These Vegan Pumpkin White Chocolate Chip Cookies are perfectly soft, chewy, subtly sweet, and spiced! Gluten-free and allergy-free, these healthy dairy-free white chocolate pumpkin cookies are just 10 simple ingredients, baked in 15 minutes, and are an easy, delicious, seasonal treat everyone will enjoy!
Soft and pillowy pumpkin cookies with sweet pops of vegan white chocolate? How could you resist? Thick and chewy, these gluten-free cookies are just the treat you need for some easy seasonal baking this fall! Sure, everyone loves some good pumpkin chocolate chip cookies, but why not jazz it up with some sweet and vanilla white chocolate chips instead? These cookies are beyond easy to make and perfect for baking with the kids! Just make sure to whip up 2 batches!
Why You'll Love These Pumpkin Cookies
With minimal pantry ingredients, you can back up a batch of these cookies any time of year if you want! They only need about 15 minutes to bake and are perfect for baking from frozen, so prepping the dough in advance is a great time-saving idea! These vegan cookies are 100%...
- Gluten-Free
- Vegan
- Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free, Corn-Free)
- Low-Sugar
- Packed with Real Pumpkin
- Kid-Friendly
- One-Bowl, Quick and Easy
- Make-Ahead & Freezer-Friendly
- Perfect Halloween or Fall Baking Dessert
Ingredients For Pumpkin White Chocolate Chip Cookies
- Gluten-Free All-Purpose Flour: Your favorite all-purpose or gluten-free baking flour provides the base and structure for these thick and soft cookies.
- Baking Powder + Baking Soda + Salt: The combo of baking powder, baking soda, and salt allows your white chocolate pumpkin cookies to rise and become light and airy in texture without being too cakey.
- Brown Sugar Sweetener: You can use dark or light brown sugar or sugar-free brown sugar sweetener. You can use more or less sweetener depending on how sweet you want these cookies to be.
- Pumpkin Puree: For moisture, eggless binding, flavor, and some natural color, 100% pure pumpkin puree is the key ingredient in these seasonal vegan cookies!
- Pumpkin Pie Spice: You can use a pre-made spice mix or use your own ratios of cinnamon, ginger, nutmeg, cloves, and allspice! I always add extra cinnamon to mine.
- Vanilla Extract: Enhance the vanilla flavor in the white chocolate with extra vanilla extract!
- Vegan Butter: Melted vegan butter keeps these gluten-free cookies moist and soft with a perfect buttery bite and flavor.
- Allergy-Free White Chocolate Chips: Make sure to choose white chocolate chips that aren't just vegan, but allergen-free too. My favorite dairy-free and soy-free white chocolate chips are Nestle Tollhouse's Simply Delicious Allergen-Free line.
Ingredient Substitutions & Variations
- For less thick cookies: If you want your cookies to spread out more, you can use half granulated sugar and half brown sugar or a 3/1 ratio of brown to white.
- For maple flavor: Swap in maple extract for the vanilla extract for a cozy seasonal twist.
- Oil instead of butter: If you choose to use oil instead of butter, the texture and flavor will be slightly off, but you can swap in neutral flavored oil.
- Swapping chips: You can use this recipe for normal pumpkin chocolate chip cookies, or even do half chocolate chips and half white chocolate chips! You can even try a chopped dairy-free white chocolate bar!
- More add-ins: Extend the seasonality of these autumn cookies into winter by adding in some dried cranberries or holiday nuts.
How To Make Pumpkin White Chocolate Chip Cookies
- In a large mixing bowl, mix together the gluten-free flour, baking powder, soda, salt, and spices.
- In a small mixing bowl, melt the vegan butter and mix in the sweetener and vanilla.
- Add the pumpkin to the thick hot butter mixture and mix to combine.
- Add the wet ingredients to the large bowl of dry ingredients.
- Mix the ingredients together until thick and smooth.
- Gently fold in the white chocolate chips before chilling the dough in the fridge or freezer for at least 10-15 minutes.
- Scoop out 2 tablespoon-sized cookie mounds and space them out on a lined cookie sheet.
- Bake the cookies in a preheated oven at 350°F for 15-16 minutes until golden brown.
Baking Tips & Tricks
- For puffy, pillowy cookies, don't flatten the cookie dough mounds when placing them on your baking sheet.
- Make sure to chill the dough before baking the cookies. Not only does this make for easier scooping, but it allows the cookies to remain thick. Just 10-15 minutes in the freezer or longer if you place the dough in the fridge.
- Add more white chocolate chips to the tops of the baked cookies right after you take them out of the oven, while they're still warm. This will yield aesthetically pleasing cookies once baked!
- Don't overbake the cookies! You want the tops to just be slightly golden brown and the center should still be slightly underbaked. The cookies will firm up as they are cooling.
Storage & Freezing Instructions
- Store leftover white chocolate chip pumpkin cookies at room temperature in an airtight container for up to 5 days. Store them in the fridge for up to 7-8 days. You can warm them in the microwave or toaster oven to make them soft and melty again.
- Freeze leftover baked cookies in a single layer and then transfer them to a Ziplock bag or airtight storage container for up to 6 months for quality. Defrost them in the fridge overnight, then bring them to room temperature or heat them in the microwave or oven.
- To prep or make the cookies ahead of time, mix the dough together and scoop out the cookie mounds onto a flat baking sheet before freezing the mounds until solid. Then you can combine the frozen cookie mounds in a container until you are ready to bake. Make sure not to thaw the mounds before baking. Bake them from frozen by adding 3-5 minutes of additional baking time.
More Vegan Chocolate Chip Cookie Recipes:
- Perfect Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Soft Pumpkin Chocolate Chip Cookies
- Loaded White Chocolate Chip Pretzel Cookies
- Vegan White Chocolate Cranberry Cookies
- Vegan White Chocolate Peppermint Cookies
- Quinoa Chocolate Chip Cookies
Vegan Pumpkin White Chocolate Chip Cookies (Gluten-Free, Allergy-Free)
These Vegan Pumpkin White Chocolate Chip Cookies are perfectly soft, chewy, subtly sweet, and spiced! Gluten-free and allergy-free, these healthy dairy-free white chocolate pumpkin cookies are just 10 simple ingredients, baked in 15 minutes, and are an easy, delicious, seasonal treat everyone will enjoy!
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 minutes
- Yield: 12 Cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 ½ Cups Gluten-Free All-Purpose Flour
- ½ Tsp Baking Soda
- ½ Tsp Baking Powder
- ¼ Tsp Salt
- 1 Cup Brown Sugar Sweetener (or preferred dark or light brown sugar)
- 6 TB Pure Pumpkin Puree
- ½ Cup (1 Stick) Vegan Butter (melted)
- 1 to 2 Tsp Pumpkin Pie Spice
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- ¾ to 1 Cup Allergy-Free White Chocolate Chips
Instructions
- Add the gluten-free flour, baking powder, baking soda, and salt to a large mixing bowl, whisk together, and set aside.
- Melt your vegan butter in a small bowl before adding in the brown sugar and vanilla. Mix together until the sugar is melted in.
- Next, add the pumpkin puree to the hot mixture and mix it until smooth and there are no lumps.
- Now pour the wet mixture into the bowl of gluten-free flour and gently mix the cookie batter until smooth and combined.
- Fold in the white chocolate chips, careful not to overmix the batter.
- Freeze the cookie batter for about 10-15 minutes while you preheat the oven to 350°F.
- Line two baking sheets with parchment paper or Silpats and scoop out 2-tablespoon sized cookie mounds for 12 large cookies, (or 1-tablespoon sized cookie mounds for 24 small cookies), using a cookie scoop. Bake one sheet of cookies at a time, leaving the remaining cookie dough in the freezer.
- Bake the cookies in the preheated oven for about 15-16 minutes, just until they are slightly golden brown.
- Remove the cookies from the oven and press in a few extra white chocolate chips on the still-warm cookies, while they cool slightly on the baking sheet before you transfer them to a wire rack to cool completely.
Notes
Storage: After you've allowed the cookies to cool completely on a wire rack, you can store the cookies in an airtight container for 4-5 days at room temperature or up to a week in the fridge.
Reheat: If you want the cookie to feel warm and the chocolate to be melty from the oven again, give the cookies a quick warm in the microwave for 20-30 seconds.
Freezing: Once your chocolate chip cookies have cooled completely, wrap each cookie tightly in wax paper and then stack them flat in a ziplock bag with the air squeezed out to freeze. Alternatively, you can freeze the cookies in a single layer on a baking sheet with parchment paper. Then transfer the frozen sold cookies into a large Ziplock bag. Use cookies within 6 months for quality.
Nutrition
- Serving Size: 1 Cookie
Perfect for some easy fall weekend baking or last-minute guests you want to impress with a cozy treat! These yummy vegan white chocolate pumpkin cookies will be a hit with everyone!
So tell me:
+ White Chocolate Chips or Regular?
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Christine
These are so good! Pumpkin and white chocolate is a great combo.
Rebecca Pytell
They sure are!
Pam
Wow I never try pumpkin and white chocolate before, but it sounds like a great combination. Thanks for sharing this recipe.
Belle
I homeschool my youngest so this is 100% going to be our home baking project this week! Thank you
Rebecca Pytell
Awesome, enjoy!