GF Pumpkin Chocolate-Chip Cookies

Addictive. Chewy. Simple.
Baking sheet with pumpkin chocolate chip cookies
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GF Pumpkin Chocolate-Chip Cookies

Addictive. Chewy. Simple.
Jump to Recipe

Prep time: 20 min. |  Cook time: 15 min.

Servings: 4-5 dozen*

Last edit February 25, 2024

Adapted original recipe by Tegan Jenner

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bon appétit!

Equipment

Stand Mixer or Hand Mixer (optional**)

Baking Sheets

Ingredients

1 cup Earth Balance soy-free vegan butter, softened

2 cups granulated sugar

2 eggs

1 tsp vanilla extract

1 can (15 oz) pumpkin puree

4 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour

1½ tsp baking soda

1½ tsp baking powder

2 tsp ground cinnamon

1 tsp salt

1 cup Nestle Toll House allergen-free chocolate chips***

1 cup Earth Balance soy-free vegan butter, softened

2 cups granulated sugar

2 eggs

1 tsp vanilla extract

1 can (15 oz) pumpkin puree

4 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour

1½ tsp baking soda

1½ tsp baking powder

2 tsp ground cinnamon

1 tsp salt

1 cup Nestle Toll House allergen-free chocolate chips***

Prep

  • Leave butter out for several hours or overnight to soften.
  • Preheat oven to 375F
  • Set aside: 
    • Stand mixer or hand mixer (if you have one), otherwise extra bowl and wooden spoon
    • Large bowl
    • 1 cup measuring cup
    • (4) 1 tsp measuring spoons
    • (2) ½ tsp measuring spoons
    • Small spatula for pumpkin puree
    • Can opener
    • Cookie scoop (if you have one), otherwise two small spoons for shaping cookies
    • Baking sheets
    • Parchment paper
    • Oven mitts

Instructions

  1. Cream soy-free vegan butter and sugar.
  2. Beat in eggs one at a time.
  3. Mix in vanilla extract and pumpkin puree.
  4. In a separate bowl combine flour, baking soda, baking powder, cinnamon and salt.
  5. Fold flour mixture into pumpkin mixture.
  6. Add allergen-free chocolate chips.
  7. Scoop onto baking sheets. 
  8. Bake for 12-15 min. 

Notes

*This recipe makes about 4-5 dozen cookies. Cut it in half if you don’t want that many… but you probably do, because they are incredible. Plus making the full recipe cookies uses up the entire can of pumpkin puree, which is always nice.

**You don’t need a mixer to make these cookies, but it is very handy if you do have one. This batter is very thick and sticky, so it takes quite a bit of work to mix by hand.

***Be sure to get allergen-free chocolate chips if you want the cookies to be vegan and soy free.

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