These vegan pumpkin chocolate chip cookies are quick, easy and taste incredible! Bonus that they are gluten-free and made with whole foods.
I love cookies. Like a lot. So when I get the chance to create another one it's basically my dream job. And these fall flavored little bites of goodness are no exception!!
There's nothing like a fresh batch of cookies straight out of the oven, and when pumpkin season comes around these Pumpkin Chocolate Chip Cookies are a must make. They're easy enough to make fresh in less than 30 minutes, or bake up a double batch and freeze the extra for later! Plus, in addition to being amazingly delicious, this recipe is vegan and gluten-free!
Ingredients
These gluten-free pumpkin chocolate chip cookies require the following ingredients:
- Pumpkin purée
- Almond flour
- Oat flour
- Maple syrup
- Pumpkin spice
- Vanilla extract
- Baking soda
- Sea salt
- Vegan chocolate chips
How to Make Pumpkin Chocolate Chip Cookies
These cookies are easy enough to make up in no time! Here are the steps to take:
- Whisk together dry ingredients.
- Mix in the wet ingredients.
- Fold in the chocolate chips.
- Spoon onto a baking sheet lined with parchment paper.
- Bake.
- Enjoy!
Flavor tips
This pumpkin cookie recipe is pretty forgiving and you can switch things up a bit to fit your needs and preferences.
- For extra flavor and texture, add in nuts like chopped pecans or walnuts.
- For a sweeter cookie, add ¼ cup more maple syrup. This will make a thinner batter and a flatter cookie that is more delicate but still delicious. You may want to cook them a few more minutes.
- Cane sugar may also be used to sweeten these cookies.
- We use vegan chocolate chips, but feel free to use your favorite.
- Try your hand a mixing up you own pumpkin spice blend instead of using store bought!
Tips and tricks
For best results when making pumpkin chocolate chip cookies, follow these suggestions:
- Make sure to use pumpkin purée and not pumpkin pie filling.
- For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
- If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
- Spoon the dough into 12 cookies as uniformly as possible so they bake evenly.
- I suggest baking these on a parchment lined cookie sheet. Parchment helps crisp the cookie for that perfect outer texture.
- Keep these cookies in an airtight container at room temperature for up to one week. (If they last that long!)
- You can also freeze them! Cool the cookies completely, then freeze in a single layer in a freezer-safe airtight container. If you need to stack, separate the layers with wax or parchment paper.
- Strain pumpkin puree in a napkin over a bowl, this is optional to help remove some of the moisture for a less cakey cookie.
Common Questions
The cookies themselves do not need to be refrigerated. Some people add a frosting to their cookies, in which case they should be stored in the refrigerator.
Many of the issues that can cause flat cookies are avoided here since this recipe does not use butter or eggs. If they are still flat, you may have not used the right amount of baking soda, flour, or syrup. Make sure to measure accurately.
Yes! Seal them in a freezer safe airtight container and freeze them for up to 3 months. Let them cool completely first, and make sure to separate layers with parchment or wax paper.
You sure can! Place the dough in an airtight container in the refrigerator for up to 3-5 days.
More Cookie Recipes
If you're a big fan of cookies like us, then you need a variety of recipes on hand. Here are some of our favorite gluten-free and plant based recipes:
- Peanut Butter Cookies
- Oatmeal Raisin Cookies
- Peanut Butter Banana Oatmeal Cookies
- Snickerdoodles
- Grain Free Sea Salt Chocolate Chip Cookies
- Rice Krispie Treats (Technically not a cookie but can't leave them out!)
- Here are more awesome vegan fall desserts
Vegan Gluten-Free Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup fine ground almond flour
- 6 tablespoons oat flour
- 1 teaspoon baking soda
- 1 ¾ teaspoons pumpkin spice
- ¼ teaspoon sea salt
- 6 tablespoons maple syrup , see note
- 6 tablespoons pumpkin puree , see note
- 1 teaspoon vanilla extract
- ½ - ¾ cup vegan chocolate chips , see note
Instructions
- Preheat oven to 350 F/ 175 C.
- Optional: Strain pumpkin puree in a napkin over a bowl, this is optional to help remove some of the moisture (see note and post on what this does)
- Put flours, baking soda, pumpkin spice and salt in a bowl. Whisk well to remove clumps and combine.1 cup fine ground almond flour, 6 tablespoons oat flour, 1 teaspoon baking soda, 1 ¾ teaspoons pumpkin spice, ¼ teaspoon sea salt
- Make a well in the middle and add maple syrup, pumpkin and vanilla.6 tablespoons maple syrup, 6 tablespoons pumpkin puree, 1 teaspoon vanilla extract
- Stir to get everything mixed well.
- Add in chocolate chips and mix to combine.½ - ¾ cup vegan chocolate chips
- Bake on a parchment lined cookie sheet for 18-20 minutes. Until golden on the edges. Depending on your oven you may need more or less time.
- Serve!
Notes
- You can add any nuts you like for an extra oomph of flavor. If you want them sweeter, you can add ¼ cup more maple syrup. This will make a thinner batter and a flatter cookie that is more delicate but still delicious. You may want to cook them a few more minutes. You can also use cane sugar.
- I originally made this with 8 tablespoons maple syrup (½ cup) but after retesting the recipe, as I do for my recipes after some time, I found that I liked the texture better with less liquid and that there was still plenty of sweetness from the chocolate chips. You can add the full ½ cup if you prefer a sweeter result.
- A trick I read about online (see post for reference) is to get some moisture out of the pumpkin puree to get a less cakey cookie. Pumpkin adds more cakiness to baked goods so removing some of the moisture helps. This is purely optional.
- Adjust the chocolate chips for your preference.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Kaye
Hi, Sophia-
I didn’t understand your comment about getting some moisture out of the pumpkin. Could you please clarify? Thanks!
Sophia DeSantis
Hi Kaye! If you strain the pumpkin puree in a napkin over a bowl (like a paper towel), it will help remove some of the moisture so the cookie isn't as cakey. I just pour the pumpkin puree right on a napkin in a bowl and allow it to absorb some of the moisture before adding it to my cookie batter.
Kathleen
My cookies kinda tasted like baking soda. Do you really use two teaspoons of baking soda?
Sophia DeSantis
Hi Kathleen! So sorry this got flagged as a spam comment so I am just seeing it. The recipe should read 1 teaspoon, I had moved my recipes over to a new recipe card program so a few things glitched. I even made them again today to make sure and they turned out great. Hope you give them another try!
Jean
I don't want to buy oat flour just to bake these cookies which requires only 6 Tbs. Almond flour is expensive enough! Can you blend oats to a fine powder to substitute for flour?
veggiesdontbite
Hi Jean, you are welcome to blend the oats for the flour however I will warn you that the texture is best with a fine ground flour. Blending your own oats doesn't always come out fine grained so it really depends on the blender you have. The flavor will still be delicious but just be aware the texture may change a bit. Enjoy!
Sarah
Fall in a cookie! So good, and I love that it's all healthier ingredients!