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My Darling Vegan
Pumpkin Chocolate Chip Cookies

Soft and chewy vegan pumpkin chocolate chip cookies made in just 30 minutes for a quick and satisfying sweet snack. From the new cookbook, But I Could Never Go Vegan. 

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
4.5 from 6 votes
Pumpkin Chocolate Chip Cookies
Course: Dessert
Cuisine: Vegan
Keyword: Pumpkin Chocolate Chip Cookies
Servings: 24 cookies
Calories: 128 kcal
Author: Kristy Turner
  1. Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.
  2. Whisk together the flour, flaxseed meal, baking soda, cinnamon, ginger, salt, nutmeg, and cardamom in a large bowl. Set aside.
  3. Use a hand mixer to mix the pumpkin puree, vegan butter, maple syrup, coconut sugar, and almond butter. Add the wet ingredients to the dry and mix until just combined. Fold in the chocolate chips.
  4. Use a tablespoon or ice cream scoop to scoop roughly 2 tablespoons of dough and place on the prepared baking sheet about 2 inches apart. Wet or lightly grease the bottom of a measuring cup and gently press down on each cookie to flatten. If you want them more evenly shaped, wet your fingers and gently form them into circles. Bake for 8 to 10 minutes, until firm with lightly browned edges. Cool on a baking sheet for 2 to 3 minutes before transferring to a cooling rack. Let cool completely before serving.
Nutrition Facts
Pumpkin Chocolate Chip Cookies
Amount Per Serving
Calories 128 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Sodium 126mg5%
Potassium 49mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 1770IU35%
Vitamin C 0.4mg0%
Calcium 24mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

It is especially important with this recipe to measure the flour by shaking spoonfuls of flour into the measuring cup until full. If you scoop with the measuring cup, the flour will be too packed and it will affect the texture of the cookie