonderfully forgiving; it can be prepared ahead of time and stored in the fridge for up to two days, making it perfect for meal prepping or spontaneous baking sessions.

Once baked, these vegan pumpkin cookies truly shine. They strike a harmonious balance between a delightfully soft and chewy center and wonderfully crispy, golden-brown edges. Each bite is a symphony of addictively good pumpkin spice flavors, generously studded with plenty of rich, dairy-free chocolate chips. Trust me when I say these cookies are incredibly moreish – it’s a challenge to stop at just one! Their enticing blend of warm spices and sweet chocolate makes them an instant favorite for any occasion, from cozy nights in to festive gatherings.

Mastering Vegan Pumpkin Chocolate Chip Cookies: A Step-by-Step Guide

Creating these delightful vegan pumpkin chocolate chip cookies is a rewarding experience, and following these steps closely will ensure perfect results every time. For your convenience, the full ingredient list and detailed instructions can be found in the recipe card below.

Pro Tip for Baking Success: For the most accurate and consistent results in baking, I strongly recommend using gram measurements with a digital kitchen scale instead of cup conversions. Cup measurements can vary significantly depending on how ingredients are packed, which can lead to inconsistent outcomes. Using grams ensures precision, and I cannot guarantee optimal results if cup measurements are used exclusively.

Step 1: Preparing Your Dry Ingredients for Perfect Blending

Begin by sifting together all your dry ingredients. This crucial step helps to aerate the flour and ensures that the leavening agents and spices are evenly distributed, preventing pockets of unmixed ingredients. In a large bowl, combine the plain (all-purpose) flour, baking powder, bicarbonate of soda (baking soda), salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and ground allspice. Sifting them together not only removes any lumps but also infuses the flour with the fragrant pumpkin spice blend right from the start, laying the foundation for flavorful cookies.

Step 2: Whisking Together the Flavorful Wet Ingredients

In a separate large mixing bowl, it’s time to bring together the wet ingredients that give these cookies their signature moisture and rich flavor. Whisk thoroughly until smooth and well combined: melted coconut oil, light brown soft sugar, caster sugar, pumpkin puree (ensure it’s pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners), treacle (molasses), and vanilla extract. The melted coconut oil provides a rich, buttery base, while the blend of sugars contributes to both sweetness and texture. The pumpkin puree adds not only flavor but also moisture and a lovely soft texture to the cookies.

Step 3: Combining and Chilling the Cookie Dough

Now, gently tip the sifted dry ingredients into the bowl containing the wet ingredients. Using a spatula or wooden spoon, stir them together until they are just combined. Be careful not to overmix, as this can lead to tough cookies. Once the dough comes together, stir in about two-thirds of your chopped dark chocolate or chocolate chips, reserving the remaining one-third to press into the tops of the cookies before baking. This ensures a beautiful presentation and guarantees chocolate in every bite. After mixing, cover the bowl and place the soft dough in the fridge for a minimum of thirty minutes. This chilling period is vital as it allows the fats to solidify, preventing the cookies from spreading too much in the oven and helping to develop a richer flavor and better texture. The dough can be kept in the fridge for up to two days, making it ideal for baking ahead.

Step 4: Shaping, Baking, and Achieving Perfect Texture

Once your dough has thoroughly chilled, preheat your oven to 180°C (350°F / Gas Mark 4) and line two baking sheets with baking parchment. Scoop out portions of dough, about 2 level tablespoons per cookie, and roll them into golf-ball-sized spheres. Place these dough balls spaced well apart on the prepared baking sheets. Gently flatten each ball slightly with your fingers; these cookies don’t spread significantly in the oven on their own. Now, press some of the reserved chocolate chunks or chips into the top of each cookie for that appealing, rustic bakery look. Bake for 10-12 minutes, or until the edges are beautifully browned and set, while the centers still appear quite soft. They will continue to firm up as they cool.

For those who prefer a thinner, crispier cookie, here’s a professional trick: halfway through the baking time (after about 5-6 minutes), carefully remove the trays from the oven. Gently but firmly bash the baking sheet against your countertop a couple of times. This action deflates the cookies, forcing them to spread out and thin, resulting in a wonderfully crisp texture. Return them to the oven to finish baking for the remaining time. Once baked, let the cookies cool on the trays for about ten minutes to set before transferring them to a wire rack to cool completely. This prevents them from breaking and allows them to achieve their final texture.

The image above perfectly illustrates the difference: the cookie on the left, which underwent the ‘pan-banging’ technique halfway through baking, has spread thinner and developed a crispier profile. In contrast, the cookie on the right, baked without intervention, remains thicker with a softer, chewier center. Both methods produce delicious results, allowing you to customize your cookie experience to your preferred texture.

Essential Tips for Perfect Vegan Pumpkin Chocolate Chip Cookies

Achieving bakery-quality vegan pumpkin chocolate chip cookies is within your reach with these helpful tips and tricks:

• Coconut Oil Alternatives: While melted coconut oil is specified, you can substitute it with a solid vegan block butter (not the spreadable kind that comes in a tub, as it has a different fat content and can affect the texture). Be aware that using vegan butter might result in cookies that are slightly softer and more cake-like in texture.
• Controlling Coconut Flavor: If you prefer to avoid any coconut flavor in your cookies, opt for refined coconut oil instead of virgin coconut oil. Refined coconut oil has a neutral taste, whereas virgin coconut oil retains a distinct coconut essence.
• Optimal Dough Chilling: The minimum thirty-minute chilling time for the cookie dough is crucial for the best results. It allows the fats to firm up, preventing excessive spreading during baking and contributing to a superior texture. You can prepare the dough in advance and keep it covered in the fridge for up to two days, making it perfect for busy schedules.
• Freezing Dough for Future Baking: For ultimate convenience, once you’ve shaped the cookie dough into balls, you can freeze them. Arrange the dough balls on a baking sheet and freeze until solid, then transfer them to an airtight freezer bag. When a craving strikes, you can bake these cookies directly from the freezer; simply add an extra minute or two to the baking time.
• Spice Mix Convenience: If you don’t have all the individual spices on hand, or simply prefer a shortcut, you can substitute the combined individual spices (cinnamon, ginger, nutmeg, cloves, allspice) with 2 ¼ teaspoons of a good quality pumpkin spice mix. This will still deliver that signature autumnal flavor.
• Customizing Cookie Thickness: To achieve a thicker, chewier cookie, bake them for the recommended 10-12 minutes without any intervention. For a thinner, crispier cookie, employ the “pan-banging” technique: halfway through baking, remove the tray from the oven and firmly tap it against the countertop a couple of times to flatten the cookies before returning them to finish baking.

Storage and Freshness: How Long Will These Vegan Pumpkin Chocolate Chip Cookies Last?

While these cookies are undeniably at their absolute best when enjoyed freshly baked, still warm with slightly crispy edges, they also store well. To maintain their quality, transfer them to an airtight container once they have completely cooled. Stored properly at room temperature, they will keep for up to five days. However, please note that their texture will naturally soften and become more cake-like the day after they are baked. For a renewed crispness, you can briefly warm them in a toaster oven or microwave before serving.

Explore More Delicious Vegan Pumpkin Recipes from Domestic Gothess

If you’ve fallen in love with these vegan pumpkin chocolate chip cookies, you’ll be thrilled to discover other plant-based pumpkin delights from Domestic Gothess. Expand your autumnal baking repertoire with these fantastic recipes:

• Vegan pumpkin muffins
• Vegan pumpkin cake with maple pecans and cinnamon buttercream
• Vegan pumpkin bread
• Pumpkin spice granola
• Pumpkin bread rolls
• Vegan pumpkin chocolate chip cookies (our original beloved recipe!)
• Vegan sweet potato bread with pecan streusel (a close cousin to pumpkin, equally delicious!)
• Vegan pumpkin pancakes
• Pumpkin chocolate chip cake bars
• Vegan pumpkin mac and cheese
• Stuffed mini pumpkins with cranberry and pecan rice

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