Save Soft bakery-style cookies with the moist crumb of a muffin blended with pumpkin spice and rich vegan chocolate chips. These vegan pumpkin chocolate chip muffin cookies are a cozy plant-based treat perfect for fall or any time you crave something sweet.
I first made these cookies on a chilly autumn afternoon. The pumpkin aroma filled the kitchen and instantly made everyone excited for a sweet snack. Every bite reminds me of festive baking days and sharing treats with friends.
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.
- Combine Wet and Dry:
- Gradually fold the dry ingredients into the wet mixture until just combined and 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 These muffin cookies have become a family favorite. Whenever I bake them, everyone gathers in the kitchen, eagerly waiting for the first batch to cool so we can share them together.
Required Tools
Mixing bowls, whisk, rubber spatula, baking sheets, parchment paper, cookie scoop or tablespoon, and wire rack are all you'll need for this recipe.
Allergen Information
Contains wheat (gluten) and coconut (if coconut oil is used). Vegan chocolate chips may contain traces of soy so always check the packaging.
Nutritional Information (per serving)
Each cookie has about 145 calories, 6 g total fat, 22 g carbohydrates, and 2 g protein.
Save Enjoy these vegan pumpkin chocolate chip muffin cookies with a cup of tea or for dessert. Their soft texture and gentle spice make them irresistible any time of year.
Common Questions
- → Can I use fresh pumpkin instead of canned purée?
Yes, roast and mash fresh pumpkin until smooth for similar texture and flavor.
- → What can I substitute for coconut oil?
Any neutral oil, such as vegetable or sunflower oil, works well as a replacement.
- → How do I make these gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour for gluten-free cookies.
- → Are these cookies suitable for storing?
Yes, keep them in an airtight container at room temperature for up to three days.
- → Can chopped nuts be added for texture?
Absolutely—add up to 1/2 cup of pecans or walnuts for extra crunch.
- → How do I ensure cookies stay soft?
Avoid overmixing the dough and do not overbake to maintain a soft, muffin-like crumb.