These Vegan Pumpkin Chocolate Chip Cookies are so fudgy, moist, gluten-free, dairy-free and oil-free. They are just 8 ingredients and take just a few minutes to prepare.
*This post contains affiliate links. See my full disclosure policy here.
VEGAN PUMPKIN CHOCOLATE CHIP COOKIES
What do you do when it’s Fall and you are craving classic Vegan Chocolate Chip Cookies? Give them pumpkin, lots of pumpkin pie spice, almond butter and chocolate chips, of course! There isn’t really much more to say is there? I love baking with pumpkin. Whether it’s the Best Vegan Pumpkin Bread, this Vegan Pumpkin Cake with Frosting, these Vegan Pumpkin Cherry Muffins or I’m inhaling this Vegan Pumpkin Pie!
These vegan pumpkin cookies are so easy to make. Bonus that they are vegan, gluten-free and oil-free cookies!
Additionally, they are only 8 ingredients and takes 10 minutes prep? These cookies are loaded with pumpkin spice, more than your average pumpkin cookies. I don’t like bland cookies, give me those spices!
HOW TO MAKE VEGAN PUMPKIN CHOCOLATE CHIP COOKIES
First, you’ll need to gather these 8 ingredients (+salt):
- oat flour
- roasted almond butter
- maple syrup
- pumpkin puree
- pumpkin spice blend
- baking soda
- vanilla extract
- chocolate chips
To a large bowl, combine the pumpkin, syrup, almond butter and extract and stir well until completely smooth.
To a medium bowl, add the oat flour, pumpkin pie spice, baking soda and salt and whisk well. Add the dry to the wet.
Add the chocolate chips and stir until a thick batter forms. Try not to eat all of that batter now!
Drop 2 tablespoons worth of dough onto the pan spaced about 2 inches apart. Using damp fingertips, press each cookie down to 1/4 inch thick. Form round shapes along the edges. The cookies will bake up how well you form the shapes. Press extra chocolate chips on top.
Bake for 10-13 minutes until puffy and golden brown edges.
- To ensure your cookies turn out like mine in the photos, make sure to follow each step.
- Use a scale for accuracy. Greatly decreases the chances for inaccurate measuring.
- Use a superfine oat flour (I use Bob’s Red Mill) so that the batter consistency is correct. If your oat flour isn’t superfine, the batter will be overly wet.
- Make sure to use plain pumpkin puree, not a pumpkin pie mix, which is sweetened!
- Since these are not made with any oils or butter, the batter does not spread on its own while baking, so you must press down each cookie mound prior to baking. See photo and directions for how to do this properly.
- I use roasted almond butter because I love the flavor it adds to these cookies. If you are allergic, you can try using sunbutter. Just keep in mind that sunbutter is a much stronger flavor so unless you love sunbutter, be prepared for the end result to taste different. Also, there is baking soda in this recipe which reacts with sunbutter and may turn the cookies a tint of green .
- Store the cooled cookies in a sealed container or dish, to keep them moist. These will start to dry out in a day or two because of the oat flour and no oil being used. But a quick pop in the microwave will bring them back to heaven, though!
OTHER VEGAN GLUTEN-FREE COOKIE RECIPES:
- Crispy Vegan Chocolate Chip Cookies
- Cashew Butter Chocolate Chip Cookies
- Best Vegan Chocolate Chip Cookies rated BEST chocolate chip cookies by readers!
- Pecan Butter Chocolate Chip Cookies….not gluten-free, but you can always try an all-purpose gluten-free blend like King Arthur flour.
- Dark Chocolate Molasses Cookies
- Vegan Gluten-free Oatmeal Chocolate Chip Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Grain-Free Chocolate Chip Cookies
- Vegan Lemon Cookies
- Vegan Orange Chocolate Chip Cookies
- Coconut Butter Gingersnaps
Vegan Pumpkin Chocolate Chip Cookies
These Vegan and Gluten-Free Pumpkin Chocolate Chip Cookies are so fudgy, moist, gluten-free, dairy-free and oil-free. They are just 8 ingredients and take just 10 minutes to prepare.
- 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 (See NOTES for sub)
- 2 teaspoons (10g) vanilla extract
- 1 1/4 cups (150g) superfine oat flour
- 1 tablespoon + 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 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.
- I use this scale.
Preheat an oven to 350°F (177°C) and line a sheet pan with parchment paper.
To a large bowl, combine the pumpkin, syrup, almond butter and vanilla and stir well until completely smooth. Set aside.
To a medium bowl, add the oat flour, pumpkin pie spice, baking soda and salt and whisk well. Add the dry to the wet ingredients, with the chocolate chips, and stir until it all comes together into a sticky, wet and cohesive batter.
Use a cookie scooper to drop about 2 tablespoons worth of batter onto the pan, spacing each cookie about 2 inches apart. Now, the batter will be too sticky to press down with parchment paper or your fingers. So, you will need to dip your fingertips in water repeatedly to press down each cookie to about 1/4 inch thick. Doing this in a circular patting motion helps flatten them evenly. Keep fingertips moist to form a round shape along the edges of each cookie. Please refer to photo.
Place extra chocolate chips on top if desired. Bake for 10-13 minutes, until puffed up and the edges are turning golden brown. I went for 12 minutes.
Cool on the pan for 10 minutes before removing with a spatula (not your hand) to a cooling rack. They will firm and crisp up as they cool. Store in a sealed cookie box or dish. They will soften by the next day but are still delicious.
A superfine oat flour will yield the best texture and form the batter correctly. I like to use Bob's Red Mill oat flour for baking.
For nut-free, you can sub the almond butter for sunbutter. Just keep in mind, sunbutter has a stronger flavor profile and will be detectable in the end flavor.