Is pumpkin still a thing after Halloween? I sincerely hope so because these pumpkin chocolate chip cookies are life. Soft, moist, and unbelievably delicious. Did I mention that they are vegan, gluten-free, 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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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!
How To Make 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 easily leave them out of the recipe completely 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.
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 pumpkins 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!
Delicious And Easy Cookie Recipes
What’s not to love about a warm freshly baked cookie. Here are a few that I simply adore:
- Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Funfetti Sugar Cookies
- Double Chocolate Caramel Cookies
- Peanut Butter Chocolate Chip Cookies
- Key Lime Pie Cookies
- Snickerdoodles
- Chai Oatmeal Cookies
- Cherry Oatmeal Cookies
Pumpkin Chocolate Chip Cookies (Vegan & Gluten-Free)
- Total Time: 20 Minutes
- Yield: 2 Dozen Cookies 1x
- Diet: Gluten Free
Description
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!
Ingredients
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
Instructions
- Preheat the oven to 350ºF and prepare two cookie sheets with parchment paper.
- In a large mixing bowl, combine the melted butter, brown sugar, pumpkin puree, and vanilla extract and mix until smooth.
- Add in the flour, salt, baking soda, and baking powder and mix until a dough forms.
- Add in the chocolate chunks and pumpkin seeds and mix until just incorporated.
- 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.
- Remove from the oven and allow to fully cool on the cookie sheets. Sprinkle with coarse sea salt if desired. Enjoy!
- Cookies should be stored at room temperature in an airtight container for up to 7 days.
Notes
* 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
Nutrition
- 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
Keywords: pumpkin chocolate chip cookies, pumpkic chocolate chip cookie recipe, vegan pumpkin chocolate chip cookies, gluten-free pumpkin chocolate chip cookies, easy pumpkin chocolate chip cookies, one-bowl pumpkin chocolate chip cookies, pumpkin cookies
Looks really good … can I use white flour instead of gluten free for same results.
★★★★★
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.
I love it!!!
Thanks for the gram information
Viele Grüße,
Jesse-Gabriel
★★★★★
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!!
★★★★★
I am so glad to hear you enjoyed these Nikki!
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 .
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!
SUPER easy to make and oh so delicious. Definitely making this a staple for autumn!
★★★★★
I love the ease of these ones too.
Can I substitute almond flour?
I haven’t tried it myself but in theory, it should be fine.