Food and Drinks

Fluffy Gluten-Free Pumpkin Chocolate Chip Cookies

The perfect fall cookie does exist! These pumpkin chocolate chip cookies are here with the ideal amount of cozy, warming spices and melty chocolate chips. They have slightly crispy edges and pillowy soft centers and are undetectably vegan and gluten-free. Hubba hubba!

How to Make Gluten-Free Pumpkin Chocolate Chip Cookies

These cookies begin with one of the best techniques for a light and fluffy result: creaming the (vegan) butter and (brown) sugar. Next comes the pumpkin puree for a festive orange color and to add moisture for a soft cookie texture.

Vanilla, cinnamon, pumpkin pie spice, and salt ensure the batter leaves no element of flavor forgotten while baking powder helps them rise for soft and fluffy centers.

And now for the star: Our NEW gluten-free flour blend carries the dry ingredient team with a little assistance from almond flour to keep the cookies moist.

Lastly, we stir in the chocolate chips (mmm, chocolate makes everything better) and chill the dough to allow the ingredients to meld together and help the cookies hold their shape.

Then, friends, the finish line is near. Pop them in the oven, and minutes; you’ll arrive at cookie-munching central!


  • 2/3 cup packed organic brown sugar
  • 1/2 cup softened vegan butter (we used Miyoko’s salted)
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup MB 1:1 Gluten-Free Flour Blend
  • 1/2 cup almond flour (we like Wellbee’s)
  • 1 tsp ground cinnamon
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup dairy-free semi-sweet chocolate chips or chunks (we used Enjoy Life)


  • In a medium mixing bowl, beat together the brown sugar and softened vegan butter with an electric mixer until pale in color — about 1 minute. Next, add the pumpkin puree and vanilla extract and whip again until fluffy.
  • Add gluten-free flour blend, almond flour, cinnamon, pumpkin pie spice, baking powder, and sea salt. Stir to combine fully. Then, fold in the chocolate chips/chunks. Place the dough in the refrigerator to chill for 30 minutes.
  • When the 30 minutes is up, preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Use a cookie scooper (we like this one) or tablespoon to measure 1 1/2 Tbsp amounts of dough. We like leaving them in a domed shape instead of flattening them. Place the cookies 2 inches apart on the baking sheet. The recipe, as written, makes about 18 cookies.
  • Bake for 11-14 minutes until the edges are golden and the center is soft.
  • Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool fully. Store in an airtight container at room temperature for up to 3-5 days.

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