Vegan Pumpkin Chocolate Chip Cookies

Turned out super yummy! I made them real big too so it made 13 cookies. My vegan sibling loved ‘em.

Thick, chewy vegan cookies bursting with warm pumpkin-spice notes and gooey chocolate chips — a cozy, dairy-free autumn treat loved by all.

So chewy and delicious

I used Bob’s Red Mill gluten free “1:1 baking flour” and they turned out great! They are also delicious with dried cranberries and pecans instead of chocolate chips just to mix things up. They freeze really well too. Love this recipe!

These are delicious. Wait for them to cool fully - much better cool than fresh out of the oven! The molasses gives a deep flavor reminiscent of ginger snaps, and I don’t think these are really pumpkin forward, but they’re so chewy and soft, so good, and definitely not cakey.

I’m not giving full stars because as one other reviewer mentioned, they really ought to provide the amounts by weight as well. For baking, I much prefer measuring by weight. Not only is it more accurate, it’s also so much easier to put the bowl on a scale, add the needed weight of the ingredient, tare it out, add the next ingredient, etc and not have to worry about measuring it out as well. I’m quite surprised a baking website like this isn’t including weights.

I made these for my grown son when he came home and he said, "These taste like Christmas!"

These are so delicious! My only complaint is that these cookies are quite flat and they did spread. I used a brand new baking soda so I know that's not the issue. Any suggestions for the future?

I didn’t have molasses and since I never use it, I didn’t feel like buying it. I googled what I could use as a replacement and ended up using maple syrup. And it turned out amazing! These cookies were INCREDIBLY soft and delicious. I will say that they did not have as much of a pumpkin flavor as I was expecting but they were still so good! I will definitely be making them again!

Love this recipe, these are the best cookies!

I used oat flour along with some all purpose gf flour combo. I don't eat molasses so used coconut sugar and maple syrup. I threw everything together and it came out great! Super easy!

I made these today with a few subs (vegan butter, gf flour, oven at 350), and they turned our beautifully! I baked them for about 14 minutes and am really happy with the results!

I usually bake something for my daughter's college softball team for the weekends they have in-conference games. They have a vegan player, so I am hunting for good treats that freeze well, transport easily, and that I can make for 25 players and coaches.

This recipe is the first time I have had about half the team and the coaches make a point of specifically telling me these are the best cookies ever. They always thank me and comment, but the reaction to these cookies was much more enthusiastic than usual. I have now made them 3 times this season. It has been fun for me to find and try new recipes, but it has also been very fun to listen to the girls who have never specifically tried vegan cookies or brownies, comment on how good some of the recipes are....but this one is the favorite.
Thank you!

I am going to experiment this week with King Arthur Flour, gluten free all purpose flour substituting 1 for 1 for regular flour to make them gluten free.

By the way, I have frozen the cooked cookies for 3 weeks with great success, I also made one batch with vegan butter, Earth Balance, with great success, and since I ran out of both vegan options and had non-vegans coming for dinner, I have also used unsalted butter successfully. All have been wonderful.

Also, I recommend weighing your dry ingredients like sugar and flour rather than measuring it. I took a baking class where the first thing we all did was measure a cup of all purpose flour. The weight of the 15 different cups of flour ranged from 95 grams to 155 grams. Their point being it is really hard to measure a cup of flour consistently.
King Arthur flour Has an ingredient weight chart that will help convert volume to ounces and grams.. a cup of all purpose flour should weigh about 120 grams.
I am not an employee of King Arthur Flour, but I have taken classes at their cooking school and use many of their flours, and recipes.

I’ve been able to freeze the dough and make them later. Sometimes I just eat the frozen dough. The cookies came out fine.

These are my go-to pumpkin cookies! Love them! I’ve made them a few times. Even though I am always too impatient to wait, they really do taste better the longer you wait. I ran out of coconut oil this time. I substituted vegan butter successfully.

I normally ever leave reviews but I've been making these cookies for years and they're the best vegan cookie I've made to date!! I look forward to making these every year and no one can tell they're vegan. I brought them to a house of five 25 year old boys and they devoured all 4 dozen cookies within an hour. Highly, highly recommend.