Chewy Pumpkin Chocolate Chip Cookies (V/GF)

GFVGVDF
Jump to Recipe
Stack of Chewy Pumpkin Chocolate Chip Cookies

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!

These pumpkin chocolate chip cookies are naturally gluten-free and vegan, studded with rolled oats and melty chocolate chips, require just 10 ingredients, and are ready in 1 hour! Let us show you how it’s done.

Vegan chocolate chips, baking powder, pumpkin pie spice, salt, almond flour, aquafaba, avocado oil, vanilla, oats, pumpkin butter, brown sugar, and shredded coconut

How to Make Gluten-Free Vegan Pumpkin Chocolate Chip Cookies

The base for these cookies is a combination of almond flour, oats, and shredded coconut, which makes them more wholesome to fend off a sugar crash.

Then come the cookie basics like chocolate chips for bits of sweetness, baking powder for rise, and optional sea salt to enhance all the flavors. And for that quintessential fall flavor, we added pumpkin pie spice!

Wooden spoon in a mixing bowl of oats, brown sugar, shredded coconut, chocolate chips, baking powder, and pumpkin pie spice

For sweetener, brown sugar provides these cookies with a slightly crispy texture. But by day two, they’ll be more tender and pillowy (and the flavor gets even better!).

Mixing wet and dry ingredients for Vegan Gluten-Free Pumpkin Chocolate Chip Cookies

To keep them vegan without losing the fluffiness/binding usually provided by eggs, we used aquafaba. It whips up beautifully and helps hold the cookies together.

Pumpkin Chocolate Chip Cookie Dough

Making pumpkin baked goods can be challenging because pumpkin purée doesn’t taste like much and can add a lot of moisture. So, pumpkin cookies are even more of a challenge because they’re generally more dense in texture, meaning there’s less room for error.

To solve that problem, we used pumpkin butter, which has a more concentrated pumpkin flavor. Our DIY pumpkin butter is simple and delicious, but store-bought will work, too!

Parchment-lined baking sheet with Pumpkin Chocolate Chip Cookies ready to be baked
Baking sheet of freshly baked Pumpkin Chocolate Chip Cookies

We hope you LOVE these cookies! They’re:

Fluffy
Tender
Chocolaty
Pumpkiny
& Perfectly sweet

They’re a delicious treat for fall and beyond! Step up the cozy factor by enjoying them with a Pumpkin Spice Latte or glass of dairy-free milk. Or, for an extra special treat, sprinkle bits of cookie over vegan ice cream. Swoon.

More Pumpkin Baked Goods

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Dairy-free milk and pumpkin pie spice next to a stack of Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Tender, wholesome pumpkin cookies studded with rolled oats and vegan chocolate chips. Naturally gluten-free and vegan. The perfect treat for fall and beyond!
Author Minimalist Baker
Print
Stack of Vegan Gluten-Free Pumpkin Chocolate Chip Cookies
4.82 from 22 votes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 14 (Cookies)
Course Dessert
Cuisine Dessert, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

DRY

  • 3/4 cup almond flour or meal (we prefer almond flour // if nut-free you could try a seed meal/flour)
  • 3/4 cup rolled oats (certified gluten-free as needed)
  • 1/4 cup finely shredded (desiccated) unsweetened coconut (or you could try subbing more almond meal, oats, or even a GF flour blend)
  • 1/4 cup vegan dark chocolate chips
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt (optional)
  • 1 Tbsp pumpkin pie spice (yep, that much)
  • 1/2 cup packed organic brown sugar or muscovado sugar (or sub coconut sugar, but we prefer brown sugar for best texture)

WET

  • 1/4 cup aquafaba (the brine/liquid in a can of chickpeas)
  • 2 Tbsp pumpkin butter (or sub pumpkin purée, but know it will have less flavor and be more soft & tender // or sub a pumpkin-flavored nut butter!)
  • 2 Tbsp avocado oil or melted coconut oil
  • 1/2 tsp vanilla extract (optional)

Instructions

  • In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate chips, baking powder, salt (optional), pumpkin pie spice, and brown sugar.
  • In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, though it takes longer) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help it along if it’s not whipping.)
  • To the aquafaba, add the pumpkin butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little — that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If too wet, add a bit more almond flour or meal. Cover and chill in the refrigerator for at least 30 minutes or overnight.
  • Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  • Scoop chilled dough into roughly 2-Tablespoon amounts (I like this scoop) and place onto prepared baking sheet. Press down slightly to form a disc (see photo). Leave about a 1-inch gap in between each cookie to allow for spreading. There should be about 14 cookies (as the original recipe is written). Option to add a few more chocolate chips on top.
  • Bake for 14-16 minutes or until the edges are slightly golden brown and they’ve expanded. Be careful not to burn (especially on the bottoms) — they bake quickly toward the end.
  • Remove from oven and let cool for 5 minutes on the baking pan before serving. They will firm up the longer they cool (they can be a bit tender right out of the oven).
  • Store completely cooled leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. On day one they are a bit crisp, but on days 2 and on they are more tender and pillowy (it’s kind of the nature of pumpkin cookies). I recommend storing them in the freezer once cooled to help retain their crispy exterior!

Video

Notes

*Nutrition information is a rough estimate calculated with our homemade pumpkin butter and without optional ingredients.
*Adapted from our Healthy Oatmeal Chocolate Chip Cookies — a concept we have adapted from Sprouted Kitchen.

Nutrition (1 of 14 servings)

Serving: 1 cookie Calories: 125 Carbohydrates: 13.6 g Protein: 2.3 g Fat: 7.9 g Saturated Fat: 2.3 g Polyunsaturated Fat: 1.12 g Monounsaturated Fat: 3.42 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 30 mg Potassium: 79 mg Fiber: 2.2 g Sugar: 8 g Vitamin A: 313 IU Vitamin C: 0.16 mg Calcium: 41.46 mg Iron: 1.38 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Georgia says

    Turned out great, my husband and I both liked them. I used pumpkin puree and worked just fine. Moist, chewy and just sweet enough! Thanks will make again!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Georgia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Clioh says

    I recently had a craving for these cookies, but aquafaba I had stored in the fridge the first time I made these cookies had gone bad. Since I’m not vegan, I substituted the aquafaba with two tiny eggs from my mom’s bantam hens, which amounted to exactly a 1/4 cup in volume. I just beat the eggs, didn’t stiffen the egg whites, and they turned out Perfectly. Fluffy and chewy and hard to stop eating.

    In the future I’ll probably use eggs again unless I’m baking with vegans in mind.

  3. Emma says

    What can I swap the aquafaba for? I cook for one and can’t est so much chickpeas everytime i need a can for the aquafaba in your recipes

    • Support @ Minimalist Baker says

      Hi Emma, if not vegan, maybe 1 large or 2 small eggs or 1/4 cup whipped egg whites? Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. We haven’t tried either though so can’t guarantee results. Let us know if you try it!

  4. Giulia says

    Just made them, they turned out really good, I stored the dough overnight in the fridge, first in the morning I baked them( the smell in my kitchen was great!)
    I did not have shredded coconut (it would have been a great addition, I will make sure to put it next time) , I put less sugar (I don’t like it very much), and I simply smashed my roasted pumpking, adding a tbsp of peanut butter, I made smaller cookies and make sure to bake them less time, carefully watching the edges as you wrote. They are so good, chewy but they have a very nice texture. As an European, thank you so so much for having metric on your website!!! You cannot imagine how easier you are making thing for us!! :)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them and that you find that feature helpful. Thanks so much for sharing, Guilia! xo

  5. Maggie Johnson says

    Shoot! These turned out way too dry! So crumbly I couldn’t even make into cookies! I followed the recipe exactly but used coconut sugar instead of brown sugar. Could this be why?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you modify anything else? If anything they’re on the sweet / sticky side? Did you whip your aquafaba!

    • Brenda says

      I absolutely love everything that I have tried on your website from main meals to treats that are delicious and nutritious! I am not a great cook , but your with practical, easily accessible ingredients, your instructions, your videos and great photos make your website my go-to!! I love how easy it is to put an ingredient in the search bar ( eg., pumpkin) and then have the variety of deleicious, nutritious meals and treats as well as basic instructions! Today, I discovered that there was a use for chick pea water and how to make it for the pumpkin cookies! Brilliant website! I’m sharing your website with everyone who a I know!

  6. Lisa says

    This was my 1st time making a vegan gluten free cookies. i was so afraid to do it but i did and it came out real good. I used pumpkin butter that was bought for me from a farmers market. I also used regular brown sugar. I also used hershey’s dark chocolate chips. I baked for 15 to 16 mins cause i liked the crispy bottoms. I was super surprised about the brine from the chickpeas it fluffed up just like egg whites. My family enjoyed these as well. The more they cooled the better they were! Thank u for sharing this recipe.

  7. Amy says

    best cookies ever! I double the recipe because 14 are not enough for a cookie monster. I used eggs but increased the pumpkin butter and coconut oil. added some flaxseeds as the dough was too wet. I will decrease the coconut sugar next time though.

  8. Katherine B. says

    These are so yummy!

    I subbed a large egg for the aquafaba, used cocnut oil and all of the optional ingredients. Oh, and I used your pumpkin butter that I made recently!

    I think I will add more pumpkin butter to my next batch of cookies, as mine were a little drier than I like them.

    Amazing flavor combinations! Keep the recipes coming!

  9. Marie-Michele says

    I made these cookies yesterday and they are delicious! Any tips as to how to substitute the rolled oats? I used whole chia seeds as I have done this in other recipes with fairly consistent and good results. With this recipe: I had to cook the cookies for an extra 10 minutes. As I said, they taste great but I am concerned they will be rock hard in a few days. Thanks.

  10. J says

    What a wonderful recipe! I made your pumpkin butter as well and this cookie turned out great! I added 2 scoops of collagen powder for some extra protein and they baked fine. I used s mini oven to bake them so it took a little longer, but very yummy and chewy insides and crispy outsides! Will make again :)

  11. Aman says

    Hello Dana,

    I made these cookies 2 weeks ago and I am making them again today. These are so incredibly delicious. My husband who is not a fan of vegan cookies ate most of them.
    My question is do you think I can sub the brown sugar for processed dates? Do you think it would still turn out? If not, what else could I use…? We really love these and want to make a big batch and freeze. So we could enjoy them more often. Thank you for creating and testing so many amazing recipes. I love it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You may be able to but they’ll be more chewy vs. caramelized if that makes sense. Let us know if you try!

  12. Penny says

    OMGeeeeee can’t wait to try this recipe! Regarding using the cream of tartar…can you explain why this helps whipping? Would it work with whipping things like coconut milk, fluffy frostings, vegan mayo? Thank you!

  13. Jan says

    😋 These were so yummy… the perfect ratio of crunch on outside, a bit gooey on inside‼️ I will have to double the recipe next time 😜. I did use 1/8 tsp cream of tartar with aquafaba which worked great. Also, love the pumpkin butter recipe. It made a nice gift w/ some homemade GF muffins. Thanks for yet more fab recipes, Dana!!! 😁

    • Support @ Minimalist Baker says

      Such a lovely gift, Jan! We’re so glad you enjoyed both recipes! Thanks so much for the lovely review! xo

  14. Anna says

    I have made these twice now using the pumpkin butter recipe you provided and wow, they are lovely. These are perfect on a cold, rainy day. Thank you for another delicious, easy, creative recipe.

  15. Tawnie says

    I made these today and this recipe is a keeper! I followed the recipe almost exactly, down to making pumpkin butter and mixing pumpkin pie spice from the recipes linked. Only change was that I don’t have a cookie scoop, so I ended up with 11 slightly larger cookies, which I baked for an extra two minutes at a very slightly lower temperature.

    Although I adore chocolate, I think these would also be delicious with currants, craisins, or sultanas.

    Husband and I just ate three cookies each; I’m not confident any of the remaining five will see tomorrow!

  16. Robyn says

    These cookies are so yummy, your recipes never disappoint! I subbed out the aquafaba for “Just Egg”, which I’ve been experimenting with recently. Used 1/4C Just Egg in place of the aquafaba. I also used the Pumpkin Butter from Trader Joes.

    Right out of the oven they were a tad too sweet for my taste but this morning I think the flavour and sweetness is well balanced.

    • Support @ Minimalist Baker says

      Hi Xenia, if not vegan, maybe 1 large or 2 small eggs or 1/4 cup whipped egg whites? Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. We haven’t tried either though so can’t guarantee results. Let us know if you try it!

  17. Kelsey says

    Another fantastic MB recipe! I took a shortcut and used Trader Joe’s pumpkin butter rather than homemade – they came out delicious!

    • Support @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Kelsey. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Tea Dot says

    These were so delicious! I used a 1/4 cup of egg whites, 1/2 C white sugar plus 1 tsp molasses and almond butter since that is what I had in the house. They were perfectly crispy on the outside and slightly chewy on the inside.

    • Support @ Minimalist Baker says

      We’re so glad they turned out well! Thanks so much for the lovely review and for sharing your modifications! xo

    • Support @ Minimalist Baker says

      Hi Marcel, we haven’t tried that, but another reader mentioned doing so with success. Let us know if you give it a try!

  19. Patricia Eilers says

    I made these per the directions, using pumpkin puree (vs pumpkin butter), and they never spread out like cookies (thus the 4 stars instead of 5). The dough was refrigerated for about 40 minutes. Any idea why the dough balls didn’t spread out into flatter cookies?

    They are quite tasty though!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, next time skip the refrigeration if they didn’t spread. It could have been affected by which GF flours you used (any modifications there?). Did you press them down into discs before baking?

    • Support @ Minimalist Baker says

      Hi Natalia, we don’t think it would have much pumpkin flavor, but we haven’t tried it. Let us know if you do!

  20. Tracy says

    Your recipes NEVER disappoint— and these are no exception. Sooooo yummy!! I made them exactly as written— why change anything when I know I can count on you?

  21. Amanda says

    These are incredible – perfectly spiced, nice and chewy from the oats, and an ideal amount of chocolate. I subbed oat flour for the almond flour (personal preference) and it turned out perfect. These are going to be a new autumn favorite – yum!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Amanda! Thanks so much for the lovely review and for sharing your modification! xo

  22. Campbell says

    I’m vegetarian but always looking for good vegan baking recipes, and this one hits the spot! I made a mistake making a half recipe because it made 6 cookies and I ate 2 in the first hour… whoops! I used your pumpkin butter recipe that I’d made a few weeks ago which is also delicious. The only sub I made was grapeseed oil instead of avocado oil.

    • Support @ Minimalist Baker says

      Hi Nami, we haven’t tried that, but maybe? We’d suggest starting with less as it may be more absorbent. You can use the photos/video for reference on texture. Let us know how it goes!

  23. Cathy Eville says

    I think my daughter would like these cookies. She’s GF, but not vegan. How many eggs would I use instead of aquafaba? Thanks Cathy

    • Support @ Minimalist Baker says

      Hi Cathy, we haven’t tried that, so we can’t guarantee results. But perhaps 1 large or 2 small eggs? Let us know if you do some experimenting!

  24. Steph V says

    Hi there. I would love to try this recipe. I’m gf but not vegan. Can i replace the aquafaba with eggs? if so, how many? Thank you and thanks for such amazing recipes.

    • Support @ Minimalist Baker says

      Hi Steph, we haven’t tried that, so we can’t guarantee results. But perhaps 1 large or 2 small eggs? Let us know if you do some experimenting!

    • Support @ Minimalist Baker says

      Hi, if not vegan, maybe 1 large or 2 small eggs? Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. We haven’t tried either though so can’t guarantee results. Let us know if you try it!

  25. Sandi Roth says

    These are amazing! Made a few substitutes like you suggested and they still tasted great! Perfect for fall!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sandi. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi, maybe 1 large or 2 small eggs? Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. We haven’t tried either though so can’t guarantee results. Let us know if you try it!

  26. Kaitlan says

    These look amazing, Dana! But my bf hates coconut (I know, he’s crazy). Do you think I could substitute it for something else? Maybe more oats? I’d love your input! Thanks so much :)

    • Support @ Minimalist Baker says

      Hi Hilary, maybe 1 large or 2 small eggs? Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. We haven’t tried either though so can’t guarantee results. Let us know if you try it!