This recipe for pumpkin cookies is soft and chewy, filled with nuggets of chocolate and pools of pumpkin, and infused with pumpkin spice and cinnamon. These are the perfect recipe for chocolate cookies for fall.
The addition of the pumpkin pie filling and plant based milk is what makes these cookies completely eggless as they both act to bind the ingredients together and add moisture to help it spread. And also help make these chocolate chip cookies soft and chewy.
Similarly, you can make these vegan by simply using dairy free spread in place of ordinary butter or margarine and gluten free flour in place of ordinary plain flour.
In this recipe for pumpkin spice cookies I will be going through how to make pumpkin pie cookies vegan and answering your FAQs such as ‘can cookies be frozen’ ‘can I make these pumpkin spice cookies with icing’ ‘What will happen if I make cookies using self raising flour’ and so much more.
A really great thing about these gluten free pumpkin cookies is how versatile they are. Which is what makes these chocolate chip cookies the best. For example, you can make these into the perfect pre workout snack by adding a vanilla protein powder or keep perhaps swapping out the chocolate chips for chopped walnuts or pecans instead!
I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!
These quick easy vegan cookies require less than 25 mins to come together from start to finish!
Expert Baking Tips on how to make the best chocolate chip cookies
Although this recipe for pumpkin pie cookies is super simple to make, here are just a few expert tips I’d recommend:
- If your using homemade pumpkin puree instead of pumpkin pie filling make sure the pumpkin is smooth before adding it to the dry ingredients to remove any chunks of pumpkin in your cookies
- Place 4-5 cookie dough balls on your baking tray to prevent them from spreading onto the other cookies as it bakes
- Used chopped chocolate instead of chocolate chips so the chocolate is more spread out throughout the cookies or chocolate chips for more texture. Which is what makes these chocolate chip cookies best.
Master the art of baking GF, DF & Vegan
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How to make pumpkin cookies
Recipe for pumpkin spice cookies
Ingredients to make these pumpkin spice cookies with chocolate chips
- Plain Flour – Or gluten free flour, paired with a tsp of xanthan gum to give more stability to the cookies to prevent them from crumbling. However, if you’d prefer not to make these gluten-free simply substitute the gluten-free flour for normal plain flour. There’s also no need to add xanthan gum. As the gluten in the normal flour will prevent the cookies from crumbling.
- Oil – This can be any flavorless oil like vegetable or sunflower or rapeseed oil.
- Caster sugar – I like to use caster sugar in my cookies which is just very refined sugar. So if you can’t find caster sugar I’d recommend using very refined granulated sugar.
- Light Brown sugar – This helps create a chewy cookie by preventing retaining some of the cookies moisture and spreading too much.
- Pumpkin Puree – This is our egg substitute. And is also prominent to making these cookies ‘pumpkin pie’ flavour
- Pastry – If you are making these cookies gluten free, make sure you are using gluten free baked pastry.
Pumpkin cookies recipe uk – Step by step instructions
Making pumpkin spice cookies easy
- Preheat your oven to 180°C. Line a baking tray with greaseproof paper and set aside.
- Start by combining together the sugar and oil. Then add the pumpkin puree and milk, and mix until incorporated.
- Next mix in your dry ingredients, and finally fold in the chocolate chips and pastry.
- Scatter the pumpkin puree across the top of the cookie dough and use a small ice cream scoop to scoop the dough, placing 4/5 cookies on a baking tray lined with greaseproof paper and bake for 10-12 mins.
- When done these cookies should be slightly golden brown around the edges and slightly soft in the center – it will gain its shape when cooled. Enjoy!
Flavour Variations and Mixins- Recipes for Gluten Free Cookies
Peanut butter and Chocolate Cookies
These would be the perfect cookies all year round. The recipe would be the same as my traditional vegan chocolate chip cookies but in place of the tahini you’ll use peanut butter.
Gluten free pumpkin cookies almond flour
To make these cookies more light and would like to add more texture then using almond flour in place of plain gluten free flour is a great substitute. But keep in mind your cookies may not be as chewy and have a crunchy exterior but rather more soft and cakey.
Icing for pumpkin spice cookies
Pumpkin spice latte cookies
To make these into a more classical pumpkin cookie without any of the additions of the chocolate chips and pastry. Just simply add some pumpkin spice, or make your mix of cinnamon, mixed spice, nutmeg and ginger!
Let me know in the comments if you try these variations or if you came up with your own!
FAQs – Making gluten free cookies simple
How do you make the pumpkin pie cookie crust ?
A super simple way of getting pastry for these cookies is to use leftover pastry from a pie or tart! Or you can follow my super simple guide on the perfect vegan shortcrust pastry recipe here [LINK]
Are pumpkin spice cookies healthy ?
Unfortunately these gluten free pumpkin cookies are not healthy due to their high sugar content. But eating these cookies in moderation is perfectly part of the eatwell guide 🙂
Can you make cookies using self raising flour ?
Using self raising flour in these cookies will result in a more risen cookie and therefore, end up more cakey. So I would not recommend using it for this recipe for pumpkin cookies.
Baking powder vs baking soda in cookies ?
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy slightly cakey cookies.
Storing and freezing for all – gluten free recipes cookies
Can cookies be frozen ?
They stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored in an airtight container.
Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for pumpkin cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Pumpkin Pie Cookies
- Baking tray
- 108 g Oil
- 200 g Light brown sugar
- 80 ml Plant based milk
- 60 g Pumpkin Pie Filling/ Pumpkin Puree + 1 tbsp
- 240 g Plain Flour
- ½ tsp Baking Powder
- ½ tsp Bicarbonate of soda
- 100 g Chocolate Chips
- 100 g Broken Baked Pastry
- Preheat your oven to 180°C. Line a baking tray with grease proof paper and set aside.
- Start by combining together the sugar and oil. Then add the pumpkin puree and milk, and mix until incorporated.108 g Oil, 200 g Light brown sugar, 60 g Pumpkin Pie Filling/ Pumpkin Puree, 80 ml Plant based milk
- Next mix in your dry ingredients, and finally fold in the chocolate chips and pastry.240 g Plain Flour, ½ tsp Baking Powder, ½ tsp Bicarbonate of soda, 100 g Chocolate Chips, 100 g Broken Baked Pastry
- Scatter the pumpkin puree across the top of the cookie dough and use a small ice cream scoop to scoop the dough, placing 4/5 cookies on a baking tray lined with greaseproof paper and bake for 10-12 mins.60 g Pumpkin Pie Filling/ Pumpkin Puree
- When done these cookies should be slightly golden brown around the edges and slightly soft in the centre – it will gain its shape when cooled. Enjoy!
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