Save Soft, bakery-style cookies with the moist crumb of a muffin, blending pumpkin spice and rich vegan chocolate chips—a cozy, plant-based treat perfect for fall or anytime.
I first made these pumpkin chocolate chip muffin cookies for a cozy weekend get-together. Each batch disappeared quickly and even my non-vegan friends asked for the recipe.
Ingredients
- Wet Ingredients: 1 cup (240 g) canned pumpkin purée, 1/2 cup (120 ml) coconut oil melted (or other neutral oil), 1/2 cup (100 g) light brown sugar packed, 1/4 cup (60 ml) pure maple syrup, 1 teaspoon pure vanilla extract
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves
- Add-Ins: 3/4 cup (130 g) vegan chocolate chips
Instructions
- Prepare Oven:
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, whisk together pumpkin purée, melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Wet and Dry:
- Gradually fold the dry ingredients into the wet mixture until just combined (do not overmix).
- Add Chocolate Chips:
- Gently fold in the vegan chocolate chips.
- Shape Cookies:
- Using a medium cookie scoop or tablespoon, drop slightly rounded mounds of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake:
- Bake for 12–14 minutes, or until the edges are set and tops spring back lightly when touched.
- Cool:
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Save My family loves baking these together during fall. The sweet, spiced aroma fills our kitchen with warmth and laughter.
Required Tools
Mixing bowls, whisk, rubber spatula, baking sheets, parchment paper, cookie scoop or tablespoon, wire rack
Allergen Information
Contains wheat (gluten) and coconut (if using coconut oil). Chocolate chips may contain traces of soy, so check packaging for allergens.
Nutritional Information
Each cookie contains approximately 145 calories, 6 g fat, 22 g carbohydrates, and 2 g protein.
Save Serve warm with tea or coffee and enjoy a cozy vegan treat all season long.
Recipe FAQ Section
- → Can I use fresh pumpkin instead of canned?
Yes, substitute an equal amount of well-drained homemade pumpkin purée for similar texture and flavor.
- → What if I don’t have coconut oil?
Use other neutral oils like canola or vegetable oil for moisture and tenderness.
- → How do I make these gluten-free?
Swap the all-purpose flour with a 1:1 gluten-free blend for a chewy, allergy-friendly version.
- → Can I make the dough ahead of time?
Yes, refrigerate the dough overnight and bake the next day for enhanced flavors and convenience.
- → Should the cookies be soft or crisp?
These cookies are designed to be soft, like muffins, with a tender and moist crumb throughout.
- → How should I store them?
Keep cookies in an airtight container at room temperature for up to three days to maintain freshness.