This Friday (Dec. 4th) is National Cookie Day. If you’re looking for a recipe to help you celebrate, consider this yummy take on the more traditional chocolate chip. Made with pumpkin puree — fresh if you have it — and pumpkin pie spice, these cookies are perfect for the season.

Easy to make, the cookies are gluten-free and will have your kids — and the grown up kids in your life — begging for more.

Pumpkin Chocolate Chip Cookies
Pumpkin cookies with chocolate chips. Vegan and gluten-free.
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  1. ½ cup margarine
  2. 1/3 cup sugar-vegan (any evaporative cane sugar works)
  3. 1/3 cup brown sugar (I use Florida crystals, they are evaporative cane sugar)
  4. 2 flax “eggs”
  5. 1 cup fresh pumpkin puree
  6. 1 teaspoons vanilla extract
  7. 1 ½ teaspoons pumpkin pie spice
  8. 1 tsp xanthan gum
  9. ½ teaspoon baking soda
  10. ½ teaspoon baking powder
  11. ½ teaspoon sea salt
  12. 1 cup gluten-free flour
  13. ½ cup (or more) chocolate chips
  1. Preheat the oven to 375 degrees.
  2. In a stand mixer or food processor beat the margarine and sugar until creamy. Add in the pumpkin spice, vanilla, and flax “eggs.”
  3. Combine all the dry ingredients, xanthan gum, baking soda, baking powder, sea salt, and gluten free flour.
  4. Mix the wet with the dry. Fold in the chocolate chips.
  5. Drop onto a cookie sheet using a tablespoon. Flatten each cookie with the back side of the spoon.
  6. Bake 18 minutes or until slightly brown.
  1. Serve with your choice of non-dairy milk, hot chocolate, or chai spiced tea.
Adapted from Tessa the Domestic Diva
Things Vegans Cook