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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Two of my favorite things together pumpking and chocolate. Who could ask for more.
Mmmmm….Oh would go soo good with a cup of pumpkin spice nog or pumpkin spice latte
Mmmmmmmm pumpkin AND chocolate chips? Yes please! Do you think this would work subbing coconut oil for buttery spread?
They look lovely, perfect for afternoon tea :)
I hear the rumbles of whoopie pies….
What a great idea! You could do a cashew cream filling!
So delicious looking! I can’t get enough pumpkin right now. These look so moist, almost muffin-like.
These sound delightful!
Yum! Son’s allergic to chocolate I think I’ll try it with some crystallized ginger. LOVE pumpkin & ginger together.
Just made these but added a little pumpkin spices (nutmeg, cinnamon, ginger, cloves). They turned out fantastic!
Awesome! <3 <3 The spices sound nice!
Made these yesterday – they were really yummy!
I love love love your recipes, I make something from your blog probably once a week – but why used CANNED pumpkins in OCTOBER!!!
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.
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!
These are the single most commonly requested cookies at my husband’s office!
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!
yay! thank YOU for leaving such a sweet comment, Kendra! (pun intended ;)
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!
Thank you for the pumpkin pie spice tip! It definitely kicked the cookies up a notch. SO TASTY!!
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.