Soft ‘n fluffy Gluten Free Vegan Pumpkin Chocolate Chip Cookies! An EASY vegan pumpkin cookies recipe: moist, cake-like healthy pumpkin cookies with warm Fall spices. GF, Dairy-Free, Refined Sugar-Free.
What’s your favorite kind of pumpkin chocolate chip cookie? Chewy & firm with just a light pumpkin flavor OR soft & cakey, with a lotta pumpkin WOW factor?
If you said chewy & firm… you know where the door is. (J/K!!!)
If you said soft & cakey, with all of the pumpkin star power: Welcome. THE pumpkin chocolate chip cookies you’ve been looking for are here.
And you know I mean business when I use both bold and italics. 😉
Since I started this food blog, pumpkin has been kind of a thing for me. And kind of a thing for you. No matter how many pumpkin recipes I share, you keep asking for more!
A sampling, if you will, of fall-inspired goodies on BB: Gluten Free Vegan Pumpkin Bread, Easy Vegan Gluten Free Pumpkin Muffins Recipe (GF), pumpkin breakfast staples: Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars and Gluten Free Maple Pecan Pumpkin Muffins.
And there’s more where that came from. Can you believe?!
But the one request that I keep getting? And getting. And getting. Easy healthy pumpkin chocolate chip cookies. So guess what I’m sharing today? (Let’s act as if neither of us has seen or heard from the blogpost title.)
Gluten Free Vegan Pumpkin Chocolate Chip Cookies
This easy vegan pumpkin chocolate chip cookies recipe yields soft ‘n fluffy pumpkin cookies that are moist, cake-like, and bursting with warm fall spices. Does it get any better than this?
How to Make Easy Vegan Pumpkin Chocolate Chip Cookies Recipe
Not to worry, learning how to make easy vegan pumpkin chocolate chip cookies is super easy! Whisk all the dry ingredients together in a bowl. Do the same with the wet ingredients in another bowl. Combine. Scoop the pumpkin cookie dough onto the sheet. Bake, cool and eat!
Storing the Gluten Free Vegan Pumpkin Chocolate Chip Cookies
For soft pumpkin cookies: Store cookies in an airtight container at room temp for up to 1 week.
For firm pumpkin cookies: Store cookies in the refrigerator for 1-2 weeks.
Can You Freeze These Easy Vegan Pumpkin Cookies?
Yes! Store your vegan pumpkin cookies in a freezer-friendly container for 1-2 months. Allow the pumpkin chocolate chip cookies to thaw for 10-20 minutes, or heat in 10-second increments until just warm. You can also freeze this incredible Gluten Free Vegan Chocolate Pumpkin Bread recipe! 🎃
Best Tools for Easy Healthy Pumpkin Chocolate Chip Cookies
Wondering what my favorite baking tools are? Click on the links below to find out and explore.
- Medium Cookie Scoop – my favorite cookie scoop for quickly scooping up cookie dough. Great for uniform-sizing of cookies!
- Coconut Oil – my no-butter, dairy-free alternative to the best vegan + gf cookie recipes!
- Coconut Sugar – adds such a delicious, lightly caramel flavor to these vegan pumpkin cookies.
- Refined Sugar-Free Chocolate – try chopping up this paleo + vegan chocolate to use in place of your usual vegan chocolate chips.
Are you ready to get your pumpkin on? Let’s do it! I’ll grab the pumpkin, you grab the vegan chocolate chips! I can’t wait to hear what you think of my recipe. 🙂 As always, I’m so grateful that you’re here, enjoying the sweeter side of life with me. ‘Til the next kitchen adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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📸 Did you make this easy vegan pumpkin cookies recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📷
Gluten Free Vegan Pumpkin Recipes (Healthy, GF)
- Easy Gluten Free Vegan Pumpkin Coffee Cake Recipe
- Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free)
- Vegan Pumpkin Pie Smoothie (Paleo, Vegan, GF)
- Gluten Free Pumpkin Chocolate Chip Muffins (GF, Vegan)
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies (Vegan, Gluten Free)
Gluten Free Vegan Pumpkin Chocolate Chip Cookies (Healthy, Dairy-Free)
- Prep Time: 25 mins
- Cook Time: 14 mins
- Total Time: 39 minutes
- Yield: 18-24 cookies (mine made 21 cookies) 1x
Print Recipe
Pin RecipeDescription
Soft ‘n fluffy Gluten Free Vegan Pumpkin Chocolate Chip Cookies! An EASY vegan pumpkin cookies recipe: moist, cake-like healthy pumpkin cookies with warm Fall spices. Dairy-Free, Refined Sugar-Free.
Ingredients
Dry Ingredients
- 1 cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice*
- ¼ teaspoon salt
Wet Ingredients
- ½ cup 100% pure pumpkin puree
- 3 tablespoons coconut sugar
- 3 tablespoons pure maple syrup
- 3 tablespoon melted coconut oil
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
- 1 teaspoon pure vanilla extract
Add-ins
- ¾ cup vegan chocolate chips
Optional Topping
- 2–3 tablespoons vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder, baking soda, spices and salt. Set aside.
- In a large bowl, whisk together all the wet ingredients: pumpkin, coconut sugar, maple syrup, coconut oil, flax egg and vanilla.
- Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well mixed, and no flour patches remain. Fold in chocolate chips.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart. Cookies will spread just a bit; if you don’t flatten them, you’ll get very round, domed cookies. Optionally, dot with chocolate chips—this will help if you choose to flatten the cookies (the dough is sticky). If desired: using a fork, flatten the cookies to desired thickness.
- Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the sheet for about 12 minutes (on a cooling rack). Then, transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
More Gluten Free Vegan Pumpkin Recipes!
Notes
- *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy, overly moist cookies.
- To Store: store in an airtight container at room temperature for up to 1 week. Cookies are best on the 1st and 2nd day, but still good throughout the week.
- For firmer cookies: store in the refrigerator for 1-2 weeks.
- To Freeze: store in a freezer-friendly container for 1-2 months. Allow to thaw for 10-20 minutes at room temperature, or heat in 10-second increments in the microwave until just warm.
- Category: Dessert, Snacks, Fall
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 93
- Sugar: 7g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: gluten free vegan pumpkin chocolate chip cookies, easy vegan pumpkin chocolate chip cookies, easy vegan pumpkin cookies, healthy pumpkin cookies
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
Dawn says
September 13, 2019 at 12:58 pmCan I use pumpkin pie mix?? If so, would I then not use pumpkin pie spice?
Demeter | Beaming Baker says
September 16, 2019 at 11:11 amHi Dawn! Hm, not sure how this would work because some brands add in additional ingredients to the pumpkin purée beyond just spices.
Beth Pierce says
September 8, 2019 at 5:02 pmWhat a tasty treat for fall! I am looking forward to enjoying these all season long! Yum!
★★★★★
Demeter | Beaming Baker says
September 10, 2019 at 1:03 pmWoohoo! So happy to hear it Beth!
Lauren Kelly says
September 8, 2019 at 9:41 amI absolutely can’t wait to make these cookies! Bring on all the pumpkin recipes!
★★★★★
Demeter | Beaming Baker says
September 9, 2019 at 11:12 amYay! I know you’re really gonna love these cookies Lauren! 😊
Moza says
September 8, 2019 at 12:23 amI can use egg instead of flax eggs?? And how many day I can store it if I replace it??
Demeter | Beaming Baker says
September 9, 2019 at 4:00 pmHi Moza! Yep, that swap should be fine. And storage time should be about the same. Happy baking!
Eden says
September 7, 2019 at 5:54 pmMy friend is vegan and I was looking for a really good dessert recipe to make her. Tried these and they were awesome. Thank you for sharing!
★★★★★
Demeter | Beaming Baker says
September 9, 2019 at 3:59 pmOh that’s wonderful Eden! I’m so happy that she enjoyed them!
Kimberly says
September 7, 2019 at 3:25 pmI love that these are made with oat flour, it contributes such a great flavor!
★★★★★
Demeter | Beaming Baker says
September 9, 2019 at 3:57 pmAgreed! The texture and flavor in these is amazing! 😋
Anna says
September 7, 2019 at 2:42 pmThese cookies are scrumptious! Thank you for the recipe!
★★★★★
Demeter | Beaming Baker says
September 9, 2019 at 3:56 pmOh you’re so welcome Anna!
Lisa Huff says
September 7, 2019 at 1:51 pmCan’t go wrong with chocolate and pumpkin this time of year!
★★★★★
Demeter | Beaming Baker says
September 9, 2019 at 3:56 pmNo you definitely can’t Lisa! 😊
Veena Azmanov says
September 7, 2019 at 12:29 pmThese cookies look so good and sounds so healthy too. Combination of Pumpkin is so very unique.
★★★★★
Demeter | Beaming Baker says
September 7, 2019 at 12:51 pmThey most definitely are! Hope you get a chance to try them!
plant.well says
September 7, 2019 at 11:32 amI love pumpkin and chocolate together! Can’t wait to try these vegan cookies!
Demeter | Beaming Baker says
September 7, 2019 at 12:50 pmSame here! It’s such a tasty combo! Especially this time of year. 🙂
Chris Collins says
September 7, 2019 at 11:32 ami’ve never thought of mixing pumpkin with chocolate chip cookies, but after reading this I’ll definitely be giving it a go!!
★★★★★
Demeter | Beaming Baker says
September 7, 2019 at 12:50 pmOh you’ve got to try it out Chris! It’s seriously soo good! 😋
Kristen says
September 7, 2019 at 10:27 amThese cookies are delicious! Thank you for the great recipe!!
★★★★★
Demeter | Beaming Baker says
September 7, 2019 at 12:49 pmWoohoo! You’re so welcome Kristen!