Looking for a seasonal pumpkin recipe? Searching for light and healthy pumpkin cookies recipes? These vegan soft pumpkin cookies are just perfect! With healthy key ingredients–canned or freshly cooked pumpkin, wheat flour (half whole wheat), flax seeds, pumpkin seeds–you can create fluffy pumpkin cookies in no time!

Bake them up and serve these cookies for parties, kids’ (and grown-ups’) lunch boxes, desserts, and coffee breaks. These pumpkin cookies store really well in the freezer too. Light in added sugars and filled with whole grains and seeds, these vegan pumpkin chocolate chip cookies are amazing. The perfect addition for fall menus, Halloween parties, and Thanksgiving festivities–though you can enjoy them year round if you like!

Make these pumpkin chocolate chip cookies gluten free by using gluten-free flour. And, if you like, use 100% whole wheat flour to make these cookies fully whole grain.

Step-by-Step Guide

Fold in pumpkin seeds and chocolate chips to make a moist dough that is not sticky. Place large spoonfuls of cookie dough (or use a cookie scoop, pictured above) onto baking sheets sprayed with nonstick cooking spray. Bake at 350 F for about 12-16 minutes, until golden brown and tender. Remove from oven, cool, and enjoy!

Soft Vegan Pumpkin Chocolate Chip Cookies with Pumpkin Seeds

(1 votes, average: 5.00 out of 5)
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5 from 1 review

• Author: The Plant-Powered Dietitian
• Diet: Vegan

Description

These cake-like Soft Vegan Pumpkin Chocolate Chip Cookies with Pumpkin Seeds are light, healthy, and delicious!

Ingredients

• ½ cup vegan butter (i.e., Miyoko’s creamery), softened
• 2/3 cup brown sugar, packed
• 1 teaspoon vanilla
• ½ cup canned pumpkin (or homemade pumpkin puree)
• 1 ¼ cup all purpose flour
• 1 cup white whole wheat flour
• 1 teaspoon pumpkin pie spice*
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons ground flax seeds
• 1/3 cup shelled pumpkin seeds
• 1 cup vegan chocolate chips

Instructions

1. Place vegan butter and brown sugar in a large mixing bowl and beat with an electric mixer (alternatively use a standing electric mixer or a handheld pastry blender) until fluffy.
2. Add vanilla and pumpkin and mix with electric mixer) until very smooth.
3. Add all purpose and white whole wheat flour, pumpkin pie spice, baking soda, baking powder, and flax seeds.

   Gently fold in at low speed with an electric mixer just until well combined (do not overmix, as it will toughen the cookies).

4. Fold in pumpkin seeds and chocolate chips with a wooden spoon.
5. Preheat oven to 350 F.
6. Spray two baking sheets with nonstick cooking spray.
7. Scoop cookie dough into round balls about 2 tablespoons each (for best results use a cookie dough scooper). Place on the baking sheet evenly spacing them apart.
8. Bake at 350 F for about 12-16 minutes, until light golden on top but cooked through.
9. Makes 20 large cookies.
10. These cookies are excellent frozen in airtight containers for up to 6 months.

Notes

*Pumpkin pie spice is a spice blend which includes cinnamon, ginger, nutmeg, allspice, and cloves. You can find it online, or make it yourself.

To make this recipe gluten-free, swap the all purpose and white whole wheat flour for gluten-free flour blend.

Nutrition

• Serving Size: 1 serving
• Calories: 176
• Sugar: 8 g
• Sodium: 76 mg
• Fat: 9 g
• Saturated Fat: 6 g
• Carbohydrates: 26 g
• Fiber: 6 g
• Protein: 3 g

Keywords: pumpkin chocolate chip cookies, healthy pumpkin cookies, soft pumpkin cookies, vegan pumpkin chocolate chip cookies

Did you make this recipe?

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For more cookie recipes, check out my favorites:

Classic Vegan Sugar Cookies
Vegan Cowboy Cookies
Vegan Soft Peanut Butter Cookies
Vegan German Chocolate Cookies
Tollhouse Pan Cookies
Vegan Pine Nut Oat Cookies
Vegan Soft Molasses Cookies
Orange Pecan Button Cookies

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