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Gluten Free Pumpkin Chocolate Chip Cookies (Vegan)

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Our Gluten Free Pumpkin Chocolate Chip Cookies are perfect for fall weekends, after school snacks, or school parties. They are top 8 allergen free and easy to make!

photo collage of gluten free pumpkin chocolate chip cookies

Now that fall is here, we’re in the thick of pumpkin recipe season, brace yourself! Just kidding (sort of). I’ll be posting pumpkin spice recipes to celebrate the change of seasons, but won’t go overboard.

We celebrated the start of fall by heading to a pumpkin patch in a nearby town last weekend, got to see some cool white turkeys, and baked some pumpkin treats, like these Pumpkin Chocolate Chip Cookies.

vegan pumpkin chocolate chip cookies on a black cooling rack

The squirrels are already munching away on our carved pumpkins, they might not last till Halloween! 😮

Our Gluten Free Pumpkin Chocolate Chip Cookies are based on my older recipe for Pumpkin Chocolate Chunk cookies, but this recipe is made with completely different ingredients. If you want a recipe that doesn’t use a gluten free flour blend, check out that recipe (it uses brown rice flour).

stack of dairy free pumpkin cookies

Our pumpkin chocolate chip cookies are soft inside and slightly crisp on the top, perfect for soft cookie lovers! My husband prefers crunchy cookies, but I love soft ones and these were perfect for me.

How to make allergy friendly pumpkin chocolate chip cookies

These cookies are incredibly easy to make since I used a gluten free all-purpose flour blend instead of my normal sorghum or brown rice flour with flaxseed combo. These cookies are nearly foolproof – unless you burn them or change the ingredients they won’t fail!

stack of gluten free vegan pumpkin cookies

Most gluten free all-purpose baking blends should probably work in this recipe fine, but I used the King Arthur Flour gluten free flour since it didn’t have soy, dairy, or nut ingredients in it to fit our family allergies.

Since the gluten free all-purpose flour works as a 1-to-1 substitute for regular all-purpose flour, this recipe would also work made with regular all purpose flour, too, if you’re not avoiding gluten.

Using either gluten free all-purpose flour or regular all-purpose flour, there is no need for eggs in this recipe since the gluten free AP flour has xanthan gum and tapioca starch as binders, and regular AP flour has gluten as a binder. No need for eggs (similar to my sugar cookie recipe)!

stack of gluten free and top 8 free pumpkin cookies

We used regular allergy friendly chocolate chips in this recipe, but you can have some fun with this and use mini chocolate chips or dairy free white chocolate chips. Whichever you prefer! If you can have nuts, throw in some chopped pecans for a little extra crunch and flavor.

Check out our other pumpkin recipes:

photo of gluten free pumpkin chocolate chip cookies with text overlay

Gluten Free Pumpkin Chocolate Chip Cookies (Vegan)

Our Gluten Free Pumpkin Chocolate Chip Cookies are perfect for fall weekends, after school snacks, or school parties. They are top 8 allergen free and easy to make!
Top 8 allergen free; Free of: gluten, dairy, soy, eggs, nuts, peanuts
5 from 4 votes
Print Pin Rate
Course: Cookies, Desserts
Cuisine: American
Keyword: dairy free pumpkin cookies, gluten free pumpkin cookies, pumpkin chocolate chip cookies
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 15 cookies
Calories: 114kcal



  • Preheat oven to 350 degrees F.
  • In a small bowl, whisk together the gluten free flour blend, baking powder, pie spice, cinnamon, and salt. Set aside.
  • In a large bowl, using a hand blender beat together the brown sugar, palm shortening, and pumpkin puree until smooth.
  • Add the flour and the chocolate chips to the pumpkin mixture and blend again with the hand beater until completely mixed.
  • Scoop out by rounded spoonfuls onto a baking sheet lined with parchment paper, or a baking stone. You can flatten the tops slightly if you like since these cookies won't spread much.
  • Bake for 15-17 minutes or until golden brown on the edges. Cool for 5 minutes on the pan before removing to a wire rack to cool completely. Enjoy!


Calories: 114kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Sodium: 107mg | Potassium: 34mg | Fiber: 1g | Sugar: 9g | Vitamin A: 847IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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6 thoughts on “Gluten Free Pumpkin Chocolate Chip Cookies (Vegan)”

  1. 5 stars
    I never comment on recipes. I also have never made an actually good vegan cookie. This recipe has changed all of that. It’s amazing. I replaced the palm oil shortening with vegan butter, and hand blended rather than using the hand mixer (it was a little tedious, but worth the results). These cookies are so good, will definitely be making again! Thank you!

  2. 5 stars
    Great Treat! I made my own brown sugar using Classic granulated monk fruit and 1 tsp of molasses to reduce refined sugar content. It was hard for me to tell if they had browned enough so I think I over baked by a couple of minutes, lesson learned, but I really enjoy the savory flavor of the pumpkin and spices with the sweetness of the chocolate chips. I used Enjoy Life dairy free. Will be making these again. Thank you for the recipe


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