Pumpkin Chocolate Chip Cookies (Vegan & Gluten-Free) (Edit recipe)

Thick pumpkin chocolate chip cookies loaded with chocolate chunks and roasted pumpkin seeds. An easy one-bowl recipe for the most delicious vegan and gluten-free pumpkin chocolate chip cookies you’ll ever eat!

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	165
Fat:	8 g
Carbohydrates:	23 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	179 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

by Caked By Katie

View original recipe

Serves: 24

Ingredients

1/2 cup Vegan Buttery Spread, melted (120g)
1/2 cup Pumpkin Purée, (120g)
3/4 cup Brown Sugar, packed (144g)
1 tsp Vanilla Extract
1.75 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), (280g) *any gluten free 1:1 baking blend with xanthan gum*
1 tsp Sea Salt, fine
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 cup Semi-Sweet Chocolate Chunks
1/2 cup Pumpkin Seeds, roasted salted (80g)
Maldon Sea Salt Flakes, for sprinkling, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350ºF and prepare two cookie sheets with parchment paper.
In a large mixing bowl, combine the melted butter, brown sugar, pumpkin puree, and vanilla extract and mix until smooth.
Add in the flour, salt, baking soda, and baking powder and mix until a dough forms.
Add in the chocolate chunks and pumpkin seeds and mix until just incorporated.
With a 1½ tablespoon cookie scoop, place the cookie dough approximately 2 inches apart from each other on the prepared cookie sheets and bake for 10 minutes.
Remove from the oven and allow to fully cool on the cookie sheets. Sprinkle with coarse sea salt if desired. Enjoy!
Cookies should be stored at room temperature in an airtight container for up to 7 days.