Pumpkin season – deep sign. Yes, it is that amazing. I love pumpkin bread because of the cinnamon and nutmeg combination with the pumpkin. These flavors together are so warm and cozy that it makes so much sense to be associated with fall! I have a few pumpkin bread recipes on my sites like this classic gluten-free and vegan pumpkin bread with chocolate chips, and then this delicious pumpkin bread with a streusel topping. Both are so fun but something about pumpkin cookies that have the same properties of a muffin top gives me fall goosebumps.
I grew up in the hills of the Bay Area, and falls in this region are absolutely perfect. They are fresh and crisp in the morning, warming up for beautiful midday and cooling off in the evening while the bay fog rolls over the hills. As a kid, my sister and I would rush home from school, bake pumpkin bread from the trusty Trader Joe’s box mix (not gluten-free haha!), and watch the fog settle in over the hills while it baked. Filling the house with warm spices and sweet sugary scents. We would slice off a thick piece of bread and rush downstairs to snuggle on the couch after dinner while we settled into our favorite show, Psych (y’all need to watch it!).
Why Pumpkin Cookies?
Why not pumpkin cookies is the real question! I love that pumpkin cookies are soft, fluffy, and the best parts of the top of pumpkin bread but in an easy to eat cookie form. These cookies are not too sweet, but have a really nice balance of spice, sweet, and chocolate! I brought them to my team at work and they were gone instantly! Each bite is melt in your mouth deliciousness for fall!Print
All the flavor of pumpkin bread but in cookie form! These cookies are sweet, spicy and fluffy speckled with rich chocolate chips for extra flavor.
- 1/2 cup of vegan butter
- 1 cup of sugar
- 2 tsp of vanilla extract
- 2 tsp of ground cinnamon
- 1 tsp of nutmeg
- 1/4 tsp of ground ginger
- 1/2 tsp of ground all spice
- 1/4 tsp of ground clove
- 1 tsp of baking powder
- 1 cup of canned pumpkin
- 1 3/4 cup of gluten free flour
- 1/2 cup of chocolate chips
- Preheat your oven to 350°F and line your baking sheet with parchment
- In a mixing bowl, cream your vegan butter with your sugar until the butter and sugar become fluffy in texture
- Next add your spices and baking powder, stir until combined
- Next add in your vanilla extract and your cup of canned pumpkin
- Stir until the batter is incorporated
- Next add in your flour 1/2 cup at a time until the batter starts to form
- Remove the paddle from your stand mixer and fold in your chocolate chips
- Using a big spoon or an ice cream scoop, scoop your cookie dough onto a lined cookie sheet
- Bake your cookies for about 18-20 minutes for 2.5″ cookie
- Let them cool for 5-10 minutes before eating
* can use pumpkin pie spice – omit the other spices and use 2.5 tsp of pumpkin pie spice
Keywords: gluten free pumpkin cookies, gluten free and vegan pumpkin cookies
Pumpkin is a great egg substitute!
I love using pumpkin for not only pumpkin forward desserts but for an egg replacement as well! The natural moisture in the squash and volume mimics an egg when you bake! In this recipe, the 1 cup of pumpkin not only adds flavor but it gives these cookies tons of moisture. The canned pumpkin also gives these cookies a fluffy texture. Talk about moist, fluffy, and heavenly cookies!
Give them a try!
You should 500% make these and get into the fall spirit! Not only have I made these 4 times since I created the final recipe, but I will be making them ALL year long! I am that person that stockpiles canned pumpkin so when I test recipes in July for November, I have pumpkin on deck! Maybe that is just a funny thing food bloggers do? You tell me! I would love to see if you test them out, tag me in your posts @frontpaigebakes! Happy Fall baking!