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Bite-Sized Pumpkin Spice Chocolate Chip Cookies

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This fall weather calls for ALL. THE. PUMPKIN. SPICE.

You know we love our chocolate chip cookies. And cookie dough, for that matter. So, of course, we had to make them pumpkin spice. And mini, for extra fun.

You’re gonna need:

flour, baking soda, salt, and cornstarch

pumpkin spice

vegan margarine (our favorite brand)

pumpkin puree

brown sugar

sugar

nondairy milk

vanilla extract

and mini chocolate chips!! (our favs!!)

Plus: no eggs = dig head first into the raw dough! (If you’re worried about risks with raw flour but plan on eating the dough, toast it first for ~5 minutes at 350°F)

If you love this Fall-inspired recipe, check out these other recipes perfect for Fall:

Pumpkin Spice Oatmeal Cream Pies

Cinnamon Streusel Coffee Cake

Pumpkin Spice Chocolate Cupcakes

Bite-Sized Pumpkin Spice Cookies

These mini pumpkin spice cookies are the cutest fall treat!
4 from 3 votes
Prep Time 25 mins
Cook Time 7 mins
Total Time 32 mins

Ingredients
  

  • 2 1/2 cups all purpose flour measured correctly*
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp pumpkin spice
  • 2 tsp cornstarch
  • 3/4 cup vegan margarine
  • 1/4 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 tbsp non-dairy milk
  • 1 tsp vanilla
  • 1 1/2 cups mini chocolate chips

Instructions
 

  • Preheat the oven to 350˚F. Line three baking sheets with parchment paper.
  • In a small bowl, whisk the flour, baking soda, salt, pumpkin spice, and cornstarch.
  • In a separate bowl, add the margarine, pumpkin, sugars, milk, and vanilla. Beat until combined.
  • Add ~1/2 of the flour mixture into the wet mixture and gently combine. Add the rest of the flour mixture and mix until just combined.
  • Fold in the chocolate chips.
  • For each cookie, scoop 1/2 – 1 tsp of dough and roll it into a ball (if your dough is sticky, you can chill it before scooping to make it easier). Place the rounded scoops onto your baking sheet with enough room in between each for spreading.
  • Bake for 5-7 minutes, until done to your liking. Enjoy with a glass of cold almond milk!

Notes

*Measure your flour using this method to ensure your cookies don’t turn out dry.
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    • Melissa
    • October 24, 2018
    Reply

    These sound scrumptious! I was wondering if the recipe works with gluten-free flour — such as Bob’ s Red Mill 1 to 1?

    1. Reply

      Sorry, we haven’t tried this! But you can of course experiment!

        • Karyn
        • October 4, 2020
        Reply

        5 stars
        These are fabulous!!! Big hit with my family!!

          • Six Vegan Sisters
          • October 5, 2020
          Reply

          So happy to hear that! Thank you for the kind review, Karyn! 🙂

  1. Reply

    These cookies look so yummy!!! I can’t wait for my day off so I can make some!

    • elisabeth
    • November 17, 2018
    Reply

    Hi! Can I sub some kind of oil for the margarine (it doesn’t need to be vegan)? Like coconut or avocado oil? Thanks!

    1. Reply

      Hi Elisabeth! We haven’t tried these with a substitute, and because of the difference in structure between oil and margarine we can’t say for sure how you would substitute with oil as you might need to adjust other parts of the recipes. If you want to play around with this, go ahead!

    • Alex
    • March 11, 2020
    Reply

    Does it have to be vegan butter?

    • Justine
    • September 15, 2020
    Reply

    Hi! Does it have to be vegan marg?? I have vegan butter on hand. Can I simply substitute?
    Thanks!

      • Six Vegan Sisters
      • September 21, 2020
      Reply

      Hi Justine, they have different consistencies so we aren’t sure if they would turn out perfectly. Please let us know if you try!

    • Lily
    • September 17, 2020
    Reply

    5 stars
    I used Earth Balance Vegan Butter instead of margarine & they turned out delicious!! Such an awesome recipe, I think I’ll bake these every fall from now on!!

      • Six Vegan Sisters
      • September 21, 2020
      Reply

      So happy you loved this recipe! Thanks so much for the kind review, Lily!

    • Jordan
    • September 21, 2020
    Reply

    2 stars
    Tried this recipe with almond flour. Did not work at all. I think there is way too much sugar in them to set up properly. I will try again with less sugar.

      • Six Vegan Sisters
      • September 21, 2020
      Reply

      Hi Jordan! We definitely recommend all-purpose flour for this recipe. Let us know if you give them a shot again!

    • Kaitlynn Wolff
    • September 23, 2020
    Reply

    Hi! I was wondering if this dough was okay to chill in the fridge overnight? Sometimes I only have time to prep OR bake, not both, so I usually make the dough the day before and bake it the day of.

      • Six Vegan Sisters
      • September 23, 2020
      Reply

      Hi Kaitlynn! That should be fine! It might take an extra minute or two in the oven, so just make sure to check on them and make sure they are fully cooked!

    • Allyson
    • October 13, 2020
    Reply

    How many cookies does this make?

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