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Taking on Tomorrow
Holiday Recipe: Pumpkin Chocolate Chip Cookies
December 19, 2023
Photo of Pumpkin Chocolate Chip Cookies
Contributed by: Stephany Vaioleti

I stumbled across this easy and yummy recipe a few years ago and everyone loves them.

These are the tastiest pumpkin chocolate chip cookies ever, and the fact that they are vegan is a bonus. They are a reminder that the fall and winter seasons are here, though they can certainly be enjoyed at any time of the year!

Pumpkin Chocolate Chip Cookies


Makes 16 cookies

  • ½ cup coconut oil, solid (not melted at all)
  • ¾ cups dark brown sugar, packed
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsulphured molasses
  • 2 tablespoons unsweetened coconut milk (almond or soy milk will also work)
  • ⅓ cup pumpkin puree (not pumpkin pie mix!)
  • 2 ¼ cups all-purpose flour (be sure not to pack your flour)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 ½ cups vegan chocolate chips, divided
  • Flaky sea salt, optional


  1. Preheat oven to 375 °F. Line a large baking sheet with parchment paper; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the coconut oil, both sugars, and vanilla on medium-speed until smooth; about 2 minutes. Add in the molasses, coconut milk and pumpkin puree and beat on low speed until well combined. Turn mixer off.
  3. In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice; whisk well to combine.
  4. Add the dry ingredients into the wet mixture and, with the mixer on low speed, beat until ingredients are combined. The batter will be very thick! Fold in 1 ¼ cups of the chocolate chips.
  5. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie. Bake for 9 to 10 minutes, or until the edges are golden and the centers are soft but set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 30 minutes before transferring them to a cooling rack.

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