Name: Vegan Pumpkin Chocolate Chip Cookies (Gluten-Free, Allergy-Free)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 Cups Gluten-Free Baking Flour; 1/2 Tsp Baking Soda; 1/4 Tsp Baking Powder; 3/4 Cup Dark Brown Sugar Sweetener (or preferred dark or light brown sugar); 1/2 Cup Granulated Sweetener (or preferred granulated sugar); 3/4 Cup Pure Pumpkin Puree; 1/4 Cup (1/2 Stick) Vegan Butter (soft, room temperature); 1 Tsp Pumpkin Pie Spice; 1 Tsp Pure Madagascar Bourbon Vanilla Extract; 3/4 Cup Allergy-Free Dark Chocolate Chips (or semi-sweet)

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

final plate piled with soft vegan pumpkin chocolate chip cookies

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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
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder
3/4 Cup Dark Brown Sugar Sweetener (or preferred dark or light brown sugar)
1/2 Cup Granulated Sweetener (or preferred granulated sugar)
3/4 Cup Pure Pumpkin Puree
1/4 Cup (1/2 Stick) Vegan Butter (soft, room temperature)
1 Tsp Pumpkin Pie Spice
1 Tsp Pure Madagascar Bourbon Vanilla Extract
3/4 Cup Allergy-Free Dark Chocolate Chips (or semi-sweet)

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Instructions

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

Find it online: https://strengthandsunshine.com/pumpkin-chocolate-chip-cookies/