The Pretty Bee
menu icon
search icon
×

The Best Vegan Pumpkin Chocolate Chip Cookies.

· Modified: by · 26 Comments

Jump to Recipe Print Recipe

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

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.

Follow along:

This post was originally published in October 2015.
«
»
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)

Reader Interactions

Comments

  1. Cheryl

    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

      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

    • Kelly Roenicke

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

      Reply

  9. Natalie @ Tastes Lovely

    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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating