These vegan and refined sugar free pumpkin chocolate chip cookies are a next level treat that are the perfect level of fall spice, pumpkin, and chocolate. The texture is similar to a muffin at times while still keeping a cookie consistency (kind of the best of both worlds if you ask me). Topped with some flakey sea salt, these cookies are going to be a must make in any season.

Pumpkin!

Pumpkin is one of my favorite flavors, probably because my birthday is in the fall and I grew up having a pumpkin cake with cream cheese frosting. But regardless of that, pumpkin is a delicious flavor! Maybe it's because it's seasonal and we can't have it year round so we get excited when we can. Maybe it's because it reminds us of the coziness of fall and cuddling under a blanket. Maybe it's because pumpkin cake with cream cheese frosting is a fantastic flavor combo. Maybe it's because having food that's orange is fun (and gets us in the Halloween spirit). Or maybe it's because pumpkin is a stellar flavor!

Pumpkin purée is the star of the show for these cookies (or at least one of them). In this dish, it proves its versatility and nutritional value. Packed with vitamins A and C, fiber, and antioxidants, pumpkin lends the batter not only its vibrant color. But also a host of health benefits, including immune support and improved eye health. When paired with the cinnamon and pumpkin spice, it creates the perfect flavor profile for these cookies.

Chocolate Chips and Sea Salt Flakes

For most good cookie recipes, they're going to have you add sea salt flakes on top. And since this recipe is a good cookie recipe, I'm asking you to put sea salt flakes on top. The sea salt flakes bring out the other flavors of the cookie and the saltiness enhances the sweetness.

The chocolate chips add another element of sweetness, a melty gooeyness to the cookie (when enjoyed warm), and provide even more nutrients to these cookies! Dark chocolate has many nutritional benefits. Dark chocolate boosts the immune system and improves nerve and muscle function due to the iron, zinc, magnesium, manganese, and selenium found in it. It is also high in antioxidants and anti-inflammatory nutrients.

Refined Sugar-Free Cookies

Refined sugar is essentially sugar that has been processed to remove the molasses, resulting in a finer grain. It’s everywhere in our diets, from sodas to store-bought desserts. But fear not! There are alternatives like maple syrup, dates, and coconut sugar that are refined sugar free.

It's hard for me to make and eat good cookies that are refined sugar-free. So, I tested out a few different variations until I got this recipe. The coconut sugar is the perfect substitute because it still has the grainy-ness of a brown or cane sugar. I added some maple syrup as well which helps with the consistency of these cookies and adds a bit more sweetness to counteract the pumpkin puree.

Storage of Pumpkin Chocolate Chip Cookies

You can store these cookies in an airtight container at room temperature for 2 days then move them to your fridge for an additional 4 days. You can store them in the freezer for up to 3 weeks and defrost in the fridge (though the taste will not be as great). I recommend eating them while they're still on the countertop if possible as the flavor is best then. If you're eating them from the fridge, I would recommend microwaving them for 15-30 seconds to reheat and get some melted chocolate- yum!

I do like to store balls of dough in the freezer and take them out a few hours before and let them defrost on the countertop. That way I have them ready to bake fresh. The dough can keep in the freezer for about 2-3 months.

Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are a divine vegan and refined sugar-free treat that brings fall vibes right to your kitchen.

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Prep Time 10

Cook Time 10

Resting Time 30

Total Time 50

Course Dessert

Servings 16 cookies

Ingredients

½ cup coconut oil solid (be sure it's not melted at all)
⅔ cups coconut sugar
2 tablespoon maple syrup
2 teaspoon vanilla extract
½ cup pumpkin puree
2 tablespoon molasses
2 tablespoon non dairy milk I used almond milk
1 cup all-purpose flour
1 ¼ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 ¼ cup chocolate chips
Flaky sea salt to top

Instructions

Preheat your oven to 375F and line a baking sheet with parchment paper.
In a stand mixer with a paddle attachment, add your solid coconut oil and coconut sugar. Mix until combined then add in your maple syrup, vanilla, pumpkin puree, molasses, and non dairy milk. Mix for 1-2 minutes until combined.
In a separate bowl, add your flours, baking soda, salt, and pumpkin pie spice. Whisk together.
Add your dry ingredients to your wet ingredients in the stand mixer bowl and then mix until combined. Fold in your chocolate chips.
Scoop 1 ½-2 tablespoon sized balls of dough and place them on your baking sheet. This recipe makes about 16 cookies. Make sure to leave a few inches apart, the cookies won't spread too much, but they will a bit. Bake for 10 minutes, they will still be soft in the center but the edges and bottom will be golden. Once they're out of the oven, top with sea salt flakes.
Let them cool for 25-30 minutes then enjoy!
Storage: You can store them in an airtight container at room temperature for 2 days then move them to your fridge for an additional 4 days. You can store them in the freezer for up to 3 weeks and defrost in the fridge (though the taste will not be as great).

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for a pumpkin dinner to eat before these cookies, check out my pumpkin vodka sauce pasta recipe!