It’s hard to beat a classic bakery-style chocolate chip cookie. I like mine with lightly crisped edges and chewy centers — and utterly loaded with gooey chocolate chips (obviously). This recipe is my autumnal ode to the perennial classic, with warm spices and just the right amount of pumpkin to add depth of flavor without making the cookies cakey.
Still have pumpkin purée left over? Use it in my Vegan Pumpkin Bread, Vegan Pumpkin Pancakes, Vegan Pumpkin Streusel Muffins, Vegan Pumpkin Coffee Cake, or Classic Vegan Pumpkin Pie.
Table of Contents
How to Avoid Cakey Pumpkin Cookies
- Reduce the moisture in the pumpkin purée. I know it’s extra work, but just trust me — it’s worth it. Cooking off the extra liquid on the stove is my preference, as it condenses the flavor. If you prefer something more hands-off, you can drain the purée over a coffee filter or cheesecloth.
- Melt your butter. When you cream softened butter with sugar, you trap air, which makes your cookies more fluffy and cakey. Melted butter is key for a more dense and fudgy texture.
- Use brown sugar. The higher ratio of brown sugar adds deeper molasses notes and extra moisture retention without cakeyness.
- Baking soda instead of baking powder. Baking soda encourages a classic, chewy spread and extra caramelization.
The Key Step: Reducing Your Pumpkin Purée
Reducing the pumpkin on the stove takes about 10 minutes and completely transforms the texture of these cookies.
- Stovetop method (recommended): Add 1/2 cup canned pumpkin purée to a small nonstick skillet. Heat over medium-low, stirring often, for about 8-10 minutes. The bright orange purée will deepen in color as the flavor condenses, and the texture will resemble that of tomato paste.
- Cheesecloth/filter method: For a more hands-off approach, line a fine mesh sieve or colander with a coffee filter or a double layer of cheesecloth. Plop in your pumpkin purée and place everything inside a bowl to catch the moisture. Let it drip for 20ish minutes to create a thicker paste.
Baker’s Tips for Success
- Don’t skip the chill time! The dough will be quite soft when initially mixed, especially if your butter or pumpkin went in slightly warm. It needs time to chill and firm up if you want to enjoy the best texture.
- Measure flour correctly. Make sure to spoon your flour into your measuring cup to fluff it up. Don’t scoop directly into the flour or you’ll risk a dry, dense cookie dough.
Variations & Add-Ins
While I love the simple flavor profile of the recipe as written, sometimes it’s fun to mix things up! Try these add-ins:
- Pecans or walnuts: Chop and lightly toast before folding them into the dough alongside the chocolate chips. They add an incredible crunch and toasted flavor.
- White chocolate: Sub out semisweet chocolate chips in favor of white chocolate. It’s a great counterpoint to the warm spices in the dough. (Enjoy Life makes some mini white chocolate chips that are dairy free and yummy.)
- Espresso powder: Try adding in 1/2 teaspoon instant espresso powder with the wet ingredients. It’ll intensify the spices and the flavor of the chocolate.
FAQ
While I haven’t tested it personally yet, I generally have great results when making cookies with the Bob’s Red Mill 1:1 gluten-free all-purpose flour. Let me know if you give it a try.
No — make sure you are only using 100% pure pumpkin. Pie mix contains sugar and spices that will throw off the chemistry.
Sure! Homemade roasted pumpkin tends to hold a little more moisture than the canned variety, so it’s even more important in this case that you take some time to reduce it on the stovetop to a tomato paste consistency.
Store them in an airtight container at room temp for 4-5 days. Make sure they’re fully cooled before you store them.
They can be stored in the freezer for up to 3 months in an airtight container. If using a freezer bag, try to press out as much extra air as possible to avoid ice crystals forming.
You can make your own! Mix 1 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, and 1/8 tsp ground cloves or allspice. Feel free to adjust the ratios to suit your taste.
Did You Make This Recipe?
If you’ve made this recipe and loved it, please leave a 5-star rating and review below! Also, if you post a picture on Instagram and tag me @sarahsvegankitchen_, I’d love to see your work.
Vegan Pumpkin Chocolate Chip Cookies
Video
Equipment
- mixing bowl
- small saucepan or skillet
- rubber spatula
- large cookie sheet
- parchment or silicone baking mat
Ingredients
- 1/2 cup vegan butter melted and cooled
- 1/2 packed cup brown sugar
- 1/4 cup granulated white sugar
- 1/2 cup 100% pure pumpkin purée to be reduced to 1/3 cup
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour spooned and leveled
- 1/2 teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger optional, if you like a spicier cookie
- 1/2 teaspoon fine salt
- 1/2 cup vegan semisweet chocolate chips I use Guittard
To Top
- 1/4 cup vegan chocolate chips
- flaky salt optional
Instructions
- Reduce the pumpkin purée: Measure 1/2 cup 100% pure pumpkin purée into a small saucepan and place over medium-low heat. Spread it out into an even layer to maximize surface area. Cook for about 6-8 minutes, stirring often, until the purée reduces to a consistency similar to that of tomato paste. It should measure about 1/3 cup volume. Set aside to cool slightly.
- Mix wet ingredients: Add 1/2 cup vegan butter, 1/2 packed cup brown sugar, and 1/4 cup granulated white sugar to a mixing bowl and stir to combine. Add in the reduced pumpkin purée and 2 teaspoons vanilla extract and stir to combine.
- Add dry ingredients: Add in 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1½ teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger (optional), and 1/2 teaspoon fine salt. Mix until about 80% combined, then add in 1/2 cup vegan semisweet chocolate chips and fold them in to finish mixing the dough. The dough will be on the softer side at this point.
- Portion and chill dough: Using a cookie scoop, divide dough into portions and transfer them to a plate or small baking sheet. (2 tbsp cookie scoop yields ~18 cookies. 3 tbsp cookie scoop yields ~12 cookies.) Put the plate in the fridge to allow the dough to chill for 30 minutes, or into the freezer to chill for 15 minutes. (You can chill the dough for up to 3 days, but please see notes.)
- Preheat oven: Near the end of the chill time, preheat oven to 350°F with the rack in the center. Line a large cookie sheet with parchment or a silicone mat.
- Finishing touches: Remove the chilled cookie dough portions from the fridge or freezer, and roll them smooth in your palms. Place them on the prepared cookie sheet with enough room to spread. Use the remaining 1/4 cup vegan chocolate chips to top your cookies, gently pressing a few chips into the top of each cookie dough ball.
- Bake: Bake in the preheated oven until set in the center and lightly crisped around the edges. Smaller cookies (2 tbsp scoop): 10-12 minutes. Larger cookies (3 tbsp scoop): 12-15 minutes.
- Cool and enjoy: Remove from oven and sprinkle with flaky salt if desired. Let the cookies rest on the cookie sheet for about 5 minutes to firm up, then transfer to a wire baking rack and enjoy.
Notes
- Vegan butter is now melted (rather than softened and creamed).
- Pumpkin purée is reduced stovetop to concentrate flavor (rather than blotted to dry).
- Baking soda is utilized (instead of baking powder) for better spread and a less cakey texture.
- Cornstarch is omitted to achieve a more chewy cookie.
- Ground ginger is added (optionally) for extra spice.
Nutrition
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.
While bringing this together – thought it looked like a lot of spice but wow these are really good. Thank you Sarah and Eric.
I had a little bit of fresh pumpkin puree left and was looking for a way to use it. Saw your latest video and had my answer! These are delicious, nicely dense and chewy. I feel like they could be a tiny bit less sweet, but I think that’s because my chocolate chips are on the sweeter side.