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    Home » Dessert

    Gluten-Free Vegan Pumpkin Cookies with Chocolate Chips

    By Maggie · Published Feb 20, 2020 · Updated Aug 17, 2023

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    This post may contain affiliate links. Please read my disclosure.

    Jump to Recipe Print Recipe
    Gluten-free vegan pumpkin cookies with chocolate chips with a bite taken out of one cookie. Underneath is another photo of the pumpkin cookies on a cooling rack. Text reads "Vegan +GF" in fancy cursive lettering and "PUMPKIN COOKIES" in bold block lettering on top of orange background.

    Indulge in light, fluffy Gluten-Free Vegan Pumpkin Cookies with chocolate chips and cozy pumpkin spices. This easy homemade recipe is refined sugar-free and perfect for pumpkin season.

    Gluten-free vegan pumpkin cookies with chocolate chips on a white plate. One pumpkin cookie has a bite taken out of it. Plate is on top of a red and white cloth.

    When the air turns crisp and the leaves begin to change, pumpkin recipes seem to punctuate the start of the fall and winter months. These egg-free and dairy-free pumpkin chocolate chip cookies do just that and more. 

    Each bite of these healthy cookies captures the essence of the season with wholesome ingredients. Made with oat flour, pumpkin puree, and maple syrup this recipe is truly a guilt-free treat. 

    They're not just a dessert or snack; they double up as a healthful breakfast option.

    Who wouldn't love a warm soft pumpkin cookie to start the day? It's like having pumpkin bread condensed into a perfectly-sized pumpkin cookie. The texture is light, fluffy, and moist. 

    And if these cookies have won you over, you will also love our vegan chocolate chip cookies that also happen to be gluten-free.

    Jump to:
    • Ingredients
    • Directions with Pictures
    • Top Tips
    • Ways to Customize
    • Storage
    • More Gluten-Free Vegan Desserts
    • 📖 Recipe

    Ingredients

    Here’s what you will need to make gluten-free, vegan pumpkin cookies:

    • Pure Pumpkin Puree - You can use real pumpkin and roast it to scoop out the mash to make your own pumpkin puree or just store-bought canned pumpkin puree.
    • ​Pure Maple Syrup - Gives the perfect sweetness to the cookies while keeping the recipe relatively low-sugar with about a teaspoon of maple syrup per cookie.
      • Add up to ¼ cup of coconut or brown sugar for a sweeter cookie.
    • Vegan Chocolate Chips - Add to the cookie's sweetness and complements the pumpkin flavor. 
    • Flax Egg - Is an excellent egg substitute that helps bind the cookie dough. It is also super easy to make flax eggs.
    • Baking Powder - Makes these cookies perfectly fluffy and moist.
    • Oat Flour - This gluten-free flour works best in this recipe! You can buy oat flour from the store or easily make it with a blender at home.
      • If making your oat flour, you will need 4 cups of rolled oats to make the 3 cups required for this recipe. (1 cup of rolled oats makes about ¾ cup of oat flour.)
    • Cinnamon, Pumpkin Spice, and Sea Salt - Encapsulate the fall flavors and bring out the pumpkin in this cookie.
    • Neutral Oil - Any neutral oil like canola or vegetable oil works in this recipe. You can also use applesauce if you are oil-free.

    Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

    Directions with Pictures

    Here's how to make gluten-free, vegan pumpkin cookies with chocolate chips:

    1. Make the cookie dough.

    • Make a flax egg in a small bowl by whisking together flaxseed and water. Let this mixture sit for 10 minutes to thicken. 
    • In a large bowl, whisk all the dry ingredients.
    • Add the remaining wet ingredients to the dry ingredients and stir with a spatula until thoroughly combined and a wet dough forms. There should be no floury bits at the bottom of the bowl.
    Gluten-free vegan pumpkin cookie dough before mixing the wet ingredients with the dry ingredients.

    2. Allow batter to rest.

    • Add the dark chocolate chips and stir again to incorporate the chocolate chips evenly throughout the batter.
    • Allow the batter to rest for 10 minutes. The oat flour will absorb moisture and help the pumpkin cookies hold their shape when scooped onto the baking tray.
    Gluten-free vegan pumpkin cookie dough mixed together in a bowl including chocolate chips.

    3. Place on baking sheet.

    Use a 2-tablespoon cookie scoop to place even-sized cookie dough balls onto a lined baking sheet.

    Overhead photograph of bowl of gluten-free vegan pumpkin cookie dough with cookie scooper and lined baking tray with scoops of cookie dough.

    4. Bake pumpkin cookies.

    • Bake at 350°F for 10 to 12 minutes or until they spring back when pressed lightly. 
    • Transfer to a wire cooling rack for 5 minutes before enjoying!
    Baked gluten-free vegan pumpkin cookies with chocolate chips on a wire rack to cool.

    Top Tips

    For the best vegan pumpkin cookies, follow these tips:

    • Using a 1.5 to 2-tablespoon cookie scoop will give you evenly portioned cookies and give them a nice rounded dome. 
    • If the dough becomes too sticky while scooping the cookies, place the cookie scoop in a glass of water every few cookies. You can also spray the scooper with oil beforehand. 
    • These gluten-free cookies have a cake-like texture and will be the same shape as when you put them in the oven. You can place them close together on the cookie sheet since they don’t spread.

    Ways to Customize

    There are so many ways that you can customize vegan pumpkin cookies. Here are a few ideas:

    • Make pumpkin sugar cookies - If you’re looking for a sweeter pumpkin cookie, add up to ¼ cup of coconut sugar or brown sugar. 
    • Make frosted cookies - Top with vegan cream cheese frosting for a decadent treat. You could also leave out the chocolate chips if you do this.
    • Make double chocolate pumpkin cookies - Reduce the oat flour by ½ cup and replace it with cocoa powder for an extra chocolatey and soft pumpkin cookie.

    Storage

    Store vegan, gluten-free pumpkin cookies at room temperature in an airtight container for up to a week. They always taste best and are their fluffiest the first couple of days, though!

    If stored in the fridge, they will become slightly firmer but will still taste great! They will last a bit longer in the refrigerator as well.

    More Gluten-Free Vegan Desserts

    • Plate of gluten-free, vegan sprinkle sugar cookies.
      Sprinkle Sugar Cookies (Vegan & Gluten Free)
    • Vegan flourless chickpea brownies on a plate.
      Flourless Chickpea Brownies: Vegan & Gluten Free
    • Vegan date truffles in a bowl.
      Easy Cocoa Date Truffles

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Gluten-free vegan pumpkin cookies with chocolate chips on a white plate. One pumpkin cookie has a bite taken out of it. Plate is on top of a red and white cloth.

    Gluten-Free Vegan Pumpkin Cookies with Chocolate Chips

    Gluten-Free Vegan Pumpkin Cookies with chocolate chips are infused with cozy pumpkin spices and are refined sugar-free. Easy homemade recipe.
    5 from 9 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 30 cookies
    Calories: 124kcal
    Author: Maggie

    Ingredients

    • 3 tablespoons ground flaxseed
    • ½ cup + 1 tablespoon water
    • 3 cups oat flour
    • 1 tablespoon + 2 teaspoons baking powder
    • 1 tablespoon ground cinnamon
    • 2 teaspoons pumpkin spice
    • ¾ teaspoon sea salt
    • 1 15-ounce can pumpkin puree
    • ½ cup maple syrup
    • ½ cup oil or applesauce
    • ¾ cup dark chocolate chips

    Instructions

    • Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper and set aside.
    • Make a flax egg in a small bowl by whisking together flaxseed and water. Let this mixture sit for 10 minutes to thicken.
    • In a large bowl, whisk all the dry ingredients: oat flour, baking powder, cinnamon, pumpkin pie spice, and salt.
    • To the large bowl, add the remaining wet ingredients: pumpkin puree, maple syrup, oil, and flax egg.
    • Stir with a spatula until thoroughly combined and a wet dough forms. There should be no floury bits at the bottom of the bowl.
    • Add the dark chocolate chips and stir again to incorporate the chocolate chips evenly throughout the batter.
    • Allow the batter to rest for 10 minutes. The oat flour will absorb moisture and help the pumpkin cookies hold their shape when scooped onto the baking tray.
    • Use a 2-tablespoon cookie scoop to place even-sized cookie dough balls onto a lined baking sheet.
    • Bake for 10 to 12 minutes or until they spring back when pressed lightly.
    • Transfer to a wire cooling rack for 5 minutes before enjoying!

    Notes

    See more expert tips, pictures, and variations above for gluten-free, vegan pumpkin cookies with chocolate chips!
    Oat Flour: If making your own oat flour, you will need 4 cups of rolled oats to make the 3 cups required for this recipe. (1 cup of rolled oats makes about ¾ cup of oat flour.)
    Homemade Pumpkin Puree: This recipe is measured using a 15-ounce can of pumpkin puree. Using your homemade pumpkin puree, you would need a little less than 2 cups of pumpkin. To be exact, measure 1 ¾ and add 1 ½ tablespoons of puree.
    Oil-Free: If you are avoiding oil, you can use applesauce instead. 
    Storage: Store vegan, gluten-free pumpkin cookies at room temperature in an airtight container for up to a week.

    Nutrition

    Calories: 124kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 109mg | Potassium: 91mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

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      Recipe Rating




    1. Chef Katie

      February 22, 2020 at 2:55 pm

      5 stars
      Looks fabulous! I'll have to add these to my menu 🙂

      Reply
      • Maggie

        February 22, 2020 at 3:33 pm

        Thanks Katie! That’s awesome. I hope you enjoy them as much as we do!

        Reply
    2. Joyce

      February 24, 2020 at 3:57 pm

      These sound delicious! We are not vegan. Can we use eggs? If yes how many?

      Reply
      • Maggie

        February 25, 2020 at 1:08 pm

        Yes you can! Use 2 large eggs in place of the flax eggs.

        Reply
    3. Kimbra M Wellnitz

      March 13, 2020 at 1:12 am

      5 stars
      Made a double batch of these for my kids to snack on...they lasted 3 days...another win by Maggie! They all commented how they loved the texture, but given how fast they disappeared..I'm guessing the taste was also loved!

      Reply
      • Maggie

        March 13, 2020 at 3:20 pm

        These don't last long around our house either! Definitely worth making a double batch. Glad they loved them!

        Reply
    4. Jan Messali

      September 10, 2020 at 11:41 am

      5 stars
      Thanks for the great recipe. We enjoyed the Pumpkin Chocolate Chip cookies very much!

      Reply
      • Maggie

        September 13, 2020 at 8:25 am

        I am so happy to hear that! These are a favorite in our household too. Thanks for the feedback!

        Reply
    5. Sophie

      May 27, 2021 at 6:38 pm

      Hi Maggie
      I can’t have flaxseed, could I substitute ground chia seeds instead?

      Reply
      • Maggie

        May 27, 2021 at 8:34 pm

        Hi Sophie, Yes, ground chia seeds will work just fine! Enjoy!

        Reply

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    This post may contain affiliate links. Please read my disclosure.

    Gluten-free vegan pumpkin cookies with chocolate chips with a bite taken out of one cookie. Underneath is another photo of the pumpkin cookies on a cooling rack. Text reads "Vegan +GF" in fancy cursive lettering and "PUMPKIN COOKIES" in bold block lettering on top of orange background.
    Headshot of Sarah Pilley.

    Hi! I’m Sarah, and I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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    Gluten-free vegan pumpkin cookies with chocolate chips with a bite taken out of one cookie. Underneath is another photo of the pumpkin cookies on a cooling rack. Text reads "Vegan +GF" in fancy cursive lettering and "PUMPKIN COOKIES" in bold block lettering on top of orange background.

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