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Home » Desserts » The Best Vegan Pumpkin Chocolate Chip Cookies.

The Best Vegan Pumpkin Chocolate Chip Cookies.

Nov 14, 2019 · Modified: Nov 14, 2019 by Kelly Roenicke · 26 Comments

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These pumpkin chocolate chip cookies are simply irresistible! Thick and delicious, and loaded with chocolate chips. These are gluten free and vegan, and everyone LOVES them!

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.

pumpkin chocolate chip cookie recipe

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.

stack of pumpkin chocolate chip cookies

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

Disclosure: This post contains affiliate links.

These pumpkin chocolate chip cookies are simply irresistible! Thick and delicious, and loaded with chocolate chips.
5 from 1 vote
Print

The Best Pumpkin Chocolate Chip Cookies.

Warm and wonderful, these pumpkin chocolate chip cookie are the perfect fall dessert!
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword pumpkin chocolate chip cookie recipe, vegan pumpkin cookies
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 20
Calories 187 kcal
Author Kelly Roenicke

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees. Line a two cookie sheets with parchment paper.
  2. Put the gluten free flour blend, spices, salt, and baking soda in a bowl and whisk together. Set aside.
  3. 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.
  4. 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.
  5. Drop the batter by large tablespoonfuls onto the prepared cookie sheets.
  6. Bake at 350 degrees for 11-13 minutes. Do not overbake.

Recipe Notes

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.

Nutrition Facts
The Best Pumpkin Chocolate Chip Cookies.
Amount Per Serving
Calories 187 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Sodium 169mg7%
Potassium 14mg0%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 14g16%
Protein 2g4%
Vitamin A 1240IU25%
Vitamin C 0.2mg0%
Calcium 28mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

These pumpkin chocolate chip cookies are simply irresistible! Thick and delicious, and loaded with chocolate chips.

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This post was originally published in October 2015.

Related

« Wild Rice Lentil Salad with Apples and Cranberries.
Homemade Gluten Free Vegan Apple Pie. »

Filed Under: Dairy Free, Desserts, Gluten Free, Holiday Cookies, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Nut Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Cheryl

    March 13, 2021 at 1:46 pm

    5 stars
    Can I use almond flour in place of GF flour blend? If I only have almond flour what do you suggest I add or take away to not alter the texture of the cookies. Thanks.

    Reply
    • Kelly Roenicke

      March 28, 2021 at 1:03 pm

      If you use all almond flour, the cookies will be a bit heavy and moist. If you want to use some almond flour, you can use up to half the amount, then use half a gluten free flour blend. All almond flour will definitely change the texture, and there isn’t really a way to modify it.

      Reply
  2. Julianna

    June 23, 2019 at 6:17 pm

    Just finished making these, and they look amazing! Can I substitute oil for the spread next time?

    Reply
    • Kelly Roenicke

      June 26, 2019 at 3:24 pm

      Oil in cookies is not usually a great idea, the texture will be changed. They may spread out too much and be brittle.

      Reply
  3. Sara Glaser

    October 10, 2016 at 3:04 pm

    Would it work to substitute Xylitol for the sugar in this recipe?

    Reply
    • Kelly Roenicke

      October 12, 2016 at 8:44 am

      I don’t know, I’m sorry! If you try it, let me know how it works!

      Reply
  4. Hayley

    November 25, 2015 at 11:00 pm

    just made these to take to my family’s Thanksgiving feast….so easy and YUMMY

    Reply
    • Kelly

      November 29, 2015 at 9:52 am

      Yay! So glad you liked them!

      Reply
  5. Bethany

    October 31, 2015 at 5:05 pm

    I love the combination of pumpkin and chocolate chips! Yummy!

    Reply
  6. Kristine | Kristine's Kitchen

    October 30, 2015 at 12:49 am

    The clutter! I have a major urge to declutter my house, but no time to do it! I think I just have to make the time. :) I wish I had one of these cookies right now. They look so soft and chewy!

    Reply
    • Kelly

      October 30, 2015 at 10:11 pm

      Ugh, I don’t have the time to do it the way I want to do it! It’s not as thorough as I’d like!

      Reply
  7. Sonali- The Foodie Physician

    October 29, 2015 at 9:56 pm

    The name really does say it all! These look and sound absolutely amazing!!

    Reply
    • Kelly

      October 30, 2015 at 10:12 pm

      Thanks, Sonali!

      Reply
  8. Sarah @Whole and Heavenly Oven

    October 29, 2015 at 7:58 am

    I agree: There’s not a more beautiful sight than a pile of warm, stuffed-with-chocolate cookies! These really do look like the best, Kelly! Swooning over all that chocolate chip goodness!

    Reply
    • Kelly

      October 30, 2015 at 10:12 pm

      Thanks, Sarah!

      Reply
  9. Natalie @ Tastes Lovely

    October 28, 2015 at 12:30 pm

    A few weeks ago I decided to reorganize my spice and baking cabinet. While I was doing it, it made the kitchen look like a disaster! But once I was done everything looked better than ever. Definitely better to look at cookies though, haha! These look delish!

    Reply
    • Kelly

      October 30, 2015 at 10:21 pm

      Oh man, I have been there with the spice organization before! It can be very time consuming! :)

      Reply
  10. whiskandshout

    October 28, 2015 at 12:22 pm

    These look fabulous! And gluten free AND vegan? So awesome- pinning!

    Reply
    • Kelly

      October 30, 2015 at 10:21 pm

      Thanks for pinning!

      Reply
  11. Strength and Sunshine

    October 28, 2015 at 11:20 am

    Haha, yes! The mess before the bliss ;) It is real, but will get better!
    And stress relieving baking is a must!

    Reply
  12. Amy @ Happy Healthy RD

    October 28, 2015 at 9:10 am

    Pumpkin cookies are my weakness! Also, I’ve been there with the declutter chaos – I always want to jump ship when the mess is at its peak. :)

    Reply
    • Kelly

      October 30, 2015 at 10:21 pm

      I know, I was about ready to abandon ship, too!

      Reply
  13. Gayle @ Pumpkin 'N Spice

    October 28, 2015 at 8:28 am

    Mmm these really do look like the best pumpkin cookies! I love the chocolate chips in here, Kelly! Sounds delicious!

    Reply
    • Kelly

      October 30, 2015 at 10:23 pm

      Thanks, Gayle!

      Reply
  14. athleticavocado

    October 28, 2015 at 7:43 am

    these certainly look like the best pumpkin chocolate chip cookies i’ve ever seen!!! YUM!

    Reply
    • Kelly

      October 30, 2015 at 10:24 pm

      Thank you so much!

      Reply

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