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Chewy Pumpkin Spice Chocolate Chip Cookies (Vegan)

Pumpkin isn't just delicious in pies. Switch it up this holiday season and try these pillowy soft pumpkin cookies with plenty of chocolate involved too!


  • 1/2 cup coconut oil or non-dairy butter
  • 1 1/4 cups brown sugar
  • 1/4 cup full-fat coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice optional
  • 1 teaspoon cinnamon optional
  • 1/4 cup pumpkin puree
  • 2 1/4 cups all-purpose flour
  • 1 1/4 cup dairy free semi-sweet chocolate chips or chunks


  1. Pre-heat oven to 350 degrees F (180 C). Combine the coconut oil or butter and sugar in the bowl of a stand mixer and beat on medium high speed until creamed. Stop and scrape sides of bowl, then add the coconut milk, vanilla, soda, baking powder, salt, pumpkin spice, and cinnamon. Mix in the pumpkin puree until combined. Now add flour and chocolate chips and fold in as minimally as possible just until the dough looks evenly mixed.
  2. Line a cookie sheet with parchment paper or silicone pads. Use a cookie dough scoop to drop the dough into balls (about 1 1/2 tbsp each) and place them about 2 inches apart on baking sheet. Bake for 10 -12 minutes until edges start to turn golden brown. Remove from oven and allow to cool for at least 5 minutes before removing from tray. Store in an air-tight container at room temp.