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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. Plus, they all taste amazing when paired with this 3 ingredient easy maple glaze recipe. And don’t forget my 3 Ingredient Haystack Cookies with Chow Mein Noodles.
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?
Vegan Gluten Free Pumpkin Cookies Ingredients
Looking for moist, cake-like pumpkin cookies that just happen to be vegan and gluten free? Look no further than this pumpkin chocolate chip cookies recipe. You’ll find vegan gluten free pantry staples like coconut oil, oat flour, maple syrup, and a flax egg.
- Pumpkin – use 100% pumpkin puree, not anything with added sugar like pumpkin pie mix
- Oat Flour – use gluten free oat flour to ensure this recipe is GF. You can also make your own Gluten Free Oat Flour.
- Maple Syrup + Coconut Sugar – you might try swapping maple syrup with brown rice syrup, and coconut sugar with a combo of organic cane sugar and brown sugar. Just beware that these changes might affect the overall texture.
- Baking Soda, Baking Powder, Salt
- Pumpkin Pie Spice + Cinnamon – two of my favorite fall spices! These two ingredients greatly amp up the autumn-inspired pumpkin spice vibe of your soon-to-be fresh baked cookies.
- Chocolate Chips – these go so well with pumpkin cookies, but feel free to use any of your favorite add-ins.
- And more… See the photo above for the rest!
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 or your favorite add-ins.
Scoop the Pumpkin Cookie Dough
Scoop and drop balls of pumpkin cookie dough onto the lined baking sheet.
Last pre-bake step: dotting each cookie top with chocolate chips or your favorite add-ins. This is the perfect time to flatten the cookies a bit–press the toppings down to flatten each pumpkin cookie.
Bake, Cool & Enjoy the Best Pumpkin Cookies!
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.
If you’re looking for more pumpkin treats that are freezer-friendly, be sure to check out my Pumpkin Scones With Maple Glaze.
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 ❤️
📸 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)
Equipment
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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So yummy! I want to make with my class is it okay to double or triple the recipe?
Hi Jen! Yep, that should be fine. Hope you all have fun! 🙂
I’m new to being gluten free and made these last night. They were delicious and even better today heated up!!
Yes! Nothing better than a warm cookie to brighten the day. 🙂
I made these as cookies and then tried them as muffins—LOVE them as muffins! Excellent flavor! Just tripled the recipe to make 12 muffins and substituted the coconut sugar and maple syrup for 1/4 cup honey, and it worked out really well!
Ooh, how exciting! Glad to hear the swaps and changes worked out for you, Laura. 🙂
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!! 🙂
Made these tonight and they were so easy and so good – like muffin top cookies 🙂 the perfect start to fall baking!
That’s awesome, Naomi! 🙂 Oooooh, I love that description! Happy Fall Baking. Enjoy.
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.
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. 🙂
…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!
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!
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 🙂
That’s wonderful Sara! What a sweet friend you are. 🙂
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!
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! 🙂
Thank you! These were a hit with everyone!
Woohoo! I’m so happy to hear it!
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.
So great to hear that they were a hit Gabby! 🙂