Delicious Allergy-Friendly Pumpkin Chocolate Chip Cookies: Gluten-Free, Vegan & Top 8 Free

Soft, chewy, and perfectly spiced, these allergy-friendly pumpkin chocolate chip cookies are the quintessential taste of autumn. Crafted with care for individuals with various dietary restrictions, this delightful pumpkin cookie recipe is completely free of: gluten, wheat, dairy, egg, soy, peanuts, and tree nuts. That’s right – they are proudly top-8-free and vegan, ensuring everyone can enjoy a taste of fall!

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For many, the arrival of autumn brings a craving for comforting flavors and beloved family traditions. Few things capture the essence of fall quite like the warm embrace of pumpkin and spices, especially when combined with rich chocolate chips in a perfectly baked cookie. In my family, pumpkin chocolate chip cookies are more than just a seasonal treat; they’re a cherished tradition passed down through generations. I remember my grandma and mom frequently baking them throughout my childhood, filling our home with an irresistible aroma that instantly signaled the cozy days of autumn.

The sentiment behind these cookies runs deep. My sweet grandma, even after 69 years of marriage, continues to bake these special treats for my grandpa, who recently moved into a nursing home. She lovingly drives them to him, ensuring he still gets to enjoy his favorite cookies. It’s a testament to the enduring power of food and family bonds, proving that some traditions are simply too precious to let go. This heartwarming dedication to a simple cookie truly highlights how much these little bites of joy can mean.

A few weeks ago, as the crisp air hinted at fall’s approach, a powerful craving for a pumpkin chocolate chip cookie struck. I wanted something wonderfully round, delightfully chewy, and perfectly sized to hold in my hand. But this time, my craving came with a mission: I wanted my son, who navigates life with multiple food allergies, to finally experience the pure joy of a homemade pumpkin chocolate chip cookie. He had never tasted one before, and I knew it was high time to make that happen. Creating allergy-friendly versions of classic recipes has become a passion, ensuring no one misses out on delicious moments.

And honestly, I have to confess something (please don’t tell my mom or grandma, who each have their own fantastic versions!): I believe this allergy-friendly recipe is my absolute favorite rendition. There’s something truly special about these cookies – their texture, their spice balance, and the fact that they cater to so many dietary needs. I’m genuinely thrilled to bake a batch for my mom soon and see if she agrees with my assessment. I’m confident that even without traditional ingredients, these cookies deliver on all fronts, providing an experience that rivals any classic recipe.

Why These Allergy-Friendly Pumpkin Chocolate Chip Cookies Stand Out

Many pumpkin chocolate chip cookie recipes tend to lean towards a cakey texture, often feeling more like a dense muffin baked on a cookie sheet rather than a true cookie. My goal was to create a cookie that maintained its shape, size, and most importantly, the classic chewy texture we all love. And I’m thrilled to say, these are spot on! They are perfectly moist and tender, with just the right amount of chewiness that keeps you coming back for more. This recipe focuses on delivering an authentic cookie experience for everyone.

Perhaps the most remarkable aspect of this vegan cookie recipe is that it doesn’t require any expensive egg replacers or time-consuming chilling before baking. Typically, when developing egg-free cookie recipes, I find myself experimenting with various substitutes. However, the incredible properties of pumpkin puree do all the heavy lifting here! Pumpkin acts as a natural binder, holding the cookies together perfectly and contributing to their wonderful moisture. This means you can save your specialized egg replacers for other recipes and enjoy a straightforward baking process for these delicious treats.

The Secret to Perfectly Spiced Pumpkin Cookies

You’ll notice that this recipe calls for both ground cinnamon AND pumpkin pie spice. Please, do not skip the extra cinnamon! This thoughtful combination is precisely what elevates these cookies, making them so perfectly and warmly spiced. The cinnamon adds a vibrant, classic warmth, while the pumpkin pie spice blend provides a complex layer of traditional fall flavors. Together, they create an aromatic profile that is comforting and utterly irresistible, embodying the very essence of autumn in every bite.

Maximizing Your Pumpkin Puree: Two Recipes from One Can!

Another fantastic feature of this recipe is its efficient use of ingredients. It only requires six tablespoons (approximately 3/4 cup) of pumpkin puree. If you purchase a standard 15 oz can of pumpkin puree, this amount will leave you with about a cup and a half of delicious leftover puree. This remaining amount is just enough to make another batch of my allergy-friendly spiced pumpkin muffins on another day! That’s two incredible fall recipes from just one single can of pumpkin – truly a double win and like receiving a delightful fall present!

If you’re able to incorporate almond flour into your diet, another excellent way to use up leftover pumpkin puree is with these gluten-free iced pumpkin cookies by Salted Plains. They offer a different but equally delicious take on pumpkin baking. No matter your preference, there are plenty of ways to ensure no pumpkin puree goes to waste.

I genuinely hope that this recipe empowers you and your loved ones to start your own cherished family tradition of baking these wonderful pumpkin chocolate chip cookies. Whether you manage specific food allergies or simply love a delicious, wholesome treat, these cookies are designed to bring joy and warmth to your home this season. Happy fall, y’all!

Explore More Gluten-Free, Dairy-Free Pumpkin Recipes!

Do I have more pumpkin recipes, you ask? Absolutely! My love for pumpkin knows no bounds, and I’ve developed a collection of delightful recipes that cater to common dietary restrictions. Since these cookies only use 3/4 cup of pumpkin puree, you can easily use the rest of your 15oz can to create another fantastic dish. For instance, the remaining pumpkin is perfect for whipping up a batch of my gluten-free vegan baked pumpkin oatmeal. This means you get two delicious, allergy-friendly recipes from a single can of pumpkin!

All of my featured recipes are thoughtfully crafted to be free of gluten, dairy, and eggs, making them both gluten-free and vegan. However, if gluten is not a concern for your household, you can typically swap a 1:1 ratio for regular all-purpose flour in many of these recipes, ensuring flexibility for all bakers. Dive into these other autumnal favorites:

Instant Pot Pumpkin Quinoa Porridge: A quick, warm, and nutritious breakfast perfect for chilly mornings.
Spiced Pumpkin Muffins with Cinnamon Glaze: Fluffy muffins bursting with fall spices, topped with a sweet, aromatic glaze.
Pumpkin Cornbread (you can’t taste the pumpkin, tastes like regular cornbread but SOO moist!): An incredibly moist cornbread that secretly incorporates pumpkin for an amazing texture without altering the classic cornbread flavor.
Iced Pumpkin Oatmeal Cookies: A hearty and sweet treat, perfect for lunchboxes or an afternoon snack.
Pumpkin Crumble Pie: A delightful twist on traditional pumpkin pie, featuring a crunchy crumble topping.
Pumpkin Scones with Spiced Glaze: Elegant and flavorful, these scones are perfect for breakfast or a special brunch.
Pumpkin Mousse Pie: A lighter, creamier alternative to classic pumpkin pie, ideal for a festive dessert.

Watch How to Bake These Amazing Pumpkin Chocolate Chip Cookies!

Yes, I do! To make the baking process even easier and more accessible, I’ve put together a quick and engaging TikTok video. I love how short and succinct these videos are, providing a fantastic visual overview without taking up too much of your time. By watching this video, you’ll get a clear idea of just how simple and enjoyable it is to create these fabulous fall cookies:

@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 (175°C). Line a cookie sheet with parchment paper* and set aside.
In a stand mixer, combine all of your wet ingredients: melted coconut oil, vanilla extract, and pumpkin puree. Mix until well incorporated.
Add the brown sugar to the wet mixture and beat until thoroughly combined, ensuring no lumps remain.
With the mixer on low speed, gradually add the dry ingredients: salt, baking powder, baking soda, xanthan gum (if not in your flour blend), ground cinnamon, pumpkin pie spice, and gluten-free flour. Mix until just combined, being careful not to overmix.
Turn the mixer off and gently fold in the vegan chocolate chips manually with a spatula to ensure they are evenly distributed throughout the dough.
Using a cookie scoop (approximately 1.5-2 tablespoons per cookie), place rounded scoops of dough onto the prepared parchment paper-lined cookie sheet, leaving about 2 inches between each cookie.
Bake for 10 minutes, or until the edges are lightly golden and the centers of the cookies are just barely set. They may appear soft, but will firm up as they cool.
Remove the cookie sheet from the oven and allow the cookies to cool directly on the sheet for an additional 10 minutes. This crucial step allows them to finish setting up, becoming more stable and chewy without over-browning.
Carefully transfer the cooled cookies from the cookie sheet to a wire rack to finish cooling completely.
Enjoy your homemade allergy-friendly pumpkin chocolate chip cookies! These cookies are wonderfully moist and can be stored in an airtight container, either covered or uncovered, at room temperature for up to 3-4 days.

Notes

I’ve discovered that using parchment paper is key to preventing the cookies from spreading too much, which helps them maintain their perfect chewy texture. It also eliminates the need to grease the cookie sheet, which can sometimes lead to overly greasy cookies.

This recipe was beautifully adapted from the amazing Sally’s Baking Addiction, a wonderful source of baking inspiration!

More Allergy-Friendly Fall Favorites to Enjoy!

Looking for even more delightful fall favorites that accommodate common allergies? Explore these fantastic recipes, all crafted to be allergy-friendly:

Pumpkin Scones with Spiced Glaze (Gluten-free, Vegan, Top 8 Free)

Spiced Pumpkin Muffins with Cinnamon Glaze (Gluten-free, Vegan, Top 8 Free)

Cinnamon Applesauce Muffins (Gluten-free, Vegan, Top 8 Free)

Instant Pot Pumpkin Quinoa Porridge

Irresistible Allergy-Friendly Pumpkin Chocolate Chip Cookies Gluten-Free Vegan Top 8 Free