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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So it’s birthday season at our home. The kids are 22 and 25. One wanted all things chocolate so I made the cupcakes with the truffle frosting. Delicious! And so much better than any cake I’ve ever made either homemade or a box. They went so fast I couldn’t get a photo. Tonight I made all things pumpkin for the 25 yr old. I’m saving them for our family dinner Sunday night to celebrate. But I shared a cookie with my husband and we were amazed. They were light and soft and absolutely delicious! 5 stars. Made the pumpkin bread too but saving that. The PUMPKIN SAUCE! OMG! That sauce is out of this world!!! I was curious why the straining but saw what it caught. Makes the sauce a lot smoother and it’s easier to do when it’s hot. Brandi you are a gift!
Have you ever tried almond flour or other Paleo approved flour? I’m dying to try them!
Hi, no I haven’t. Almond flour wouldn’t work well here, as there is already a lot of moisture from the pumpkin and almond butter. Almond flour would add too much moisture. The oat flour absorbs it well, as well as giving structure. I have a ton of cookies made with almond flour on the blog. https://thevegan8.com/vegan-cookie-recipes-without-oil/
These cookies are the best vegan pumpkin cookies I’ve made! Fantastic! They turned out perfect and we’re gone the next day I might add. Thank you for sharing and I can’t wait to try your other recipes and get your cookbook.
Yay, that is so awesome to hear, thank you Kelly for making them!
They sound just perfect. If I would like to make school-friendly treat can I substitute almond butter for sunflower seeds butter? Or do you have othe suggestions?
Hi Vanda, yes, it’s listed right on the recipe to “See NOTES for sub” as well as I address it within the post!
I am insulin resistant and can not have maple syrup. Can I use applesauce instead or do you have another substitution?
Hi Leslee, no applesauce would not be a good sub. First, it would add way too much moisture and of course, not be sweet enough. The cookies would taste really bad and bitter. Can you have agave? That would be the best sub that would still work.
Made these today – heaven! Exactly what I needed: sweet, chocolatey, rich, & wholesome 😉. Thanks for another great recipe!!
Yay! So glad you loved them!
You had my attention at “Pumpkin”. I made these as soon as I saw your recipe in my email inbox.
I had all of the ingredients on hand and time to spare today. The only one modification. I made was that I reduced the sweetener by half as I don’t like overly sweet desserts. This recipe is very forgiving and the result was delicious.
My hot Texas home smelled like a cool Fall day of pumpkin and spices. I love the simplicity of ingredients and very specific directions you provide in all of your recipes. I have made so many of your recipes I lost count!
Could I use coconut butter instead?
Sorry I’m just seeing this, no I would not use coconut butter here, it would completely change the result of the cookie texture. The almond butter is what gives a fudgy texture and structure.
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!
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. Hope that helps!
I am not a pumpkin flavor lover… wonder if I could use butternut squash puree instead?
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 🙂
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!!
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!
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!
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!
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!
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!
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.
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!!
These look absolutely delicious, Brandi! I love pumpkin cookies and then you also added chocolate chips!! Yummy! 🙂
these cookies are definitely NOT last season, ha! 😉 they sound SO good… ice cream or not. Mmm.
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! 😀
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!
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?!