'Tis the season for all things pumpkin, and these easy Gluten-Free and Vegan Pumpkin Chocolate Chip Cookies are sure to be a favorite! Soft and chewy, bursting with chocolate chips, just the right amount of spice and so yummy!
Pumpkin Chocolate Chip Cookies
Super quick and easy recipe yields perfect cookies every time!
There was a chill to the air this morning and I couldn’t wait to make a batch of these Gluten-free Pumpkin Chocolate Chip Cookies!
I first shared this recipe last Fall and they quickly became a favorite of ours and yours!
What’s not to love?
They’re soft and chewy, bursting with chocolate chips, have just the right amount of spice and are sooooo yummy!
Plus, they are super simple to whip up!
They take just 10 minutes to prep and 12 minutes to bake!
And they taste decadent but happen to be gluten-free and vegan! The pumpkin replaces the need for egg.
We literally can’t get enough to them!
So let’s make them!
These cookies are made with 12 real, whole food ingredients:
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here. Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the gluten-free Pumpkin Chocolate Chip Cookies…
The recipe comes together in 10 minutes or less.
It couldn’t be easier.
You cream the butters and sugar, add in the pumpkin and vanilla, then add in the dry ingredients and the chips.
Two tips: First, the butter needs to be softened (room temp or even softer) so remember to take a stick out of the fridge ahead of time.
Second, I always like to mix the flour and other dry ingredients (baking soda, salt and spices) in a separate bowl with a pastry cutter. I find it combines them really well and helps with the cookie texture.
Finally, it is a really fun recipe because the batter is a great texture so that you can drop it by the spoonful onto a cookie sheet which will yield smaller, chunkier cookies.
Or you can press the cookies down with your hands or the back of a spoon and have bigger flatter cookies. These are 3-4 inch cookies.
And since the recipes is packed with chocolate chips so no need to top with extra unless you want too!
Either way you will have the most delicious cookies bursting with chocolate chips and a hint of pumpkin spice .
A perfect Fall Treat!
Hope you love it as much as we do!
Scroll down for the recipe and leave a comment if you try.
These Gluten-Free, Egg-Free (and dairy-free optional) Cookies are a perfect Fall treat! Soft and chewy, bursting with chocolate chips, just the right amount of spice and so yummy! Plus the super easy recipes takes no more than 10 minutes to prep!
½ cup (or 1 stick) butter or dairy-free butter, softened (tip: the softer the better)
¼ cup brown sugar, packed
½ cup cane sugar
½ cup canned pure pumpkin
1 teaspoon vanilla extract
1½ cups gluten-free all purpose flour (we use GF Jules , affiliate link)
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
⅛ teaspoon nutmeg
1¼ cup chocolate chips (we used semi-sweet, you could also use dark chocolate)
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
In the bowl of a stand mixer, beat butter, brown sugar and cane sugar until well combined, light and fluffy.
Add pumpkin and vanilla, and mix to combine. Scrape down the sides as needed.
In a small bowl, whisk together flour, baking soda, salt, cinnamon, ground cloves and nutmeg. (I like to use a pastry cutter but a whisk or fork work fine too). Add dry ingredients to wet ingredients and combine, starting with the mixer on low speed combine. Once combined, you can increase mixer speed to combine well, scraping down the sides as needed. Batter will be smooth.
Add chocolate chips and mix on low for just 10 seconds to combine.
Using a tablespoon measuring spoon, drop batter onto prepared baking sheets 2 tablespoons at a time. Flatten a little for chunkier cookies (these cookies will not spread much when baking). OR using your hand or the back of a spoon flatten cookies and form batter into large 3.5- 4 inch circles (again batter will not rise or flatten much).
Bake for 11-13 minutes, or until golden and slightly browning on top.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...