Vegan Pumpkin Chocolate Chip Cookies
These soft & chewy Vegan Pumpkin Chocolate Chip Cookies taste like fall in a cookie. Made in one bowl with gluten-free oat flour, pumpkin puree & maple syrup.
Is there anything better than a cookie that just melts in your mouth? These Vegan Pumpkin Chocolate Chip Cookies are exactly that: soft, chewy, and fluffy like a pillow.
Pumpkin and chocolate is one of my favorite flavor combinations. I love adding chocolate chips to all things pumpkin, like my Vegan Pumpkin Muffins and my Pumpkin Chocolate Chip Bread. If you haven’t tried the combination yet, you’re in for a treat! The pockets of melty chocolate chips really take these cookies to the next level.
These healthy pumpkin cookies are packed with warm spices and rich pumpkin flavor, making them a seasonal favorite everyone will love.
The best part? They’re made with wholesome ingredients like gluten-free oat flour, maple syrup, and real pumpkin puree, making them naturally vegan, gluten free, refined sugar free, egg free and dairy free.
Why You’ll Love These Vegan Pumpkin Chocolate Chip Cookies
- Full of fall flavor – these soft pumpkin cookies pack in all the warm and comforting flavors of fall.
- Wholesome ingredients – made with healthy ingredients like oat flour and real pumpkin puree which are rich in fiber, vitamins, and antioxidants.
- Soft and chewy texture – without using any dairy or eggs.
- Made in one bowl – these easy-to-make cookies come together in one bowl.
- Vegan, gluten-free and naturally sweetened
Ingredients Needed
Scroll down to the recipe card to get the full recipe with measurements.
- Oat flour – this recipe uses nutrient-dense oat flour instead of regular flour. You can buy oat flour or make your own oat flour by blending rolled oats or quick oats in a blender until a fine flour forms. If you have a serious gluten allergy, be sure to use certified gluten free oats. I do not recommend substituting for another type of flour, but if you try it, let me know how it turned out in the comments.
- Almond flour – almond flour provides the soft texture in these cookies. Make sure to use blanched almond flour (most store-bought almond flour is blanched, meaning the skin of the almonds is peeled off).
- Coconut sugar – this natural sweetener adds some extra sweetness and caramel flavor. It pairs so well with the pumpkin flavor.
- Pumpkin puree – the star of the show! Did you know that pumpkin is loaded with vitamins and nutrients? Make sure you’re using pure pumpkin puree from a can, not pumpkin pie filling.
- Coconut oil – melted coconut oil adds the perfect amount of moisture to these cookies. Be sure to use refined coconut oil as it doesn’t have any flavor.
- Ground flaxseed – to create a flax egg to help bind all the ingredients together.
- Vanilla extract – an essential to add a hint of vanilla flavor.
- Baking powder and baking soda – to help the cookies rise.
- Spices – pumpkin pie spice, cinnamon and salt
- Vegan chocolate chips – I use Hu Kitchen chocolate chips since they’re vegan and refined sugar-free. You can shop with my discount code: booboo.
How To Make The Best Pumpkin Chocolate Chip Cookies
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Whisk together the pumpkin puree, coconut sugar, melted coconut oil, flax egg, and vanilla extract until combined.
- Add in the oat flour, almond flour, pumpkin pie spice, cinnamon, baking powder, baking soda, salt and chocolate chips. Mix until a dough forms and use a cookie scoop to scoop onto the baking sheet. Bake for 15-18 minutes.
- Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes. This is a crucial step, since the cookies are made with almond flour, they need to set properly.
- Transfer the cookies to a wire rack to cool for another 5 minutes. Then, dig in!
Tips & Tricks
- Use pumpkin puree, not pumpkin pie filing. Ensure you’re using pure pumpkin puree and pumpkin pie filling which is sweetened and spiced.
- Let the cookies cool. I know it’s tempting, but this helps the cookies set properly so they’re perfectly soft and fluffy!
- Sweet & salty. Add a sprinkle of flaky sea salt on top of each cookie before serving for a sweet & salty touch.
Frequently Asked Questions
Where do I get oat flour?
You can easily make your own oat flour by blending rolled/quick oats in a blender until a fine flour forms. You can also buy oat flour at the grocery store. Use certified gluten-free oats/oat flour as necessary.
How long do the cookies last?
They will last about 3 days stored in an airtight container at room temperature. That is if you don’t eat them all before then!
Can I add mix-ins?
Sure! Feel free to customize these pumpkin cookies by adding nuts, dried fruit, or even seeds. Just keep in mind that additional ingredients may affect the texture, so I would only recommend adding 1/4 cup.
I love to enjoy these pumpkin cookies with my pumpkin spice chai latte for the ultimate fall treat.
Find all of my pumpkin recipes here and more fall recipes here.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Vegan Pumpkin Chocolate Chip Cookies
Ingredients
- ½ cup coconut sugar
- ⅓ cup pumpkin puree
- 3 tbsp melted coconut oil
- 1 tbsp ground flaxseed, + 3 tbsp water
- 1 tsp vanilla extract
- ¾ cup oat flour
- ½ cup almond flour
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Make the flax egg by mixing together the ground flaxseed and water in a small bowl and let it gel for 5-10 minutes.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, flax egg, and vanilla extract until combined.
- Stir in the oat flour, almond flour, pumpkin pie spice, cinnamon, baking powder, baking soda, salt and chocolate chips. Mix until a dough forms, then use a cookie scoop to scoop the dough onto the lined baking sheet.
- Bake for 15-18 minutes, or until the cookies are golden brown. Allow them to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely. This is a crucial step, since the cookies are made with almond flour, they need to set properly. Sprinkle with flaky sea salt (if desired). Enjoy!
