Dark Chocolate Pumpkin Gingersnaps (Vegan)- all the flavors of pumpkin and spice, in a chocolate chip cookie!Dark Chocolate Pumpkin Gingersnaps (Vegan)- all the flavors of pumpkin and spice, in a chocolate chip cookie!

    It’s time for a party…a pumpkin party! My dear friend Sara put together a roster of amazing bloggers and we are all sharing pumpkin recipes today. From sweet to savory, it’s all about the pumpkin today. I always kind of hesitate to get into pumpkin baking season, since it seems like it starts just a little too early (why are we starting it before Labor Day people?!) and goes a little too long. I’m more of a chocolate/peppermint/all things Christmas flavored myself, but, I think I finally found a vegan gingersnaps pumpkin recipe that is making me into more of a pumpkin season lover, especially since it involves dark chocolate chunks and crispy gingersnaps.

    Dark Chocolate Pumpkin Gingersnaps (Vegan)- all the flavors of pumpkin and spice, in a chocolate chip cookie!Dark Chocolate Pumpkin Gingersnaps (Vegan)- all the flavors of pumpkin and spice, in a chocolate chip cookie!

    I really wanted to include all the flavors of a gingersnap in these vegan gingersnaps, along with a hint of dark chocolate (because DUH). It only took me a couple trials to get these right and it was worth all the extra pumpkin gingersnaps I’ll be passing out to everyone I know. I used all brown sugar in these pumpkin cookies, since I wanted to go for more of a caramel-y and fall-like flavor profile, so don’t think they are burned when you go to take them out of the oven. Typically, a combo of granulated and brown sugar is used, but since this is all brown sugar, the gingersnaps are going to brown much more quickly. Don’t skip the fresh ginger in these, they add a little extra kick and make the pumpkin flavors shine just a little bit more. I love the combo in these gingersnaps of the bold pumpkin flavors, with lots of spice from the cinnamon and nutmeg and they still have that always coveted crispy outside and chewy inside.

    As far as the coconut oil goes, make sure it’s still solid, like it would be at room temperature. We are trying to mimic the texture of softened butter here, so it will still be a little chunky with coconut oil, but not have huge pieces of coconut oil or anything. Make sure you beat the coconut oil and sugar together until they are smooth!

    Dark Chocolate Pumpkin Gingersnaps (Vegan)- all the flavors of pumpkin and spice, in a chocolate chip cookie!

    HUGE thank you to Sara for putting this all together! If you want more pumpkin goodness, here are the recipes from all my virtual internet friends to#virtualpumpkinparty it up:

    B. Britnell • Pumpkin & Goat Cheese Macaroni
    A Couple Cooks • Pumpkin Spice Almond Butter
    I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
    Well and Full • Harissa-Spiced Pumpkin Gnocchi
    Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
    Girl Versus Dough • Pumpkin Challah
    Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
    Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
    Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
    Two Red Bowls • Pumpkin & Caramelized Onion Galette
    The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
    Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
    An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
    Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
    Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
    The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
    Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
    With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
    A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
    Nommable • Pumpkin Moon Pies
    Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
    The Yellow Table • Coconut-Curry Pumpkin Soup
    Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
    The Crepes of Wrath • Pumpkin Pie Cake
    The Swirling Spoon • Pumpkin Hand Pies
    Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
    Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
    My Name is Yeh • Pumpkin Slice and Bake Cookies
    Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
    Broma Bakery • Pumpkin Pie White Chocolate Brownies
    Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
    The Sugar Hit • Pumpkin Everything Bagels
    The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
    Sprinkled with Jules • Pumpkin Spice French Macarons
    Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
    Jojotastic • Pumpkin Cinnamon Rimming Sugar
    Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
    Appeasing a Food Geek • Pumpkin Ale Cake
    Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
    Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
    My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
    Fork Vs. Spoon • Pumpkin Buttermilk Pudding
    Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
    Twin Stripe • Pumpkin Spice Toffee
    Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
    The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
    Brewing Happiness • Caramelized Apple Pumpkin Muffins
    Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
    Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
    The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
    Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
    Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
    Fork to Belly • Pumpkin Orange Brulee Pie
    Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
    Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
    Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
    Southern Soufflé • Sorghum Pumpkin Soufflés
    Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
    Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
    The Little Epicurean • Maple Pumpkin Butter Brioche Toast
    Vigor and Sage • Maple Pumpkin Harvest Smoothie
    Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
    Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
    The Fauxmartha • Baked Pumpkin Donuts
    So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
    Wit & Vinegar • Pumpkin Flaxseed Dog Treats
    Dunk & Crumble • Pumpkin Roundup
    Biscuits and Such • Pumpkin Pound Cake
    SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
    A Little Saffron • Spiced Pepita Brittle
    Farmette • “Tis Different” Pumpkin Pie

    Dark Chocolate Pumpkin Gingersnaps
    Prep time
    Cook time
    Total time
    Pumpkin gingersnap cookies with a generous helping of dark chocolate and lots of fall spice! (Vegan)
    Recipe type: Cookies
    Serves: 24
    • ¾ cup whole wheat flour
    • ⅓ cup all purpose flour
    • 1½ teaspoons baking soda
    • ¼ teaspoon baking powder
    • 1½ teaspoons ground ginger
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon freshly grated nutmeg
    • ¼ teaspoon fine grain sea salt
    • 1 tablespoon cornstarch
    • ½ cup coconut oil, room temperature (solid)
    • ¾ cup brown sugar
    • ¼ cup pumpkin puree
    • 1 teaspoon vanilla extract
    • 1 teaspoon freshly grated ginger
    • ¾ cup chopped dark chocolate
    1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
    2. In a small bowl, whisk together the flours, baking powder, baking soda, ginger, cinnamon, nutmeg, salt and cornstarch. Set aside.
    3. In a bowl with either a stand mixer fitted with a paddle or with a handheld mixer., beat together the coconut oil and brown sugar. The mixture should be fairly smooth and there should be very few chunks of coconut oil. Beat in the pumpkin and vanilla extract. Beat on low to medium until everything comes together and looks fairly smooth. Add in the dry mixture with the flours and just mix until no flour streaks remain. Don't overmix! If you do, you will get tough cookies.
    4. Fold in the grated ginger and dark chocolate. Scoop the dough onto the lined cookie sheets, about 1-2 tablespoons per cookie.
    5. Bake for 10-12 minutes, or until cookies are a light brown. Allow to cool a bit before serving.


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