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Pumpkin Chocolate Chip Cookies stacked up.
Comfort Foods, Dessert, Easy, Fall Favorites, Gluten Free, Holiday, Nut free, Under 400 calories, Vegan Recipes

Pumpkin Chocolate Chip Cookies (Vegan, Gluten-Free)

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These Pumpkin Chocolate Chip Cookies are a great guilt-free dessert, with hints of pumpkin and chocolate chips that melt in your mouth with each bite. They are also vegan and gluten-free, making them a healthier (but still incredibly delicious and indulgent!) choice for the holiday season.

A stack of 4 pumpkin chocolate chip cookies.

I am a big fan of fall desserts of any kind, but when you combine pumpkin and chocolate, magic can happen.

These Pumpkin Chocolate Chip Cookies are:

  • Soft but not oily.
  • Packed with pumpkin flavor and gooey chocolate chips.
  • Deliciously sweet, but not too sweet.
  • Vegan and gluten-free, so you can feel good about having more than one!

Tips for success making these Vegan, Gluten-Free Cookies:

  • When measuring the gluten-free flour, make sure you do it exactly. First, spoon your flour into a (dry ingredient) measuring cup. Then, using a knife, level the flour off so the surface is flat on the top.
  • It’s also important that you don’t skip the step of chilling the dough before baking. This helps to improve the flavor and control the spread of the cookies.
  • If using a convection oven, reduce the oven temperature by 25 degrees (bake at 325 F).
  • Make sure your baking soda is still fresh (not expired). 
  • To replace eggs in this recipe, I use a flax egg but a chia egg can be used in its place.
  • If you’re looking for more tips, this article offers some great ones for baking gluten-free cookies.

How to make these Pumpkin Chocolate Chip Cookies:

To begin, cover 2 medium baking sheets (or 1 medium and 1 small) with parchment paper and preheat your oven to 350 F (or if using a convection oven, preheat to 325 F). 

Next, prepare the flax seed. I prefer to use whole flax seeds. First, add 1 tablespoon of seeds to a coffee grinder. Grind into a powder. Then add the ground flax seed to a small bowl. Add 3 tablespoons of water, stir and let sit for about 5 minutes until thickened into a “flax egg”.

3 photos showing how to grind flax seeds in a coffee grinder and making a flax egg.
1. Add 1 tablespoon of seeds to a coffee grinder.
2. Grind into a powder.
3. Transfer to a bowl, add 3 tablespoons of water, stir and let sit for about 5 minutes.

Meanwhile, in a medium bowl, combine the gluten-free flour mix, almond flour, baking soda and salt. Stir with a large spoon until combined (STEP 1). 

To a large bowl, add the canned pumpkin, flax egg, coconut oil, white sugar, coconut sugar, pumpkin pie spice, and vanilla (STEP 2). Stir (STEP 3).

Then add the flour mixture (STEP 4) and stir until combined (STEP 5). Lastly, fold in the chocolate chips until evenly combined (STEP 6). 

1. Combine the dry ingredients. Stir until combined. 
2. To a large bowl, add remaining wet ingredients and stir.
3. Add flour mixture and stir until combined. Fold in the chocolate chips and stir.

Cover the bowl loosely with a towel and place in the fridge to cool for at least 30 minutes.

Remove from the fridge and using a cookie scoop, or a small spoon and your hands, scoop out 1 1/2 tablespoons of the cookie dough and place on the parchment paper, spaced out a little between them (they won’t spread much so you only need about an inch or so between each cookie.).

Note: I used 2 large cookie sheets in the photo below, so I spread them out quite a bit.

A baking pan of pumpkin chocolate chip cookies before going into the oven.

Press down a little on each cookie with a small fork to flatten (about halfway). You may have to use your hands so it doesn’t stick to the fork.

A fork pressing down on a raw pumpkin chocolate chip cookie.

Bake at 350 F for 14-15 minutes, or until the edges and bottoms are browned (the center will still be a little soft). Remove from the oven and let cool at least 15 minutes; they will firm up as they cool. Makes about 22 cookies.

A plate of pumpkin chocolate chip cookies with some on a cooking board in the distance.

Store cookies in an airtight container for 4-5 days in the fridge, or freeze up to one month. 

6 pumpkin chocolate chip cookies, stacked on a cutting board.

Helpful Tools:

  • Cookie Scooper (size- medium)- this is one of my very favorite kitchen tools. It might seem unnecessary (you can also use a spoon), but there’s just something about evenly sized and perfectly formed cookies that makes the heart happy.
  • Parchment paper– I use this stuff under virtually everything I bake. It’s a true necessity in my kitchen.
  • Mixing Bowls– I have a variety of bowls but these are my favorite.

Looking for more fall dessert inspiration? Try my amazingly easy and delicious Pear Crisp! Don’t forget to drizzle it with Vegan Caramel.

Or check out these Chocolate Chip Banana Cookies for another gluten-free cookie option.

If you try these Pumpkin Chocolate Chip Cookies, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

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Pumpkin Chocolate Chip Cookies (Vegan, Gluten-Free)

6 pumpkin chocolate chip cookies on a cutting board.

These Pumpkin Chocolate Chip Cookies are a great guilt-free dessert, with hints of pumpkin and chocolate chips that melt in your mouth with each bite. They are a healthier (but still incredibly delicious and indulgent!) choice for the holiday season.

  • Author: Christin McKamey
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 22 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: Cookies
Scale

Ingredients

Instructions

  1. Cover 2 medium baking sheets (or 1 medium/1 small) with parchment paper and preheat your oven to 350 F (or if using a convection oven, preheat to 325 F).
  2. Next, prepare the ground flax seed. I prefer to start with whole flax seeds. To begin, grind 1 tablespoon of whole flax seeds using a coffee grinder. Then add the ground flax seed to a small bowl. Add 3 tablespoons of water, stir and let sit for about 5 minutes until thickened into a “flax egg”. 
  3. Meanwhile, in a medium bowl, combine the gluten-free flour mix, almond flour, baking soda and salt. Stir with a large spoon until combined.
  4. To a large bowl, add the canned pumpkin, flax egg, coconut oil, white sugar, coconut sugar, pumpkin pie spice, and vanilla. Stir, then add the flour mixture and stir until combined. Fold in the chocolate chips until evenly combined. 
  5. Cover the bowl loosely with a towel and place in the fridge to cool for at least 30 minutes. Remove from the fridge and using a cookie scoop (or a small spoon and your hands,) scoop out roughly 1 1/2 tablespoons of the cookie dough and place on the parchment paper, spaced out between them (they won’t spread much so you only need about an inch or two between each cookie.) Continue to drop all cookie dough, about 21-22 cookies between the 2 cookie sheets. Press down a bit on each cookie with a small fork to flatten (about halfway).
  6. Bake at 350 F for 14-15 minutes, or until the edges and bottoms are browned (the center will still be a little soft). Remove from the oven and let cool at least 15 minutes; they will firm up as they cool. Makes about 22 cookies.
  7. Store in an airtight container for 4-5 days in the fridge, or freeze up to one month.

Notes

  • When measuring the gluten-free flour, make sure you do it exactly. First, spoon your flour into a (dry ingredient) measuring cup. Then, using a knife, level the flour off so the surface is flat on the top.
  • It’s also important that you don’t skip the step of chilling the dough before baking. This helps to improve the flavor and control the spread of the cookies.
  • If using a convection oven, reduce the oven temperature by 25 degrees (bake at 325 F).
  • To replace eggs in this recipe, I use a flax egg but a chia egg can be used in its place.
  • If you’re looking for more tips, this article offers some great ones for baking gluten-free cookies.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 132
  • Sugar: 11.4
  • Sodium: 57.3
  • Fat: 4.3
  • Carbohydrates: 19.4
  • Protein: 2.1

Keywords: pumpkin chocolate chip cookies, vegan chocolate chip cookies, healthy cookies, vegan gluten free chocolate chip cookies

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

4 Comments

  • Such a good recipe!! Really happy to have this as a gluten free & vegan dessert option 🙂

    Just wanted to add that I think you forgot to write out when to add in the flax egg. I assumed step 4!

    Reply
    • Hi Julia, I’m so glad you love them!! And yes! There were so many details I forgot to mention when to add the flax egg! I appreciate you letting me know. I’ve updated the recipe. Thanks again! =)

      Reply
  • I thought they are amazing. I couldn’t stop eating them. Definitely great cookies for somebody who is trying to eat healthy or straight up Whole Foods diet!

    Reply
    • Thank you Robert. So happy you loved them. And yes, they are a great “healthier” treat for sure! =)

      Reply

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