Pumpkin Chocolate Chip Cookies are soft, chewy, dairy-free, and egg-free cookies. Perfect for fall baking and entertaining.
Since we’re already halfway through October, it’s socially acceptable to add pumpkin to just about anything! One of my most requested recipes is vegan or allergy-friendly pumpkin cookies. That got my wheels turning – pumpkin spice snaps, soft pumpkin cookies, or traditional chocolate chip cookies with added pumpkin. I can’t wait to continue sharing my pumpkin dessert recipes throughout this season!
When Zack and I got back from our weeklong vacation in hot and humid Orlando, FL we were greeted with perfect October TX weather. You know those few weeks when it’s in the 70s and sunny and you can actually enjoy the outdoors! This weather seriously inspired me to kick my fall baking into high gear… And of course, Zack begging for cookies!
I recently entered a blogger recipe challenge with TresOmega, I was sent 5 boxes of organic gluten-free pasta and coconut oil. While I’m still nailing down my recipes to submit, I wanted to give their coconut oil a try with this recipe. I really enjoy using a mix of dairy-free butter and coconut oil when baking cookies. It makes for a soft cookie but not overly greasy.
What fall-themed recipe would you like to see next? Let me know in the comments section!
Pumpkin Chocolate Chip Cookies
- 1/2 cup coconut oil
- 1/2 cup dairy-free butter softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 egg replacer
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 1 cup dairy-free chocolate chips
- Preheat oven to 350 degrees F. In the bowl of your stand mixer, cream coconut oil, butter, and sugars until light and fluffy. Beat in egg replacer and vanilla.
- Using a large mixing bowl, combine flour, oats, baking soda, and cinnamon then stir into the stand mixer. Add pumpkin and mix. Fold in chocolate chips.
- With a tablespoon, scoop cookie dough onto prepared baking sheets. Bake for 15 minutes or until lightly golden. Once cooked, transfer to a wire rack to cool. Enjoy!
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