Vegan Pumpkin Chocolate Chip Cookies (Gluten-Free, Allergy-Free)

These Vegan Pumpkin Chocolate Chip Cookies are super soft, loaded with pumpkin, and dairy-free dark chocolate chips! These healthy, gluten-free, and allergy-free pumpkin cookies are so easy to make, subtly sweet and flavored with cozy pumpkin spice! These cake-like cookies only take 10 minutes to bake and will be a favorite all season long!

Like personal soft pumpkin muffin tops loaded with melty chocolate chips! These soft pumpkin chocolate chip cookies are going to be a seasonal staple in your house! When the leaves start to change and the chill in the air is still semi-bearable, there's only one thing on everyone's mind...PUMPKIN! I love a good pumpkin spice cookie, but to make it even better, let's add chocolate chips!

The Softest Pumpkin Cookies

When you're developing a recipe from scratch, you go in with an initial plan and typically end up with something unexpected. There's good, there's bad, and then there's 100% delicious! These perfect pumpkin cookies are that 100%! Some like their chocolate chip cookies crunchy, some like them chewy, and others like them soft and cakey. These cookies are super soft, super cakey, just like a muffin top! They're healthy enough for a special seasonal breakfast treat, plus they're:

• Gluten-Free
• Vegan
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free, Corn-Free)
• Sugar-Free or Low-Sugar
• Packed with Real Pumpkin
• Kid-Friendly
• One-Bowl, Quick and Easy

Ingredients You'll Need

• Gluten-Free Baking Flour + Baking Soda + Baking Powder: Use your favorite gluten-free baking or all-purpose flour blend. I like to use baking-specific blends as they tend to be lighter and airier for "cakey" things. Add an extra dose of baking soda and baking powder to the mix too!
• Dark Brown Sugar Sweetener: You can use dark or light brown sugar here. Dark brown sugar will give you a deeper molasses flavor which goes so well with seasonal pumpkin! You can use Swerve to make these sugar-free or whatever your go-to sweetener is!
• Granulated Sweetener: To balance the soft brown sugar, use a small about of granulated sweetener as well! Again, you can use whatever sweetener blend you'd like!
• Pure Pumpkin Puree: You can't have vegan pumpkin cookies without the pumpkin! Load it in! Canned or from-scratch pumpkin puree is fine to use. The pumpkin keeps these soft cookies so moist and allows you to use less butter/oil and no need for a binder like eggs!
• Vegan Butter: You'll only need ¼ cup and can even swap it out with a neutral-flavored oil as well.
• Pumpkin Pie Spice + Vanilla Extract: To enhance the pumpkin flavor, add in some pumpkin pie spice (heavy on the cinnamon if you're like me!) and some vanilla extract.
• Dark Chocolate Chips: You can use dark chocolate chips or semi-sweet! Add more or less, but you can never have too many chocolate chips in your cookies!

How To Make These Easy Chocolate Chip Pumpkin Cookies

1. Whisk together the dry ingreindts in a large bowl.
2. Add the pumpkin, soft dairy-free butter, and flavorings. Mix everything together until combined.
3. Fold in the chocolate chips gently into the batter.
4. Chill the dough for 20 minutes while you preheat the oven.
5. Form 1 ½ tablespoon-sized cookie mounds and bake them for just about 10-12 minutes.
6. Let them cool on the baking sheet before transferring to a wire rack.

Recipe Tips and Tricks

• These cookies don't spread much. But still, leave enough space between the unbaked cookie mounds (½ inch is enough) for some spreading. They may spread more if you don't chill the dough for a few minutes beforehand.
• You can make your cookies a little larger or smaller. I got 16 cookies by making the scoops about 1 ½ tablespoon size.
• Don't flatten your cookie mounds before baking them in the oven. You want them to remain puffy like a muffin top!
• Add a few extra chocolate chips to the unbaked cookies once they are spaced out on the baking sheet before putting them in the oven! This will give you more "instagramable" cookies with exposed chocolate chips.
• Don't over-bake the cookies. Just about 10 to 12 minutes is enough. Overbaking them will lead to dry cookies. You want them to remain soft, that's why you also want them to cool for a few minutes on the baking sheet before trying to transfer them to a wire rack for additional cooling.

Cookie Storage

• You can store leftover cookies in an airtight container at room temperature for up to about 7 days for best quality. Keep them in a single layer on a paper towel to absorb any excess moisture that can occur in the closed container.
• You can store leftover cookies in the fridge as well for an additional 4-5 days. Bring them to room temperature or even heat them up in the microwave for 30 seconds before enjoying them.
• You can freeze the baked cookies in a single layer and then transfer them to a Ziplock bag or storage container for longer-term storage. Use them within 6 months for quality and defrost them in the fridge overnight, then bring them to room temperature.

More Delicious Pumpkin Desserts:

• Pumpkin Spice Latte Cookies
• Soft Spiced Cocoa Pumpkin Cookies
• Homemade Little Debbie Pumpkin Delights
• Pumpkin Donuts Holes
• Chocolate Chip Pumpkin Muffins
• Best Gluten-Free Vegan Pumpkin Pie
• Pumpkin Cream Cheese Muffins
• Pumpkin White Chocolate Chip Cookies

Print

Pillowy pumpkin cookies with just the right amount of chocolate! All the pumpkin vibes here to get you ready for the coziest of seasons!

So tell me:

+ What's your favorite pumpkin treat to bake up in the fall?

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