Soft Chocolate Chip Pumpkin Cookies (Gluten Free, Paleo + Vegan)

These Soft Chocolate Chip Pumpkin Cookies are a cakey and delicious spiced cookie that’s loaded with chocolate! If you like softer cookies, you’ll adore these gluten-free, paleo + vegan pumpkin cookies.

Soft, cakey cookie fans – are you out there?!? This post is for you! I made you some pumpkin chocolate chip cookies that are super soft, warmly spiced, and loaded with melted chocolate chunks. I think you’re really going to like them 😃. 

I’m going to be totally honest, when I tasted them, I labeled these a no-go. They weren’t exactly what I was going for, which was a crispy-edged, super chewy pumpkin chocolate chunk cookie. But then…I couldn’t stop snagging pieces of them when I walked by. Always a good sign.

So I went onto Instagram Stories to ask whether you guys had any interest in seeing a softer cookie (since it’s not usually my go-to). And well, you guys responded with a resounding YES. I got so many positive responses from the soft-cooking-loving community, so I had to share it :)

I ended up bringing them to Rosh Hashana dinner with my family, and they disappeared within 5 minutes of hitting the table, despite my family generally preferring crunchy/chewy things. These are delish no matter how you slice it.

You’d never guess these pumpkin cookies are gluten-free, paleo + vegan.

The recipe uses two of my favorite go-to flours: coconut and almond. Almond flour helps provide a nice texture and flavor, while the coconut flour helps soak up the extra moisture that comes from adding the pumpkin and the flax egg.

There’s a pretty decent amount of pumpkin in here too – 3/4 cup! Which is definitely what helps them get that ultra-soft, moist, cakey texture that helps them just melllttt in your mouth. Of course, along with pumpkin, you must have the pumpkin spice crew. In these, it consists of cinnamon, nutmeg, and cloves…mmmmm.

As usual, I recommend using chocolate chunks > chunks chips for the best results. Freshly chopped chunks are always meltier because they don’t have waxes in them, like chocolate chips do, to make them hold their shape. Melty chocolate is always the winner in my book! If soft cookies are your jam, you’re going to absolutely swoon over these. I hope you’ll give them a try. Enjoy!

If you like these Chocolate Chip Pumpkin Cookies, try these Chocolate Chunk Pumpkin Blondies, this No-Bake Vegan Pumpkin Cheesecake, and these Pumpkin Spice Twix Bars!

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Remember to #bakerita if you try the recipe!

Soft Chocolate Chip Pumpkin Cookies

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★★★★★

5 from 2 reviews

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 18 cookies 1x

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Description

These Soft Chocolate Chip Pumpkin Cookies are a cakey and delicious spiced cookie that’s loaded with chocolate! If you like softer cookies, you’ll adore these gluten-free, paleo + vegan pumpkin cookies.

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Ingredients

Scale 1x2x3x

• ½ cup coconut oil, melted
• ¾ cup (183g) canned pumpkin puree, make sure to use pure pumpkin, NOT pumpkin pie filling, see Notes
• ¾ cup coconut sugar
• 1 flax egg, 1 tablespoon ground flax + 2.5 tablespoons water, whisk + let set for 5 mins
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup (96g) blanched almond flour
• ⅓ cup + 1 tablespoon (51g) coconut flour
• 1 cup (6 oz.) dark chocolate chunks

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Instructions

1. In a large mixing bowl, combine the melted coconut oil, canned pumpkin, coconut sugar, flax egg, and vanilla extract. Whisk until completely smooth and combined.
2. Add in the cinnamon, nutmeg, baking soda, baking powder, kosher salt, blanched almond flour, and coconut flour if using. Stir until a smooth dough forms and the dry ingredients are completely incorporated. Stir in the chocolate chunks.
3. Chill the dough for at least one hour, or up to 24 hours. Don’t skip this – you need to let the dough chill so the coconut oil can firm back up and make sure the cookies don’t spread too much.
4. When you’re ready to bake, preheat the oven to 350ºF. Line two baking sheets with parchment paper. Using a large cookie scoop (this one is my favorite), scoop dough onto the cookie sheet, leaving 2” between cookies.
5. Bake for 11-14 minutes, or until crispy on the edges and baked in the center. Store in an airtight container.

Notes

If your pumpkin is a bit watery or thin (like Trader Joe’s brand tends to be), you’ll want to add an extra tablespoon of coconut flour to help soak up that extra moisture. Libby’s and Sprouts Brand are typically thick enough on their own, but if you have it on hand, I’d recommend adding the coconut flour anyways if you want to ensure crispy edges.

• Category: Dessert
• Cuisine: American

Keywords: pumpkin, pumpkin cookies, cookies, vegan, gluten-free