Soft ‘n fluffy gluten free pumpkin cookies bursting with chocolate chips! An easy recipe for moist, cake-like vegan gluten free pumpkin chocolate chip cookies with warm fall spices.
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 gluten free 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!
The best soft ‘n moist gluten free pumpkin cookies—perfectly spiced and easy to make!
A sampling, if you will, of fall-inspired goodies on BB: Gluten Free Pumpkin Bread Recipe, Easy Vegan Gluten Free Pumpkin Muffins Recipe (GF), pumpkin breakfast staples: Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars 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 Chocolate Chip Cookies that are Vegan!
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 Gluten Free Pumpkin Cookies
Not to worry, learning how to make vegan gluten free pumpkin 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 Vegan Gluten Free Pumpkin 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 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. You can also freeze this incredible Gluten Free Vegan Chocolate Pumpkin Bread recipe!
Great Tools for Vegan Gluten Free 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, 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 kitchen 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 & share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
More Gluten Free Pumpkin Recipes
- 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 Pumpkin Chocolate Chip Cookies (Vegan)
- Prep Time: 25 mins
- Cook Time: 14 mins
- Total Time: 39 minutes
- Yield: 18-24 cookies (mine made 21 cookies) 1x
Description
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.
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 Notes: 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.
- 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.
cake-like healthy pumpkin cookies
★★★★★
So glad you enjoyed them!
Just made these and I’m so impressed. They were every simple to make and carry so much flavor!!
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So happy to hear you enjoyed them Gabriel! 😊
These cookies are super delicious, and not too cakey. Yum!!
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Awesome! So happy you enjoyed them!
Yum! These look delicious, love the ingredients and those big chocolate chunks!
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Thanks Roger! Glad you enjoyed them!
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!!
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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! 🙂
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!!!!
★★★★★
Glad you enjoyed them, Elise! 🙂
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! ❤️
★★★★★
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! .
Great recipe! Just swapped out coconut oil for 1 stick of soy free vegan butter. Turned half the batch into pumpkin snickerdoodle and the other half the normal recipe.
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Thanks Susan! 🙂 Loved hearing about your swaps. Pumpkin snickerdoodles sound amazing!!
This cookie is so fun. It’s like getting an oatmeal cookie + pumpkin cake + chocolate chip cookie all in 1.
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Yeah it is! 🙂 Oh I just love your description of these cookies!
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!
★★★★★
Woohoo! That’s so awesome Angela! And I’m glad that the flour sub worked out too. 🙂
What about quinoa flour? It seems to be a similar absorbancy to regular flour. Ive got to try the pay flour but first I need to use all this awesome protein flour.
Hm, I haven’t tried it so I can’t say for sure. If you try it, let me know how it goes!
Hello! .
I am a vegan and I usually do not like pumpkin, yet I made my own pumkin puree, used chia seeds instead of flax seeds, and used more maple syrup than coconut sugar (1 tbsp of coconut sugar used.)
Let me tell you, they are very, very, very delicious!
Thank you so much for this inspiration!
P.S. ~ the chocolate chips add a bit more sweetness to cover me sweet tooth .. (I used the enjoy life chips instead as well.)
★★★★★
Oh I’m so happy to hear the cookies were such a success MaKayla! Thanks for taking the time to let me know! .
This was such a fun and easy recipe to make! First time milling my own oat flour- I’m only disappointed that I hadn’t started doing so a long time ago. Mind blown. I added pumpkin seeds for extra pumpkin vibes- turned out delish! Making again today. 🙂
★★★★★
Hi Amy! Woohoo!! It’s oddly satisfying to make your own oat flour right?? 🙂 Love that you added pumpkin seeds to up the pumpkin factor. Happy Baking!
Delicious! I don’t “get” pumpkin spice lattes nut I do get pumpkin cookies and pumpkin spice in the cookies, so it wasn’t going to feel like fall (especially with Atlanta temps being in the nineties!) without something like these. I love them. Will definitely make again. But—true confessions—I made them without the flax egg! I made up a flax egg but forgot about it as I let it sit. I remembered once they had been baking for 5 minutes and I was cleaning up and stumbled upon the bowl with the flax egg. Duh! I was so upset but they still turned out wonderfully. I can’t imagine them being any better, even with the flax. Can you explain how the texture would be different with the flax egg? I realize flax has some oil/fat, but it’s not like they were dry without the flax. I don’t really understand the alchemy of baking—that’s why I defer to your wizardry (when I’m not leaving out key ingredients!!!!) and am so grateful for you! (Your blog is fun to read and the photos are eye candy).
★★★★★
Hi Ellen! Yowza about those temps still being in the nineties!! Although, I should say that the weather here in Minneapolis has been a bit crazy. Think: 80s one day, 30s the next. Oh wow about the flax egg. Let me just say: I’m so happy to hear that they worked out anyway! As for the flax egg: its general purpose is to bind ingredients together. In this recipe, it does that and it lends a cakey texture–meaning, a light and fluffy texture. 🙂 Thank you so much for your kind comment. I truly always look forward to reading them! I, too, am grateful for you. 🙂
Hi! Can I sub coconut or almond flour?
Hi! To be honest…it will be quite risky. But you can try (no promises): 1 cup almond flour and 3 tablespoons coconut flour to sub the GF oat flour. Almond flour holds moisture really well and coconut flour absorbs it like crazy, so this is my best guess for how it might work. Let me know! Enjoy.
Can I use pumpkin pie mix?? If so, would I then not use pumpkin pie spice?
Hi Dawn! Hm, not sure how this would work because some brands add in additional ingredients to the pumpkin purée beyond just spices.
Hiiii looks amazing!! Can I use butternut squash instead of pumpkin? My hubby doesn’t like pumpkin ❤️..
Hi Karen! I haven’t had a chance to try it myself, so if you do let me know!
What a tasty treat for fall! I am looking forward to enjoying these all season long! Yum!
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Woohoo! So happy to hear it Beth!
I absolutely can’t wait to make these cookies! Bring on all the pumpkin recipes!
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Yay! I know you’re really gonna love these cookies Lauren! .
I can use egg instead of flax eggs?? And how many day I can store it if I replace it??
Hi Moza! Yep, that swap should be fine. And storage time should be about the same. Happy baking!
My 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!
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Oh that’s wonderful Eden! I’m so happy that she enjoyed them!
I love that these are made with oat flour, it contributes such a great flavor!
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Agreed! The texture and flavor in these is amazing! .
These cookies are scrumptious! Thank you for the recipe!
★★★★★
Oh you’re so welcome Anna!
Can’t go wrong with chocolate and pumpkin this time of year!
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No you definitely can’t Lisa! .
These cookies look so good and sounds so healthy too. Combination of Pumpkin is so very unique.
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They most definitely are! Hope you get a chance to try them!
I love pumpkin and chocolate together! Can’t wait to try these vegan cookies!
Same here! It’s such a tasty combo! Especially this time of year. 🙂
Absolutely easy and delicious! Family loved them! Next time I’ll double the batch.
Yay! So happy to hear Holly! .
i’ve never thought of mixing pumpkin with chocolate chip cookies, but after reading this I’ll definitely be giving it a go!!
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Oh you’ve got to try it out Chris! It’s seriously soo good! .
These cookies are delicious! Thank you for the great recipe!!
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Woohoo! You’re so welcome Kristen!