closeup of plate of vegan pumpkin chocolate chip cookies

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.

Course Dessert
Cuisine American
Keyword vegan gluten free pumpkin cookies, vegan oil free pumpkin cookies, vegan pumpkin chocolate chip cookies, vegan pumpkin cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 cookies


  • 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.


  1. Preheat an oven to 350°F (177°C) and line a sheet pan with parchment paper.

  2. To a large bowl, combine the pumpkin, syrup, almond butter and vanilla and stir well until completely smooth. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Recipe Notes

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.