Start off pumpkin season right with these easy, vegan, oil & gluten free Pumpkin Spice Chocolate Chip Cookies!! They are soft & chewy and loaded with chocolate & a touch of pumpkin spice!
Are you ready to indulge in the mouthwatering flavors of fall? Get ready to unleash your inner baker and create the most irresistible vegan and gluten-free pumpkin spice chocolate chip cookies.
I'm telling you, these are the best pumpkin cookies I think I've ever eaten. They are soft, chewy, chocolatey, with a touch of pumpkin spice. They make my basic fall heart sing. Just pass me a large pumpkin spice latte to go with it and I'm in heaven.
The fact that this recipe is not only vegan, but also gluten free, oil free and can be made in ONE bowl in just 30 minutes.... I mean... come on, you know you have to try it.
Why we love these cookies
Have I convinced you? Okay, cool cool cool, but just in case you need more reasons... here's why these chewy pumpkin spice chocolate chip cookies have become my staple autumn treat!
- The irresistible flavor captivates our taste buds – a harmonious blend of warm pumpkin spice and rich chocolate that melts in your mouth with every bite.
- Simple Ingredients - These cookies are also a true testament to the power of simple and wholesome ingredients. By opting for vegan and gluten-free alternatives, we're able to cater to a wide range of dietary preferences without compromising on taste or texture. It's the perfect opportunity to show your loved ones that indulgence can still be inclusive and fulfilling.
- The aroma of pumpkin spice wafting through your kitchen and the sight of golden-brown cookies cooling on a wire rack are enough to transport anyone to a place of warmth and happiness.
- Easy & quick - With a simple step-by-step process, you can go from craving to enjoying a batch of fresh, homemade treats in just 30 minutes.
- One bowl cookies - The whole recipe for these pumpkin spice cookies can be made in one bowl with a hand mixer!
- Oil free - No butter or oil is needed in this recipe! We use your favorite creamy nut butter as a healthier alternative.
Most of what you need for these cookies are highly accessible and can be budget friendly! I like to find my ingredients at my local Aldi for the best deals!(If Aldi isn't close, search your budget grocery stores near you.)
- pumpkin puree - Canned pumpkin puree will be the star of our recipe, lending its rich and earthy flavor. Be sure to use plain pumpkin puree and not pumpkin pie filling, as the latter contains added sweeteners and spices.
- nut butter - I've used natural creamy peanut or almond butter with success for this recipe.
- sugars - a combo of brown sugar and cane sugar is used to sweeten the cookies and add a delectably chewy texture.
- pumpkin pie spice & vanilla extract - for the flavors of fall!
- almond flour - almond flour is naturally gluten free and so good in baking! This flour adds a nice chewiness to the cookies while also keeping them soft,
- baking soda & salt - to help the cookies rise
- vegan chocolate chips or chunks - I like to use a mix of chocolate chips and broken up dark chocolate bars. The contrast of the two makes every cookie different and the larger chunks create pockets of gooey goodness throughout the cookies, complementing the pumpkin and spices perfectly.
See recipe card for quantities.
How to make Pumpkin Spice Chocolate Chip Cookies
Let's get to the fun part! Time to make the cookies!
To start, take a second to preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will ensure your cookies bake evenly and prevent them from sticking to the pan.
In a medium bowl add everything except almond flour, baking soda and chocolate chips. Use a hand mixer to beat on medium speed until mixture is whipped well and completely combined.
Add the almond flour and baking soda and mix until just combined. Fold in the chocolate chips.
Use spoons or a cookie scoop to place balls (about 1½tbsp) of dough on prepared cookie sheet, about 2 inches apart. Do not press down.
Bake for 19-20 minutes until edges look browned. The cookies will seem soft, let them rest for 10 minutes to firm up before moving to a cooling rack.
Pro Tip: Don't panic if your cookies seem soft! I promise, they will firm up as they cool. Don't try to move them until you let them cool on the baking sheet for at least 10 minutes.
Recipe Tips & Substitutions
- These cookies do not spread much when baked and the dough is soft. For best results use a cookie scoop like this one and do not press the dough balls down before baking.
- Nut Butters - You could also make this recipe using sunflower seed butter or WowButter. I have not tested this for consistency yet, however, they both should work without a problem.
- Do not overbake the cookies! I've mentioned a few times, that these cookies are soft. When they come out of the oven, you may think they are under baked. I promise they aren't. Let them sit and cool and they will firm right up.
Proper storage is key to maintaining the delectable taste and texture of your vegan pumpkin spice chocolate chip cookies. Whether you plan to savor them over a few days or save some for later, here are some tips to help you store your cookies just right.
- Make sure that your cookies have completely cooled before storing them. This step is crucial to prevent moisture buildup, which can lead to soggy cookies.
- Once cooled, you can start by transferring the cookies to an airtight container. Use wax or parchment paper between layers if you prefer to prevent sticking (but it's not really necessary).
These Soft Pumpkin Spice Cookies can be stored in a airtight container in a dry, cool location for up to 2 days or in the fridge for up to 4 days.
Coconut sugar can be a good alternative for the brown and cane sugars in this recipe. I may affect the texture.
Absolutely! If you're not a fan of chocolate or simply want to reduce the sweetness, you can omit the chocolate chips from the recipe. The cookies will still have a delightful pumpkin spice flavor with a touch of sweetness from the other ingredients. Feel free to add your favorite mix-ins instead, such as chopped nuts or dried fruits, to add some extra texture and flavor.
A: While it's certainly possible to substitute regular flour or gluten-free flour for the almond flour, it's important to note that the texture and taste of the cookies may be significantly different. To achieve the best results and maintain the intended texture, use the almond flour as written. If you have a nut allergy, I would suggest finding an alternative recipe.
Sure! I think that copped nuts and raisins would be a delicious addition to these cookies.
Other Fall Favorites
Looking for other recipes like this? Try these:
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Pumpkin Spice Chocolate Chip Cookies
- Hand Mixer
- cookie sheets
- ½ cup pumpkin puree
- ½ cup nut butter creamy peanut or almond butter work well
- ½ cup brown sugar
- ¼ cup cane sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup almond flour (packed) 115g
- ½ teaspoon baking soda
- ½ cup vegan chocolate chips or chunks
- Preheat oven to 350℉ and line two baking sheets with parchment paper.
- In a medium bowl add everything except almond flour, baking soda and chocolate chips. Use a hand mixer to beat on medium speed until mixture is whipped well and completely combined.
- Add almond flour and baking soda and mix until just combined. Fold in the chocolate chips.
- Use spoons or a cookie scoop to place balls (about 1½tbsp) of dough on prepared cookie sheet, about 2 inches apart. Do not press down.
- Bake for 19-20 minutes until edges look browned. The cookies will seem soft, let them rest for 10 minutes to firm up before moving to a cooling rack.