There’s a certain magic that happens when autumn arrives. The air turns crisp, sweaters emerge from closets, and a deep, undeniable craving for pumpkin spice takes hold. But while PSLs have their place, nothing truly captures the cozy essence of fall quite like a homemade batch of soft, cakey, and irresistibly chewy Pumpkin Chocolate Chip Cookies.
This isn’t just any cookie recipe. This is the ultimate recipe. We’re talking about cookies that bake up pillowy-soft with slightly crisp edges, deeply spiced with warm cinnamon and ginger, and packed with generous pools of melty chocolate chips. They are the perfect treat for a chilly afternoon, a holiday cookie swap, or simply satisfying that seasonal sweet tooth.
After testing countless variations, I’ve perfected a recipe that guarantees perfect results every single time. So, preheat your oven and get ready to fill your kitchen with the unforgettable aroma of fall baking.
Pumpkin Chocolate Chip Cookies
- Unbelievably Soft & Chewy: Thanks to a few key ingredients and techniques, these cookies stay soft for days.
- Perfectly Spiced: We use a blend of warm spices that complement the pumpkin without overpowering it.
- Easy to Make: This is a straightforward, no-chill recipe that comes together in one bowl in under 30 minutes.
- Crowd-Pleasing Favorite: These cookies are a guaranteed hit with both kids and adults at any gathering.
INGREDIENTS
This recipe yields 18-20 cookies | Prep time: 10 mins | Cooking time: 10 mins | Chill Time: 30 minutes
- ½ cup/120ml neutral oil (canola, sunflower, vegetable)
- ½ cup/100g granulated sugar
- ½ cup/100g light brown sugar
- ½ cup/120ml pumpkin puree
- 1 tsp/5ml vanilla extract
- 1 tbsp/8g cornstarch
- 2 1/2 cups/300g all-purpose flour
- 1 tsp/5g baking soda
- ½ tsp/3g salt
- 2 tsp/4g pumpkin pie spice
- 1 cup/170g chocolate chips
HOW TO MAKE FLUFFY VEGAN COCONUT CUPCAKES
1. Combine flour, cornstarch, baking soda, pumpkin pie spice and salt. Stir to distribute and set aside. In a large bowl, combine oil, sugars, pumpkin puree, and vanilla. Beat together on low speed for 1-2 minutes until well emulsified.
2. Stir in the flour mixture until completely incorporated. Mixture should be very thick, but still soft. If too stiff, add 1-2 tbsp/15-30ml non-dairy milk. Fold in chocolate chips. Cover and allow to chill for at least 30 minutes to reduced spreading.
3. Preheat oven to 350°F/175C. Line baking sheets with parchment. Scoop slightly heaping 2 tbsp/35ml amounts of dough. Roll into balls and place on lined baking sheets with 2-3” between them.
4. Bake for 9-11 minutes until well puffed and firm around the edges. Remove from oven and tap the tray once to force the cookies to settle. Allow to cool for at least 10 minutes on the baking sheet before moving to a cooling rack.
TIPS, VARIATIONS, AND SUBSTITUTIONS
Make your own pumpkin pie spice:
- 3 tsp/6g cinnamon
- 2 tsp/4g ginger
- 1 tsp/2g nutmeg
- 1 tsp/2g clove
- (optional: 1/2 tsp/1g cardamom)
Multiply as needed for all your fall baking.
Recipe Post Notes
Texture/taste Notes: Soft and chewy cookies with a bit of pumpkin and a bit hit of pumpkin spice – and plenty of chocolate chips. These oil based cookies are ridiculously easy and don’t require any hard to find substitutes. Great for using up a small amount of pumpkin puree left over from other baking. The cookie itself is not super sweet and is very aromatic from the spices. A nice cookie for even those who do not like as much pumpkin.
Oil choice: Use any medium to high heat oil except coconut oil. The high melting point of coconut oil will change the texture of the cookies because it will solidify in the fridge. Olive oil or half olive oil and half neutral oil can be used for a more savoury flavour profile.
Add Nuts: For more crunch, substitute half the chocolate chips for ½ cup/50g chopped pecans, walnuts or hazelnuts.
Cornstarch: The presence of cornstarch in this recipe is to help bind the cookies and keep them soft and chewy. It can be replaced with potato starch, but not tapioca starch or extra all-purpose flour.
HOW TO STORE VEGAN COCONUT CUPCAKE RECIPE
- Cool Completely – After baking, let the cupcakes cool completely on a cooling rack. This helps to set their shape and texture.
- Store at room temperature in an airtight container for up to 3 days or in the freezer for 1 month. Bring to room temperature before eating.
MORE VEGAN DESSERT RECIPES
- Vegan pumpkin bread
- Pumpkin Spice Granola
- Mini Pumpkin Pie Tartlets
- Homemade Pumpkin Butter
- Pumpkin Pecan Polvorones
Pumpkin Chocolate Chip Cookies (Egg and Dairy Free)
Ingredients
- ½ cup neutral oil canola, sunflower, vegetable
- ½ cup granulated sugar
- ½ cup ight brown sugar
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 2 1/2 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 cup chocolate chips
Instructions
- Combine flour, cornstarch, baking soda, pumpkin pie spice and salt. Stir to distribute and set aside. In a large bowl, combine oil, sugars, pumpkin puree, and vanilla. Beat together on low speed for 1-2 minutes until well emulsified.
- Stir in the flour mixture until completely incorporated. Mixture should be very thick, but still soft. If too stiff, add 1-2 tbsp/15-30ml non-dairy milk. Fold in chocolate chips. Cover and allow to chill for at least 30 minutes to reduced spreading.
- Preheat oven to 350°F/175C. Line baking sheets with parchment. Scoop slightly heaping 2 tbsp/35ml amounts of dough. Roll into balls and place on lined baking sheets with 2-3” between them.
- Bake for 9-11 minutes until well puffed and firm around the edges. Remove from oven and tap the tray once to force the cookies to settle. Allow to cool for at least 10 minutes on the baking sheet before moving to a cooling rack. Store at room temperature in an airtight container for up to 3 days or in the freezer for 1 month. Bring to room temperature before eating.
Notes
- 3 tsp/6g cinnamon
- 2 tsp/4g ginger
- 1 tsp/2g nutmeg
- 1 tsp/2g clove
- (optional: 1/2 tsp/1g cardamom)
Nutrition
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