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Single Bake Vegan Pumpkin Chocolate Chip Cookie





Let’s talk cookies!

If there is one style of cookie I’m currently obsessed with, it’s the Levain style cookies! Levain is a widely loved NYC bakeshop that features all the baked staples. It’s so good you’ll see it on tv left and right and everyone raves about this shop. So how did their cookie become so iconic?

I’ll tell you!

Everyone loves a classic chocolate chip cookie, but this approach is just next level. It features cake flour, which adds a lightness, lots of butter (needed), more brown sugar than white for more of a softer cookie texture, and the one strategy I love most is that they make the height of the cookie sky high. By adding height the inside cooks slower making it more of a doughy center. Last but not least, the temperature is key as its higher than traditional cookies at 410 degrees, giving you a crisp outer edge and just a slightly soft center.

The combination of all these variables truly delivers a fab cookie that will make you say, wow, I’m never going back to traditional cookies! With fall around the corner and thinking of the next best variation of this cookie, I knew we had to do a Pumpkin Chocolate Chip! Ironically this cookie came out to be one of my personal favorites. Most pumpkin cookies come out too cake like and are just a huge miss. However, these were so good. So good that I just knew, we had to do a single bake option!

While I love all things pumpkin.. as I said these cookies can be a total miss. If you add too much pumpkin, it becomes more cake like. If you don’t add enough, you don’t capture that orange hue. While pumpkin itself doesn’t offer much flavor, you have to throw a little in as it really brings the flavors full circle. This cookie does just that without that typical cake like texture!

What’s fab about my vegan version? Everything! It’s modeled after the most sought after Levain cookie recipe, features just flax eggs, you don’t have to sift in the dry ingredients, uses vegan butter and stevia sweetened chocolate chips, has rich notes pumpkin and cinnamon, compromises nowhere with texture or flavor, requires minimal chill time (thank goodness), it’s crispy on the outside and soft on the inside, and just hands down, everything you need in a cooking going in the fall!

If you’re all about pumpkin and hate making a full batch, you have to try these new vegan Levain style Single Bake Pumpkin Chocolate Chip Cookies !

Why this recipe is great: 




No chill time

Crispy outside 

Soft inside 

No sifting of ingredients

Stevia sweetened chocolate chips


  • Don’t pack your flour
  • If the dough feels wet after shaping the dough, dust your hands with cake flour.
  • Use cold butter and don’t over mix the butter until runny.
  • Stack the dough high rather than flattening for the more Levain style cookie
  • If you enjoy traditional cookies more, you can flatten the cookie so it will cook more on the inside.
  • Make sure you allow the flax egg mixture to thicken, the more time the better.

Tips & Tricks

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Single Bake Vegan Pumpkin Chocolate Chip Cookie

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  • Author: Gabrielle
  • Total Time: 20 mins
  • Yield: 1 Large Cookie 1x




  1. Combine the flax egg and water, set aside.
  2. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
  3. Beat the butter and sugar until combined and smooth.
  4. Add 1 tbsp of the flax egg mixture, pumpkin puree and vanilla extract to the bowl, combine.
  5. To a bowl combine all the dried ingredients. Gradually add it to the bowl mixing on low. The texture will be crumbly, but don’t worry it comes together. If it seems a little wet, dust your hands or with flour until it isn’t.
  6. Add your chocolate chips and combine with your hands. Add additional chips on top.
  7. Shape into a large ball and slightly press down, not a lot. You want the cookie to have height. Bake for 15-17 mins until golden brown.
  8. Allow the cookie to rest for about 10 minutes, then enjoy!
  • Prep Time: 5 mins
  • Cook Time: 15 mins

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