Sharon Palmer RD

Published on October 2, 2026

These Soft Vegan Pumpkin Chocolate Chip Cookies with Pumpkin Seeds are the perfect cozy fall treat! Made with wholesome pumpkin, warm seasonal spices, chocolate chips, and crunchy pumpkin seeds, these easy vegan cookies are soft, tender, and full of autumn flavor. Whether you’re baking for a holiday gathering, lunchbox treat, or simply craving a homemade pumpkin dessert, this simple vegan pumpkin cookie recipe is a delicious way to celebrate pumpkin season. If you’re looking for a seasonal pumpkin recipe or searching for a light and healthy pumpkin cookie recipe, then I’ve got you covered! I turn to this recipe each year in my own kitchen to get excited about the fall holidays. It’s also a great recipe to feature pumpkin puree, especially if you’re using up your fall pumpkins (learn how to make homemade pumpkin puree from scratch here.) With nutritious 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. 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 truly 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.

Soft Vegan Pumpkin Chocolate Chip Cookies

Step-by-Step Guide

Bake at 350 F for about 12-16 minutes, until golden brown and tender.

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Soft Vegan Pumpkin Chocolate Chip Cookies with Pumpkin Seeds

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Author: The Plant-Powered Dietitian
Diet: Vegan

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Description

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

Ingredients

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½ cup vegan butter (i.e., Miyoko’s creamery), softened
3/4 cup brown sugar, packed
1 teaspoon vanilla
½ canned cup canned pumpkin puree (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

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Instructions

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.
Add vanilla and pumpkin and mix with electric mixer until very smooth.
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).
Fold in pumpkin seeds and chocolate chips with a wooden spoon.
Preheat oven to 350 F.
Spray two baking sheets with nonstick cooking spray.
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.
Bake at 350 F for about 14-18 minutes, until light golden on top and cooked through.
Makes 20 large cookies.
These cookies are excellent frozen in airtight containers for up to 6 months.