Chewy Vegan Pumpkin Chocolate Chip Cookies

I first shared this recipe back in 2021, but I’ve learned so much more about vegan baking in the last five years that I felt I needed to revisit it. While nothing was necessarily wrong with my original recipe, I felt it could be better, so I’ve reworked the ingredients and technique to make an even thicker, chewier cookie that still has everything I love about a classic chocolate chipper but with a pumpkin twist.

These aren’t cakey pumpkin cookies or cookies that overwhelm you with spice. They’re dense, soft and chewy, with just enough cinnamon and pumpkin spice to give them that fall flavor but not so much that they taste like a candle. The pumpkin and maple syrup add a subtle sweetness, while plenty of chocolate keeps these firmly in chocolate chip cookie territory.

What makes my vegan pumpkin chocolate chip cookies chewy?

My starting point was my popular vegan Toll House-inspired chocolate chip cookie recipe. Adding pumpkin purée and maple syrup changes the moisture balance though, so I needed to adjust the other ingredients to keep the cookies from becoming too soft or cakey. There’s nothing wrong with cakey cookies, but it’s not what I’m going for with this recipe. I wanted a bakery style chew and I think I nailed it.

Melted vegan butter is one of the keys to getting that dense, chewy chocolate chip cookie texture I love. I wanted to use browned vegan butter for an extra layer of flavor, but browning plant-based butter can be tricky. Instead, I found another way to add that warm, nutty richness: finely ground toasted pecans. They’re my little secret ingredient, blending right into the dough and adding a subtle depth of flavor without making these taste like pecan cookies.

Like my Tollhouse recipe, I also use my rich flax egg method which is ground flaxseed mixed with water but I add a little coconut or neutral oil to add more richness. It’s a small twist on a traditional flax egg that helps give these cookies more chew.

Do you need to chill the cookie dough?

Short answer, no! One thing I love about my updated recipe is that you can bake the cookies right away. I tested them without chilling, and they still turned out great. That said, I recommend letting the dough rest for at least 15 minutes before baking. This gives the flour time to absorb some of the moisture, which can help the dough come together. If you have more time, chilling the dough would be beneficial. A longer rest gives the flour more time to hydrate and helps develop an even chewier texture. As with any chocolate chip cookie, let them cool before judging the final texture. They’ll continue to set as they cool.

Tips for Success

• Measure the flour carefully. Too much flour can make cookies dry and heavy. For the most consistent results, weigh it if you can, or lighten it by moving the cup around in the flour first then level it off.
• Let the melted vegan butter cool. You want it melted but not hot when you mix it with the other ingredients.
• Give the dough a short rest. You can bake these cookies right away, but resting the dough for at least 15 minutes gives the flour time to absorb some of the moisture. Chilling the dough is another option if you have time.
• Use finely ground toasted pecans. They add a subtle, nutty richness without turning these into pecan cookies. Grind them finely so they blend into the dough.
• Choose your chocolate. Mini chocolate chips distribute evenly throughout the cookies, but regular vegan chocolate chips work, too. Chopped chocolate is another great option if you like irregular pieces and little pockets of melted chocolate.
• Let the cookies cool before moving them. They’ll be soft when they first come out of the oven and will firm up as they cool. Give them time to set before transferring them to a rack.

My vegan pumpkin chocolate chip cookies bring together everything I love about a great chocolate chip cookie, with a little fall flavor thrown in. They’re thick, dense, chewy, packed with chocolate and just spiced enough to make them feel seasonal without overwhelming the cookie itself. The pumpkin purée, maple syrup and secret addition of toasted pecans make this reimagined version of my original recipe something special. If you love a chewy chocolate chip cookie, I think these might become a fall favorite!

Frequently Asked Questions

Chewy Vegan Pumpkin Chocolate Chip Cookies

Recipe by Kreg

4.8 from 5 votes

Cuisine: Dessert, cookies

Prep time

15

minutes

Cooking time

12

minutes

Thick, chewy vegan pumpkin chocolate chip cookies with warm spices, maple syrup, and a touch of finely ground toasted pecans for extra richness.

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• Cream Together First

• 1 cup 170 g vegan butter sticks, melted and cooled

• 1/2 cup 275 g granulated sugar

• 1 cup 1 cup packed light brown sugar

• Rich Flax Egg

• 2 tablespoons 1 tablespoon ground flaxseed

• 2 tablespoons 2 tablespoons warm water

• 1 teaspoon 1 teaspoon coconut or neutral oil

• Remaining Ingredients

• 1/3 cup 60 ml canned pumpkin purée (not pie filling)

• 3 tablespoons 1 tablespoon pure maple syrup (see notes)

• 2 teaspoons 1 teaspoon pure vanilla extract

• 2 1/4 cups 250 g all purpose flour

• 1/3 cup 1/3 cup finely ground toasted pecans (optional, but recommended)

• 1 tablespoon 1 tablespoon cornstarch (see notes)

• 1 teaspoon 1/2 teaspoon salt

• 1 teaspoon 1/2 teaspoon baking soda

• 1/2 teaspoon 1/2 teaspoon baking powder

• 1 1/2 teaspoons 1 1/2 teaspoons pumpkin spice blend (or 3/4 teaspoon cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, 1/8 teaspoon ground cloves plus the additional cinnamon below)

• 1/2 teaspoon 1/2 teaspoon ground cinnamon

• 1 cup 225 g vegan chocolate chips

• flaky salt to finish (optional)

Directions

• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, cream the melted butter and sugars for 1-2 minutes until creamy.
• In a small bowl, make the rich flax egg by whisking the ingredients together and letting them set for a minute. Scrape down the mixing bowl and add the prepared flax egg, pumpkin purée, maple syrup and vanilla and mix on low speed for 2 more minutes until well mixed.
• Add the rest of the dry ingredients (except the chocolate chips) and mix until combined. Add the chocolate chips by hand and stir until completely incorporated.
• To bake, preheat oven to 350° and line two cookie sheets with silicone mats or parchment paper. Scoop the dough (I like to use retractable ice cream scoops for this) and place on the cookie sheets leaving room for them to spread while baking.
• Bake for 10-12 minutes or until they’re just starting to brown on the edges. All ovens vary, so check sooner than later. You want them a bit under baked versus over baked for that chewy texture. Sprinkle with a bit of flaky salt as soon as they come out of the oven if desired (I feel it enhances the flavor). Leave on the cookie sheets for five minutes then move to a wire rack to cool completely. Store cookies in airtight containers on the fridge to keep them fresher longer. Both the cookies and the dough can be frozen.

Notes

• Instead of maple syrup you could use brown rice syrup, molasses, agave or even molasses.
  
• If you don’t want to use cornstarch, you could use arrowroot powder or potato starch.
• Use your favorite chocolate chips. You could even use chunks of chocolate if you prefer.
  
• I prefer to add the spices separately, but you can use a pumpkin spice blend, just make sure it’s fresh! Either way, make sure to add the extra cinnamon.
  
• Don’t over bake these. Keep a close eye on them and set a timer!

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