Deliciously Allergy-Friendly Pumpkin Chocolate Chip Cookies: Gluten-Free & Vegan Fall Perfection

Soft, wonderfully chewy, and perfectly spiced, these allergy-friendly pumpkin chocolate chip cookies truly capture the essence of fall. Designed with dietary restrictions in mind, these delightful pumpkin cookies are completely free of common allergens such as gluten, wheat, dairy, egg, soy, peanuts, and tree nuts. They are not only top-8-free but also entirely vegan, making them a fantastic treat for almost everyone!

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For many families, including my own, pumpkin chocolate chip cookies aren’t just a seasonal treat; they’re a cherished family tradition passed down through generations. Growing up, the aroma of these spiced cookies baking in the oven was a sure sign that fall had arrived, thanks to my grandma and mom who made them frequently.

The sentiment attached to these cookies runs deep. Just recently, my grandpa moved into a nursing home, but my sweet grandma, still living at home, continues to bake these special cookies for him. She then drives them to the nursing home, ensuring he gets to enjoy his favorite treat, a gesture that warms my heart. After 69 years together, his enduring love for her pumpkin chocolate chip cookies speaks volumes about their timeless appeal and the comfort they bring.

When the crisp air of autumn inevitably brings that undeniable craving for pumpkin, I find myself dreaming of a particular kind of cookie. It has to be perfectly round, wonderfully chewy, and easy to hold. A few weeks ago, that craving hit hard. I yearned for a classic pumpkin chocolate chip cookie, but more importantly, I wanted to create a version my son, who navigates multiple food allergies, could safely enjoy. He had never experienced the simple joy of biting into one, and I knew it was high time to change that.

After much experimentation, I have to confess, I believe *this* recipe yields my absolute favorite version. (Please don’t tell my mom or grandma – they each have their own beloved recipes!). But seriously, I’m genuinely excited to bake these for my mom and see if she agrees. What sets these apart for me is their ideal texture. Many pumpkin chocolate chip cookies often lean too much towards being cakey, feeling more like a muffin baked flat on a cookie sheet. My goal was a true cookie – one that boasts the classic shape, size, and, most importantly, the delightful chewiness that these cookies deliver flawlessly.

The Magic of Naturally Allergy-Friendly Baking

One of the truly fantastic aspects of this vegan cookie recipe is its simplicity. It requires no specialized egg replacers and no tedious chilling before baking. Typically, when developing allergy-friendly cookie recipes, an egg replacer is essential for binding the ingredients together. However, the incredible natural properties of pumpkin puree do all the work for you! Pumpkin acts as a perfect binder, ensuring your cookies hold together beautifully without any extra ingredients. This not only simplifies the process but also saves you money on those often expensive egg replacers, reserving them for recipes where they’re absolutely indispensable.

These cookies are carefully crafted to be incredibly inclusive. They are free from gluten, wheat, dairy, egg, soy, peanuts, and tree nuts, making them a safe and delicious choice for individuals with a wide range of food allergies. Being “top-8-free” means they avoid the most common allergens, bringing joy and peace of mind to many families.

Perfectly Spiced for the Ultimate Fall Flavor

You’ll notice that my recipe specifically calls for both ground cinnamon AND pumpkin pie spice. Trust me, do not skip the extra cinnamon! This thoughtful combination is precisely what elevates these cookies, giving them that perfectly balanced, warm, and inviting spice profile that defines fall baking. The distinct notes from both spices create a depth of flavor that a single spice simply cannot achieve, making each bite an absolute delight.

Smart Baking: Making the Most of Your Pumpkin Puree

Another convenient feature of this recipe is that it only requires 6 tablespoons of pumpkin puree. If you purchase a standard 15-ounce can, this will leave you with approximately a cup and a half of leftover pumpkin puree – which is just the right amount to whip up a batch of my allergy-friendly spiced pumpkin muffins on another day. It’s like a delightful two-for-one deal, allowing you to create two incredible fall treats from a single can! This approach minimizes waste and maximizes your baking efficiency, truly a present for any fall-loving baker.

If your dietary needs allow for almond flour, you might also enjoy exploring other ways to use up that remaining pumpkin. For instance, these gluten-free iced pumpkin cookies by Salted Plains offer another delicious option to consider.

My hope is that this easy and accommodating recipe empowers you and your loved ones to start your own cherished family tradition of making pumpkin chocolate chip cookies. Whether you manage food allergies or simply appreciate a fantastic, inclusive recipe, these cookies are sure to bring smiles and warmth to your home. Happy fall, y’all!

Beyond Cookies: More Gluten-Free & Dairy-Free Pumpkin Delights

Do I have more pumpkin recipes? Absolutely! My love for pumpkin knows no bounds, and I’ve developed a range of recipes to celebrate this versatile ingredient. Since this cookie recipe only uses a portion of a standard can of pumpkin puree, you’ll be left with about 3/4 cup. This is the perfect amount to make my gluten-free vegan baked pumpkin oatmeal, giving you two distinct and delicious recipes from just one can!

All of my recipes are meticulously crafted to be free of gluten, dairy, and eggs, making them inherently gluten-free and vegan. However, if gluten-free isn’t a requirement for you, feel free to substitute a 1:1 ratio with regular all-purpose flour in most cases. Explore these other fantastic pumpkin creations:

Instant Pot Pumpkin Quinoa Porridge: A hearty and nourishing breakfast perfect for chilly mornings.
Spiced Pumpkin Muffins with Cinnamon Glaze: Fluffy muffins bursting with fall flavors, topped with a sweet glaze.
Pumpkin Cornbread: You won’t taste the pumpkin directly; it simply adds incredible moisture, resulting in a super moist cornbread that tastes just like the classic!
Iced Pumpkin Oatmeal Cookies: Chewy oatmeal cookies with a delicate pumpkin flavor, finished with a sweet icing.
Pumpkin Crumble Pie: A twist on the traditional pumpkin pie, featuring a delightful crumble topping.
Pumpkin Scones with Spiced Glaze: Perfect for breakfast or an afternoon tea, these scones are tender and flavorful.
Pumpkin Mousse Pie: A lighter, airy dessert that still delivers all the beloved pumpkin spice goodness.

Watch the Magic Happen: A Quick Video Guide to Baking These Cookies!

Yes, I’ve got you covered with a visual guide! I created a short and sweet TikTok video to walk you through the process. I find these concise videos incredibly helpful for quickly grasping the steps. Watching this will give you an excellent overview of just how easy it is to bring these fabulous fall cookies to life in your own kitchen:

@allergyawesomeness

Pumpkin chocolate chip cookies that are ##glutenfree ##vegan. ##fallbaking ##glutenfreecookie ##dairyfreecookie ##vegancookies ##foodallergies

♬ original sound – Megan Lavin

Allergy-Friendly Pumpkin Chocolate Chip Cookies (Gluten-Free, Top-8-Free, Vegan)

Yield:
15 cookies

Prep Time:
5 minutes

Cook Time:
10 minutes

Additional Time:
10 minutes

Total Time:
25 minutes

Ingredients

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

Instructions

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper* and set aside.
In a stand mixer, combine all your wet ingredients: melted coconut oil, vanilla extract, and pumpkin puree.
Add the brown sugar to the wet mixture and mix until well combined.
With the mixer on low speed, gradually add the dry ingredients: salt, baking powder, baking soda, xanthan (if using), ground cinnamon, pumpkin pie spice, and gluten-free flour. Mix until just combined, being careful not to overmix.
Turn off the mixer and gently fold in the vegan chocolate chips by hand.
Using a cookie scoop (approximately 1.5 tablespoons), drop rounded portions of dough onto the prepared parchment paper-lined cookie sheet, leaving some space between them.
Bake for 10 minutes, or until the edges of the cookies are just barely set and the centers still look slightly soft.
Remove the cookies from the oven and let them cool on the hot cookie sheet for an additional 10 minutes. This crucial step allows them to finish setting up and firming without overbrowning.
After 10 minutes on the sheet, transfer the cookies to a wire rack to cool completely.
Enjoy your soft and moist allergy-friendly pumpkin chocolate chip cookies! They remain incredibly moist whether stored covered or uncovered.

Notes

*I’ve found that using parchment paper is key to preventing the cookies from spreading too much, ensuring a perfect shape. It also eliminates the need to grease your cookie sheet, which can sometimes make the cookies overly greasy.

This recipe was adapted from the amazing Sally’s Baking Addiction, a fantastic resource for bakers.

Storage Tips: Store these cookies in an airtight container at room temperature for up to 3-4 days. They also freeze beautifully for up to 2-3 months. Simply thaw at room temperature before enjoying.

Gluten-Free Flour Blend: If your gluten-free flour blend does not contain xanthan gum, ensure you add the 1/4 teaspoon as specified to help with structure. If it does, omit it.

The Best Gluten-Free Top-8-Free Vegan Pumpkin Chocolate Chip Cookies