Recipe by Samantha Scott
Soft, Cozy, Bakery Style Pumpkin Chocolate Chip Cookies Made for Fall and Beyond
There is something undeniably comforting about a soft baked cookie fresh from the oven, especially when pumpkin and warm spices are involved. These vegan pumpkin chocolate chip cookies are tender in the center, lightly crisp on the edges, and loaded with rich chocolate in every bite.
They are perfect for fall gatherings, dessert tables, or quiet afternoons when you want something sweet and cozy. Chilling the dough enhances the flavor and texture, giving you that bakery style softness that makes these cookies hard to resist.
Why You’ll Love This Recipe
- Soft baked texture with perfectly cozy pumpkin spice flavor
- Easy one bowl dough with simple pantry ingredients
- Customizable with nuts, dried fruit, or different chocolate chips
- Great for parties, holidays, or freezer friendly treats
Soft Baked Pumpkin Chocolate Chip Cookies
- Total Time: About 1 hour 30 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
Description
Soft, Bakery Style Vegan Pumpkin Chocolate Chip Cookies with Cozy Fall Flavor
These soft baked pumpkin chocolate chip cookies are rich, tender, and perfectly spiced. Made with pumpkin puree and chocolate chips, they are an easy vegan dessert that feels festive, cozy, and crowd pleasing.
Ingredients
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1/2 cup melted coconut oil or vegan butter
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1/2 cup pumpkin puree
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3/4 cup brown sugar, light or dark
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1/4 cup organic white sugar
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1 1/3 cups all purpose flour
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1 teaspoon pumpkin pie spice or cinnamon
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1 teaspoon fine sea salt
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1/2 teaspoon baking soda
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3/4 cup vegan chocolate chips
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1/2 cup for the dough
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1/4 cup for topping
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Optional ingredients:
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Chopped pecans or walnuts
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1/2 teaspoon vanilla extract
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Dried cranberries
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Vegan white chocolate chips
Instructions
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In a mixing bowl, whisk together the melted coconut oil, pumpkin puree, brown sugar, and white sugar until fully combined.
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Add the flour first, then sprinkle in the pumpkin pie spice, salt, and baking soda. Mix until a smooth, semi sticky dough forms.
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Fold in 1/2 cup of the chocolate chips until evenly distributed.
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Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
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Preheat the oven to 325°F and line a baking tray with parchment paper.
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Scoop 1.5 tablespoon portions of dough onto the tray, spacing cookies a few inches apart.
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Gently flatten each cookie slightly, then press 3 to 5 chocolate chips on top.
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Bake for 12 to 14 minutes, until edges are lightly browned and tops are no longer glossy.
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Remove from the oven and let cookies cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack.
Notes
Best enjoyed warm for a gooey center or fully cooled for a soft chewy texture
Great served with coffee, tea, or plant based milk
Cookies keep at room temperature in an airtight container for up to 5 days
Freeze baked cookies between parchment layers for up to 1 month
Nutrition info is approximate.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 12 – 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Vegan Baking
Nutrition
- Serving Size: 2 cookies
- Calories: 260kcal
- Sugar: 22g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
