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

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



  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.