Vegan & gluten-free ultra soft pumpkin cookies filled with chunks of bold dark chocolate. Perfect cookie (not cakey) texture without a single ounce of butter–something even I thought was impossible!
I get a little sad every year around this time. The end of pumpkin season. The day after Thanksgiving, I spend the next 10 months waiting for September 1st so I can start posting pumpkin recipes again. Every year, without fail, I’m left with a handful of recipes that never made it to the blog before the season ended.
I had just about given up on pumpkin cookies. I loooove pumpkin muffins, pumpkin bread, pumpkin cupcakes–anything that is supposed to be light and cakey, the pumpkin basically works like a dream, but cookies? I don’t like my cookies cakey, and especially while trying to avoid using butter, I just thought that pumpkin cookies were an impossible task.
After seeing my girl Sally’s recipe for her pumpkin chocolate chip cookies, I was inspired to try again. It was the first pumpkin cookie recipe I’d seen where you could see just from the photos that the texture was perfect. I did a little more research and saw this recipe on Baked by Rachel. They also looked ridiculously good–and again, with that perfect cookie texture.
I was pretty sure once I got rid of the butter, there was no way I’d be satisfied, but it turns out I couldn’t have been more wrong. The texture was absolutely spot on. The edges got ever so slightly crisp, and the middle was soft, gooey, and everything I’ve ever wanted in a cookie. The pumpkin flavor shines through, and the huge chunks of dark chocolate are the perfect finishing touch. I used a sea salt dark chocolate which I would highly recommend, but any good quality dark chocolate will do. I also made a batch with bits of Heath toffee thrown in, and let me tell you, that was magnificent. You could use white chocolate, add cranberries, anything really–the dough is the perfect container for all your favorite add ins!
Vegan & gluten-free ultra soft pumpkin cookies filled with chunks of bold dark chocolate. Perfect cookie (not cakey) texture without a single ounce of butter--something even I thought was impossible!
- 2 1/2 cups gluten-free baking blend (or white whole wheat flour)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tbsp cornstarch
- dash salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 6 tbsp apple butter
- 6 tbsp pumpkin
- 2 tsp vanilla extract
- 6 oz good quality dark chocolate, roughly chopped
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cornstarch, and salt until combined. Set aside.
- In a large bowl, beat together sugars, coconut oil, apple butter, pumpkin and vanilla until combined. Add dry ingredients and mix until combined. Gently, stir in chocolate. Cover and refrigerate for 1 hour. If you leave it in longer (ie: several hours to overnight), you may need to let it sit at room temperature for a few minutes before scooping and baking.
- Preheat oven to 350. Line two large baking sheets with silpat of parchment papers. Use a small cookie scoop to transfer dough to baking sheet.
- Bake until edges are lightly golden and cookies are just set, about 10-12 minutes. Cool completely on baking sheet. Store leftovers in an airtight container for up to one week.