Try these gluten-free pumpkin chocolate chip cookies for a fall twist on this classic cookie. They’re also dairy-free, egg-free, and vegan!
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If you’re a lover of pumpkin season and also a huge fan of chocolate chip cookies, I have the perfect love child of these two delicious treats for you.
I don’t know about you but just about everything could use a little dose of pumpkin once fall rolls around. Between pumpkin spice lattes, cakes, and even pumpkin soup, all my favorite foods get a refresh once late September rolls around.
Cookies are no exception. My favorite cookies are hands down chocolate chip cookies, so I decided to give them a little fall makeover.
Enter the pumpkin chocolate chip cookie.
And not just any pumpkin chocolate chip cookie, but a gluten-free cookie that also works for dairy-free, egg-free, AND vegan diets. Yep, you read that right.
If you find yourself longing for a batch of cookies, know that this fall you can have the best of both worlds of your favorite chocolate chip and add a bit of pumpkin to them as well.
In this post, I’ll share with you how to make these tasty fall-inspired comfort-inducing cookies, including how I make them gluten-free, how to bake them without any eggs or dairy, and how I put them together step-by-step.
If you love pumpkin season, you’ll love gluten-free pumpkin chocolate chip cookies.
These gluten-free pumpkin chocolate chip cookies are:
- Easy to make
- Perfect for fall
Ready to learn how to make them? Let’s get into it!
Is pumpkin gluten-free?
Pumpkin and pumpkin puree is naturally gluten-free. Fresh pumpkins contain no gluten if you plan to use fresh pumpkin puree for this recipe.
Canned pumpkin is naturally gluten-free, as well. Read the ingredients lists to be sure that there are no added gluten ingredients in the product before purchasing.
How to make pumpkin cookies gluten-free
To make pumpkin chocolate chip cookies gluten-free, I like to use almond flour. Some other recipes call for a gluten-free all purpose flour or a measure for measure gluten-free flour blend, but I like the added nutritional value that almond flour provides.
Almond flour has added protein, healthy fats, and even fiber. Do most of the cookies you make offer so much in just a few bites?
How to make pumpkin cookies vegan
These pumpkin cookies can be made dairy-free and vegan by not including any eggs or dairy products.
Instead of using eggs to bind the cookies or butter, I opt to use a combination of coconut oil and maple syrup. Surprisingly, these two hold up the cookies without needing any other ingredients.
Ingredients for gluten-free pumpkin cookies
For delicious vegan gluten-free pumpkin cookies, you only need a few ingredients. Here are the main ingredients I use in my recipe.
Almond flour can be found at most grocery stores or even Costco and Amazon. I like to use almond flour for it’s texture, but also because it offers some healthy fats, protein, and fiber to these cookies.
No, they’re not necessarily healthy food, but I feel better eating more than one at a time if I know there’s at least something good for me in the mix.
For this recipe, I use organic pumpkin puree. You don’t want to use pumpkin pie mix as that has a bunch of sugar and spices already added to it. Start with a good quality pumpkin puree and add your own flavorings and sweeteners to it.
Baking powder gives these cookies a little lift since we don’t use any eggs in them.
Maple syrup serves two functions in this recipe. The first is to sweeten them, and the second is to act as a binder since we aren’t using any eggs. Use a good quality maple syrup as the flavor really comes through and adds to the fall vibes of this cookie.
Vanilla extract gives any cookie it’s homemade flavor, and it gives a ton of flavor to the sugar cookie dough in this recipe. Plus I love how delicious the house smells whenever I use this ingredient!
Read on: Is vanilla extract gluten-free?
Now that you know what’s in these gluten-free pumpkin cookies, let’s talk about how to make them step by step.
How to make vegan gluten-free pumpkin cookies
Making these pumpkin cookies couldn’t be easier. Enjoy these gluten-free pumpkin cookies next time you’re doing any of your favorite fall activities or for your Halloween or Thanksgiving gathering.
Preheat the oven
Preheat the oven to 375 degrees F. While the oven is preheating, prepare your baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
Make the cookie dough
In a bowl, combine almond flour and baking powder. Stir to combine. Add the pumpkin puree and maple syrup. Stir well until everything is well combined.
Add the chocolate chips and stir to combine until evenly distributed in the dough.
Scoop the pumpkin cookie dough
Using rounded tablespoons or a 1 ½-inch cookie scoop, scoop the cookie dough out onto your prepared cookie sheet. The smaller you make the cookies, the more cookies you’ll have and the faster they’ll bake.
You will have at least 12 cookies, maybe more depending on the size of your scoop.
Roll the dough into cookie dough balls
Roll the dough between your palms to create a smooth surface for each cookie dough ball. Repeat with all other cookie dough balls.
Press the cookies
These cookies don’t rise much, so you’ll want to use your fingers to gently press the cookies into discs.
I like to put a plastic sandwich bag over my hand to do this task to make for easy cleanup, but it isn’t necessary if you don’t mind getting your hands a little sticky.
Bake the gluten-free pumpkin chocolate chip cookies
Transfer to the oven and bake for 12 to 13 minutes.
Cool the cookies and enjoy
Remove from the oven and cool for at least 10 minutes before moving off the baking sheet, otherwise the cookies may fall apart. Enjoy with a glass of dairy-free milk or cup of coffee.
Do I need to chill the dough?
These cookies come together very quickly and don’t require chilling before rolling out the dough or baking.
How to store gluten-free pumpkin cookies
These cookies soften up after about a day at room temperature in an airtight container. If you want them to last longer (they never last very long in my house!), you can store them in the fridge to extend their life and texture.
- 2 cups almond flour
- ¼ cup pumpkin puree
- ¼ cup coconut oil or vegan butter, melted
- ¼ cup maple syrup
- ¼ tsp sea salt
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, combine almond flour, pumpkin puree, melted coconut oil or vegan butter, maple syrup, sea salt, baking soda, and vanilla extract. Stir to combine.
- Add the chocolate chips and fold into the cookie dough, until evenly distributed.
- Using rounded tablespoons or a 1 ½-inch cookie scoop, scoop the cookie dough out onto your prepared cookie sheet.
- Press the cookies into discs using your fingers, as these cookies don't rise much in the oven.
- Transfer to the oven and bake for 10 to 12 minutes.
- Once baked, remove from the oven and allow to cool for at least 10 minutes before enjoying.
I hope you love this pumpkin chocolate chip cookie recipe and give it a try this fall! Share some with friends or just make up a batch for your family!