Seasonally spiced & lightly sweetened vegan chocolate chip pumpkin cookies – these soft, melt-in-your-mouth cookies are easy to make and will satisfy your fall cravings! | Gluten Free + Vegan
Originally published October 22, 2015 – Updated with new photos, updated recipes and added tips September 30, 2020
Key Gluten Vegan Chocolate Chip Pumpkin Cookies Ingredients
- Melted coconut oil or (dairy free) butter: You can use either here. Melted coconut oil/butter makes for chewier cookies, but if you prefer you can use softened butter instead.
- Coconut sugar or brown sugar: Coconut sugar will give these cookies a slightly coconut-ty, caramel-like flavour. You can use light or dark brown sugar. Dark brown sugar will make for darker, sweeter cookies.
- Pumpkin puree: Pumpkin puree gives these cookies their signature, pumpkin flavour and works as an egg substitute.
- Gluten Free All Purpose Flour: Any generic gluten free all purpose flour blend should work with these cookies (just make sure it’s actually a blend of flours and not just a single flour).
- Xanthan Gum: This mostly just important for binding however you can make thses cookies without xanthan. If you don’t use xanthan it’s important to let these cookies cool completely before moving them so they don’t fall apart.
- Cinnamon & nutmeg: Cozy, fall flavours – gotta have them!
Tips & FAQ’S
What’s type of gluten free flour is best?
- Any basic all purpose gluten free flour blend will work. I often like using my own homemade gluten free flour blend when I have it ready to go but I will often use whatever generic brand is available (like this one) at my local grocery store. Just make sure you’re using something that is a blend of flours.
- I often use but I also enjoy using Bob’s Red Mill 1:1 gluten flour blend when it’s available to me.
Can these be frozen?
Yes! Both the dough and the baked cookies can be frozen.
- To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened place in a ziplock bag and store in the freezer for up to 3 months. When you’re ready for cookies simply bake from frozen – just add an extra 2-3 minutes to the overall bake time. You may also want to write down the date frozen as well as the bake temperature and time.
- To freeze baked cookies: Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container – place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer. You can enjoy frozen cookies straight out of the freezer or allow them to thaw in the fridge overnight.
Can I use another type of flour?
- Maybe. This is a recipe that is meant to be used with a generic gluten free flour blend. I don’t recommend using other gluten free flours on their own like rice, chickpea, buckwheat etc.
- However: this recipe is slightly adapted from Sally’s Pumpkin Chocolate Chip Cookies from Sally’s Baking Addiction. If you’re not gluten free you can use a non-gluten all purpose flour blend.
- Give these cookies a bakehouse look: Just after baking I like to press a few additional chips in the dough balls as seen in the bottom picture just below. This is completely optional but it does give your finished cookies a little more of a bakehouse kind of look to them.
Don’t forget to #asaucykitchen on instagram if you try these vegan chocolate chip pumpkin cookies! I’d love to see what you make with it! You can also post your pictures to my facebook page!
- 1/2 cup melted coconut oil (108 g) or melted dairy free butter (113g)
- 1/2 cup coconut sugar (95 g) or light brown sugar (110 g)
- 6 tablespoons pumpkin puree (82 g)
- 1 teaspoon vanilla extract
- 1 1/2 cup gluten free flour blend (210 g)
- 3/4 teaspoon xanthan gum if your gf flour blend doesn't have it already
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup dairy free chocolate chips (85 g)
- In a large mixing bowl, combine the melted coconut oil (or butter), coconut sugar (or brown sugar)and mix together.
- Add the pumpkin puree and vanilla extract and whisk until smooth.
- Add the flour, salt, baking soda, baking powder, cinnamon, and nutmeg to the bowl and mix until a thick, smooth dough forms.
- Stir in your chocolate chips then cover the dough and chill in the fridge for 30 minutes.
- When you're ready to bake, preheat the oven to 350°F/180°C and line or lightly grease a large cookie sheet. Set aside.
- Roll out the dough into little balls about the size of a heaping tablespoon and place on your baking sheet. They won't spread out too much while baking so flatten them a bit after placing them down.
- Bake for 9-11 minutes until the edges have goldened slightly. Allow the cookies to cool completely on the tray before moving them to a wire cooling rack. (I like to add a few extra chocolate chips to the tops of the cookies right as they get out of the oven.)
- Keep these stored at room temperature or in an airtight container in the fridge. The cookies will keep at least 5 days.
How to make these without xanthan gum?
- Xanthan gum helps bind these cookies together. You can use guar gum in place of xanthan or skip the xanthan altogether. If you omit the xanthan please keep in mind that these cookies will be more delicate until they have completely cooled and set. If you try to pick up the cookies too soon after getting out of the oven they will likely fall apart. After a few hours though, the cookies will set and be much easier to handle.
If your dough feels oily:
- You probably used coconut oil. This is totally normal - after you give the dough time to chill in the fridge it shouldn't feel so oily.