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Pumpkin Spiced Chocolate Chunk Cookies (Vegan and Gluten Free)

This recipe allows you to make soft and delicious pumpkin spiced cookies loaded with big chocolate chunks in less than 20 minutes! They are perfect to bake during the autumn and winter seasons.

Pumpkin spiced chocolate chunk cookie on a napkin

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 deliciously! I just love these cookies.

Why This Recipe Works:

  • Made specifically with my Peanut’s Bake Shop Original Chocolate Chunk Cookie Kits in mind, 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 Peanut’s Bake Shop Cookie Kits! 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, get a baking sheet or two ready.  I like to line mine with parchment paper for easy clean-up, but any ol’ non-stick sheet will do on it’s own!

2. Then, add the Peanut’s Bake Shop cookie mix, pumpkin puree, water, oil and pumpkin pie spice to the bowl.  Stir thoroughly for a good minute or two to combine. Note: If your pumpkin puree is on the thicker side, you may want to add an additional teaspoon or two of water.  However, the goal is to have just enough moisture to combine all the ingredients.

3. Form the cookie dough into 12 equal-sized mounds on your baking sheet(s) and bake in your pre-heated oven for 13 – 15 minutes or until the edges turn a light golden brown.  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.

Pumpkin spiced cookies cooling on a baking sheet

Pumpkin spiced cookie with a bite taken out of it and cooling cookies in the background

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:

 

Pumpkin spiced chocolate chunk cookies on a plate surrounding a decorate pumpkin

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!

Vegan Pumpkin Spiced Cookies

EASY Vegan Pumpkin Spiced Chocolate Chunk Cookies (Gluten Free)

This recipe allows you to make soft and delicious pumpkin spiced cookies loaded with big chocolate chunks in less than 20 minutes!
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Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Gluten Free Cookies, Pumpkin Spiced, Pumpkin Spiced Chocolate Chunk Cookies, Vegan Cookies
Prep Time: 6 minutes
Cook Time: 13 minutes
Total Time: 19 minutes
Servings: 12 cookies

Ingredients

Instructions

  • Pre-heat your oven to 350 degrees. Then, get a baking sheet or two ready.  I like to line mine with parchment paper for easy clean-up, but any ol' non-stick sheet will do on it's own!
  • Then, add the Peanut's Bake Shop cookie mix, pumpkin puree, water, oil and pumpkin pie spice to the bowl.  Stir thoroughly for a good minute or two to combine. Note: If your pumpkin puree is on the thicker side, you may want to add an additional teaspoon or two of water.  However, the goal is to have just enough moisture to combine all the ingredients.
  • Form the cookie dough into 12 equal-sized mounds on your baking sheet, and bake in your pre-heated oven for 13 - 15 minutes or until the edges turn a light golden brown.  It's definitely better to slightly under bake than over bake.
  • Allow the cookies to cool on the baking sheet for two minutes before transferring to a cooling rack.

Notes

  • This recipe works the best with the Peanut's Bake Shop Original 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.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

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