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These Gluten-Free 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 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 😃.
If you like these cookies, you’ll love these 30+ Healthy Pumpkin Recipes!
When I pulled these out of the oven, I was a little disappointed – 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 to ask whether you guys had any interest in seeing a softer cookie. 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 these soft, allergen-friendly pumpkin cookies.
I ended up bringing them to dinner with my family and they disappeared within 5 minutes of hitting the table, despite my family generally preferring crunchy/chewy things. These are deliciously soft and spiced, and sure to satisfy all the cookie lovers.
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 vegan pumpkin cookies, 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!
How to store soft pumpkin cookies
Because these cookies are on the softer/moister side, you’ll want to keep them stored in the refrigerator to help them last longer.
Store in an airtight container in the refrigerator for up to one week.
To store in the freezer, place in an airtight container and freeze for up to six months.
More scrumptious gluten-free & vegan pumpkin recipes –
- Pumpkin Blondies
- Fluffy Pumpkin Scones
- No-Bake Chocolate Pumpkin Cheesecake
- Easy Pumpkin Oatmeal
- Baked Vegan Pumpkin Cheesecake
- Double Chocolate Pumpkin Muffins
- 30+ Healthy Gluten-Free & Vegan Pumpkin Recipes
Gluten-Free Soft Chocolate Chip Pumpkin Cookies
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake for 11-14 minutes, or until crispy on the edges and baked in the center. Store in an airtight container.
How many cookies does this recipe yield?
sorry just seeing 18
Can I use bobs gf all purpose flour mix instead of the coconut flour?
Hi Sam, coconut flour is very uniquely absorbent so it’s hard to sub anything 1:1 for coconut flour. I’d recommend using between 1/2 cup and 3/4 cup of GF AP flour instead of the coconut flour, but since I haven’t tested that way, I can’t make any guarantees!
I made these this afternoon with just a few adjustments. They are delicious!! Instead of the Almond flour, I used Bob’s GF Baking Flour. For the sugar I used 1/2 coconut sugar and 1/2 Lankato Monkfruit Sweetener (sugar substitute). I want to try them with the almond flour next time! Thanks for sharing!
So glad you’re enjoying them, Julie! Thanks for the feedback :D
Loved these! Thanks for the recipe!
So glad you’re enjoying them!! Thanks for the feedback, Diana.
We love these! I’ve made these pumpkin cookies a whole bunch of times – I don’t even remember how many times, but they’re always a hit!! So so good.
So glad you’re loving them, Diane!
I just have a quick question… can you substitute a regular egg for the flax egg?
Hi Melissa, yes absolutely!
Do you know if this dough would freeze well (and bake from frozen) or stay refrigerated for a week or so? I like to make a full batch and then freeze most of it, baking just enough to eat at a time! Or sometimes I’ll refrigerate and just bake 4 at a time each night for me and my husband to have fresh cookies every night (works well with your paleo choc chip recipe).
Hi Maddie – yes absolutely!! You can totally scoop into dough balls, freeze, and then bake :) I’d press the dough down a bit before freezing so it’s in more of a disc shape. This will help it bake up more easily since these cookies don’t spread a ton.
Hi! I have to use olive oil for these instead of coconut oil…any suggestions for this substitution?
Hi Lily, my only concern is that they may not firm up in the same way since coconut oil firms up and olive oil doesn’t. You can try but if something goes wrong, that’s likely why!
Is there a best gf flour to substitute for almond flour? I cannot have almonds due to a sensitivity. Thanks!
An all-purpose gluten-free flour or oat flour should work well here.
I made them and refrigerated the dough 2 days. When I baked them they all melted together into one. All goo. I rechecked the ingredients and amounts . The only thing I can guess is I I ground almonds for my flour… the dough was great. Any suggestions?
Hi Julie, I’d guess the almonds were the thing here – I use a very finely ground almond flour, and home-ground flour generally won’t get as fine, so it won’t absorb the liquid ingredients as well or keep the right structure. I’d recommend trying with store-bought almond flour instead :) glad the dough tasted good and hopefully, the cookies did too, even if they didn’t look like cookies! :)