Chewy Pumpkin Chocolate Chip Cookies (V/GF)

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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
4.89 from 9 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

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  1. 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.

  2. 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!

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  4. Kelsey says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  5. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  6. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  7. 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?

  8. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  9. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  10. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  11. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  12. Sandi Roth says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  13. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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!