30 Minute, Dessert, Fall, Quick & Easy, Recipes, Seasonal

Pumpkin Chocolate Chunk Cookies

The perfect weeknight treat to use up that extra pumpkin puree in the back of your fridge. Soft, chewy, and vegan – these Pumpkin Chocolate Chunk Cookies are a delicious seasonal treat.

We love the holidays. It’s packed full of delicious food – from stuffing to potatoes, and you can’t forget the pumpkin pie. But with pumpkin puree often comes with extra pumpkin puree sitting int he back of your fridge. Reduce your holiday food waste with these Pumpkin Chocolate Chunk Cookies using pumpkin puree in place of eggs.

They’re soft, chewy, and have just a hint of pumpkin flavour – the perfect twist on a classic. Made in a single bowl with only 10 ingredients its perfect for a quick weeknight treat or family fun activity for the weekend.

Why you’ll love this recipe:

  • Made in one bowl with just 10 ingredients.
  • Perfect sweet seasonal treat.
  • Reduces your holiday food waste.

Top tips for making vegan cookies:

  • Beat the butter and sugar well. Part of making the perfect cookie is beating the butter and sugar well enough. For this recipe we use softened vegan butter and mix with both brown and granulated white sugar. We recommend using a stand mixer to spare your arms, just beat the sugar and melted butter for 4-5 minutes or until creamy, smooth and light.
  • Don’t over-mix the dough. Once you add the flour you’ll want to be very careful about how much your mixing the cookie dough. Over mixing flour with promote gluten development leading to a tough cookie.
  • Use a good quality chocolate bar. Skip the chocolate chips and opt for a chocolate bar that you can chop. It allows you to chop the bar into varying sizes to ensure there’s chocolate in every bite. It doesn’t have to be expensive, just pick your favourite!
  • Bake for 11-12 minutes. You’ll think the cookies aren’t fully baked but we promise you they are baked just enough. They’ll continue to bake on the baking sheet after being removed from the oven. Plus they give you that perfectly fudgy centre like brownies!

Ingredient Notes:

  • Pumpkin Puree – This recipe was made to use up extra pumpkin puree after the holidays. You can replace this with any other fruit puree like apple sauce or banana.
  • Vegan Butter – We use the Becel Plant Based Sticks for nearly all of our recipes.
  • Sugars – Do not substitute either of the sugars. The ratio of brown and granulated sugar is specific to ensure the cookies spread, but not too much.
  • Vanilla Extract – If you want to change up some of the subtile flavours in this cookie, you can swap vanilla extract for maple extract.
  • All-Purpose Flour – We use our local store brand unbleached all-purpose flour. We do not recommend changing the flour as it could drastically alter the result of the bake.
  • Chocolate Chunks – We’re chocolate chunk people, just buy your favourite dark chocolate bar, chop and fold into the cookie dough.

Other cookie recipes you’ll love:

How to make Vegan Pumpkin Chocolate Chunk Cookies:

Vegan Pumpkin Chocolate Chunk Cookie

The perfect seasonal weeknight treat! These Vegan Pumpkin Chocolate Chunk Cookies are the perfect recipe to use up that last bit of pumpkin puree after the holidays.
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8 Cookies


  • 64 g (¼ cup) pumpkin puree
  • 113 g (½ cup) vegan butter, softened
  • 100 g (½ cup) brown sugar
  • 50 g (¼ cup) white sugar
  • 1 tsp vanilla extract
  • 150 g (1¼ cup) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 68 g (½ cup) chocolate chunks


  • Preheat oven to 350F
  • To a bowl add softened vegan butter and sugars. Beat with a hand mixer or stand mixer until light and smooth – about 5-6 minutes. Mix in vanilla extract and pumpkin puree.
  • Add all-purpose flour, baking powder, baking soda, and salt to the creamed butter mixture. Using a rubber spatula fold in until just combined, the fold in chocolate chunks.
  • Scoop the cookie dough using a cookie scoop and place on a lined baking sheet.
  • Bake for 11-12 minutes – until just slightly golden brown on the edges.
  • Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

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