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Pumpkin Chocolate Chip Cookies (Vegan & Gluten-Free)

Is pumpkin still a thing after Halloween? I sincerely hope so because these gluten-free pumpkin chocolate chip cookies are life. Soft, moist, and unbelievably delicious. Did I mention that they are vegan too and only require one bowl? Loaded with rich chocolate chunks and roasted salted pumpkin seeds, these pumpkin chocolate chip cookies make the perfect autumn afternoon sweet treat.

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Pumpkin chocolate chip cookies on a white piece of parchment paper with green pumpkin seeds in them.

Vegan & Gluten-Free Pumpkin Chocolate Chip Cookies

Grab that can of pumpkin puree I know is sitting in your pantry and start warming up the oven. There’s no better way to spend a chilly fall morning than baking up a warm fresh batch of easy pumpkin chocolate chip cookies. And I’m pretty sure they even count as healthy because of pumpkin, right?!

Pumpkin Chocolate Chip Cookie Texture

I tested this recipe a few different times with a few different methods and I fell head over heels in love with the soft almost chewy melt-in-your-mouth texture that these cookies have. Using melted butter and only one bowl, this recipe mixes up in 10 minutes. Another 10 minutes in the oven and you’ll be eating pumpkin cookies by the handful.

If you want a chewier firmer cookie, allow them to fully cool on the cooking sheet once they are removed from the oven. This allows the cookies to continue the baking process a bit on the inside as they cool. The best part about these cookies is that they taste even better on the second and third days!

A messy stack of pumpkin chocolate chip cookies with lots of dark chocolate chunks and green pumpkin seeds in them

How To Make Gluten-Free Pumpkin Chocolate Chip Cookies

Start by melting the vegan butter in a large mixing bowl. Into that goes the pumpkin puree (make sure it’s a puree and not pie filling,) brown sugar, and vanilla extract. Mix that all together with a spatula until it’s smooth. Add in the gluten-free flour (I use a 1:1 baking blend with xanthan gum), baking powder, baking soda, and salt. Again, mix that together with a spatula until a dough forms.

The last and best part is the vegan chocolate chunks and roasted salted pumpkin seeds. If you are not a pumpkin seed person you can leave them out of the recipe entirely or add in some additional chocolate chunks. There’s no such thing as too much chocolate anyway, right?! With the spatula, mix the add-ins up until just combined and these vegan and gluten-free pumpkin chocolate chip cookies are ready to bake.

How To Bake Pumpkin Chocolate Chip Cookies

Using a 1 ½ tablespoon cookie scoop (I love this OXO one) scoop the cookie dough onto a parchment-lined cookie sheet approximately 2 inches apart from each other and bake for 10 minutes at 350 degrees. These cookies will not spread while baking which lends to the moist chewy texture, but if you prefer a flatter cookie pat down each cookie dough ball prior to baking.

Pumpkin chocolate chip cookies with green pumpkins seeds on a white parchment paper with one cookie leaning up against the other and a bite taken out of it.

The Best Vegan and Gluten-Free Pumpkin Chocolate Chip Cookies

This is hands down the yummiest pumpkin chocolate chip cookie you’ll ever eat. Packed full of rich vegan chocolate chunks and salted pumpkin seeds, this recipe will be on repeat regardless of the season. Thick, chewy, and so wonderfully pumpkin, how could you not fall head over heels in love with these pumpkin chocolate chip cookies?!

I hope you love these cookies as much as my family and I did. No word of a lie, we gobbled down 3 entire batches in 3 days. That’s a batch a day of pumpkin cookie goodness! Let me know if you make these, I would love to hear what you think!

Pumpkin chocolate chip cookies on a white piece of parchment paper with green pumpkin seeds in them.

Delicious And Easy Cookie Recipes

What’s not to love about a warm freshly baked cookie? Here are a few that I simply adore:

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Pumpkin chocolate chip cookies on a white piece of parchment paper with green pumpkin seeds in them.

Gluten-Free Pumpkin Chocolate Chip Cookies (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Katie Stymiest
  • Total Time: 20 Minutes
  • Yield: 2 Dozen Cookies 1x
  • Diet: Gluten Free


Thick pumpkin chocolate chip cookies loaded with chocolate chunks and roasted pumpkin seeds. An easy one-bowl recipe for the most delicious vegan and gluten-free pumpkin chocolate chip cookies you’ll ever eat!



Pumpkin Chocolate Chip Cookies

  • ½ cup (120g) vegan butter, melted
  • ½ cup (120g) pumpkin puree
  • ¾ cup (144g) brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1¾ cups (280g) gluten-free flour (1:1 baking blend with xanthan gum) *
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (120g) vegan chocolate chunks **
  • ½ cup (80g) roasted salted pumpkin seeds
  • optional: coarse sea salt for sprinkling


  1. Preheat the oven to 350ºF and prepare two cookie sheets with parchment paper.
  2. In a large mixing bowl, combine the melted butter, brown sugar, pumpkin puree, and vanilla extract and mix until smooth.
  3. Add in the flour, salt, baking soda, and baking powder and mix until a dough forms.
  4. Add in the chocolate chunks and pumpkin seeds and mix until just incorporated.
  5. With a 1½ tablespoon cookie scoop, place the cookie dough approximately 2 inches apart from each other on the prepared cookie sheets and bake for 10 minutes.
  6. Remove from the oven and allow to fully cool on the cookie sheets. Sprinkle with coarse sea salt if desired. Enjoy!
  7. Cookies should be stored at room temperature in an airtight container for up to 7 days.


* I use this Kinninnick gluten-free all-purpose flour blend and love it! Make sure your gluten-free flour blend contains xanthan gum or you will need to add a ½ teaspoon to the recipe yourself. 

** Enjoy Life makes a fabulous vegan baking chocolate chunk.

  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Cookie
  • Calories: 115
  • Sugar: 10 Grams
  • Sodium: 175 Miligrams
  • Fat: 6 Grams
  • Saturated Fat: 4 Grams
  • Unsaturated Fat: 1 Gram
  • Trans Fat: 0 Grams
  • Carbohydrates: 16 Grams
  • Fiber: 1 Gram
  • Protein: 1 Gram
  • Cholesterol: 2 Miligrams

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    1. Yes, you absolutely can! Make sure you go by the cup measurement and not weight as gluten-free flour weighs different than regular all-purpose! I hope you love them Debbie.

    1. Amazing!! I left out the pumpkin seeds and added a shake of cinnamon. They were so quick and easy to make and they are totally delicious! Thank you for this awesome recipe. It’s a keeper!!

  1. The Pumpkin Chocolate Chip Cookie Recipe must have a typo. The directions say to preheat oven to 350 degree C. It obviopusly should read 350F .

    1. My goodness, can you tell I’m Canadian and want to put C for everything?! Those would be some incredibly well-done cookies baked at that temperature. Thank you for so kindly pointing it out Lynn, I appreciate it!

  2. These are so yummy! They ooo fed up so nicely and had a great flavor however I recommend adding cinnamon or pumpkin pie spice and less salt 🙂

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