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!

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!

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:

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.

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

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.

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.

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

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

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)

Cook ModePrevent your screen from going dark

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