Description
These soft, chewy vegan pumpkin chocolate chip cookies require only three main ingredients and come together in about 25 minutes. They are naturally gluten-free, dairy-free, and perfect for busy weeknights.
Ingredients
Scale
- 15 oz (425g) canned pumpkin puree
- ½ cup (115g) coconut oil, melted
- 1 cup (170g) dark or semi-sweet chocolate chips
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1–2 tablespoons maple syrup (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the coconut oil in a microwave-safe bowl or saucepan until liquid but not hot. Let it cool slightly.
- In a large mixing bowl, whisk together the melted coconut oil and pumpkin puree until smooth.
- Add vanilla extract, cinnamon, nutmeg, salt, and maple syrup (if using). Whisk until fully incorporated.
- Fold in the chocolate chips using a silicone spatula until evenly distributed.
- Drop spoonfuls of batter (about 2 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes until edges are set but centers remain soft.
- Let cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack.
Notes
Ensure coconut oil is melted but not hot to avoid cooking the pumpkin. For thicker cookies, drain pumpkin puree for 10 minutes or chill the dough for 30 minutes before baking. Do not overbake as they continue to set while cooling.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 7
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
Keywords: vegan pumpkin cookies, gluten-free dessert, 3-ingredient recipe, fall baking, coconut oil cookies, dairy-free treats