gluten free vegan pumpkin chocolate chip cookies

In my house…pumpkin season has officially begun! I just couldn’t wait any longer. My whole family agrees that pretty much every dessert is better when it involves pumpkin and cinnamon. Pumpkin bread, pumpkin muffins, pumpkin pie, pumpkin smoothies, pumpkin cake, and pumpkin cookies. What is your favorite pumpkin dessert?

These gluten free vegan pumpkin chocolate chip cookies have a good balance of sweet with a touch of spice. I love the flavor combination of cinnamon and chocolate. It’s magical. The pumpkin flavor is subtle, but that pumpkin puree sure does make these cookies soft and tender. They are quite tasty and just might be the perfect treat to kick off pumpkin season in your house!

gluten free vegan pumpkin chocolate chip cookies

makes 18-20 cookies

  • 1 cup Sarah’s gluten free flour blend
  • 3/4 cup certified gluten free instant oats*
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup pumpkin puree
  • 1/2 cup organic brown sugar
  • 1/4 cup organic cane sugar
  • 1/4 cup coconut oil, melted
  • 1 teaspoon pure vanilla extract 
  • 1 cup dairy free chocolate chips

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Sift together flour blend, oats, cinnamon, salt, and baking soda. Set aside. In large mixing bowl, combine pumpkin puree, brown sugar, sugar, coconut oil and vanilla. Add the flour mixture and mix until combined. Fold in the chocolate chips. Drop tablespoon-size scoops of cookie dough onto prepared baking sheet. Slightly flatten to 2-inch circles. Bake for 9-11 minutes. Cool cookies on baking sheets for 3-5 minutes before transferring to cooling rack. Store in air-tight container.

*If you don’t have instant oats, you can also pulse gluten free rolled oats in blender until course.


  1. Anonymous says

    I just made these and I wanted them to be more pumpkiny! I could hardly taste the pumpkin. I also didn't put any regular sugar in (just the brown sugar) and they were definitely sweet enough and I halved the amount of chocolate chips and they were still chocolatey.

  2. says

    Thank you for this recipe. I am making them for a lady who has to eat gluten free and is also fructose intolerant so I am hoping that the coconut oil can be substituted. Has anyone tried that?

  3. says

    Oh my god. I just made these, modified the recipe a bit (used my own type of gluten-free flour, but very similar, and added a bit more pumpkin and oil to soften it more, and used all coconut sugar), anyway, I'm not kidding, these are the best cookies i've tasted. I was shocked when I taste tested the cookie dough, but even more so when they were baked. Maybe it's because I've been vegan for a while, my tastes have changed, but i'm very sure these are the BEST COOKIES. THE BEST. I used Ghirardelli chocolate chips, himalayan rock salt, and pumpkin pie puree instead (farmer's market brand). anyway, I did everything right somehow, they came out PERFECT. Unfortunately, they were too good…I may not get very much of a second opinion on them…

    • says

      So happy to see you replied! Just to let you know, I made these again for my friend's birthday. He's never had pumpkin before, and he loved them. He was sad they were all gone so quickly though… some people were reluctant to try them knowing the cookies were vegan, but forgot about that after they tasted them.

  4. Anonymous says

    These are by far the best cookies Ive ever had. Im gluten free and vegan so it can be tough to find a good cookie. My batter wasnt batter though, it needed to be more wet. So I added a bit more pumpkin and about a half cup of fla milk (just what I had on hand) I also used pumpkin pie spice, about 1 teaspoon. There sooo delicious! Oh and I used the quick gf oats and 1 cup of coconut flour :)

    • Alaina says

      The coconut flour is what made your batter dry. I've made this mistake before and it was a disaster! It's naturally more absorbent than other flours and it's necessary to add more liquid when using it :)

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