Vegan Pumpkin Pie Chocolate Chip Cookies

Vegan Pumpkin Pie Chocolate Chip Cookies

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's much smoother than raw store-bought almond butter. Not to mention, better flavor. You only need 7 ingredients (+salt):

  • oat flour
  • roasted almond butter
  • maple syrup
  • pumpkin puree
  • pumpkin spice blend
  • vanilla extract
  • chocolate chips

These cookies also are not overly sweet. The batter is perfectly sweetened, so the chocolate chips really compliment them well.

So easy to make.

In a large bowl, combine the pumpkin, syrup, almond butter and extract and whisk really well until completely smooth. Add the oat flour, pumpkin pie spice and salt and stir really well. Add the chocolate chips. Stir for [i]at least[/i] a couple of minutes until it thickens up well. The batter will seem too wet at first but the nature of oat flour is that it thickens as you stir.
Use a cookie scooper to scoop the dough onto the pan. Please note: I use homemade roasted almond butter which is very runny, so my cookies spread nicely when baked. If your dough is really thick and on the stiff side and doesn't slightly spread when put on the cookie sheet, then slightly press down the dough. Place extra chocolate chips on top if desired. Bake for 9-13 minutes, depending on your preference of fudgy to crispy.

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 have a ton of Vegan Gluten-free Chocolate Chip Cookies on the blog, check these out!

Yields 16 cookies

Vegan Pumpkin Pie Chocolate Chip Cookies

These Vegan and Gluten-Free 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.

10 minPrep Time

10 minCook Time

20 minTotal Time

Recipe Image
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4.5 based on 2 review(s)


  • 1 1/4 cups oat flour (150 g)
  • 1 tablespoon + 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (60g) pumpkin puree (I used canned, make sure it is plain pumpkin and not pumpkin pie)
  • 1/2 cup (160g) pure maple syrup
  • 1/2 cup (128g) roasted creamy almond butter (or sunbutter for nut-free, warm to a very smooth texture first before measuring, if your almond butter is super thick, it will make the cookies thicker and spread less)
  • 1 tablespoon (15g) vanilla extract
  • 1/2 cup (120g) mini dairy-free chocolate chips (I used Enjoy Life brand)
  • Note
  • Pumpkin pie spice is a blend of cinnamon, nutmeg, allspice, ginger and cloves and is sold at most grocery stores in the baking/spice isle. If you can't find any, combine the following well with a fork and then add just 1 tbsp + 1 teaspoon to the recipe: 1 tablespoon cinnamon, 1/2 teaspoon ground ginger (I use roasted ginger so it is very strong), 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. This is the blend I came up with that I love, feel free to adjust if you like.


  1. Preheat an oven to 350 degrees and line a sheet pan with parchment paper.
  2. In a large bowl, combine the pumpkin, syrup, almond butter and extract and whisk really well until completely smooth. Add the oat flour, pumpkin pie spice and salt and stir really well. Add the chocolate chips. Stir for at least a couple of minutes until it thickens up well. The batter will seem too wet at first but the nature of oat flour is that it thickens as you stir.
  3. Use a cookie scooper to scoop the dough onto the pan. Please note: I use homemade roasted almond butter which is very runny, so my cookies spread nicely when baked. If your dough is really thick and on the stiff side and doesn't slightly spread when put on the cookie sheet, then slightly press down the dough. Place extra chocolate chips on top if desired. Bake for 9-13 minutes, depending on your preference of fudgy to crispy.
  4. Let cool on the pan for 10 minutes before removing with a spatula. Don't pull them off with your hand or they can break. Keep them stored in a ziplock bag so they stay moist.


Please make the recipe as written and rate it accordingly below. Please star rate this recipe if you loved it. However, if you CHANGED this recipe and did not like it, please do not rate it lower, as that is not an accurate rating for the recipe that I have written. Changing up flours will have much different results in most cases. Thank you!


  1. I'm just dreaming of that first gooey soft know, that moment when the world stands still ;) Pure healthy decadence! <3
    • I just made these tonight to celebrate the 1st day of Fall. I have made these cookies for years with butter and eggs. lol I didn't even miss the butter and eggs. I was curious how you were going to keep these bound together. ( almond butter) I know you have many tricks up your sleeves lol I loved them. I can't wait to drink hot dandelion tea with them.
        Thank you so much Tonia, I'm so happy you loved these! I agree, you don't even miss the butter or eggs if the recipe is done right!
  2. These cookies look incredibly delicious, Brandi! Love that you used pumpkin puree and almond butter which add a amazing creaminess and delicious flavors to the cookies. Those cookies are just in time for fall, because pumpkin pie spice and puree are made for this time. :) Pretty pictures as always the last one is my favorite which I can see the melted chocolate inside the cookies, my mouth is watering! I can't wait for your next posts, so excited! :)
      So so sweet of you, thank you so much Florian! That last pic is my favorite too because you can see how gooey the inside is, haha!
  3. While I would totally eat an ice cream sandwich in November, these little cookies deserve the take 2! I want the little cookie on top of the stack, the chewy chunky one :) Love the easy ingredient list too!
      Haha, thank you Natalie! I would never say no to an ice cream sandwich either, lol! But, that post just needed to be redone as simple cookies, much easier and honestly, I'm all about easy!
  4. you've totally nailed this recipe! these cookies look so perfect and pillowy! pinned :)
      Aww so sweet of you Rachel! Thank you! It's an old recipe from last year, but these totally needed a new post as a much simpler method than how I originally wrote it!
  5. Oh Man do I need a handful of these today....perfection Brandi ?
      Aww thank you Angela! I have zero control when it comes to cookies. I made them Saturday and we already polished them all off.
  6. And I just unthawed pumpkin for soup! Guess I'll just have to be sure 1/2 cup stays out for these great looking cookies!
  7. girl! these look DELICIOUS! they look so ooey gooey and completelyyy addicting!!! ;-) YUM-O!
      Thank you so much Michele!! They are perfectly gooey and chocolatey and rich in pumpkin spice, so good!
  8. These cookies are a wonderful combination of the holiday season. The pumpkin/chocolate flavors work perfectly together w just a touch of almond. So chewy with a slight crunchy outside. Absolutely wonderful.
      I'm so happy they were such a hit Estee! I saw your pics on Facebook, thank you so much for making them and I'm so glad you all loved them, especially your son!
  9. The cookies just came out of the oven and they are divine! Hubby rates them a 5 out of 5 stars. Good thing I made a double batch. They also look like they would freeze well for the holidays but that will require another batch. LOL.
      I'm so, so happy you both loved these Peggy! Thank you so much for making them so fast! Wow, 5 out of 5! YES!
  10. I can NEVER say no to cookies, these look insane...and with the holidays approaching, and my annual cookie exchange I do with my big group of mom friends, I'm starting my own cookie trials, so there are going to be a lot of cookies in the near future. I think I need to add these to my list. I mean, once you're living on cookies what's one more right?!
      Haha thanks friend! Heck yeah-living on cookies is a good thing!! I have just one more cookie recipe set to go out, a Christmas one, but I'm sure another one might pop up, haha!
  11. I'm typing this while under a pile of blankets (I'm freezing) so the thought of an ice cream sandwich doesn't appeal to me, BUT these cookies look amazing!!! I love that you used almond butter - I bet that flavor combination is wonderful. That close up shot of that little balancing act on the glass of're killing me. I might not be able to eat these, but I'll definitely be making them for Willow! She was just asking for pumpkin cookies today. It's probably a good thing I can't eat these because they wouldn't last a day!
      Haha, oh I WISH it was freezing here, still hot! So ridiculous because it's November, but that's Texas! Yes, ice cream sandwiches didn't really get much attention on the blog, but these already are getting made the same day posting and excitement, just as I suspected, lol! They are just too simple to make and the ice cream sandwiches were easy, but just extra steps. Thank you so much! So glad you love that shot! It was such a pain getting it to balance, haha!
  12. These cookies look divine, Brandi. Love how simple and easy they are. Love you share them again — beautiful share!
      Thank you so much Anu!!
  13. Woah! These look amazing Brandi! I'm such a cookie addict, I neeeed to make these! They look so moist and delicious. Yum! Love the pumpkin flavour too! <3
      Haha, I'm a cookie addict too Harriet, which is why I can't make them too often, no self control with cookies! Thank you!
  14. Wow these look incredible. I am going to buy the needed ingredients and make these as soon as possible. Yummy can't wait to try them. I have no doubt they are delicious. I just have such a crazy schedule I rarely have time to make stuff. Maybe I can make them on Thanksgiving. Once I make them I am going to do a post on Instagram about them. I am still hoping to see you post the recipe for your gluten free version of your Roasted Pecan Butter Chocolate Chip cookies on your blog. I have been dreaming about those ever since I saw them posted on your Instagram. But I still do plan to make your Oat Free Vegan Classic Chocolate Chip Cookies and substituting pecan butter for the almond butter, that you suggested as an alternative. However I still would love to see the actual recipe for those. I might make both these cookies and the other on thanksgiving. I want to make a whole bunch of them and bring them into work for everybody and not tell them that they are vegan until after they love them. Hahaha
  15. Hi Brandi, I just made these but I had leftover sweet potato so I used that instead of pumpkin. I thought they were interchangeable but apparently not ? They must have a lot less water than pumpkin as the batter was very thick and heavy and I've just taken them out of the oven now and they look exactly the same as when I put them in! I'll have to try them with pumpkin next time. I would make them now but my food processor is broken and I'm out of almond butter so I can't make more now. Ps We enjoyed your Cocoa Chili for Halloween and I made a double batch of the the Smoky Zucchini fritters on Sunday so I could send home some with my daughter's boyfriend and the protein balls last night and my girls love them! Thank you for all the great recipes! ?
      Hi Beverley! Oh yes, pumpkin is much more watery than sweet potato. The batter shouldn't be very thick and heavy. Also, is your almond butter super thick? That could have also made the cookie batter too thick. I just noted in the recipe, but I use my homemade roasted almond butter, which is very runny and my batter was soft and produced the flatter cookies you see in the picture and then after chilling the dough, it produced the more chunky (less spread out) cookies. Definitely try them with canned pumpkin puree next time and make sure your almond butter is really smooth/liquidy almost. You can always press down the batter next time if it's too thick. Most cookie recipes call for doing that, but I'm too lazy and just like to create a cookie dough that you just plop down on the pan, and let it do it's baking thing, lol! Anyways, definitely try it with pumpkin instead! Yay, so happy to hear you all loved the Cocoa Chili and the Smoky Zucchini Fritters, that is so wonderful to hear, thank you so much!
  16. I just devoured two cookies and I can confidently say that each bite brought me one step closer to reaching true enlightenment. It's a great recipe!
      Haha! I loved this feedback Miles, thank you so much! Glad it brought that kind of reaction out :)
  17. Yummy! I love pumpkin cookies! So great to curl up with a blanket, some pumpkin cookies, and a mug of tea during November!
      Thanks Karissa!
  18. Pumpkin and chocolate can I say no?! They look so good!
  19. 7 ingredients with 10 minutes of prep? I'm so in!
  20. These look so amazing Brandi, I don't think I could stop at one or two cookies :D chocolate and pumpkin combos are my weakness.
      Thank you Lucie, I certainly didn't stop at 2 either, haha!
  21. Wow this is just so amazingly delicious.. what a visual treat.. looks fabulously awesome cookies
      Thank you!
  22. I am a terrible baker, but you've inspired me with these pumpkin chocolate chip cookies. I love the flavor combination and I have an opened can of pumpkin puree that needs a home! Straight to my belly! :)
      Thank you Danielle! Well, my recipes are perfect for any novice! I create them to where anybody can make them. You don't even need a mixer for nearly all my baked goods recipes, just a bowl and spoon/whisk. Super easy!
  23. Yum, these look so good, Brandi! I just posted a pumpkin spice cookie on the blog, I'm just not ready to move on to gingerbread and peppermint quite yet.
  24. Thanks for this incredible cookie recipe. My husband and I ate these in two days! He is waiting for another batch to be made next week. Don't mind if I do ☺
      Haha, so awesome to hear Simona! So glad you and hubby loved these so much! Thank you for the feedback!
  25. They look so cute with all those melty chocolate chips on there <3 And funny -- my husband and I can never agree on cookie textures, chunky or crispy, etc. It's always good to have options :)
      Ahhh yes, then you can make them both ways :) I like them both ways, but for this recipe in particular, the chunky ones are slightly better because they are more fudgy, and cookies should always be fudgy in the center in my book!
  26. I've been a complete almond butter addict lately so these cookies are just screaming my name! Beautiful pictures as always :) Pinning!
      So sweet of you, thank you Vanessa for the compliment on the pics! I think I should probably go to Almond Butter Addicts or something, because it's one of my most loved and used ingredients for baking, haha! It gives so much more flavor than oil and half the fat, win-win! ;)
      • No baking powder or soda? Is that right??
          Yes, that is correct! I don't use leavening agents in some of my desserts, depending on the ingredients of course, it's kind of my little secret to a more fudgey result/texture. Since these have oat flour, that is what helps them puff up some :)
  27. Question: How do you prevent me from stealing all of these cookies?! Answer: YOU CAN'T! They're gone. Say bye bye to them. Stomach is filled :D
      Haha, funny Levan!
  28. Great looking cookies and I just so happen to have made almond butter last week and I have some leftover pumpkin in the fridge.... ...Guess what I'm doing tomorrow!
      Perfect timing!
  29. There is a little flaw in this recipe...they are overly addictive! I made them bite size using a small ice cream scooper. They were gone in no time! Super flavorful and delicious! Once again, thank you, Brandi! You are THE queen of desserts! ❤️
      Awww thank you so much Lana! I LOVE creating desserts, it is true passion of mine, so I think that is why it is so easy for me to create them so often...almost too often, haha! SO glad you love these so much...can't be easy cookies that you can make in 10 minutes, huh?!
  30. Oh yes please. I have to get into this whole pumpkin pie thing, even if it doesn't come natural to us Scots.
  31. Gin
    Those chips look so inviting! I feel like I need to grab a cookie out of the screen. Wish that worked. :) I love the simple ingredients, this is something I'll make!
  32. WOAHH!! With melted chocolate in it!! These look like a dream come true. I wonder if one can get actually addicted to cookies? I'm sure your cookies are dangerous! :D
  33. these cookies are definitely NOT last season, ha! ;) they sound SO good... ice cream or not. Mmm.
  34. These look absolutely delicious, Brandi! I love pumpkin cookies and then you also added chocolate chips!! Yummy! :-)
  35. As you know, I currently can't have oats, but I made these for Willow and my family....everyone LOVED them!! Willow licked the mixing bowl clean and then stood in front of the oven watching them bake. Took A LOT of patience on her part to let them cool, but I'm guessing it was worth the wait because she devoured two really fast. We opted for the small and chunky AND added a few extra chocolate chips on top (if anyone gives me the green light for additional chocolate, you know I'll do it). I'm hoping to kick this darn oat sensitivity to the curb soon so I can make these again and eat them!!
  36. These sound like a pumpkin-y delight, and gosh they look good!
  37. […] almond butter can go well in cookies, helping add a thicker, chewy consistency, as in the Pumpkin Pie Chocolate Chip Cookies from The Vegan […]
  38. […] to try: Pumpkin Pie Chocolate Chip Cookies (made with almond […]
  39. I just made these and I'm sad to report mine did not turn out like the pictures. What did I do wrong? I did double the recipe, because it's a habit of mine to double every recipe since I have 5 children. Mine cookies turned out a dark brown color and mostly taste like almond butter and not pumpkin. :( It's because I double the recipe, isn't it? Or maybe I used the wrong Almond butter?
      So hard to say Annie, without knowing what almond butter you used or if an ingredient was off. I've had numerous people make these, many readers above have commented and on Instagram and all with amazing success and looked just like mine in the photos. Did you by chance use a flavored almond butter or dark roasted? These shouldn't be dark brown at all, but a light brown. I make them often and they are a light brown color and they taste like a richly spiced pumpkin cookie with almond butter fudginess. Without being there, my only guess could possibly be the type of nut butter you used and it sounds like you may have used too much, because although these of course will have a taste of almond butter in them, since it's a main ingredient, it is not overpowering at all. Also, if they are dark brown, maybe you overbaked them? Did you forget the oat flour?? That helps balance out the almond butter flavor too.
      I'm thinking since you doubled the recipe, maybe your forgot to double the oat flour too, because that is what lightens the color and balances out the almond butter.
  40. These were so good! I made them for my family for Thanksgiving and they were a HUGE hit! Typically my family steers clear of all things healthy and vegan, but they loved them so much that we went through 2 batches in just 3 days! I subbed peanut butter in for the almond butter and they tasted delish. The texture was just the right amount of creamy on the inside but still crisp on the outside. Will definitely be making again - thanks for the recipe Brandi! :)
      Wonderful Megan! I'm so so happy to hear that and I apologize for just seeing this feedback! I'm thrilled to hear that peanut butter worked well in place of the almond butter, thank you so much for taking the time to make them and leave feedback!
  41. […] Starting out with a bang, first up are Pumpkin Pie Chocolate Chip Cookies from The Vegan 8. I think the name says it all. Plus, these goodies are gluten free, oil free, and both quick to […]
  42. These look lovely Brandi. I was wanting to make them since i saw you post them on instagram, and I'm finally putting it on our list this week before we get into all the xmas baking!!
      Thank you Anjali! Let me know when you do! They've been super popular with readers, so I hope you love them too!
  43. I made these cookies and seriously they are one of the best cookies I ever had. They are so delicious I can't express this enough. I made one batch with Almond butter for friends and family and one batch with pecan butter because I can't eat almonds so the pecan butter batch was so I could eat them. Everyone loved the cookies and demanded I give them the recipe. The cookies had such an awesome moist and chewy texture. And the pumpkin pies spice was the perfect flavor enhancement and went so well with chocolate. Oh yum I could eat these everyday. They were serious perfection.
      Awww thank you so much for such incredible feedback Christina and sharing your amazing photo on Instagram! I'm so happy to hear you loved these so much and that the pecan butter worked well as well. I totally need to try that since pecan butter is my favorite!! Thanks so much for making them!
  44. Just made these cookies... Amazing!!!!! Even my non-vegan parents loved them. Also made your rice, black bean and avocado bowl and my parents loved that as well! Seriously I have tried sooo many of your recipes and loved every single one. You're a genius and I can always count on your recipes coming out great. Thank you!!!
      Wow, Lindsay! You just made my day! Thank you so much for such heartfelt feedback, it really means so much to me! I'm always happy to hear when everybody loves a recipe, thank you so much for the kind words. Merry Christmas!
  45. Hi, would love to make these cookies. Approximately how many cookies does this recipe make?
      Hi Amanda, so sorry for the delay! This makes 16 cookies!
  46. These cookies are delicious! I did not have almond butter so I subbed it with peanut butter but they were still amazing. The different flavors come together so nicely. This recipe is a keeper. 😊
      Thank you so much Heather for the awesome review!!
  47. These turned out great. I was concerned because they seemed a little grainy textured after they came out of the oven, but after a few hours in an airtight container the texture became brownie-like with a nice flavor. Lots of compliments from non-vegan coworkers.
      Hi Becky! So glad these were such a hit with you and your coworkers! That is awesome! I've never had them be grainy though, that is odd...did you use a superfine oat flour? That would be the only reason that could make them grainy or a non smooth almond butter because the listed ingredient yield a smooth cookie :)
  48. I am not a pumpkin flavor lover... wonder if I could use butternut squash puree instead?
  49. Made this tonight with crunchy almond butter and almond flour and they are quite tasty! Maybe a bit too much pumpkin pie spice and overly sweet but I am sure they won't be around long. do you think I would have to change anything else if I used less maple syrup? thanks
      Hi Carla! The reason they tasted too strong and too sweet is because you changed the recipe by using almond flour instead of oat flour. Oat flour is MUCH more absorbent and drier than almond flour, which absorbs flavors better and balances. So, using almond flour, because of the flavor and moisture content, it will need less sweetener and spices versus something made with all oat flour. If you make the recipe as is with oat flour, I think you will notice quite a difference and how balanced the flavors and sweetness are. I've had probably a hundred people at least make these cookies and nobody has ever said they were too sweet, so make sure to use the oat flour that is listed next time for best results! Hope that helps!
  50. Just made these for my Omni 21 yo son who requested pumpkin cookies. I had no oat flour so subbed brown rice flour & they are delicious!
      Yay Tina! So glad they were such a hit, thank you so much for the review and rating!

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