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    Home » Recipes » Cookies & Bars

    October 20, 2021 17 Comments

    Vegan Pumpkin Chocolate Chunk Cookies

    845 shares
    Jump to Recipe

    Adding pumpkin to cookies changes the texture to an amazing soft cakey texture that is to die for delicious! Infused with pumpkin spice, big chunks of dark chocolate, and a little sprinkle of salt, these vegan pumpkin chocolate chunk cookies are the perfect not-too-sweet Autumn treat, I'm in love!

    Adding pumpkin to cookies changes the texture to an amazing soft cakey texture that is to die for delicious! Infused with pumpkin spice, big chunks of dark chocolate, and a little sprinkle of salt, these vegan pumpkin chocolate chunk cookies are the perfect not-too-sweet Autumn treat, I'm in love! #itdoesnttastelikechicken #vegandessert #pumpkin

    These cookies take only 30 minutes to make from start to finish, but I think they taste even better after sitting around for a day or two, so these are the perfect make-ahead dessert! And if you are into the idea of a cold cookie, I actually love these cookies best straight from the freezer. A cold, chewy vegan pumpkin chocolate chunk cookie, paired with a warming cup of coffee or tea- oooee! You are in for a treat!

    Adding pumpkin to cookies changes the texture to an amazing soft cakey texture that is to die for delicious! Infused with pumpkin spice, big chunks of dark chocolate, and a little sprinkle of salt, these vegan pumpkin chocolate chunk cookies are the perfect not-too-sweet Autumn treat, I'm in love! #itdoesnttastelikechicken #vegandessert #pumpkin

    If you don't have the hugest sweet tooth, you are going to love these cookies because they are the perfect combo of savoury and sweet. Sweet cookies, paired with slightly bitter dark chocolate, and a sprinkle of salt. It's melt in your mouth heaven!

    That said, if you aren't into the salty-sweet combo, you will love these cookies too! I just recommend omitting the salt, and instead of dark chocolate, using a semi-sweet vegan chocolate chip. Enjoy!

    How to Make Vegan Pumpkin Chocolate Chunk Cookies:

    Whip the vegan butter and sugars together. Then add the pumpkin and vanilla.

    In a large bowl, cream together the vegan butter, white sugar, and brown sugar. Once fluffy stir in the pumpkin and vanilla extract. I used my Breville hand mixer, but a whisk or spoon would work just fine too.

    Mix in the remaining ingredients to make a cookie dough.

    Now add the flour, pumpkin pie spice, cinnamon, salt, baking powder, and baking soda and mix well.

    I love to use chopped chocolate for this recipe, but if you prefer you can use chocolate chips.

    For the chocolate chunks, I like to pick up a big bar of vegan-friendly dark chocolate, and then roughly chop it with my knife. I love that some of the chocolate is in small pieces and then there are some large chunks. The texture and flavour are amazing! But if you prefer, you can sub for vegan chocolate chips, and the cookies will still be perfect.

    Stir in the chocolate.

    Finally, stir in the chocolate chunks. The cookie dough will be light and fluffy.

    Scoop 2 tablespoons of cookie dough and lightly pat down. Repeat to make 16 cookies

    Use a cookie scoop or spoon and scoop about 2 tablespoons of cookie dough and drop it onto the prepared baking sheet. Repeat using up all the dough spreading them out across the baking sheets. Use your fingers to gently flatten the balls, the cookies don't spread much.

    Adding pumpkin to cookies changes the texture to an amazing soft cakey texture that is to die for delicious! Infused with pumpkin spice, big chunks of dark chocolate, and a little sprinkle of salt, these vegan pumpkin chocolate chunk cookies are the perfect not-too-sweet Autumn treat, I'm in love! #itdoesnttastelikechicken #vegandessert #pumpkin

    Bake for about 12 minutes until the cookies have puffed up and no longer look wet. Remove from the oven and let cool on the pan. Optionally, you can sprinkle the cookies with a little flake salt before serving.

    If you're someone who loves a sweet and salt flavor combo, I highly recommend adding the little sprinkle of salt. It makes these already scrumptious cookies, out of this world delicious!

    For more sweet pumpkin recipes, try my Easy Vegan Pumpkin Cinnamon Rolls, Easy Vegan Pumpkin Spice Latte, Vegan Chocolate Chip Pumpkin Bread, Soft Vegan Pumpkin Cookies with icing, or my Easy Vegan Pumpkin Cheesecake! Are you sensing a theme here? Haha.

    Bon appetegan!

    Sam Turnbull

    Print Recipe
    5 from 6 votes

    Vegan Pumpkin Chocolate Chunk Cookies

    Adding pumpkin to cookies changes the texture to an amazing soft cakey texture that is to die for delicious! Infused with pumpkin spice, big chunks of dark chocolate, and a little sprinkle of salt, these vegan pumpkin chocolate chunk cookies are the perfect not-too-sweet Autumn treat, I'm in love!
    Prep Time15 mins
    Cook Time12 mins
    Total Time27 mins
    Course: Dessert
    Cuisine: American
    ingredient tag: chocolate
    Servings: 16 cookies
    Calories: 162kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • ½ cup vegan butter
    • ½ cup white sugar
    • ¼ cup brown sugar
    • 6 tablespoons pumpkin pureé (not pumpkin pie filling)
    • 1 teaspoon vanilla extract
    • 1 ½ cups all-purpose flour
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
    • ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • 3.5 oz vegan dark chocolate chopped into chunks (or sub ½ cup chocolate chips)
    • 1 pinch flake salt (optional, for sprinkling)
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    Instructions

    • Preheat your oven to 350F (180C). Line two large baking sheets with parchment paper or lightly grease them.
    • In a large bowl, cream together the vegan butter, white sugar, and brown sugar. Once fluffy stir in the pumpkin and vanilla extract. Now add the flour, pumpkin pie spice, cinnamon, salt, baking powder, and baking soda and mix well. Finally, stir in the chocolate chunks. The cookie dough will be light and fluffy.
    • Use a cookie scoop or spoon and scoop about 2 tablespoons of cookie dough and drop it onto the prepared baking sheet. Repeat using up all the dough spreading them out across the baking sheets. Use your fingers to gently flatten the balls, the cookies don't spread much. Bake for about 12 minutes until the cookies have puffed up and no longer look wet. Remove from the oven and let cool on the pan. Optionally, you can sprinkle the cookies with a little flake salt before serving.

    Notes

    Make-ahead/Freeze: Once cooled, you can store them at room temperature in an air-tight container for up to 5 days. Or you can freeze them. I actually love these best when enjoyed straight from the freezer!
    Chocolate Chunks: For the chocolate chunks, I like to pick up a big bar of vegan-friendly dark chocolate, and then roughly chop it with my knife. I love that some of the chocolate is in small pieces and then there are some large chunks. The texture and flavour are amazing! But if you prefer, you can sub for vegan chocolate chips, and the cookies will still be perfect.
    Salt: I love the combination of dark chocolate and a sprinkle of salt to balance out the sweetness of these cookies making them the perfect not-too-sweet treat. But if you prefer a sweeter dessert, opt for semi-sweet vegan chocolate chips, and omit the salt.

    Nutrition

    Serving: 1cookies (recipe makes 16 cookies) | Calories: 162kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 102mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1148IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
    « Easy Vegan Pumpkin Cinnamon Rolls - no yeast!
    Vegan All-Butter Flaky Pie Crust - Easy to make! »

    Reader Interactions

    Comments

    1. Rachelle says

      November 05, 2022 at 12:22 pm

      Have you tried you subbing apple sauce for the margarine? I’m trying to avoid oil and am wondering if it would work.

      Reply
    2. Christiane says

      October 07, 2022 at 5:16 pm

      5 stars
      Yummy! Soft little pillows of Fall deliciousness! That was the first time I ate chocolate and pumpkin together. Excellent. I will have to try your pumpkin chocolate bread recipe. Thanks for sharing!

      Reply
      • Sam Turnbull says

        October 20, 2022 at 3:28 pm

        So happy you enjoyed, Christiane!

        Reply
    3. JT says

      November 08, 2021 at 3:08 pm

      5 stars
      I love the texture! I substituted the pumpkin spice with just cinnamon and dash of nutmeg. Thank you!

      Reply
      • Sam Turnbull says

        November 11, 2021 at 9:13 am

        So happy you loved it!

        Reply
    4. Lisa says

      November 02, 2021 at 12:21 pm

      Hi Sam,
      just tried out this recipe. I did not really know what to expect when you said cakey texture, but they are great! 🙂 Just had one fresh from the oven
      Thanks,
      Lisa

      Reply
    5. Lizzie says

      October 23, 2021 at 7:44 pm

      5 stars
      Love the flavour of these cookies! Everyone’s ovens are different, and mine were a bit undercooked at the end of the suggested timing. I ended up putting them back in the oven for twice the amount of time; they were delicious: slightly crunchy but still chewy.

      Reply
      • Sam Turnbull says

        October 28, 2021 at 5:46 pm

        Happy you loved them Lizzie 🙂

        Reply
    6. Aimee B. says

      October 22, 2021 at 5:38 pm

      These were pretty good flavor-wise, but I found the texture to be a little too cakey for my liking. I ended up dipping the bottoms in chocolate, which helped. 🙂

      Reply
      • Sam Turnbull says

        October 28, 2021 at 5:45 pm

        Hi Aimee, sorry you didn't enjoy them more. I did describe the cookies as "amazing soft cakey texture" in the recipe description, so please always check recipe descriptions before making a recipe so you know what to expect 🙂

        Reply
    7. Rochelle says

      October 21, 2021 at 10:05 pm

      5 stars
      These are very nice! I used semisweet chocolate chips. I made them with my 17 month old and he enjoyed the batter, chocolate chips, and the finished product. A nice change from the usual cookies. They almost taste cream cheesey.

      Reply
      • Sam Turnbull says

        October 28, 2021 at 5:44 pm

        Love it! Thrilled you enjoyed them Rochelle 🙂

        Reply
    8. Lucy says

      October 21, 2021 at 4:51 am

      These look delicious! Can I ask how you made the pumpkin puree please? Thanks

      Reply
      • Sam Turnbull says

        October 28, 2021 at 5:43 pm

        Hi Lucy, I didn't make it from scratch, I just bought a can of pumpkin puree. But if you prefer to make it from scratch you are welcome to, there are a ton of instructions online 🙂

        Reply
        • Lucy says

          October 29, 2021 at 1:45 am

          Thanks, I baked some chunks in the oven and liquidised. It worked perfectly!

    9. Simonne says

      October 20, 2021 at 12:08 pm

      5 stars
      Love love love love homemade deliciousness❣️

      Reply
      • Sam Turnbull says

        October 28, 2021 at 5:43 pm

        Yes!! 🙂

        Reply

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