Chocolate Chip Pumpkin Cookies – Gluten Free, Vegan

These gluten free and vegan Chocolate Chip Pumpkin Cookies taste amazing! They are super easy to make and have a wonderful pumpkin spice flavor!

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As soon as September 1st arrives, my brain switches to Fall mode. It could be 100 degrees outside and it doesn’t matter.

You will find me sipping on a pumpkin spice latte and eating one of these chocolate chip pumpkin cookies. Yes, I’m one of “those” people. ☺

I love these chocolate chip pumpkin cookies for so many reasons, but one of the biggest reasons is that they are SO easy to make! In less than 30 minutes I have homemade pumpkin cookies that taste amazing!

The warm spices with the pumpkin flavor make these the perfect Fall treat!

So let’s talk about how you make them.

GLUTEN FREE AND VEGAN CHOCOLATE CHIP PUMPKIN COOKIES RECIPE INGREDIENTS:

HOW TO MAKE GLUTEN FREE AND VEGAN PUMPKIN COOKIES:

  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and ground cloves.
  3. In a small bowl, mix the melted butter, maple syrup, coconut sugar, pumpkin puree, and vanilla until smooth.
  4. Add the liquid ingredients to the dry ingredients and whisk until well blended.
  5. Fold in the chocolate chips.
  6. Use a small cookie dough scoop to scoop the dough onto a cookie sheet lined with parchment paper.  The dough will be thinner than traditional cookie dough, but if your dough seems too thin, you can place it in the refrigerator for 10-15 minutes.
  7. Bake for 14-16 minutes or until the cookies are lightly browned.
  8. Let cool completely before serving.
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Chocolate Chip Pumpkin Cookies - Gluten Free, Vegan

Chocolate Chip Pumpkin Cookies – Gluten Free, Vegan

  • Author: Morgan
  • Prep Time: 10 min
  • Cook Time: 16 min
  • Total Time: 26 min
  • Yield: 18 1x

Ingredients

Scale

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and ground cloves.
  3. In a small bowl, mix the melted butter, maple syrup, coconut sugar, pumpkin puree, and vanilla until smooth.
  4. Add the liquid ingredients to the dry ingredients and whisk until well blended.
  5. Fold in the chocolate chips.
  6. Use a small cookie dough scoop to scoop the dough onto a cookie sheet lined with parchment paper.  The dough will be thinner than traditional cookie dough, but if your dough seems too thin, you can place it in the refrigerator for 10-15 minutes.
  7. Bake for 14-16 minutes or until the cookies are lightly browned.
  8. Let cool completely before serving.

Notes

  • For the best results, I recommend weighing your flour for this recipe.  This is the inexpensive scale I use. Not everyone measures flour the same and in gluten free baking the amount of flour can change the texture of the baked goods.
  • Not all gluten free flours give the same results.  I have made these cookies with “Better Batter”, “Bob’s Red Mill 1 to 1 Baking Flour”, and “King Arthur Measure for Measure Flour”.  I cannot promise the same results with a different gluten free flour, but any flour you use for this recipe should at least contain xanthan gum.
  • Using brown sugar instead of coconut sugar will cause these cookies to spread a lot more.  If you use brown sugar, I recommend adding 1-2 tablespoons more of flour until the dough can be rolled.  Then roll the dough into balls and bake.

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3 Comments

  1. Hi Morgan, I’m new to trying gluten free, dairy free recipes. I made your chocolate chip pumpkin cookies. I used Namaste gluten free, perfect flour blend, and dairy free country crock plant butter. My cookies were dense, and didn’t spread out while baking.. I’m guessing it may be the plant butter, or the flour., all the other ingredients, I used as the recipe called for. I really like following your web site! Can you help me balance things out?
    Thanks, Linda

    1. Hi Linda, I’m so sorry to hear these didn’t turn out as expected. My guess would be the Namaste flour. I’ve baked with it before (not for this specific recipe) and have not had great results. It’s made my baked goods dense and gummy in the past. Also, for this recipe be sure to measure the flour. It’s possible that it was just too much flour if you used cup measurements instead of the weight. Either way I would recommend switching to “Bob’s Red Mill 1 to 1 Baking Flour” if possible for gluten free baking. I hope this helps!

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