Pumpkin Chocolate Chip Cookies

I recently set a goal for myself to cook/bake/prepare 10 new recipes per month for the blog. And generally speaking I thought this was a realistic goal since there are some weeks that I post 5 new recipes.

I have a million (okay, maybe just shy of 100) draft posts that I am desperately wanting to finish and publish. Why so many drafts? Because this little brain of mine has good ideas on paper but not always so good in real life. I will write up a recipe, make it, and it is a mess. I don’t give up too easily. I want to keep reworking the recipe, tweaking ingredients, baking times, etc. until I have the ‘perfect recipe’. That takes time. And patience. Both of which I seem to be lacking lately.

Hence, the new goal of posting 10 new recipes a month. So far for February I’m at three. Just three recipes – including this one. Sigh.

Maybe I should stop rambling and whining and just get this recipe done hey? So here goes.

Pumpkin Chocolate Chip Cookies

I had some leftover canned pumpkin I needed to use up and found a recipe on AllRecipes.com that seemed super simple and easy to make vegan and gluten-free.

Here’s my version of it.

Pumpkin Chocolate Chip Cookies
Recipe type: Dessert
Serves: 2 dozen
  • 1 cup pureed pumpkin
  • 1 cup granulated sugar
  • ½ cup grapeseed oil
  • Egg replacer to make 1 egg*
  • 1 cup brown rice flour
  • ½ cup sorghum flour
  • ½ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 cup semisweet vegan/gluten free chocolate chips
  • ½ cup chopped walnuts (optional)
  1. Preheat oven to 350°F.
  2. Combine pumpkin, sugar, oil and egg replacer in a bowl.
  3. In a separate bowl, stir together the flours, baking powder, xanthan gum, cinnamon and salt.
  4. Dissolve baking soda in milk and add to the wet ingredients.
  5. Add dry ingredients to the wet and mix well.
  6. Stir in vanilla extract, chocolate chips and walnuts, if using.
  7. Drop by spoonfuls onto parchment lined baking sheet. Bake for 10-12 minutes until lightly browned and firm.

*I decided to use Ener-G brand egg replacer and mixed up 1 egg’s worth following their directions. Normally I’m a fan of flax eggs or applesauce as an egg replacer but I was concerned about the cookies being too moist with the pumpkin already making it so moist. I’m glad I did it this way.

And these were really tasty. A cakey-cookie that had such great subtle pumpkin flavor. So tasty, in fact, that I almost ate one that had fallen off the cookie sheet and on to the floor. I dusted off the pet hair (yes, I vacuum but we have two dogs and a cat … it’s everywhere!) and contemplated taking a bite. I talked myself out of it. Mostly because there were like a dozen non-hairy cookies sitting there ready to be eaten. Thank goodness for that! I saved myself from hitting an all-time new low.

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15 Responses to “Pumpkin Chocolate Chip Cookies”

  1. February 7, 2012 at 3:11 pm #

    These look amazing! I’ll be trying them soon. And then not sharing them :).

    • Megan
      February 7, 2012 at 4:57 pm #

      I’m sure you’ll love them! Enjoy.

  2. Jacque
    June 16, 2012 at 11:29 pm #

    Have you tried these with any oil other than grapeseed? Would canola work?

    • Megan
      June 17, 2012 at 12:13 am #

      Canola oil would definitely work. I just use grapeseed oil because it’s a nice healthy oil full of antioxidants and I like it for my other cooking so usually have it on hand. Any light-tasting oil would work in this recipe. Enjoy!

  3. Nicole
    March 18, 2013 at 10:20 pm #

    These were wonderful! Thanks for the recipe! Can’t wait to try more.

    • March 19, 2013 at 9:55 am #

      Glad you enjoyed these Nicole!

  4. Lynn
    September 26, 2013 at 9:23 pm #

    I tried these and they are wonderful!!! I am new to a gluten free and vegan diet so I am missing all my usual desserts, but this one will take the top spot for sure! They were delicious right out of the oven. The taste of the different flour has some getting used to for me, but when I warmed them just a bit they didn’t taste any different to a normal cookie, even better! I’ll be keeping this recipe forever!

  5. Sarah
    February 9, 2014 at 1:29 pm #

    So glad you posted this. I make pumpkin chocolate chip cookies every year for our annual cookie day, but we have a new neighbor that is vegan and gluten free and didn’t know what to do since cookies normally get both strikes. Thanks a bunch!

  6. Karen
    April 8, 2014 at 2:35 pm #

    I had these direct from The Gluten Free Vegan’s kitchen… and they are delicious! I am not vegan but I totally enjoy following this blog because I know how much time and thought are put into all the recipes! Did I mention that I’m still waiting on a sample of the raspberry chocolate scones???? :)

    • April 8, 2014 at 5:14 pm #

      Thanks so much for such a lovely comment Karen. I’m glad you enjoyed the cookies. I promise that the next time I whip up a batch of Raspberry Chocolate Scones I’ll save you one! ;-)

  7. Michael
    April 25, 2014 at 3:36 pm #

    Is pumpkin needed?

    • April 29, 2014 at 9:50 am #

      The pumpkin plays a vital role in these pumpkin chocolate chip cookies. Not only for flavor but for moisture and texture. Since the recipe calls for so much pumpkin it would be hard to swap out with something else and still have success.


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