Pumpkin Chocolate Chip Cookies (Dairy Free and Vegan)

These are the type of cookies that it doesn’t even need to be fall or the holiday season and people will devour them. Pumpkin chocolate chip cookies are just a classic cookie, and go so well with a glass of milk. This recipe is super simple to make, and it’s sure to spice up your dessert table for Thanksgiving or Christmas.


•2 baking trays

•1 large bowl

•A wooden spoon


•1 cup brown sugar (you can use light or dark)

•2 cups gluten free flour

•1 cup canned pumpkin

•1/2 cup coconut oil, melted

•2 teaspoons vanilla extract

•1 teaspoon ground cinnamon

•3/4 teaspoon salt

•1/2 teaspoon pumpkin pie spice

•1 teaspoon baking powder

•1 teaspoon baking soda

•1 cup chocolate chips, your choice


1.) Preheat oven to 350ºF and grease the two baking trays with cooking spray.

2.) In a large bowl, mix together the brown sugar, vanilla extract, coconut oil, cinnamon, pumpkin pie spice, and salt. Make sure all the ingredients are fully combined.

3.) Then, add in the baking soda, baking powder, and gluten free flour. The dough will be quite thick at this point, which is the perfect consistency for these cookies! Gently fold in the chocolate chips.

4.) Roll the dough into 1 inch balls, and gently flatten. Bake for 12-13 minutes. Insert a toothpick into the center of the cookies, and if it comes out clean they are done! I found that 12 minutes was the perfect amount of time for this recipe.

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