Blogmas Day 8: Vegan Pumpkin Chocolate Chip Cookies

Hello! We’re just a week into December, and I’m already checking number 5 off of my Holiday Bucket List; I made vegan pumpkin chocolate chip cookies!  Give me everything pumpkin, all year round, witches. 

Before we get started, have you been watching @shutupcrystal’s Vlogmas? She’s been checking off holiday to-dos left and right.

Now, there are a few different recipes floating around the internet for these pumpkin gems, so I tweaked the one that looked best and wanted to share the process with you. Let’s get baking! 

What you’ll need: 


  • 8 ounces canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 tablespoon unsweetened applesauce 
  • 1/2 tablespoon vanilla
  • 1 cup all purpose flour (I used gluten free)
  • 1 teaspoon baking powder
  • dash of salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 3/4 cup vegan semi-sweet chocolate chips (I used Enjoy Life brand)
  • mixing bowl
  • whisk or electric mixer
  • measuring cups and spoons
  • parchment paper
  • large cookie sheet 
  • cooling rack

*These ingredients will make about two dozen medium cookies. 

What you’ll do: 

  1. Preheat your oven to 350 degrees Fahrenheit. You can start mixing your ingredients while the oven heats up. 
  2. Combine pumpkin puree, sugar, vegetable oil, applesauce and vanilla in one mixing bowl using a whisk or electric mixer. IMG_3455
  3. Add all of your remaining dry ingredients, except for your chocolate chips, to the pumpkin mixture. This is the flour, baking powder, baking soda, dash of salt, cinnamon, cloves, allspice and ginger. Use a whisk or electric mixer to mix dry and wet ingredients well.
  4. When your mixture looks thick and smooth, fold in your chocolate chips. IMG_3459
  5. Let your dough set for a few minutes so it will naturally smooth out as the ingredients begin to rise. 
  6. While the dough ‘breaths’, line your cookie sheet with parchment paper. 
  7. Use a tablespoon or small ice cream scoop to place dollops of dough onto your lined cookie sheet, 1.5-2 inches apart. Because our ingredients are vegan, they don’t rise and fall like a typical cookie. If you want a crispier cookie, flatten your dollops so they can crisp while baking. If you like a gooey, doughy cookie, thick dollops are a-okay. IMG_3460
  8. Place your lined cookie sheet on the oven’s middle rack and bake for 12-14 minutes, or until the peaks of the dough look golden. IMG_3462
  9. Remove from oven and place on cooling rack for 20-30 minutes. IMG_3463
  10. Enjoy 🙂 


These were easy to make, and super delicious! I hate thin, crispy cookies, and the doughy goodness of these is my perfect cookie texture. Do you guys have any great vegan recipes/would you like to see more vegan sweets like these? 

xoxo kooky for cookies



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3 responses to “Blogmas Day 8: Vegan Pumpkin Chocolate Chip Cookies”

  1. Jeffery Lilly Avatar
    Jeffery Lilly

    Cookies and kittens!


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