The best pumpkin chocolate chip cookies – these are the perfect thing to make when you’re in the mood for fall baking! Tender, chewy, and loaded with chocolate chips, these are a family favorite.
When the urge to bake strikes, it’s nice to have a trustworthy recipe to turn to. If you have food allergies, you know that it can be tricky to find a good recipe that’s safe for your allergies.
I know when fall arrives, I am immediately in the mood for pumpkin treats. And that craving seems to continue until Thanksgiving at least! That’s why these vegan pumpkin chocolate chip cookies are on the menu for this weekend. My kiddos and I are in a pumpkin mood again!
These pumpkin chocolate chip cookies are the perfect fall treat. They’re thick, full of chocolate chips, and delicious.
Don’t worry about this recipe – it’s fairly straightforward – perfect for those new to baking with food allergies. Gluten free flour, vegan buttery spread, and allergy friendly chocolate chips are available in most grocery and health food stores, and those are the cornerstone ingredients for delicious cookies!
Can you make chocolate chip cookies without an egg replacer?
The pumpkin in these takes the place of eggs, helping these to hold together and keeping them from drying out. So you don’t need to add a traditional egg replacer – the pumpkin works just fine!
What can I use in place of pumpkin puree in this cookie recipe?
You can use butternut squash puree if you wish! You can make your own homemade pumpkin puree as well. Mashed sweet potato would be another good substitute.
If you don’t like chocolate with pumpkin, you can add pumpkin seeds, dried cranberries, or just enjoy these without any additions. A soft and chewy pumpkin cookie is a delicious treat even without chocolate!
These pumpkin chocolate chip cookies are:
- thick and chewy
- loaded with chocolate chips
- top 8 allergen free
- the perfect fall dessert
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The Best Pumpkin Chocolate Chip Cookies.
- ⅔ cup vegan buttery spread
- ½ cup coconut sugar or light brown sugar
- ½ cup organic cane sugar
- ½ cup pure pumpkin puree
- 1½ teaspoons vanilla extract
- 2 cups gluten free flour blend I like Namaste Perfect Flour Blend, but Enjoy Life or Now Foods should also work. You can also use all-purpose flour if you are not gluten free.
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon ginger
- pinch of cloves
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 ½ cups dairy free semi-sweet chocolate chips
Preheat the oven to 350 degrees. Line a two cookie sheets with parchment paper.
Put the gluten free flour blend, spices, salt, and baking soda in a bowl and whisk together. Set aside.
Put the buttery spread and the sugars in a mixing bowl and beat until light and fluffy. Add the vanilla extract and the pumpkin puree and mix until combined.
Add the dry ingredients a little at a time while mixing on low speed. Stop the mixer and stir in the chocolate chips by hand.
Drop the batter by large tablespoonfuls onto the prepared cookie sheets.
Bake at 350 degrees for 11-13 minutes. Do not overbake.
Store leftover cookies in an airtight container. They should stay fresh for up to 5 days.
You can freeze this cookie dough -just drop tablespoons full on a cookie sheet and freeze for about an hour. Then place the dough drops in a freezer bag. You can freeze the dough for up to 3 months.