The BEST chocolate vegan pumpkin cookies you will ever have! Moist, easy, and totally perfect for your next favorite fall dessert. This recipe comes together in a snap and is a perfect vegan pumpkin cookie recipe.

Plate of chocolate pumpkin cookies on white background

Happy fall! Since we’re reaching peak fall weather and transitioning into a perfect chilly season, I figured it was time to bust out all the pumpkin recipes. Starting off, I made a version of my favorite kind of cookie but gave it a little twist with a healthy dose of pumpkin puree and an extra layer of TWO kinds of chocolate (cocoa powder and chocolate chips) in one cookie.

How to make pumpkin cookies

Chocolate vegan pumpkin cookies are SO easy! They are going to follow the usual method of whisking together the wet ingredients, whisk together the dry and then mixing the whole batter up together.

The main fat in these pumpkin cookies is going to be olive oil since we want a neutral oil that doesn’t overpower the pumpkin flavor but still gives them that perfect cookie texture. I wouldn’t recommend subbing in coconut oil since the coconut flavor might overpower the pumpkin in these cookies.

For flour, I would recommend sticking to all-purpose flour as your base. Whole wheat would probably work fine, but I would recommend increasing the olive oil by 1-2 tablespoons if you’re going to sub in whole wheat.

White plate of chocolate pumpkin cookies on white background with scoop of pumpkin puree in the background

One piece of advice I do have is to NOT overmix the batter! It seems like a given, but especially with these vegan pumpkin cookies, it’s going to be really important to not make the batter tough. It’s a moist batter since it has canned pumpkin and a little bit more moisture, so be sure to only mix until no flour streaks remain.

If you want to make pumpkin chocolate chip cookies, feel free to leave out the cocoa powder for a regular vanilla cookie batter. The chocolate chips will add a dash of chocolate, but be a little less chocolatey than the original version.

How long are pumpkin cookies good for?

These cookies are good for up to a week but tend to start to dry out after 4-5 days. I would recommend storing them at room temperature in a covered container for up to a week (if they last that long!).

Plate of chocolate pumpkin cookies

Can pumpkin cookies be frozen?

Yes! You can freeze pumpkin cookies by either freezing the cookie dough before baking or freezing the already baked cookies. To freeze pumpkin cookie dough, scoop out the prepared batter onto parchment-lined cookie sheets and space the scooped cookie dough about an inch apart. Freeze for at least 4-6 hours, or until the dough is firm. Transfer to a zip-top plastic bag or container. The cookie dough can last for up to 6 months in the freezer.

To freeze already baked pumpkin cookies, bake the cookies according to the recipe and allow them to cool fully (at least for an hour). Transfer the cooled cookies to a container or zip-top bag and freeze for up to 3 months. To thaw, remove the vegan pumpkin cookies from the freezer and allow to thaw at room temperature for 2-3 hours.

Close up of a plate of vegan chocolate pumpkin cookies

More vegan pumpkin recipes:

Close up of a plate of vegan chocolate pumpkin cookies

Chocolate Vegan Pumpkin Cookies

  • Author: Heart of a Baker
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American



  • 1/3 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 cup cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon groud nutmeg
  • 1/4 teaspoon fine grain sea salt
  • 1 tablespoon cornstarch
  • 1/2 cup pumpkin puree
  • 1/3 cup olive oil
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup vegan chocolate chips


  1. Preheat oven to 350 degrees F. Line 2 rimmed cookie sheets with parchment paper and set aside. 
  2. In a large bowl, whisk together the flours, baking soda, cocoa powder, cinnamon, nutmeg, salt and cornstarch. Whisk until no clumps remain and set aside. 
  3. In a seperate, medium bowl, whisk together the pumpkin puree, olive oil, brown sugar, and vanilla.
  4. Stir the pumpkin mixture into the flour mixture and stir until combined. Fold in the chocolate chips until evenly distributed. 
  5. Scoop the dough out by the tablespoon, spacing the cookies out by a couple of inches. 
  6. Bake for 10-12 minutes, until cookies are set and spring back lightly when touched. 
  7. Allow to cool for a few minutes before serving. 

Keywords: vegan dessert, dessert, cookie recipe, pumpkin dessert