These Vegan Pumpkin Pie Chocolate Chip Cookies are so fudgy, moist, gluten-free, dairy-free and oil-free. They are just 7 ingredients and take just a few minutes to prepare.
Pumpkin, lots of pumpkin pie spice, almond butter and chocolate chips. There isn't really much more to say is there? Now these cookies have a little story to them. I already have this recipe on my blog, but in a different form, in the form of a Pumpkin Pie Chocolate Chip Ice Cream Sandwich. Why the new post?
Well, that post I did last season and maybe it's because it's an ice cream sandwich during the cooler months, I don't know, but that recipe never really made a splash. I, myself, have never made it again as a large ice cream sandwich. So, I decided to remake the recipe, as just cookies and present it to you lovely readers again in a new light, and a new set of photos. I hated the photos on that post anyways.
I've never done a new post because of new photos, but since I'm presenting these in a different way than the original recipe, I felt it needed a new post. These steps are much easier for just making these delicious cookies and guess what, pumpkin cookies are calling your name. Bonus that they are vegan, gluten-free and oil-free cookies!What more could you want than a vegan gluten-free pumpkin pie spiced chocolate chip cookie that is only 7 ingredients and takes 10 minutes prep? These cookies are loaded with pumpkin spice, moreso than your average pumpkin cookies. This is why I named them pumpkin pie cookies, because they really have that pie spice flavor.
Just basic ingredients is all you need for this recipe. Seriously, they couldn't be any easier. No special mixer or equipment. Just a whisk and a bowl! I used my homemade creamy roasted almond butter for these...it's much smoother than raw storebought almond butter. Not to mention, better flavor.
These cookies also are not overly sweet. The batter is perfectly sweetened, so the chocolate chips really compliment them well.
Speaking of sweets, sorry for the double sweet post in a row, I typically break them up much better than that. However, I love to answer reader requests and that frosting was bumped up a bit early for a reader. Also, it's holiday season, so that usually means more sweets. I have SOOOO many recipes I've been whipping up in my kitchen lately, like a crazy person. Some amazing recipes coming, I can't wait! The next 2 posts are savory though, so don't worry!
If you notice in this picture, the 2 cookies are different sizes. One is small and chunky and the other is larger and flat. This is affected simply by chilling the cookie dough. I wanted to show the effect of 2 different textured cookies by this one step.
I can't wait to hear what you all think of these vegan Pumpkin Pie Chocolate Chip Cookies! Please leave me feedback below after you make them.
I have a ton of Vegan Gluten-free Chocolate Chip Cookies on the blog, check these out!
- Perfect Crispy Chocolate Chip Cookies
- Oat-free Classic Vegan Chocolate Chip Cookies....aka, rated BEST chocolate chip cookies by readers!
- Pecan Butter Chocolate Chip Cookies....not gluten-free, but I'm sure an all-purpose gluten-free blend like King Arthur flour would work well, it's the only blend I've liked and had success with.
- Cinnamon Hazelnut Chocolate Chip Cookies
- Dark Chocolate Molasses Cookies