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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I had to look it up online, but if you use the sunflower seed butter (like I did) the cookies will turn green when cooled. It seems there is chlorophyll in sunflower seeds that react with baking soda and baking powder. So unless you don’t want to make green cookies for Halloween haha, use the almond butter or maybe cashew butter?
Tasted DELICIOUS though!
Thanks for sharing!
Hi, yes, that is correct! Sunbutter turns baked goods green within the day! Yes, other nut butters do not cause this!
These cookies are so delicious! They just combine all my favourite flavours of fall in a dessert.
So glad to hear this Mireille!
I made this and froze the cookie doughs, thinking that I would take out several at a time… this only happened once, and the rest became “energy bites” (they were soooo good!! I love them even better than the baked cookie lol)
Haha that is so awesome Lynn!! Great idea, too!
These are extremely delicious! Simply scrumptious! Another amazing cookie recipe from Brandi! Thank you! Thank you! You are the best! 👏💖
Have you tried substituting tahini for the almond butter? We have nut allergies and I don’t want them to turn green.
I have not. It will make them more bitter, so I would keep that in mind.
Can you tell me what drippy almond butter is? I’ve tried unsuccessfully to find runny almond butter for another recipe. Is there a certain brand, or could you tell me what the label might say?
Thank you.
The Trader Joe’s brand is good. The Target brand is good. Good and Gather. Some almond butters are very thick and kind of stiff and dry and you want one that is runny and easily pours off of a spoon.
I’ve made these cookies several times, we love them! Didn’t have almond butter this time so I substituted tahini, they turned out fabulous! So if anyone’s wondering, tahini works and keeps the cookie’s original delicious flavor.
So wonderful to hear that Felicia!