Vegan Pumpkin Chocolate Chip Cookies (Gluten-Free)

October 8, 2019

Gluten Free

By: Jasmine Briones 

This fall twist on a classic chocolate chip cookie will be your new favorite seasonal dessert! These Vegan Pumpkin Chocolate Chip Cookies are  soft and perfectly sweet with a kick of pumpkin pie spice, and easy to make. Plus, they’re gluten-free and vegan!

a stack of cookies; vegan pumpkin chocolate chip cookies

Seasonal desserts have got to be one of my favorite things about fall and I couldn’t pass up this opportunity to merge two of my favorite things: cookies and pumpkin spice! Seriously, what could be better than a warm and soft homemade pumpkin chocolate chip cookie? Trust me, these pumpkin chocolte chip cookies are as delicious as they look and taste, you’re going to love these!

Ingredients on a board to make vegan pumpkin chocolate chip cookies

We based this recipe off of our classic vegan chocolate chip cookies. It is essentially the same but we swapped pumpkin for the applesauce and we added in some pumpkin pie spice to give it that fall kick. I actually think that I prefer this recipe over the other one, it has so much more to offer and I just love pumpkin-spiced anything!

Scooping pumpkin chocolate chip cookies onto a lined baking sheet with a glass bowl

Serve these cookies with a big ol’ glass of homemade almond milk and you’ve got yourself the perfect treat!

A few notes on this recipe:

  • Since we are using melted vegan butter, the cookies on their own (unchilled) will be chewier and flatter cookies. If you would like the cookies to be higher (spread less) and more cake like, set the dough in the refrigerator for 2 hours. We prefer to not chill the dough as we like the chewier texture but we know that some of you would like them more cake like!
  • Melted coconut oil works well in place of the vegan butter. If you would like to avoid a coconut-y flavor, be sure to use refined coconut oil.
  • If you would like to save this dough for later, you can totally freeze it! Line a baking sheet with parchment paper and use a cookie scooper to evenly scoop mounds of the dough. You can line them up close together since you are not baking them. Once you have scooped out all of the dough, place the baking sheet into the freezer for 30-60 minutes (the longer the better). Remove the dough mounds from the trays and transfer them to a freezer safe bag. Be sure to keep note of when you freeze them + what time and temperature you need to bake them at! Since the dough is frozen, it might require 1 to 2 minutes or even longer for baking.
  • Store these cookies in an airtight container for 1 week.

Pouring milk into a cup next to fresh vegan pumpkin chocolate chip cookies

If you’re looking for more vegan cookie recipes, we’ve got you covered:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate these pumpkin chocolate chip cookies, we’d love to see your photos!

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a stack of cookies; vegan pumpkin chocolate chip cookies

Vegan Pumpkin Chocolate Chip Cookies (Gluten-Free)


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 36 cookies

Description

This fall twist on a classic chocolate chip cookie will be your new favorite seasonal dessert! It’s soft, perfectly sweet with a kick of pumpkin pie spice, and easy to make. Plus, it’s gluten-free and vegan!


Ingredients

  • 3/4 cup vegan butter, melted
  • 3/4 cup organic granulated sugar
  • 3/4 cup packed organic brown sugar
  • 3/4 cup pumpkin puree
  • 2 teaspoons vanilla
  • 2 1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (or sub all-purpose flour if not gluten-free)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 to 1 1/2 teaspoons pumpkin pie spice (depending on how spicey you want it)
  • 1/2 teaspoon baking powder
  • 1 1/4 cups vegan chocolate chips

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper it a silicone mat. Keep in mind that this recipe makes 3 dozen so you will need to bake multiple batches. See notes for freezing options.
  2. In a large bowl, add the vegan butter, granulated sugar, brown sugar, pumpkin and vanilla, and mix well. Stir in the flour, baking soda, baking powder, pumpkin pie spice and salt until a dough forms. Lastly, mix in chocolate chips until well incorporated.⁣
  3. Optional: Set the dough into the refrigerator to chill.  Since we are using melted vegan butter, the cookies on their own (unchilled) will be chewier and flatter cookies. If you would like the cookies to be higher (spread less) and more cake like, set the dough in the refrigerator for 2 hours.
  4. Using a tablespoon sized scooper, drop mounds of dough onto the baking sheet 2 inches apart (we fit 12 on each sheet and baked these in 3 batches). No need to press them down.
  5. Place into the oven and bake for 13-14 minutes, or until the edges brown. The cookies will seem soft but don’t worry, they will firm up while they cool. Allow the cookies to rest on the baking sheet for 1 minute after removing them from the oven and then carefully transfer them onto a cooling rack using a spatula. Cool completely.

Notes

  • This recipe is adapted from our Classic Chocolate Chip Cookie recipe.
  • Coconut oil works well in place of the vegan butter. If you would like to avoid a coconut-y flavor, be sure to use refined coconut oil.
  • If you would like to save this dough for later, you can freeze it! Line a baking sheet with parchment paper and use a cookie scooper to evenly scoop mounds of the dough. You can line them up close together since you are not baking them. Once you have scooped out all of the dough, place the baking sheet into the freezer for 30-60 minutes (the longer the better). Remove the dough mounds from the trays and transfer them to a freezer safe bag. Be sure to keep note of when you freeze them + what time and temperature you need to bake them at! Since the dough is frozen, it might require 1 to 2 minutes or even longer for baking.
  • Store in an airtight container for 1 week.
  • Category: Dessert, Cookies
  • Method: Oven
  • Cuisine: Vegan

Keywords: Dessert, Cookies, Vegan, Gluten free, Pumpkin, chocolate chip

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Tasmia says:

    Just made these and I’m so impressed. They were every simple to make and carry so much flavor!!

  2. Edwina says:

    My friend made these and they were AMAZING!!! I’ve been have 2-3 a day ????????‍♀️ I can’t wait to make a batch! Thanks so much!! Excited to see what other yummies you have on here!

  3. Michelle says:

    These are absolutely amazing! So fluffy – almost like a mix between pumpkin bread and chocolate chip cookies. I used coconut sugar instead of brown + cane sugar and I used a cup of almond meal in place of one of the cups of gf flour and they turned out great.

  4. Daniela Betanzo says:

    These are great! Love the pumpkin spice flavor with the chocolate chips.

  5. Jess says:

    Very yummy, I didn’t use gluten free flour though.

  6. SJ says:

    I make these pretty much once a month and love them!

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