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.
VEGAN GLUTEN FREE 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 Best Ever Vegan Pumpkin Pie!Best
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!
INGREDIENTS NEEDED
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
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
HOW TO MAKE VEGAN PUMPKIN CHOCOLATE CHIP COOKIES
Step 1: To a large bowl, combine the pumpkin, syrup, almond butter and extract and stir well until completely smooth.
Step 2: To a medium bowl, add the oat flour, pumpkin pie spice, baking soda and salt and whisk well. Add the dry to the wet.
Step 3: Add the chocolate chips and stir until a thick batter forms. Try not to eat all of that batter now!
Step 4: 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.
Step 5: Bake for 10-13 minutes until puffy and golden brown edges.
SUCCESS BAKING TIPS
- 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!
MORE 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
- Coconut Butter Gingersnaps
Vegan Pumpkin Chocolate Chip Cookies (Oil-free!)
Ingredients
- 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 + 2 tablespoons (160g) roasted creamy/drippy almond butter (See NOTES for sub)
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups (160g) superfine oat flour
- 4 teaspoons pumpkin pie spice (I use my homemade blend, see NOTES)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup (120g) dairy-free chocolate chips (I used Enjoy Life brand)
NOTE
- Always use a scale for accuracy following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- Preheat an oven to 350°F (177°C) and line a sheet pan with parchment paper.
- To a large bowl, add the oat flour, pumpkin pie spice, baking soda and salt and whisk well.
- Add the pumpkin, syrup, almond butter and vanilla and stir well until completely smooth.
- Stir in the chocolate chips 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. Note: A dark pan will cook them slightly faster and crispier.
- 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.
Notes
- PUMPKIN SPICE: I use my homemade blend because the flavor is incredible, but store-bought is also fine. If you don't want to make the whole batch of my homemade blend, then combine the following well with a fork and add just 4 teaspoons 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.
- OAT FLOUR: 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.
- NUT-FREE: 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.
Nutrition
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I’ve made these twice so far, and they are SO good! The first time I only had the thickened almond butter at the bottom of the jar, so I mixed that with tahini (about 2/3 tahini). The cookies were a little dry, probably because of the dry almond butter. This time I added 2 Tbsp tahini as part of the (brand new!) almond butter just for flavor, and they are perfect! I made my own oat flour but made sure to grind it fine and sift it. Your pumpkin spice mix is great; I’ve used in pumpkin lattes the past couple of weeks also. ‘Tis the season! 🙂
Yum, I am so happy you love these Vicky!!
I’ve made these cookies several times, we love them! Didn’t have almond butter this time so I substituted tahini, they turned out fabulous! So if anyone’s wondering, tahini works and keeps the cookie’s original delicious flavor.
So wonderful to hear that Felicia!
Can you tell me what drippy almond butter is? I’ve tried unsuccessfully to find runny almond butter for another recipe. Is there a certain brand, or could you tell me what the label might say?
Thank you.
The Trader Joe’s brand is good. The Target brand is good. Good and Gather. Some almond butters are very thick and kind of stiff and dry and you want one that is runny and easily pours off of a spoon.
Have you tried substituting tahini for the almond butter? We have nut allergies and I don’t want them to turn green.
I have not. It will make them more bitter, so I would keep that in mind.
These are extremely delicious! Simply scrumptious! Another amazing cookie recipe from Brandi! Thank you! Thank you! You are the best! 👏💖
I made this and froze the cookie doughs, thinking that I would take out several at a time… this only happened once, and the rest became “energy bites” (they were soooo good!! I love them even better than the baked cookie lol)
Haha that is so awesome Lynn!! Great idea, too!
These cookies are so delicious! They just combine all my favourite flavours of fall in a dessert.
So glad to hear this Mireille!
I had to look it up online, but if you use the sunflower seed butter (like I did) the cookies will turn green when cooled. It seems there is chlorophyll in sunflower seeds that react with baking soda and baking powder. So unless you don’t want to make green cookies for Halloween haha, use the almond butter or maybe cashew butter?
Tasted DELICIOUS though!
Thanks for sharing!
Hi, yes, that is correct! Sunbutter turns baked goods green within the day! Yes, other nut butters do not cause this!
Mine turned greem after sitting overnight.
Thoughts?
Sorry, green
These are AMAZING! Love, love, LOVE! I subbed about 20g unblanched almond meal for part of the oat flour (because I like the resulting texture with a bit of almond meal). My cookies had TONS of flavor because I used a Cinnamon-Vanilla maple syrup AND a Salted Caramel Cashew Almond Butter. I chilled the dough a bit before baking. I did top the cookies (pre-baking) with additional chocolate chips (pressed into dough) AND I added a tiny sprinkling of coarse sea salt. I’m keeping the dough in a covered bowl in my refrigerator and just scoop out and make about 2 cookies at a time. These cookies are wonderful! Thank you for the recipe!
These are amazing! I’ve made these for so many family members and they can’t believe they’re vegan and actually healthy. So yummy!
The best cookies ever! I actually get cravings for these and they are incredibly easy to make. Thank you so much!
The best cookies ever! I actually get cravinga for these and they are incredibly easy to make. Thank you so much!
First of all, BIG fan of The Vegan 8 recipes over here! Brandi, you are a queen! Thank you for all of your hard work in developing and posting recipes. 🙂
General question: has anyone tried subbing powdered nut butter for regular nut butter in baking recipes like these? I suspect I’d have to mix it extra thick (by cutting down on the water additive) but wonder if there’s enough of the required “fat” for baking when it’s a powdered form. Just curious! Thank you so much!
These are incredible and even tastier the next day!
Thank you Suzie! So happy you loved them!
Made this today and they are amazing!! Just wanted to confirm that using 140g white rice flour in place of the oat flour works perfect!! I couldn’t find oat flour at the grocery store but really wanted to make these. They are fluffy with the perfect amount of spice. I love your recipes!!
Made this today and they are amazing!! Just wanted to confirm that using 140g white rice flour in place of the oat flour works perfect!! I couldn’t find oat flour at the grocery store but really wanted to make these. They are fluffy with the perfect amount of spice. I love your recipes!!
That is so awesome to hear Brianna, thank you!! Yes, I’ve found oat and rice are most interchangeable in cookie recipes!
My husband usually isn’t a fan of pumpkin things but loved these! They’re so good! I’m at a higher elevation so I added 2 tbsp almond flour extra and they’re PERFECT at 11 min. I ate three right out the oven!!
These look amazing!!! My family have loved every one of your recipes we’ve tried. I was wondering though if there is another gluten free flour option as I’m very sensitive to oats? Thank you!
Hi Brandy! That is wonderful to hear! I have not tested it personally but I’ve subbed white rice flour for oat flour in my almond butter blossoms and it worked really well. The key though is using a very similar weight amount, NOT the same cup amount. So, I would try this using 140 grams of white rice flour. Refer to the photos in the post of how the batter should look. It should be very thick and sticky and hold its shape so that it can be pressed down into a cookie shape, as directed. If the batter is too soft or loose at that amount, add 1 tbsp at a time until it’s thick.
Is there any other sub for the almond butter besides the sunbutter? I really, really want to make these!!
Hi Laura, that is tough because the cookies need a nut butter so they are moist and fudgy. Does it need to be nut-free? If not, then I would use cashew butter!
Would tahini work?
Also wondering about tahini. Did you use it?!! How’d it turn out?
Tahini should work great if you don’t mind the more stronger taste of it! It’s also runnier than almond butter so they may spread more!
Thank you!!
I saw your post on instagram for lentil loaf. I could not find it here. How can I get that recipe?
Hi Anita, the recipes will always be linked in my profile on Instagram where you will click on the link and then on the photo you want the recipe for. But here is the direct link to the recipe: https://thevegan8.com/vegan-barbecue-lentil-loaf/
These are the BEST chocolate chip cookies I have ever made. The first time I made them most of the batter did not make it to the pan. Sooo good!!
Oh wow, that is the best compliment, thank you so much Alissa!
Wow! These are fantastic! I knew I had to make a double batch!
So wonderful they were such a big hit Eva, thank you!
I just made these today and they are amazing! I didn’t have any oats or oat flour so I subbed 1 cup of whole wheat pastry flour and they tasted great and held their shape well. I cooked for 12 mins and they were fine.
DELICIOUS.
OH yay Amy! Really glad you loved these so much and that the pastry flour worked well!
These are simply perfection!! Thrown together in 5 minutes, and in the oven. If you’re a pumpkin spice lover, these are a MUST make! The texture, flavor, simple ingredients are spot on!
Thank you Lynn for this amazing review!