Gluten Free Pumpkin Cookies (Vegan): soft ‘n fluffy gluten free pumpkin cookies bursting with chocolate chips or your favorite add-ins! An easy recipe for moist, cake-like vegan gluten free pumpkin cookies with warm fall spices.
What’s your favorite kind of pumpkin cookie? Chewy & firm with just a light pumpkin flavor or soft ‘n 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 gluten free pumpkin 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 Pumpkin Bread, Vegan Gluten Free Pumpkin Muffins, pumpkin breakfast staples: Pumpkin Chocolate Chip Breakfast Bars, Easy Vegan Pumpkin Bread and Vegan 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 gluten free pumpkin 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 Pumpkin Cookies That are Vegan!
This vegan gluten free pumpkin chocolate chip cookies recipe yields soft ‘n fluffy gluten free pumpkin cookies that are moist, cake-like, and bursting with warm fall spices. Does it get any better than this?
How to Make Gluten Free Pumpkin Cookies
Preheat
First things first, preheat the oven to 350°F. Then, line a baking sheet with parchment paper.
Mix the Dry
Mix all of the dry ingredients in a medium mixing bowl: gluten free oat flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.
Mix the Wet
Now, whisk together all of the wet ingredients in a large mixing bowl: pumpkin puree, coconut sugar, pure maple syrup, coconut oil, flax egg and vanilla.
Combine
Pour the dry mixture over the wet mixture, then stir and fold it altogether to make your pumpkin cookie dough. Now, optionally fold in vegan chocolate chips!
Scoop
Scoop and drop balls of pumpkin cookie dough onto the lined baking sheet and dot with chocolate chips if you’re adding them.
Bake, Cool & Enjoy
Bake for about 14 minutes. Then, cool and enjoy the best gluten free pumpkin cookies!
🍪 Related Vegan Gluten Free Cookie Recipes: Gluten Free Vegan Oat Flour Chocolate Chip Cookies • Vegan Gluten Free Banana Cookies • Gluten Free Edible Cookie Dough (GF)
Testimonials
Sara says, “These turned out great! Not too sweet (which I like) and nice and moist. I was making them for a friend who can’t have coconut, so I subbed the oil with 1/4 c more pumpkin and used organic cane sugar. I used 72% dark chocolate chunks. I got 22 cookies and just ate 4 for breakfast. :)”
Morgen says, “These are incredible! My roommates who are sometimes unsure of my gf/df/refined sugar free recipes loved them too.”
Gabriel says, “Just made these and I’m so impressed. They were every simple to make and carry so much flavor!!”
Angela says, “These cookies were a hit! Definitely have to double the recipe next time. 🙂 I subbed Bob’s GF 1:1 flour and they came out great. Thank you from me and my family!”
Storing and Freezing Your Vegan Gluten Free Pumpkin Cookies
For Soft Pumpkin Cookies: store cookies in an airtight container at room temperature for up to 1 week. Pumpkin cookies will stay soft and moist at room temperature.
For Firm Pumpkin Cookies: store cookies in the refrigerator for 1-2 weeks. Pumpkin cookies will keep longer in the refrigerator and be firmer. Keep in mind that condensation may gather on top of the cookies here. 😉
Best if eaten within the first few days. As always, with fresh-baked goods made from whole ingredients, these gluten free pumpkin cookies are best if eaten within the first few days.
can you freeze these gluten free 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.
Looking for another pumpkin treat to make ahead? You can also bake, then freeze this incredible Gluten Free Vegan Chocolate Pumpkin Bread recipe!
The best soft ‘n moist gluten free pumpkin cookies—perfectly spiced, easy to make & delicious!
Recommended Tools for Perfect Pumpkin 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, vegan 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 baking adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀ Click below to Pin ☀
📸 Did you make this gluten free pumpkin cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
More Vegan Gluten Free Cookies
- Breakfast Oatmeal Coconut Cookies (Vegan, Gluten Free)
- Gluten Free Vegan Coconut Cookies
- Gluten Free Vegan Oatmeal Raisin Cookies
- The BEST Gluten Free Oatmeal Chocolate Chip Cookies
- Thin Crispy Vegan Chocolate Chip Cookies (Gluten Free)
- My Favorite Vegan Oatmeal Chocolate Chip Cookies!
- Vegan Gluten Free Peanut Butter Coconut Oatmeal Cookies
Gluten Free Pumpkin Cookies (Vegan)
- Total Time: 39 minutes
- Yield: 18-24 cookies (mine made 21 cookies) 1x
- Diet: Gluten Free
Description
Soft ‘n fluffy gluten free pumpkin cookies bursting with chocolate chips! An easy recipe for moist, cake-like vegan gluten free pumpkin cookies with warm fall spices.
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 tablespoons 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
Optional 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. Optionally, 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 Vegan Gluten Free Cookies
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.
Where to Buy Ingredients: Gluten Free Oat Flour or try Homemade Oat Flour | Coconut Sugar | Vegan Chocolate Chips | Coconut Sugar | Ground Flaxseed | Coconut Oil | Pure Maple Syrup
Storing Instructions: 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.
Recommended Tools: Medium Cookie Scoop or Small Cookie Scoop | Mixing Bowls | Baking Sheet | 4oz Prep Bowls | Unbleached Parchment Paper | 4 Event Timer | Cooling Rack
Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 24 servings per recipe, made without optional ingredients.
- Prep Time: 25 mins
- Cook Time: 14 mins
- Category: Dessert, Snacks
- 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: vegan gluten free pumpkin cookies, gluten free pumpkin cookies, gluten free pumpkin chocolate chip cookies
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Aimee B. says
These didn’t work for me as cookies because the dough was too soft, but I was able to make them into the most delicious bars!! I baked the dough in my small baking pan for about 12 minutes and man are they delicious! They’re so soft and delicate. My whole family loves them. Oh, and the only change I made was to use 6 T brown sugar rather than the sugar/syrup combo. These are seriously delicious!! 🙂
★★★★★
Naomi says
Made these tonight and they were so easy and so good – like muffin top cookies 🙂 the perfect start to fall baking!
★★★★★
Demeter | Beaming Baker says
That’s awesome, Naomi! 🙂 Oooooh, I love that description! Happy Fall Baking. Enjoy.
Caren K says
These are SO GOOD!! My first-ever time baking gluten-free cookies, and I’m so glad these turned out so well. I baked them for students where I facilitate, and had many requests to share the recipe with their moms! A hit all-around. I used cornstarch-free baking powder so corn-sensitive folks could eat them, and they baked up perfectly.
★★★★★
Demeter | Beaming Baker says
WOOHOO!!!! Wow, I’m SO pleased that your first GF baking experience was so good. 🙂 Love that so many folks asked for the recipe! Good idea on the cornstarch-free baking powder. Enjoy!! And thanks for letting me know how they turned out, Caren. 🙂
Mary El says
…made these last next to celebrate the start of PUMPKIN season 2021! We loved these…delicious as written! – they are not overly sweet which we prefer. I made my own oat flour but forgot to sift it 🙁 still worked out but will try that method next time, I can’t imagine them being better! Thank you for sharing this one with us!
★★★★★
Demeter | Beaming Baker says
PUMPKIN SEASON: Wahooo!! That’s awesome! I’m so happy that you and your loved ones enjoyed my recipe, Mary! Hey, if not sifting worked for you, then why change it? 😉 Thanks for stopping by!
Sara says
These turned out great! Not too sweet (which I like) and nice and moist. I was making them for a friend who can’t have coconut, so I subbed the oil with 1/4 c more pumpkin and used organic cane sugar. I used 72% dark chocolate chunks. I got 22 cookies and just ate 4 for breakfast 🙂
★★★★★
Demeter | Beaming Baker says
That’s wonderful Sara! What a sweet friend you are. 🙂
Alicia says
Hey Demeter! I was just wondering how you measure your flour? Do you scoop the flour into the measuring cup or measure directly from the bag and shake the scoop. Thank you! I’ll come back and rate the recipe!
Demeter | Beaming Baker says
Hi Alicia! I scoop directly out of my containers, but I always fluff them a bit first to make sure they’re not too packed in and settled. Hope this helps! 🙂
Alicia says
Thank you! These were a hit with everyone!
★★★★★
Demeter | Beaming Baker says
Woohoo! I’m so happy to hear it!
Gabby says
Yum!! No one could tell they were gluten free or vegan! Made my own oat flour, and replaced the chocolate chips w cacao nibs. They ARE very soft and cakey cookies so only make these if that’s ur thing.
★★★★★
Demeter | Beaming Baker says
So great to hear that they were a hit Gabby! 🙂
Morgen says
These are incredible! My roommates who are sometimes unsure of my gf/df/refined sugar free recipes loved them too.
★★★★★
Demeter | Beaming Baker says
Thanks Morgen! Isn’t it the best when the doubters actually love it too?? 😉 Happy baking & eating to you!
Alannah says
I mistakenly left out the oil and they were still delicious!! Now I always make them without the oil 🙂
Demeter | Beaming Baker says
Interesting! Glad to know you enjoyed it Alannah!
Sam says
Hi can I substitute honey for maple syrup?
Demeter | Beaming Baker says
Hi Sam! I haven’t tried it myself, but I’ve had other readers make similar substitutions in other recipes with good results. If you try it, let me know how it turns out!
James says
cake-like healthy pumpkin cookies
★★★★★
Demeter | Beaming Baker says
So glad you enjoyed them!
Gabriel says
Just made these and I’m so impressed. They were every simple to make and carry so much flavor!!
★★★★★
Demeter | Beaming Baker says
So happy to hear you enjoyed them Gabriel! 😊
Rimmy says
These cookies are super delicious, and not too cakey. Yum!!
★★★★★
Demeter | Beaming Baker says
Awesome! So happy you enjoyed them!
Roger says
Yum! These look delicious, love the ingredients and those big chocolate chunks!
★★★★★
Demeter | Beaming Baker says
Thanks Roger! Glad you enjoyed them!
Gracie says
I made quite a few changes to this recipe because I needed to use what I had on hand, but the cookies still turned out amazing! I doubled it and used half oat flour and half brown rice flour, replaced half the pumpkin with mashed banana, replaced the oil with mashed banana, omitted the coconut sugar, and used real eggs. I was scared to see how it would go with so many substitutions but they turned out delicious and fluffy! Thanks for the recipe!!
★★★★★
Demeter | Beaming Baker says
Phew!!! I was scared right there with you, Gracie! Lol. It’s truly so fantastic that everything worked out. Thanks for letting me know what subs you used—many readers will find that helpful. Happy baking! 🙂
Elise Moran says
I had to add more oat flour to mine to make it more cakey but overall they were delicious i couldn’t stop eating them!!!!
★★★★★
Demeter | Beaming Baker says
Glad you enjoyed them, Elise! 🙂
Michelle says
To my delight and dismay, these cookies are too soft to be mailed to my pumpkin monster friend in VA. These cookies are dangerously good! Thanks so much again, Demeter! ❤️
★★★★★
Demeter | Beaming Baker says
Aw darn! You’re too sweet, sending your friend homemade goodies (well, the intention was there heehee!) Hopefully you can enjoy them yourself. 😉 Happy baking, Michelle! .