I was originally planning to post these pumpkin chocolate chip cookies in October, but we finished them early, they turned out great, and I just couldn’t wait. Fall or not, these cookies are SO good! Oats, pumpkin, cinnamon, spices, and chocolate baked into big soft pillowy cookies – what’s not to love? These pumpkin chocolate chip cookies are vegan & gluten free, and they will be so perfect for lunch boxes because they’re nut-free(!) as well. I know so many of you have asked how to make these carrot cookies without nuts. That recipe really needs the almond butter to bind them but THIS recipe holds together beautifully because pumpkin puree is a terrific binder. It’s also easier than grating carrots, which means that you’ll make these so much more often, but I’m warning you – they’ll disappear even faster.
Pumpkin Chocolate Chip Cookies Ingredients
Soft, puffy, and totally delicious, these pumpkin chocolate chip cookies are secretly healthy! Here’s what makes them SO good (and good for you, too!):
Flaxseed subs in for the egg in these vegan pumpkin cookies. It also adds a boost of fiber and omega 3-s. Oat flour makes them wonderfully puffy and soft. Whole rolled oats give them a delicious oatmeal cookie texture and flavor. Cinnamon and nutmeg add the perfect notes of pumpkin spice. Pumpkin puree is the real star here. Aside from adding essential pumpkin flavor, it acts as a binder and packs in plenty of Vitamin A. Cane sugar sweetens them up. Coconut oil adds richness. Vanilla extract deepens their flavor. And chocolate chips make them irresistibly gooey and chocolatey.
Yum! Find the complete recipe with measurements below.
How to Make Pumpkin Chocolate Chip Cookies
Sure, these cookies are light and fluffy and full of pumpkin flavor, but one of the best parts about them is that they’re easy to make! Here’s what you need to do:
These pumpkin cookies are on the cake-y side and resemble a yummy muffin top. Like these Blueberry Breakfast Cookies, you could eat one for breakfast, or enjoy one as a semi-guilt-free midday snack or dessert. They also freeze extremely well. If you do freeze them, thaw them at room temp for an hour (or so), or pop them in the microwave for 8-10 seconds. I love thawing one to enjoy with an afternoon cup of tea.
Pumpkin Chocolate Chip Cookie Recipe Variations
Want to change it up? Here are some ideas:
If you’re not a fan of chocolate, skip the chocolate chips and replace them with walnuts, pecans, or dried cherries. Want chocolate + nuts or chocolate + cherries? Then go half and half on the chocolate chips and another mix-in. Play with the spices. I love cinnamon and nutmeg here, but cardamom, allspice, and/or ginger would also be good. Or, feel free to use pumpkin pie spice if you keep it on hand! Use another kind of squash! This recipe calls for canned pumpkin puree, but baked and mashed kabocha, butternut, or buttercup squash would be great here too. See this post for step-by-step instructions on how to make your own pumpkin puree. (And fun fact: canned pumpkin usually contains a mix of squash varieties anyway!)
More Favorite Cookie Recipes
If you love these pumpkin chocolate chip cookies, try one of these yummy cookie recipes next:
Carrot Cake Cookies Chewy Molasses Cookies Vegan Sugar Cookies Thumbprint Cookies Almond Butter Cookies Vegan Chocolate Chip Cookies No Bake Cookies Or any of these 17 Easy Cookie Recipes!
