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.
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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.
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 pumpkin pie hummus and pumpkin protein balls!
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 refer to the recipe card below for the full list of ingredients and detailed 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.
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.
3. Place on baking sheet.
Use a 2-tablespoon cookie scoop to place even-sized cookie dough balls onto a lined baking sheet.
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!
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
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Gluten-Free Vegan Pumpkin Cookies with Chocolate Chips
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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
Chef Katie says
Looks fabulous! I'll have to add these to my menu 🙂
Maggie says
Thanks Katie! That’s awesome. I hope you enjoy them as much as we do!
Joyce says
These sound delicious! We are not vegan. Can we use eggs? If yes how many?
Maggie says
Yes you can! Use 2 large eggs in place of the flax eggs.
Kimbra M Wellnitz says
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!
Maggie says
These don't last long around our house either! Definitely worth making a double batch. Glad they loved them!
Jan Messali says
Thanks for the great recipe. We enjoyed the Pumpkin Chocolate Chip cookies very much!
Maggie says
I am so happy to hear that! These are a favorite in our household too. Thanks for the feedback!
Sophie says
Hi Maggie
I can’t have flaxseed, could I substitute ground chia seeds instead?
Maggie says
Hi Sophie, Yes, ground chia seeds will work just fine! Enjoy!