Soft, chewy, and perfectly spiced these allergy-friendly pumpkin chocolate chip cookies are what fall is all about. Perfect for many with dietary restrictions, these pumpkin cookies are free of: gluten, wheat, dairy, egg, soy, peanut and tree nuts. They are also top-8-free and vegan too!
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Pumpkin chocolate chip cookies are a huge family tradition. Both my grandma and mom made them frequently growing up.
In fact, my grandpa just barely went into a nursing home, and my sweet grandma (who still lives at home) still makes them for her husband and drives them to the nursing home to bring him a special treat. If that isn’t adorable–that he still loves her pumpkin chocolate chip cookies after 69 years–I don’t know what is.
The craving for pumpkin hit, I REALLY wanted a cookie. Something round, chewy and perfectly handheld.
So, when I woke up a few weeks ago, just really craving a pumpkin chocolate chip cookie, and wanting my son (who has multiple food allergies) to enjoy one I set out! He’d never had one, and it was high time that I fix that.
And, I have to say that I think THIS is my favorite version (just don’t tell my mom or grandma–who each have their own version). But seriously though, I’m excited to make these for my mom and see if she agrees.
Many pumpkin chocolate chip cookies are too cakey for me, they’re too thick and just feel like a muffin that has been baked on a cookie sheet. I wanted a true cookie–the same shape, size and texture and these are spot on!
The best part, is that this vegan cookie doesn’t require any egg replacers or chilling before baking. Usually I have to throw in an egg replacer for my cookies, but the incredible pumpkin does it all for you! It binds the cookies perfectly, so save your expensive egg replacers for another time!
You’ll notice I call for both cinnamon AND pumpkin pie spice. Don’t skip the extra cinnamon, this is what makes them so perfectly spiced!
And, a great thing about this recipe is that it only requires 6 Tablespoons of pumpkin, which should leave a cup and a half if you buy the regular 15 oz can–which is JUST enough to make my allergy-friendly pumpkin muffins another day. Two wins with just one single can! It’s like a fall present!
Speaking of using up the can of pumpkin, if you can handle almond flour, you can check out these gluten free iced pumpkin cookies by Salted Plains.
I hope this recipe helps you and your loved ones start your own family tradition of making pumpkin chocolate chip cookies, regardless of whether you have food allergies or not! Happy fall, y’all!
Do I have any other gluten free dairy free pumpkin recipes?
Do I??!!! I love pumpkin! Here are all of my other pumpkin recipes. And by the way, since this only uses 3/4 a cup of pumpkin puree, you can use the rest of the can to make a batch of my gluten free vegan baked pumpkin oatmeal. This will give you two delicious recipes out of one can!
All of my recipes are free of: gluten, dairy and eggs–making them gluten free and vegan. But, if you don’t need them to be gluten free, you can always swap 1:1 for regular flour!
- Instant pot pumpkin quinoa porridge
- Spiced pumpkin muffins with cinnamon glaze
- Pumpkin cornbread (you can’t taste the pumpkin, tastes like regular cornbread but SOO moist!)
- Iced pumpkin oatmeal cookies
- Pumpkin crumble pie
- Pumpkin scones with spiced glaze
- Pumpkin mousse pie
Do I have a video showing how to make bake the pumpkin chocolate chip cookies?
Yes I do! I made a TikTok video, because I like how short and succinct they are. By watching this, it will give you a good overview of how easy it is to make this fabulous fall cookie:
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 6 Tablespoons pumpkin puree (NOT pumpkin pie filling)
- 3/4 cup packed light or dark brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan (omit if your flour blend already includes xanthan)
- 1 and 1/2 teaspoons ground cinnamon
- 3/4 teaspoon pumpkin pie spice
- 1 and 1/2 cups gluten-free flour (spoon and level when measuring!)
- 1/2 cup (90g) vegan chocolate chips
- Preheat the oven to 350 degrees F. Place parchment paper* on a cookie sheet and set aside.
- In a stand mixer, place all of your wet ingredients: coconut oil, vanilla and pumpkin puree.
- Add the brown sugar and mix to combine.
- With the mixer on low, add the dry ingredients: salt, baking powder, baking soda, xanthan, cinnamon, pumpkin pie spice and gluten-free flour. Mix until combined.
- Turn the mixer off and manually stir in the vegan chocolate chips.
- Using a cookie scoop, place the dough on the parchment paper.
- Bake for 10 minutes, or until the cookies are just barely set.
- Take the cookies out of the oven and allow them to cool on the cookie sheet for 10 more minutes, to allow them to finish setting up (this allows them to become more stable, without browning them too much.)
- Remove from the cookie sheet to finish cooling.
- Enjoy! I've kept these covered and uncovered, and they're so moist, they can be stored either way.
I've found that parchment paper keeps the cookies from spreading too much, and that way you don't have to grease a cookie sheet, which can make these too greasy.
Adapted from the amazing Sally's Baking Addiction
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Looking for more fall favorites that are allergy-friendly? Check these out:
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!