These Gluten-Free Pumpkin Chocolate Chip Cookies have the best soft texture and perfect flavor! They are warmly spiced, bursting with pumpkin and dark chocolate chips, and require only one mixing bowl. These eggless pumpkin cookies are perfect for fall baking!
WHY YOU’LL LOVE THIS RECIPE
- These gluten-free pumpkin chocolate chip cookies are so easy to make!
- They have crispy edges and a soft chewy center.
- This recipe is made without eggs. Totally egg-free!
- If you prefer cookie dough, make this Pumpkin Cookie Dough.
- They have the perfect amount of pumpkin flavor. Not too overpowering, but very present.
- This recipe is gluten-free, egg-free, dairy-free, and Vegan.
- Check out these almond flour pumpkin cookies for a Paleo option!
INGREDIENTS & SUBSTITUTIONS
The gluten-free 1 to 1 flour acts just like all-purpose flour. My two favorite brands are Bob’s Red Mill and King Arthur Flour. If not gluten-free, feel free to use regular flour.
The brown sugar adds sweetness to these cookies. Feel free to substitute with coconut sugar if needed. Or, use half white sugar and half brown sugar.
The baking soda helps these cookies rise. I would not recommend omitting this.
Cinnamon and nutmeg add the fall flavors! Feel free to use pumpkin pie spice in place of them.
The Vegan butter or coconut oil are the baking fat. Be sure to use room temperature (slightly softened). Feel free to use regular butter instead.
The pumpkin purée is obviously important! Use pumpkin purée instead of pumpkin pie filling.
It’s not cookies without some vanilla extract.
For Vegan and dairy-free cookies, use Vegan chocolate chips. I love Enjoy Life dark chocolate chips since they are allergy-friendly and melt well.
Cookies that are both healthy AND delicious? Sign me up!
Pumpkin has many health benefits, including:
- High in Vitamin A
- Contains potassium and fiber
- High in antioxidants
If you need any more convincing, dark chocolate has some great benefits too! It is high in fiber, iron, and magnesium.
HOW TO MAKE
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Add all dry ingredients to a mixing bowl or stand mixer. Stir to combine.
Then, add in all remaining ingredients except chocolate chips. Stir to combine.
Fold in dark chocolate chips.
Use ice cream scoop or cookie scoop to drop balls of dough onto lined baking pan.
Use hands to slightly flatten each cookie.
Bake for 10 to 12 minutes or until middles of cookies are set.
Remove from oven. Allow cookies to cool for 10 minutes on pan. Finally, carefully move cookies to a cooling rack to finish cooling.
EXPERT TIPS & TRICKS
Tightly pack brown sugar while measuring.
Use room temperature Vegan butter or coconut oil. This allows it to mix easier.
Be very careful when handling cookies after they bake. They are soft and fragile.
Allow cookies to cool on pan for 10 minutes. Then very gently use a spatula to move cookies one by one to cooling rack.
HOW TO SERVE & STORE
Serve cookies once they are mostly cool.
Store cookies covered at room temperature for up to 3 days. Store in fridge for up to 7 days.
If needed, individually wrap each eggless pumpkin cookie and freeze.
BAKING WITH PUMPKIN
Baking with pumpkin can be tricky. It is very moist and adds a lot of moisture to baked goods.
Due to its texture, desserts oftentimes come out “cake-like”. To prevent this, I omitted an egg in this recipe. Eggs also make desserts cake-like, so they are not needed here.
These gluten-free pumpkin chocolate chip cookies are less cake-like than other pumpkin cookies. They are still soft but more cookie-like.
FREQUENTLY ASKED QUESTIONS
These cookies are Vegan as written. The use of Vegan butter or coconut oil makes them Vegan.
Sure! Individually wrap the cookies and freeze.
These cookies taste like classic pumpkin chocolate chip cookies. You’d never guess they are Vegan and gluten-free!
I highly recommend a gluten-free 1 to 1 flour that contains xanthan gum. Bob’s Red Mill and King Arthur Flour are great options.
get the recipe: GLUTEN-FREE PUMPKIN CHOCOLATE CHIP COOKIES
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Add gluten-free flour, packed brown sugar, baking soda, cinnamon, and nutmeg to a large bowl or stand mixer. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips. Stir until a cookie dough consistency is reached.
- Fold in dark chocolate chips.
- Use cookie scoop or ice cream scoop to drop balls of dough onto lined baking pan.
- Slightly flatten each cookie with your fingers or spatula.
- Bake for 10 to 12 minutes or until middles of cookies are set.
- Remove from oven. Allow cookies to cool on pan for 10 minutes before carefully moving to a wire rack to finish cooling.
- I used Bob’s Red Mill 1 to 1 gluten-free flour. I also recommend King Arthur Flour 1 to 1 gluten-free flour.
- Tightly pack brown sugar in measuring cup.
- Vegan butter or coconut oil both work well! Use room temperature instead of chilled. Regular butter works great too.
- Use pumpkin purée, not pumpkin pie filling. The only ingredient should be pumpkin.
- My favorite Vegan chocolate chips are Enjoy Life dark chocolate chips.
- Be very careful handling cookies after baking. They are soft and fragile while still cooling.
- Store covered at room temperature for up to 3 days. Store in fridge for up to 7 days.
- These cookies freeze well.