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Pumpkin Chocolate Chip Cookies

Vegan, Gluten-Free

Pumpkin Chocolate Chip Cookies

Perfectly paired with a mug of apple cider or hot chocolate with marshmallows, these Gluten Free, Vegan Pumpkin Chocolate Chip cookies are going to be a requirement for your fall/Halloween baking this year. Have your littles help out and then indulge away while watching a fall movie (find some suggestions here!) — I recommend It’s the Great Pumpkin, Charlie Brown.

Note: The key to these cookies being flatter and less “cake domed” is an odd little trick – at some point in the last five minutes of baking, remove cookies from the oven and drop the pan on the counter or stove top (from a height of 3-4 inches) then resume the rest of the bake time. Totally optional, cookies turn out just fine without this step … but if you’re a fussy little cookie judgemental Judy like me, it’s a neat trick I’ve picked up.


Sift together dry ingredients:

  • 2 cups + 2 Tbsp all purpose gluten free flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • 1 tsp – 1 & 1/2 tsp pumpkin pie spice

  • 3/4 cup chocolate chips of choice

Whisk wet ingredients (about two minutes by hand):

  • 1/2 cup flavourless, vegan oil

  • 1/2 cup brown sugar

  • 1/2 cup white sugar

  • 1/2 cup pure pumpkin puree

  • 1 Tbsp vanilla extract

  • 2 tbsp water or almond milk

Add dry ingredients to wet and mix well. (Dough will be sticky, but add 1-2 tbsp more flour if unmanageable.) Refrigerate dough until you can scoop easily with 1 tbsp measure or cookie scoop. Refrigerate cookies again on their pans for about 10 minutes before baking 350F for about 14 – 15 minutes. (Gluten free, vegan bakes do take longer to bake, don’t worry these cookies will still be very soft.) See note above for the trick to flatter pumpkin chocolate chip cookies!

Pumpkin Chocolate Chip Cookies

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