A must-make fall recipe to add to your list is this one, for easy gluten free pumpkin chocolate chip cookies! Not only are they the best, they’re also vegan AND gluten-free, making them dairy free, wheat-free and egg free! They’re soft on the inside with a bit of crispiness on the outside, plus, they’re packed with warm pumpkin spices and loaded with chocolate chips. Add these gf pumpkin cookies to your list of tasty vegan pumpkin recipes to make for family and friends this year.
Prepare your baking sheet(s) by lining with parchment paper (if needed).
In a small bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
In a medium bowl, using an electric mixer, cream together the butter, brown sugar, and granulated sugar until blended and creamy. Add pumpkin puree and vanilla extract, blend again.
Gradually add the flour mixture to the butter mixture and mix until everything has combined together well.
Add chocolate chips to bowl and stir until incorporated evenly into the dough.
Using a tablespoon (or a medium sized cookie scoop), scoop equal amounts onto the cookie sheet(s). Flatten each cookie slightly, they will not spread very much as they bake.
Bake for 8-10 minutes (see note below).
Leave cookies on the cookie sheet to cool for about 2 minutes, then remove and place on a cooling rack.
Notes
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
This recipe makes 26 cookies, which is the amount you'll get if you use a make them with a medium sized cookie scoop (medium scoops are usually 1.5 tablespoons).
It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. I have never used any other brand of gf flour to make this recipe other than Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
If the gluten-free flour blend brand you are using does not contain xanthan gum, add ¾ teaspoon to the dry ingredients.
Coconut sugar can be used in place of the brown sugar.
Bake for 8 minutes for cookies that are softer on the inside, 9 minutes for cookies that are firm but soft on the inside and crispy around the edges, and 10 minutes for a crispier cookie (I bake mine for 9 minutes).
Store leftovers in an airtight container at room temperature for up to 5 days.
To bake the cookies and freeze them for later: Place them in an airtight container or freezer bag and when you’re ready to serve, just place them on a plate, bring to room temperature, and enjoy.
To freeze the cookie dough for baking later: Scoop the dough onto a parchment lined cookie sheet, flatten each cookie, and place the whole cookie sheet in the freezer. Once completely frozen, place each cookie in an airtight freezer safe bag or container and freeze for up to 2 months. When you’re ready to bake them, add about 2 minutes onto the baking time, same temperature.
Nutrition info is based on 1 of 26 cookies and the recipe made as written and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.