Vegan Pumpkin Chocolate Chip Cookies

Pumpkin isn’t just for pies and lattes these days. It can be used in a variety of different recipes; cookies, pancakes, muffins, energy bites, and soups are just a few recipes pumpkin can easily be found in. The bright orange winter vegetable comes packed with beta-carotene. Beta-carotene is either used as an antioxidant or converted to vitamin A in the body. We need vitamin A for many reasons; skin health, eye health, and our immune system are a few to name. With Halloween creeping up, I felt it was the perfect time to share some pumpkin vibes. What’s October without pumpkin inspired recipes anyway? I keep seeing so many amazing and creative pumpkin everything all over Instagram and food blogs lately. It’s had me itching to get a pumpkin recipe out there. Today, I’m finally sharing one of my own with you, and it comes in the shape of guilt-free, soft delicious cookies!




A delicious pumpkin recipe that is far from a PSL. Vegan friendly, nutrient dense, and delicious pumpkin cookies!

Serves: 12 | Time: 25 minutes | Difficulty: Easy


  • 1 + 1/2 cups sprouted spelt flour
  • 1/2 cup organic coconut palm sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 cup organic pumpkin puree, canned
  • 1/3 cup organic virgin coconut oil, melted
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract, non-alcoholic
  • 2 tbsp unsweetened almond milk
  • 1 cup vegan chocolate chips or chunks


  1. Preheat the oven to 350 degrees F. Lightly grease a cookie sheet with coconut oil.
  2. In a medium sized mixing bowl, mix together all the dry ingredients: spelt flour, coconut palm sugar, baking powder, baking soda, sea salt, ground cinnamon, and ground ginger powder.
  3. Once dry ingredients are mixed together, mix in pumpkin puree, coconut oil, pure maple syrup, vanilla extract, and almond milk. Fold in the vegan chocolate chips.
  4. Scoop out heaping tbsp size amounts of cookie dough and place prepared baking sheet. Lightly press down on each cookie with the palm of your hand.
  5. Bake cookies in the oven for an estimated 12 minutes, keeping an eye. Keep cookies stored in an airtight container up to 4 days for optimal freshness.

Have you been getting creative with any pumpkin inspired recipes lately? What are some of your favourite recipes? Comment below! If you make these cookies be sure to snap a photo of them to share on Instagram and tag me @thenourishedblonde so I can see your yummy pumpkin cookie creations!

Jenna XO

2 thoughts on “Vegan Pumpkin Chocolate Chip Cookies

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