December 5, 2022

Lecafe moustache

Delicious food

Stack of vegan gluten-free pumpkin chocolate chip cookies with the top one broken apart to show the texture

Fluffy Gluten-Free Chocolate Chip Cookies

Stack of vegan gluten-free pumpkin chocolate chip cookies with the top one broken apart to show the texture

The perfect fall cookie does exist! These pumpkin chocolate chip cookies are here with the ideal amount of cozy warming spices and melty chocolate chips. They have slightly crispy edges, pillowy soft centers, and are undetectably vegan and gluten-free. Hubba hubba!

Your next fall baking adventure is just 1 bowl away! Let’s get started!

Pumpkin purée, brown sugar, gluten-free flour blend, vegan butter, almond flour, chocolate chips, baking powder, cinnamon, pumpkin pie spice, salt, and vanilla

How to Make Gluten-Free Pumpkin Chocolate Chip Cookies

These cookies begin with one of the best techniques for a light and fluffy result: creaming the (vegan) butter and (brown) sugar. Next comes the pumpkin purée for a festive orange color and to add moisture for a soft cookie texture.

Using a hand mixer to combine wet ingredients

Vanilla, cinnamon, pumpkin pie spice, and salt ensure the batter leaves no element of flavor forgotten, while baking powder helps them rise for soft and fluffy centers.

And now for the star: Our NEW gluten-free flour blend carries the dry ingredient team with a little assist from almond flour to keep the cookies moist.

Gluten-free flour blend, almond flour, spices, and baking powder in a mixing bowl over the wet ingredients

Lastly, we stir in the chocolate chips (mmm, chocolate makes everything better) and chill the dough to allow the ingredients to meld together and help the cookies hold their shape.

Bowl of pumpkin chocolate chip cookie dough

Then, friends, the finish line is near. Pop them in the oven and in minutes you’ll arrive at cookie-munching central!

Pumpkin chocolate chip cookie dough in a bowl and in mounds on a baking sheet

We hope you LOVE these pumpkin chocolate chip cookies! They’re:

Fluffy
Warming
Pumpkin-y
Soft with slightly crisp edges
Chocolaty
& Perfectly sweet!

Enjoy them on their own or with a Masala Chai Latte, Easy Pumpkin Spice Latte, or glass of (dairy-free) milk.

SHOP NOW to try our baking mixes!

More Gluten-Free Cookie Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Stack of pumpkin chocolate chip cookies on a tray next to glasses of dairy-free milk

Prep Time 45 minutes

Cook Time 12 minutes

Total Time 57 minutes

Servings 18 (Cookies)

Course Dessert

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-5 Days

  • In a medium mixing bowl beat together the brown sugar and softened vegan butter with an electric mixer until pale in color — about 1 minute. Next add the pumpkin purée and vanilla extract and whip again until fluffy.
  • Add gluten-free flour blend, almond flour, cinnamon, pumpkin pie spice, baking powder, and sea salt. Stir to fully combine. Then fold in the chocolate chips/chunks. Place the dough in the refrigerator to chill for 30 minutes.

  • When the 30 minutes is up, preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Use a cookie scooper (we like this one) or tablespoon to measure 1 ½ Tbsp amounts of dough. We like leaving them in a domed shape instead of flattening them. Place the cookies 2 inches apart on the baking sheet. Recipe as written makes about 18 cookies.
  • Bake for 11-14 minutes until the edges are golden and the center is soft.

  • Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to fully cool. Store in an airtight container at room temperature for up to 3-5 days.

*We also tested this recipe with our DIY Gluten-Free Flour Blend and it works, but we slightly preferred the texture using our NEW Gluten-Free Flour Blend.
*If freezing the dough for future baking, scoop the dough in step 3, then freeze for future baking. They can be baked directly from frozen.
*Prep time includes chilling.
*Nutrition information is a rough estimate.

Serving: 1 cookie Calories: 151 Carbohydrates: 19.5 g Protein: 1.5 g Fat: 7.9 g Saturated Fat: 4.7 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 111 mg Potassium: 54 mg Fiber: 1.2 g Sugar: 10.7 g Vitamin A: 694 IU Vitamin C: 0.1 mg Calcium: 33 mg Iron: 0.7 mg