The Best Vegan Pumpkin Chocolate Chip Cookies with Sea Salt: Your Ultimate Fall Baking Guide
These Vegan Pumpkin Chocolate Chip Cookies with a delicate sprinkle of sea salt are truly the best fall cookie recipe you’ll find! Imagine soft, wonderfully chewy, and incredibly rich dairy-free chocolate chip cookies, infused with the comforting essence of real pumpkin. Perfect for autumn gatherings or a cozy night in, these plant-based delights are sure to become a seasonal favorite.
Why These Vegan Pumpkin Cookies Are Your New Favorite Fall Dessert!
As the leaves begin to turn and the air grows crisp, there’s nothing quite like the warm, inviting flavors of pumpkin and spice. If you’re searching for the ultimate vegan pumpkin dessert to celebrate the season, your quest ends here. These incredibly soft, perfectly chewy, and utterly delicious vegan pumpkin chocolate chip cookies are designed to melt in your mouth, delivering a burst of autumn goodness with every bite.
While traditional pumpkin chocolate chip cookies have always been a beloved classic, we’ve taken inspiration from our popular vegan chocolate chip cookies to craft a plant-based version that truly stands out. The result is a cookie that boasts an unbelievably rich, almost buttery texture and a delightful pumpkin-forward flavor. What’s even better? Their taste and texture are so authentic and satisfying, most people won’t even guess they’re entirely vegan!
This recipe transforms simple ingredients into an extraordinary treat. Whether you’re a seasoned vegan baker or just exploring plant-based desserts, these cookies offer an accessible and immensely rewarding experience. The combination of earthy pumpkin, sweet chocolate, and a hint of sea salt creates a harmonious flavor profile that encapsulates everything wonderful about autumn baking.
Essential Ingredients for Your Vegan Pumpkin Chocolate Chip Cookies
Crafting these delectable vegan pumpkin chocolate chip cookies requires a selection of readily available ingredients, many of which you might already have in your pantry. Each component plays a vital role in achieving that perfect chewy texture and rich, spiced pumpkin flavor.
- Whole wheat pastry flour: This flour offers a slightly healthier profile while maintaining a tender crumb, thanks to its lower protein content compared to regular whole wheat flour. You can easily substitute it with all-purpose flour for a classic cookie texture.
- Salt: A crucial flavor enhancer that balances the sweetness and brings out the depth of the pumpkin and chocolate.
- Baking Soda: Reacts with the acidic pumpkin puree to help the cookies rise and achieve a soft, chewy texture.
- Baking Powder: Works alongside baking soda to provide extra lift, ensuring a light and airy yet substantial cookie.
- Pumpkin Pie Spice: The star spice blend that gives these cookies their signature fall flavor. It typically includes cinnamon, nutmeg, ginger, and cloves, delivering warmth and aromatic complexity.
- Brown Sugar & White Sugar: The combination of both sugars is key. Brown sugar adds moisture, chewiness, and a subtle caramel note, while white sugar contributes to the crisp edges and overall sweetness.
- Pumpkin Puree (canned pumpkin): Essential for both flavor and moisture. Be sure to use pure canned pumpkin and not pumpkin pie filling, which contains added sugars and spices that would alter the recipe’s balance.
- Vegan Butter: A dairy-free alternative that provides the richness and fat content typically found in traditional butter. We highly recommend Earth Balance brand for its consistent baking performance, but other high-quality vegan butters work well too. Ensure it’s melted for the recipe.
- Coconut Oil: Adds another layer of richness and helps with the cookie’s texture. When melted, it blends seamlessly with the vegan butter and pumpkin puree.
- Dairy Free Chocolate Chips: Opt for your favorite semi-sweet or dark chocolate chips to ensure the cookies remain entirely vegan. Brands like Enjoy Life or Guittard offer excellent dairy-free options that melt beautifully.
Gathering these ingredients is the first step towards creating a batch of cookies that will impress even the most discerning palates. The beauty of this recipe lies in its simplicity and the vibrant flavors it delivers.
Simple Steps to Bake Perfect Vegan Pumpkin Chocolate Chip Cookies
Baking these delightful vegan pumpkin cookies is a straightforward process, designed for enjoyment and ease. Follow these detailed steps to achieve a batch of perfectly spiced, wonderfully chewy, and richly flavored fall treats.
Step 1: Combine the Dry Ingredients for a Well-Balanced Base.
In a spacious mixing bowl, add your whole wheat pastry flour (or all-purpose flour), salt, baking soda, baking powder, and the star of fall flavors, pumpkin pie spice. Use a whisk to thoroughly combine these ingredients. This ensures that the leavening agents and spices are evenly distributed throughout the flour, guaranteeing consistent flavor and rise in every cookie.
Step 2: Cream Together the Wet Ingredients for a Smooth Foundation.
In a separate, large bowl, combine the granulated sugar, brown sugar, pumpkin puree, melted vegan butter, and melted coconut oil. Using an electric mixer (or a sturdy whisk), cream these ingredients together until the mixture is smooth, well-blended, and creamy. This step is crucial for incorporating air and creating that wonderfully soft, tender texture in your baked cookies.
Step 3: Gently Combine Wet and Dry Ingredients.
Now, it’s time to bring everything together. Add the whisked dry ingredients gradually to the wet ingredients. Mix on low speed, or by hand, just until everything is combined and a soft dough forms. Be careful not to overmix, as this can lead to tough cookies. A few streaks of flour are perfectly fine; the goal is just to integrate.
Step 4: Fold in the Dairy-Free Chocolate Chips.
Once your dough is ready, gently fold in a generous bag of your favorite semisweet or dark vegan chocolate chips. Use a spatula for this step to avoid crushing the chips and to ensure they are evenly distributed throughout the dough. Every bite should contain a perfect balance of pumpkin and chocolate!
Step 5: Prepare for Baking: Scoop and Place the Dough.
Using a cookie scoop for consistency, or simply dropping spoonfuls of dough, place your vegan pumpkin chocolate chip cookie dough onto a nonstick baking sheet. Alternatively, you can roll the dough into uniform balls for a classic look. Ensure there’s adequate space between each cookie to allow for spreading during baking. This step ensures beautiful, evenly sized cookies.
Step 6: Bake to Golden Perfection.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the vegan pumpkin chocolate chip cookies for 10 to 13 minutes. Keep a close eye on them; you’ll know they’re ready when the edges are lightly browned and the centers still look slightly soft. Overbaking can lead to dry cookies, so aim for that perfect tender chewiness.
Step 7: The Secret Touch: Flaky Sea Salt.
Once the cookies are out of the oven and still hot, immediately sprinkle them with flaky sea salt. This isn’t just for decoration; the sea salt enhances the sweetness of the pumpkin and chocolate, adding a sophisticated contrast that truly elevates the flavor profile. Afterward, carefully transfer the cookies to a wire cooling rack to cool completely. This prevents them from becoming soggy and allows them to set perfectly.
Recipe Tip: Don’t Skip the Sea Salt!
While often seen as optional, adding flaky sea salt to these vegan pumpkin chocolate chip cookies is a game-changer. It provides a delightful counterpoint to the sweetness of the chocolate and pumpkin, creating a more complex and incredibly addictive flavor. The texture contrast is also fantastic. Trust us, this simple addition takes these cookies from great to absolutely unforgettable!
Once you taste these cookies, you’ll understand why the sea salt is indispensable. The interplay of sweet, spiced pumpkin, rich chocolate, and a hint of salinity is simply divine. It’s the same magic that makes other desserts like Vegan Chocolate Sea Salt Pretzel Bark, Dark Chocolate Pumpkin Truffles, and Dark Chocolate Almond Bark so incredibly popular. I truly love these cookies because they pack such a huge, complex flavor in every single bite, making them an impressive yet easy-to-make pumpkin treat that everyone will adore.
Why You’ll Fall in Love with This Vegan Pumpkin Chocolate Chip Cookie Recipe
- Perfectly Balanced Flavors: The natural sweetness of pumpkin, the warmth of pumpkin pie spice, and the rich decadence of dairy-free chocolate chips come together in perfect harmony. The touch of sea salt cuts through the sweetness, elevating every note.
- Irresistible Texture: These cookies boast a truly amazing texture – soft and moist in the center with delightfully chewy edges. They are designed to be substantial yet tender, never dry or crumbly.
- Dairy-Free & Delicious: Crafted without any animal products, these cookies are suitable for vegan diets and those with dairy allergies. You won’t compromise on flavor or satisfaction!
- Easy to Make: With clear, step-by-step instructions and common ingredients, this recipe is accessible for bakers of all skill levels. It’s a joy to create and even more of a joy to eat.
- Ideal for Fall: There’s no better way to embrace the autumn season than with a batch of freshly baked pumpkin cookies. They fill your home with a wonderful aroma and make for a cozy treat.
Tips for Baking the Best Vegan Pumpkin Chocolate Chip Cookies
- Measure Flour Correctly: For accurate results, spoon your flour into the measuring cup and level it off with a straight edge. Don’t scoop directly from the bag, as this can pack too much flour and lead to dry cookies.
- Room Temperature Ingredients (Except Melted Fats): While the vegan butter and coconut oil are melted, ensure your pumpkin puree isn’t ice cold, as this can seize up the fats. A slightly warmer puree integrates better.
- Don’t Overmix: After combining wet and dry ingredients, mix just until no streaks of dry flour remain. Overmixing develops gluten, which can result in tough, dense cookies.
- Chill the Dough (Optional but Recommended): If you have time, chilling the dough for at least 30 minutes (or up to an hour) can help prevent spreading and deepen the flavors. This is especially useful if your kitchen is warm.
- Use a Cookie Scoop: For uniformly sized cookies that bake evenly, a cookie scoop is your best friend. This ensures consistent results across your entire batch.
- Watch Your Oven: Ovens can vary. Pay attention to the visual cues – golden-brown edges and slightly soft centers – rather than strictly adhering to the time. Remove them promptly to maintain their chewiness.
- Cool on the Baking Sheet Briefly: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. This allows them to firm up slightly and prevents breakage.
Common Questions About Vegan Pumpkin Chocolate Chip Cookies
Here are answers to some frequently asked questions about this delicious fall cookie recipe:
- Can I use homemade pumpkin puree?
Yes, absolutely! Just make sure your homemade pumpkin puree is thick and not too watery. If it’s very thin, you might want to gently simmer it on the stove for a few minutes to reduce some of the moisture before using. Excess water can make your cookies spread too much. - Can I make these cookies gluten-free?
While this recipe uses whole wheat pastry flour, you can experiment with a 1:1 gluten-free baking flour blend (one that contains xanthan gum). Results may vary slightly in texture, but many readers have had success with GF blends in similar recipes. - What if my cookies are too flat?
Flat cookies can be caused by several factors: your leavening agents might be old (check expiration dates!), your vegan butter or coconut oil might have been too warm when mixed, or your flour measurement might have been off. Chilling the dough before baking can also help prevent spreading. Ensure your oven temperature is accurate as well. - Can I add nuts or other mix-ins?
Certainly! Chopped pecans, walnuts, or even a sprinkle of dried cranberries would be delicious additions. Fold them in along with the chocolate chips for extra texture and flavor.
Serving Suggestions & Variations
These vegan pumpkin chocolate chip cookies are wonderful on their own, but they also pair beautifully with other treats and can be easily customized:
- Warm Beverage Companion: Enjoy them with a hot cup of coffee, tea, or a creamy vegan latte.
- Dessert Platter: Serve them alongside other fall favorites like apple slices, caramel dip, or a scoop of vegan vanilla ice cream.
- Ice Cream Sandwiches: For an extra decadent treat, sandwich a scoop of your favorite vegan ice cream between two cooled cookies.
- Add a Drizzle: A light drizzle of melted vegan white chocolate or a simple powdered sugar glaze can add an elegant touch.
- Spice it Up: For an even bolder pumpkin spice flavor, increase the pumpkin pie spice by another 1/2 teaspoon.
Explore More Delicious Pumpkin Recipes
If you’re like us and can’t get enough of pumpkin during the fall season, be sure to check out these other fantastic pumpkin-inspired recipes:
- Cake Mix Pumpkin Muffins: An incredibly easy shortcut to delicious pumpkin muffins.
- Healthy Pumpkin Banana Bread: A nutritious and flavorful twist on a classic.
- Pumpkin Chocolate Chip Muffins: Perfect for breakfast or a sweet snack.
- Pumpkin Cream Pie: A luscious, creamy dessert for any occasion.
- Mini Pumpkin Muffins: Bite-sized delights that are great for sharing.
- Pumpkin Protein Balls: A healthy, no-bake option for a quick energy boost.
- Pumpkin Pie Smoothie: Enjoy the flavors of pumpkin pie in a refreshing drink.
How To Store Your Vegan Pumpkin Chocolate Chip Cookies
To keep these delicious vegan pumpkin chocolate chip cookies fresh and enjoyable for as long as possible, proper storage is key:
- At room temperature: Once completely cooled, store your cookies in an airtight container at room temperature for 2-3 days. Make sure they are fully cool before storing to prevent sogginess.
- In the refrigerator: For a slightly longer shelf life, place the cookies in an airtight container and store them in the refrigerator for 4-5 days. Bringing them to room temperature or gently warming them before serving will restore their soft texture.
- In the freezer: These vegan cookies freeze beautifully! To freeze, first place the cooled cookies in a single layer on a baking sheet and freeze for about an hour until firm. Then, transfer the frozen cookies to an airtight freezer-safe container or a heavy-duty freezer bag. They will keep well in the freezer for up to 2 months. Thaw at room temperature or warm slightly in the microwave for a quick treat.
Vegan Pumpkin Chocolate Chip Cookies
Joy Shull
10 minutes
12 minutes
22 minutes
25
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Ingredients
-
2 1/4
cups
whole wheat pastry flour ,
or all purpose flour -
1
teaspoon
salt -
1
teaspoon
baking soda -
1
teaspoon
baking powder -
1
teaspoon
pumpkin pie spice -
1/2
cup
sugar -
2/3
cup
brown sugar -
1/2
cup
canned pumpkin -
2
tablespoons
coconut oil -
1/2
cup
vegan butter -
10
oz
dairy free chocolate chips
Instructions
-
Whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice in a bowl until combined
-
Measure the coconut oil and vegan butter while solid, then melt in the microwave until liquified.
-
In a separate bowl, cream together the sugar, brown sugar, pumpkin, melted vegan butter, and melted coconut oil until combined
-
Add the dry mixture to the wet, beat to combine
-
Fold in the dairy free chocolate chips
-
Use a mini cookie scoop to pack the batter into, then drop scoops onto a baking sheet
-
Bake the vegan pumpkin cookies at 350 degrees for 10 – 14 minutes
-
Once the cookies are done, remove them from oven and top immediately with sea salt flakes.
-
Remove the cookies onto a wire cooling rack to cool completely
Video
Notes
Nutrition
Calories:
176
kcal
,
Carbohydrates:
25
g
,
Protein:
2
g
,
Fat:
9
g
,
Saturated Fat:
6
g
,
Polyunsaturated Fat:
0.4
g
,
Monounsaturated Fat:
1
g
,
Trans Fat:
0.005
g
,
Sodium:
163
mg
,
Potassium:
58
mg
,
Fiber:
2
g
,
Sugar:
15
g
,
Vitamin A:
807
IU
,
Vitamin C:
0.2
mg
,
Calcium:
35
mg
,
Iron:
1
mg
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