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Vegan Pumpkin Chocolate Chip Cookies

Name: Vegan Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup fine ground almond flour; 6 tablespoons oat flour; 1 teaspoon baking soda; 1 ¾ teaspoons pumpkin spice; ¼ teaspoon sea salt; 6 tablespoons maple syrup (, see note); 6 tablespoons pumpkin puree (, see note); 1 teaspoon vanilla extract; ½ - ¾ cup vegan chocolate chips (, see note)

By Sophia DeSantis, Reviewed by Anjali Shah on July 14, 2025

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I love baking cookies, and these chewy Vegan Pumpkin Chocolate Chip Cookies are the perfect fall treat for my kids. Fresh out of the oven in 30 minutes and made with wholesome gluten-free ingredients of oat flour, pumpkin puree, and dairy-free chocolate chips.

Cream plate with piles of baked cookies with chocolate chips on top

Last autumn, while making this famous vegan pumpkin banana bread, my oldest son asked if we could create cookies with the leftover pumpkin puree. Always up for a baking challenge with my little ones, we experimented until we perfected these irresistible cookies.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍪 More Chocolate Chip Cookie Recipes!

📋 Recipe Card

Just like my pumpkin protein balls, these cookies are naturally sweetened with maple syrup, have a soft, chewy texture from rolled oats, and are lightly spiced with pumpkin spice. They’re perfect for sharing with friends over afternoon tea or gift wrapping for neighbors.

👩🏽‍🍳 Why I Love This Recipe

Cookies are my favorite thing to bake when I want an afternoon snack, and these sugar-free pumpkin chocolate chip cookies have claimed their spot as our family’s fall favorite! The combination of oat flour, baking soda, and pumpkin creates the most amazing soft, pillowy cookies that taste incredible studded with chocolate chips. I always double the batch in my house because they disappear faster than I can say “they need to cool” Once my family smells the fresh baked goods, it’s hard to keep their hungry hands away!

Unlike shop-bought cookies that last forever and are made with preservatives and refined sugar, these cookies are made with a few wholesome ingredients. Just simple pantry ingredients blended effortlessly in two bowls: wet ingredients in one bowl, dry in another, and quick mix with chocolate chips. I love that I can roll them into the size I want depending on the occasion, and they bake quicker than I can finish my housework. You’ll need a lock on your cookie jar after they’re baked- trust me!

My perfectly baked pumpkin cookies aren’t just another calorie-counting healthy snack alternative, they are genuinely one of the best cookies I’ve ever tried, and everyone loves them! Whether I make them for potlucks, share them with relatives and neighbors, or sell them for school fundraisers, the feedback is always “We need more”, which is the best compliment for a home-baking mom like me!

🥘 Ingredients

To make these gluten-free pumpkin chocolate chip cookies, you’ll need the following ingredients:

Dry ingredients: I mix almond flour, oat flour, baking soda, sea salt, and pumpkin spice to make the base. I simply love how it gives the cookies a soft texture and a hint of warm fall flavor.

Wet ingredients: Pumpkin purée, maple syrup, and vanilla keep the cookies moist and naturally sweet. The best part is I don’t need any eggs or dairy to get that perfect chewy texture.

Vegan chocolate chips: These are the treat my kids look forward to! I always sneak in a few extra for good measure.

🔪 How To Make

These cookies come together so fast, which is perfect for those busy afternoons! Here’s what I do to make them:

Whisk the dry ingredients: I grab a mixing bowl and whisk together the almond flour, oat flour, baking soda, pumpkin spice, and a pinch of salt until everything is nicely blended.

Mix in the wet ingredients: I add the pumpkin purée, maple syrup, and vanilla to the bowl, then stir everything together until it forms a soft cookie dough.

Fold in the chocolate chips: I gently stir in the vegan chocolate chips until they’re spread out evenly through the dough. This part always gets my kids excited because they know cookies are just a few steps away!

Spoon onto a baking sheet: I use a spoon to scoop little mounds of dough onto a parchment-lined baking sheet. I like leaving a little space between each one so they bake up nicely without sticking together.

Bake the cookies: I pop the tray into a preheated oven and let the cookies bake until they’re set around the edges and lightly golden. Cool and serve!

💭 Expert Tips

My #1 Secret Tip for making these pumpkin chocolate chip cookies is to always double check the label and grab plain pumpkin purée. One time I accidentally used pie filling and let’s just say the cookies turned out way too sweet and spicy. Now I keep a few extra cans of the right stuff in the pantry just in case!

Other Tips To Keep In Mind:

Measuring flour: I like to scoop my measuring cup right into the flour instead of spooning it in. It’s how I measured for the recipe and keeps things more consistent if you’re not using a kitchen scale.
Portioning cookies: I try to make 12 even scoops of dough so they all bake the same. It helps them cook through evenly and look extra cute too.
Use parchment paper: I always bake these on a parchment-lined sheet. It keeps the bottoms from sticking and gives them that perfect little crisp edge.
Optional tip: Sometimes I strain the pumpkin in a napkin over a bowl to take out a little moisture. It makes the cookies less cakey and more chewy if that’s what I’m going for.

📖 Variations

These Vegan Pumpkin Chocolate Chip Cookies are a favorite in my house. For a variation, I suggest the following favorites:

Pumpkin Cranberry: Stir in dried cranberries for a sweet and tangy twist. I like to make these around the holidays for something a little more festive.

Double Chocolate: Add 2 tablespoons of cocoa powder to the dry mix and use dark chocolate chips. It turns them into brownie-like cookies with a pumpkin twist.

Oatmeal Pumpkin: Replace a portion of the oat flour with rolled oats for a heartier texture. These are great for snack time or a cozy afternoon treat with tea.

🍽 Serving Suggestions

I can eat these cookies with almost anything! From smoothies and spiced lattes to ice cream and truffles, they pair beautifully with so many sweet treats.

I love eating a warm cookie straight out of the oven served with a tall glass of healthy pumpkin smoothie, it’s like having pumpkin pie in two delicious forms! Sometimes, I’ll sandwich two cookies together with a layer of white chocolate hazelnut spread in the middle of this 4-ingredient chocolate banana ice cream – my boys think this is the best invention ever! You’ve gotta try it!

My chewy cookies also make the perfect afternoon tea treat with friends, which I serve alongside some decadent vegan chocolate truffles, or these no-bake date bars.

🧊 Storage Directions

Refrigeration: I like to store these cookies in an airtight container at room temperature, but if your kitchen runs warm, the fridge is a great option too. They’ll stay fresh for up to 7 days.

Freezing: Once the cookies are fully cooled, I lay them flat in a freezer-safe container. You can stack them too, just separate the layers with parchment paper. They keep well for up to 2 months.

Reheating: When I want that fresh-baked feel again, I just pop a cookie in the microwave for about 10 seconds.

❓Recipe FAQs

Do I need to chill the cookie dough?

No chilling needed for these! That’s one of the reasons I love this recipe. When the kids are asking for cookies and I don’t have much time, I can make these and get them into the oven right away. Total lifesaver on busy afternoons!

Why are my cookies coming out too cakey?

If your cookies are turning out too fluffy or cake-like, your pumpkin purée might be holding too much water. What I like to do is strain it using a clean napkin or paper towel set over a bowl. It only takes a minute and helps the cookies come out with that chewy texture we love.

Can I make these cookies nut-free?

Yes, you sure can. I’ve made them with sunflower seed butter before, and they were still delicious. If you need to skip almond flour, try a nut-free flour like coconut flour, but just use a little less since it soaks up more liquid.

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