Vegan Pumpkin Cookies

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These vegan pumpkin cookies are a hit every time I make them. I was introduced to this recipe years ago from a family member who made them for someone with a severe egg allergy. The original recipe is the egg free version, but I wanted to make a vegan friendly cookie and this was it.

Of course, when I tell someone the cookies are vegan they immediately become hesitant of trying them. Time after time people tell me they can’t believe how good these cookies are with no eggs and no dairy! This recipe is SO easy to make and the cookies are so fluffy. I know you hate this word but they stay moist and don’t get hard quickly like other cookies. They almost have a cake-like quality to them.

The fun part about this recipe is that it’s super easy to tweak. The recipe below is the gluten free version. If you can’t find the flour I have shown you can make the cookies with normal all purpose flour and it won’t affect the recipe in any way.


    • 4 Cups Flour (I chose gluten free but all purpose flour will be just fine)
    • 2 Cups granulated white sugar
    • 1 Cup Coconut Oil (make sure it can stand up to oven temps, it will say on the container)
    • 1 Can (15 ounce) pumpkin puree
    • 2 Teaspoons ground cinnamon
    • 2 Teaspoons baking soda
    • 2 Teaspoons vanilla extract
    • 1 Bag (12 ounces) chocolate chips for your choice (I chose these vegan semi sweet chunks but you can use what you want)


  1. Preheat oven to 375 degrees fahrenheit.
  2. Mix together the coconut oil, pumpkin puree and vanilla extract. Add sugar and mix.
  3. Combine the flour, cinnamon and baking soda, add to creamed mixture and mix until well combined.
  4. Add chocolate chips. I like to hand fold in the chocolate chunks versus using a mixer. The mixture should be dough like, almost like a pie crust dough.
  5. Use a 1 inch cookie scoop like this one to make well rounded cookies (using spoons is fine too). These cookies do not melt or get bigger when baking so you can fit a good amount of cookies on one sheet.
  6. Bake for 12-14 minutes. ***The cookies will look similar to how they did when they went into the oven. This makes things a little tricky to know when they are done. Look out for a golden edge. To be sure they are fully cooked I press a finger on one of the cookies to see if they have a dense feeling, if it’s super soft they need a little longer.
  7. Let cookies cool a few minutes and ENJOY


Added Notes:

These cookies don’t harden quickly like others do, but it’s still a good idea to store in an airtight container to stay fresh. Keep in mind these are made with coconut oil. If they get warm or are room temp they will become soft and sticky to hold. I like to keep them in the fridge until they are ready to be served. Warm and fresh out of the oven is my favorite way to indulge on these!

Although I did tweak this recipe to make it vegan and or gluten free the original egg free recipe that this one is inspired by can be found here!

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