Gluten Free Pumpkin Chocolate Chip Cookies (Vegan)

These delicious gluten free pumpkin chocolate chip cookies are crisp on the edges and soft in the middle! They are so easy to make and are also dairy free, vegan, and nut free.

Some people really dislike pumpkin spice flavored foods, and you can probably tell by this recipe (and my other ones), I am not that kind of person.

I don’t think everything needs to be pumpkin spice flavored (there can be too much of a good thing). But I love a really good pumkin recipe, especially if it’s pumpkin chocolate chip cookies.

These chocolate chip pumpkin cookies are very similar to our classic chocolate chip cookies in texture, except these ones are softer in the middle. They still have that classic chocolate chip cookie texture with the addition of delicious warm pumpkin spice flavor.

If you prefer a thick and cakey type pumpkin chocolate chip cookie, check out our other recipe for thick and soft pumpkin cookies. The recipe is very similar to this one (exact same ingredients), but we use different ratios of brown sugar.

And both recipes are completely gluten free, dairy free, egg free, and nut free!

Why we love this recipe

These cookies are crisp on the edges and soft in the middle. You can undercook them for a minute or 2 if you like a really gooey cookie in the middle. These will seem a little gooey in the middle at first, but will firm up as they cool.

I think these cookies are delicious warm shortly after baking, but they still have an amazing texture the next day, which is sometimes tough to get with gluten free cookies!

How to make allergy friendly pumpkin chocolate chip cookies

Our pumpkin cookies are really easy to make, you don’t even need to soften the butter beforehand!

Here are the steps to make these cookies. This is just an overview of the steps, the full recipe is at the end of the post.

1. Preheat the oven to 350° F and line a sheet pan with parchment paper and set aside.
2. Add the dairy free butter to a medium-sized bowl and use a hand mixer to soften the butter (it doesn’t have to be softened ahead of time). I used the Country Crock homestyle dairy free butter when testing the recipe for these cookies.
3. Add the brown sugar, pumpkin puree, and the vanilla, and mix well.
4. Add in the gluten free all purpose baking mix, sorghum flour, the spices, the baking powder, and the salt, and mix together until a thick but sticky dough forms. The dough won’t be thick enough to roll.
5. Add the chocolate chips and mix again.
6. Cover the bowl and allow the dough to rest for about 5 minutes to thicken up a little, then drop the dough by spoonfuls onto the prepared sheet pan 2 inches apart. You won’t need to flatten or shape the cookie dough, these will spread out on their own.
7. Bake for 13 minutes, or 12 minutes if you want a slightly underbaked center.
8. Allow the cookies to cool on the pan for 5 minutes before moving to a wire rack to cool completely. These will seem pretty soft in the middle until they fully cool.
9. Once they are cooled, store in an airtight container or bag for up to 4 days, or freeze for later (these cookies freeze and thaw well).

Recipe notes for our pumpkin cookies

It’s important to make sure that for these cookies, you use a gluten free baking mix that includes xanthan gum (or other binder) to hold these cookies together in the absence of eggs.

The xanthan gum in the King Arthur all-purpose gluten free baking mix that we often use works really well for egg-free cookies since the xanthan gum holds the recipe together without additional egg replacers or binders like flaxseed.

Check out our other allergy friendly pumpkin recipes!

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