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Home Β» Dessert Β» Vegan Pumpkin Chocolate Chip Cookies (Gluten-Free, Allergy-Free)

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

Published: Sep 12, 2021 by Rebecca Pytell Β· This post may contain affiliate links.

Jump to Recipe·Print Recipe
soft pumpkin chocolate chip cookies with image text
collage image of soft pumpkin chocolate chip cookies

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!

overhead view of white plate piled with pumpkin chocolate chip cookies

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!

close up of bitten into vegan pumpkin chocolate chip cookie on pile

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,Β Soy-Free,Β Egg-Free,Β Nut-Free,Β Peanut-Free,Β Wheat-Free,Β 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

soft vegan pumpkin chocolate chip cookie ingredients

  • 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 ΒΌ 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

mixing batter for pumpkin chocolate chip 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 Β½ 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.

pumpkin chocolate chip cookies cooling on a wire rack

Recipe Tips and Tricks

  • These cookies don't spread much. But still, leave enough space between the unbaked cookie mounds (Β½ 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 Β½ 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.

overhead view of half a plate of pumpkin chocolate chip cookies

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

final plate piled with soft vegan pumpkin chocolate chip cookies

Print

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

final plate piled with soft vegan pumpkin chocolate chip cookies
Print Recipe

★★★★★

5 from 4 reviews

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!

  • Author: Rebecca Pytell
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 16 Cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 2 Cups Gluten-Free Baking Flour
  • Β½ Tsp Baking Soda
  • ΒΌ TspΒ Baking Powder
  • ΒΎ Cup Dark Brown Sugar Sweetener (or preferred dark or light brown sugar)
  • Β½ Cup Granulated SweetenerΒ (or preferred granulated sugar)
  • ΒΎ Cup Pure Pumpkin Puree
  • ΒΌ Cup (Β½ Stick) Vegan Butter (soft, room temperature)
  • 1 Tsp Pumpkin Pie Spice
  • 1 TspΒ Pure Madagascar Bourbon Vanilla Extract
  • ΒΎ Cup Allergy-Free Dark Chocolate Chips (or semi-sweet)

Instructions

  1. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and sweeteners.
  2. Add the pumpkin softened butter, vanilla, and pumpkin pie spice. Mix everything together until combined.
  3. Gently fold in the chocolate chips before chilling the dough for 20 minutes in the fridge.
  4. Preheat the oven to 350Β°F and prepare a baking sheet with parchment paper or Silpats.
  5. Scoop out 1 Β½ tablespoons of cookie dough and form spaced-out cookie mounds on your baking sheet. You should get about 16 cookies.
  6. Bake the cookies for 10-12 minutes, just until they start to get golden brown around the edges.
  7. Remove the cookies from the oven and let them chill on the baking sheet for 5 minutes before transferring the cookies to a wire rack.

Notes

  • Store leftover cookies in an airtight container at room temperature for about 7 days or longer in the fridge. Bring the cookies to room temperature before eating or warm them for 30 seconds in the microwave.
  • If you don't have time to chill the dough, you can skip this step, but allow more room between the cookies on the baking sheet to account for more spreading of the dough.

Nutrition

  • Serving Size: 1 Cookies

Keywords: pumpkin chocolate chip cookies, pumpkin cookies, chocolate chip cookies, soft pumpkin cookies, vegan pumpkin chocolate chip cookies, gluten-free pumpkin chocolate chip cookies

Did you make this recipe?

Tag @rebeccagf666 on Instagram and hashtag it #strengthandsunshine

close up of bitten into pumpkin chocolate chip cookies with plate in background

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?

β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”-

Stay connected:
Facebook:Β Strength and Sunshine
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Reader Interactions

Comments

  1. Donna

    September 21, 2021 at 2:24 pm

    I do enjoy anything with pumpkin this time of the year but I don't have a favorite besides pumpkin coffee every day. I love to try them all. Thanks for sharing a healthy and delicious cookie recipe.

    ★★★★★

    Reply
    • Rebecca Pytell

      September 21, 2021 at 4:54 pm

      Cookies with your coffee then!

      Reply
  2. Liz

    September 19, 2021 at 8:04 pm

    These sound delicious! A pumpkin recipe perfect for fall!

    ★★★★★

    Reply
    • Rebecca Pytell

      September 20, 2021 at 9:04 am

      Never too much pumpkin during the season!

      Reply
  3. madison

    September 16, 2021 at 9:18 am

    These look so good! I would totally make these!

    Reply
    • Rebecca Pytell

      September 16, 2021 at 1:56 pm

      Well, I hope you do soon!

      Reply
  4. Sharyn

    September 15, 2021 at 5:44 am

    These look yummy. I am going to try making these. Thanks for sharing.

    Reply
    • Rebecca Pytell

      September 15, 2021 at 7:20 am

      You'll love how easy they are!

      Reply
  5. Priya

    September 13, 2021 at 9:29 am

    Looks delicious! I must make!

    ★★★★★

    Reply
    • Rebecca Pytell

      September 13, 2021 at 5:52 pm

      Enjoy!

      Reply
  6. Tina

    September 13, 2021 at 8:14 am

    This looks so healthy and delicious! I'm saving this recipe for halloween xx

    ★★★★★

    Reply
    • Rebecca Pytell

      September 13, 2021 at 8:45 am

      Perfect non-candy Halloween treat!

      Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services! More about me



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