Vegan Pumpkin Cookies

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Instructions Checklist
  • Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper.


  • Whisk flour, pumpkin pie spice, baking soda and salt in a medium bowl; set aside.

  • Beat brown sugar and coconut oil in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 2 minutes. Reduce speed to medium; beat in pumpkin, maple syrup and vanilla until just combined, about 1 minute. Reduce speed to low; beat in the flour mixture until just combined, about 1 minute. Stir in chocolate chips. Using 2 tablespoons per cookie, drop mounds of the dough onto the prepared pan, at least 3 inches apart.

  • Bake the cookies until just set, 9 to 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes. Sprinkle with sea salt. Repeat with the remaining dough.


Tips: You’ll find pumpkin pie spice with the other spices at well-stocked grocery stores. Or easily make your own with a few pantry spices.

On its own, chocolate is a vegan ingredient, but dairy products are often introduced during processing. Some chocolate chips may not be labeled vegan, but they are vegan if they do not contain dairy products, such as whey, casein, milk, milk fat and milk solids. Check labels carefully. We like Lily’s dark chocolate baking chips.

To make ahead: The cookies are best the day they are made, but can be stored airtight at room temperature for up to 3 days or frozen (layered between parchment paper in a freezer bag or container) for up to 3 months.

Equipment: Parchment paper

Nutrition Facts

Serving Size: 1 cookie

Per Serving:

223 calories; protein 2.5g; carbohydrates 31.2g; dietary fiber 2.5g; sugars 17.8g; fat 10.7g; saturated fat 7.7g; vitamin a iu 699.4IU; vitamin c 0.2mg; folate 0.6mcg; calcium 7.9mg; iron 0.1mg; magnesium 2.5mg; potassium 22.7mg; sodium 328.9mg; added sugar 18g.


2 fat, 1 other carbohydrate, 1 starch

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