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This recipe allows you to make soft and delicious vegan and gluten free pumpkin spiced cookies loaded with big chocolate chunks in less than 20 minutes! They are perfect to bake during the autumn and winter seasons.
For those who love pumpkin spiced everything (like me), and who also happen to love ooey-gooey chocolate chunk cookies (also like me), boy, are you in luck! This recipe covers both of those “loves” in a big way. The best part? They take less than 20 minutes to bake and are super delicious! I just love these cookies.
Why This Recipe Works:
- Made specifically with either my Autumn Sons Baking Co. or Peanut’s Bake Shop Chocolate Chunk Cookie Mixes, this recipe couldn’t be easier to make – no complicated dough-making here!
- The small addition of pumpkin puree and pumpkin pie spice really makes these cookies taste like an autumn party in your mouth.
Can you freeze pumpkin cookies?
- Absolutely! In fact, my favorite treat trick is to freeze my cookies after baking them, and have one at a time when I feel like enjoying a treat.
I love making fun and unique cookie recipes using my Autumn Sons and Peanut’s Bake Shop Cookie Mixes! Here are others to check out: Hawaiian Chocolate Chunk Cookies, Funfetti Chocolate Chunk Cookies, my Black n’ White Chocolate Chunk Cookies, and my Midnight Chocolate Chunk Peanut Butter Cookie Cups!
Instructions for Making these Pumpkin Spiced Chocolate Chunk Cookies
1. Pre-heat your oven to 350 degrees. Then, line a baking sheet with parchment paper.
2. Then, add the cookie mix, pumpkin puree, water, oil and pumpkin pie spice to the bowl. Note: For more traditional looking cookies like the ones shown in these recipe photos, only add 2 Tbsp. of pumpkin puree. For super soft, almost cake-like cookies, add a total of 1/4 cup of pumpkin puree. Stir thoroughly for a good minute or two to combine. One more note: If your pumpkin puree is on the thicker side, you may want to add an additional teaspoon or two of water.
3. Form the cookie dough into 12 equal-sized mounds on your baking sheet(s) and bake in your pre-heated oven for 13 – 14 minutes or until they’re matte rather than shiny. It’s definitely better to slightly under bake than over bake.
4. Allow the cookies to cool on the baking sheet for two minutes before transferring to a cooling rack.
And that’s all there is to it! I hope you love these pumpkin spiced little treats as much as I do.
Top Tips for Making Pumpkin Spiced Chocolate Chunk Cookies:
- This recipe works the best with either an Autumn Sons Baking Co. or Peanut’s Bake Shop Chocolate Chunk Cookie Mix.
- Be sure to buy plain pumpkin puree at the grocery store and not pumpkin pie filling.
- For those asking about the cast iron pumpkin cocotte seen on my stove in the photo above, THIS is where I got it.
- You can find flat parchment sheets HERE.
Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Pumpkin Spiced Chocolate Chunk Cookies (Vegan and Gluten Free)
Ingredients
- 1 Autumn Sons Baking Co. OR Peanut's Bake Shop Chocolate Chunk Cookie Mix
- 1/4 c. canned pumpkin puree
- 2 Tbsp. water (45 ml)
- 2 Tbsp. oil, such as olive, sunflower or safflower (30ml)
- 1 1/4 tsp. pumpkin pie spice
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- 1. Pre-heat your oven to 350 degrees. Then, line a baking sheet with parchment paper.
- Then, add the cookie mix, pumpkin puree, water, oil and pumpkin pie spice to the bowl. Note: For more traditional looking cookies like the ones shown in these recipe photos, only add 2 Tbsp. of pumpkin puree. For super soft, almost cake-like cookies, add a total of 1/4 cup of pumpkin puree. Stir thoroughly for a good minute or two to combine. One more note: If your pumpkin puree is on the thicker side, you may want to add an additional teaspoon or two of water.
- Form the cookie dough into 12 equal-sized mounds on your baking sheet(s) and bake in your pre-heated oven for 13 - 14 minutes or until they're matte rather than shiny. It's definitely better to slightly under bake than over bake.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
Pro Tips From Audrey
- This recipe works the best with a Peanut's Bake Shop Chocolate Chunk Cookie Kit.
- Be sure to buy plain pumpkin puree at the grocery store and not pumpkin pie filling.
- For those asking about the cast iron pumpkin cocotte seen on my stove in the photo above, THIS is where I got it.
- You can find flat parchment sheets HERE.
This post may contain affiliate links. Please read our disclosure policy.