These Vegan Pumpkin Chocolate Chip Cookies are easy to make, and are a delicious seasonal treat. This recipe is dairy-free, paleo, gluten-free, and gluten-free.

striped white plate with three pumpkin chocolate chip cookies ready to eat

I hope you aren’t getting tired of pumpkin-flavored desserts, because we are just getting started with pumpkin spice season around here. So far, I’ve made Grain-Free Pumpkin Spice Granola, Pumpkin Spice Chia Pudding, Pumpkin Spice Donuts, and Pumpkin Spice Coffee.

Pumpkin is one of those healthy ingredients that works beautifully in baked goods. I often use it to replace some of the oil needed in a dessert recipe, and that’s exactly what I did with these Pumpkin Spice Cookies.

The base of these vegan pumpkin cookies is almond flour, which is made from blanched almond that are ground into flour. It can be difficult to find organic almond flour at the market, so I usually buy organic almond four online.

The benefit of using almond flour is that it means these cookies are also gluten-free, grain-free, and perfect for paleo diets too. If you don’t like pumpkin spice, check out my regular Paleo Almond Flour Chocolate Chip Cookies.

You can also find organic canned pumpkin online too.

labeled photo with ingredients for vegan pumpkin chocolate chip cookies

Recipe Steps

Step One

The first step to making these cookies is to combine the wet ingredients into a large mixing bowl. Then, stir in the wet ingredients. The flax egg replaces a regular egg. Or, if you’re not vegan or not avoiding eggs, you can use one regular egg.

Step Two

Use a spoon to divide the batter up into cookie shapes on a parchment paper-lined cookie sheet.

Step Three

Bake the cookies for 20-25 minutes, or until they have turned a golden brown.

Step Four

Let the pumpkin cookies cool for just a few minutes before serving. The texture is a bit crumbly, but these grain-free and gluten-free treats are so delicious!

cooked pumpkin cookie on a cooling rack

You can even freeze the leftovers for up to 2 months in a zip-top bag. I guarantee that these cookies are going to be a winner in your household.


Can I make these cookies into muffins?

I have not tested this batter as muffins, but I do have a vegan-friendly Pumpkin Chocolate Chip Muffin recipe that you might like.

Can I use a chia egg instead of a flax egg?

Yes, absolutely. A chia egg is made by mixing 1 tablespoon of chia seeds with 3 tablespoons of water. Let is set for 10 minutes before using in place of a regular egg or a flax egg.

Can I use a regular egg if I am not vegan or not avoiding eggs?

Yes, you can!

two plates of vegan pumpkin chocolate chip cookies with fresh flowers

More Vegan Cookie Recipes

If you liked this recipe, you might like my other healthy cookie recipes, including:

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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plate with three chocolate chip cookies

Vegan Pumpkin Chocolate Chip Cookies


These Vegan Pumpkin Chocolate Chip Cookies are easy to make, and are a delicious seasonal treat. This recipe is dairy-free, paleo, gluten-free, and gluten-free.


  • 2 cups almond flour
  • 1/4 cup coconut sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut oil, melted
  • 1 flax egg (made with 1 tablespoon ground flax and 3 tablespoon water)
  • 1 teaspoon vanilla extract
  • 1 cup dairy-free chocolate chips


  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine the almond flour, coconut sugar, pumpkin pie spice, baking powder, and sea salt. Stir to combine.
  3. Then, add the pumpkin puree, coconut oil, flax egg, and vanilla extract. Stir to combine.
  4. Use a spoon to drop the batter onto the baking sheet. You will have enough batter to make between 12-13 cookies.
  5. Bake for 20-25 minutes, or until the edges and tops of the cookies start to brown.
  6. Remove the cookies from the oven and let them cool for 10 minutes before serving.


  1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 5-7 days. Or, place the cookies in a zip-top bag and freeze for up to 2 months. Defrost before serving.
  2. If you are not vegan or not avoiding eggs, you can use a regular egg instead of a flax egg.
  • Category: Cookies
  • Method: Oven
  • Cuisine: Gluten-Free

Keywords: gluten free pumpkin cookies, vegan and gluten free cookies, paleo pumpkin cookies

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