Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!
These pumpkin chocolate chip cookies are naturally gluten-free and vegan, studded with rolled oats and melty chocolate chips, require just 10 ingredients, and are ready in 1 hour! Let us show you how it’s done.
How to Make Gluten-Free Vegan Pumpkin Chocolate Chip Cookies
The base for these cookies is a combination of almond flour, oats, and shredded coconut, which makes them more wholesome to fend off a sugar crash.
Then come the cookie basics like chocolate chips for bits of sweetness, baking powder for rise, and optional sea salt to enhance all the flavors. And for that quintessential fall flavor, we added pumpkin pie spice!
For sweetener, brown sugar provides these cookies with a slightly crispy texture. But by day two, they’ll be more tender and pillowy (and the flavor gets even better!).
To keep them vegan without losing the fluffiness/binding usually provided by eggs, we used aquafaba. It whips up beautifully and helps hold the cookies together.
Making pumpkin baked goods can be challenging because pumpkin purée doesn’t taste like much and can add a lot of moisture. So, pumpkin cookies are even more of a challenge because they’re generally more dense in texture, meaning there’s less room for error.
To solve that problem, we used pumpkin butter, which has a more concentrated pumpkin flavor. Our DIY pumpkin butter is simple and delicious, but store-bought will work, too!
We hope you LOVE these cookies! They’re:
& Perfectly sweet
They’re a delicious treat for fall and beyond! Step up the cozy factor by enjoying them with a Pumpkin Spice Latte or glass of dairy-free milk. Or, for an extra special treat, sprinkle bits of cookie over vegan ice cream. Swoon.
More Pumpkin Baked Goods
- 1-Bowl Pumpkin Bread (V + GF)
- 1-Bowl Pumpkin Muffins (Vegan + GF)
- Vegan Pumpkin Sugar Cookies
- Vegan Pumpkin Cinnamon Rolls
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Chewy Pumpkin Chocolate Chip Cookies (V/GF)
- 3/4 cup almond flour or meal (we prefer almond flour // if nut-free you could try a seed meal/flour)
- 3/4 cup rolled oats (certified gluten-free as needed)
- 1/4 cup finely shredded (desiccated) unsweetened coconut (or you could try subbing more almond meal, oats, or even a GF flour blend)
- 1/4 cup vegan dark chocolate chips
- 3/4 tsp baking powder
- 1/4 tsp sea salt (optional)
- 1 Tbsp pumpkin pie spice (yep, that much)
- 1/2 cup packed organic brown sugar or muscovado sugar (or sub coconut sugar, but we prefer brown sugar for best texture)
- 1/4 cup aquafaba (the brine/liquid in a can of chickpeas)
- 2 Tbsp pumpkin butter (or sub pumpkin purée, but know it will have less flavor and be more soft & tender // or sub a pumpkin-flavored nut butter!)
- 2 Tbsp avocado oil or melted coconut oil
- 1/2 tsp vanilla extract (optional)
- In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate chips, baking powder, salt (optional), pumpkin pie spice, and brown sugar.
- In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, though it takes longer) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help it along if it’s not whipping.)
- To the aquafaba, add the pumpkin butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little — that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If too wet, add a bit more almond flour or meal. Cover and chill in the refrigerator for at least 30 minutes or overnight.
- Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- Scoop chilled dough into roughly 2-Tablespoon amounts (I like this scoop) and place onto prepared baking sheet. Press down slightly to form a disc (see photo). Leave about a 1-inch gap in between each cookie to allow for spreading. There should be about 14 cookies (as the original recipe is written). Option to add a few more chocolate chips on top.
- Bake for 14-16 minutes or until the edges are slightly golden brown and they’ve expanded. Be careful not to burn (especially on the bottoms) — they bake quickly toward the end.
- Remove from oven and let cool for 5 minutes on the baking pan before serving. They will firm up the longer they cool (they can be a bit tender right out of the oven).
- Store completely cooled leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. On day one they are a bit crisp, but on days 2 and on they are more tender and pillowy (it’s kind of the nature of pumpkin cookies). I recommend storing them in the freezer once cooled to help retain their crispy exterior!
*Adapted from our Healthy Oatmeal Chocolate Chip Cookies — a concept we have adapted from Sprouted Kitchen.
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