Super Soft Chocolate Chip Pumpkin Cookies

These lovelies are somewhere in between cookies and cakes… and some may say they even have a little muffin action going on! Not overly pumpkiny, these soft and scrumptious cookies are a perfect snack with hot chocolate on a brisk autumn night.


Super Soft Chocolate Chip Pumpkin Cookies ~ Vegan & Gluten Free

  • 1/2 cup dairy free margarine
  • 1 1/3 cups granulated sugar
  • 1 1/4 cups canned pumpkin
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 1 1/4 cups sweet white sorghum flour
  • 3/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 tsp xanthan gum
  • 1 cup vegan chocolate chips

Preheat oven to 350 °F.

Cream together the margarine and sugar. Once smooth, mix in pumpkin puree.

In separate bowl, mix together the rest of the ingredients except for the chocolate chips. Slowly fold flour mixture into pumpkin/sugar mixture just until mixed. Fold in chocolate chips.

Drop by spoonfuls (about tbsp size… maybe a touch larger) onto an un-greased cookie sheet. Bake for 17 minutes in preheated oven. Remove from oven and let cool completely before enjoying!

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26 Responses to Super Soft Chocolate Chip Pumpkin Cookies

  1. Gluten-Free, Dairy-Free & Vegan Loving Gals! says:

    My daughter saw these and is doing the “snow dance” here ~ what a perfect treat on a cold blustery day! Thanks for the delicious recipes and inspiration!!

  2. These freaking cookies – I love them so much! I almost never use the right flour mixture but they’re still always amazing. For my most recent batch I used regular instead of white sorghum, and white rice instead of brown, and I used 1/2 cup tapioca flour and 1/4 cup cornstarch b/c I didn’t have potato starch.

  3. Jess says:

    Hey, these look delicious! I plan on making them this week. How do they hold up? Do they get really soft after a couple days or do they stay firm? Wondering how to store them if I need to bake them one day and serve them a couple days later.

  4. Kate. Word. says:

    Cheers! These cookies are fabulous. . I tweaked the recipe a bit due to higher elevation, and mildly spiced it up.

    Monday through Friday, I work as a market cashier. All of my co-workers a.k.a. guinea pigs, say: Thank you!! Not one of them, suspected these tasty morsels to be vegan and gluten free. Thanks for this posted recipe.

  5. Lasaundra Bies says:

    These cookies are so yummy! I added a little pumpkin pie spice, and without it I think they would taste more like a chocolate chip cookie…BUT a very good chocolate chip cookie!! They are soft, and bake up nicely. I baked them on a stone, on a silicone baking sheet and they did not spread at all, so I needed to press them down a bit before baking. I will make these again!

    • Laura says:

      Thank you for the pumpkin pie spice tip! It definitely kicked the cookies up a notch. SO TASTY!!

  6. Kendra says:

    I just pulled these cookies out of the oven and they are DELICIOUS! I have had some trouble finding good vegan dessert recipes but after discovering this website, I have had to look no further :) I have made several of the dessert recipes and every one is wonderful. Thank you so much for posting and I can’t wait for more!

  7. These are the single most commonly requested cookies at my husband’s office!

  8. Moppy says:

    These are amazing! First I want to thank you for sharing your recipes. I needed to make a couple of adjustments to make them grain free and couldn’t have been more pleased with the final cookie. Instead of sorghum and brown rice I used 1 cup almond flour and 1 cup coconut flour and used 1 tsp ground flaxseed instead of the xanthan gum. YUM!

  9. I just made them for a 2nd time! :D This time I didn’t have brown rice flour so I added an extra 1/4 cup of potato flour and then I used 1/2 cup of GarFava flour, and I added in some cinnamon and cloves and fresh nutmeg – just a teeny pinch of each – they are SO GOOD.

  10. Bailey says:

    I love love love your recipes, I make something from your blog probably once a week – but why used CANNED pumpkins in OCTOBER!!!

  11. Made these yesterday – they were really yummy!

  12. Turney says:

    Just made these but added a little pumpkin spices (nutmeg, cinnamon, ginger, cloves). They turned out fantastic!

  13. […] Chocolate Chip Pumpkin Cookies […]

  14. CynthiaT says:

    Yum! Son’s allergic to chocolate I think I’ll try it with some crystallized ginger. LOVE pumpkin & ginger together.

  15. Katrina says:

    These sound delightful!

  16. Gena says:

    So delicious looking! I can’t get enough pumpkin right now. These look so moist, almost muffin-like.

  17. I hear the rumbles of whoopie pies….

  18. Mandee says:

    They look lovely, perfect for afternoon tea :)

  19. Mmmmmmmm pumpkin AND chocolate chips? Yes please! Do you think this would work subbing coconut oil for buttery spread?

  20. Farrah P says:

    Mmmmm….Oh would go soo good with a cup of pumpkin spice nog or pumpkin spice latte

  21. Two of my favorite things together pumpking and chocolate. Who could ask for more.