My Favorite (vegan) Pumpkin Cookies!

To me, fall means one thing: PUMPKIN! Pumpkin bread, pumpkin cookies, pumpkin soup, pumpkin decorations, pumpkin-colored sweaters, puppies chilling in pumpkins…

pumpkin puppy

As a self-proclaimed pumpkin connoisseur, and a greenie, I wanted to share my all time favorite pumpkin recipe: Vegan Pumpkin Chocolate Chip Cookies, courtesy of the blog, Two Peas & Their Pod. These little cookies are just like eating tasty morsels of pure pumpkin and chocolate. Plus, as vegan recipe, no animal products are used. Even if you’re not vegan, incorporating vegan recipes into your diet is a great way to reduce your impact on Mother Nature. In general, plant based products require fewer inputs than animal based products. For example, a pound of coconut oil requires about 25% less water during production than a pound of butter (Huffington Post). In this recipe, we will be using coconut oil and pumpkin to create the cookie’s soft texture.

I’ve made these cookies several times and sticking to the recipe works wonders. The batch size is small, so if you’re a pumpkin fan, I recommend doubling the recipe. One more tip – I like to melt my coconut oil by letting the jar soak in a pot of hot water.

Recipe and Photos by Maria of Two Peas & Their Pod Recipe Here

1 1/2 cups Gold Medal whole wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup coconut oil, melted and cooled
1/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
3/4 cup vegan chocolate chips (can use regular chocolate chips)

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together whole wheat flour, salt, baking soda, baking powder, and spices. Set aside.

3. Using a mixer, combine the coconut oil and sugars together. Add vanilla extract and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.

4. Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Note-to make the cookies gluten-free use your favorite gluten-free flour instead of the whole wheat flour.


I hope you enjoy the recipe – remember, they are best enjoyed while wearing a pumpkin colored sweater!

Link to Huffington Post article on water inputs:

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