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.
EASY VEGAN PUMPKIN PIE CHOCOLATE CHIP COOKIES
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 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!
- 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
Vegan Pumpkin Pie Chocolate Chip Cookies
- 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)
- 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.
- Preheat an oven to 350 degrees and line a sheet pan with parchment paper.
- 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.
- 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.
- 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!