Chocolate Chip Pumpkin Cookies || Friday Favs


Chocolate Chip Pumpkin Cookies

Being that yesterday was the first day of fall, doesn’t it just make sense to have one of my favorite fall recipes on the blog today. I have been looking forward to this recipe for weeks. This recipe is 3 years in the making. 3 years of testing failing & just returning to our tried & true, but expensive, allergen free cookies. But, I FINALLY got it. After years of bitter, burnt, too thick, too thin, too doughy, too rich, blah recipes…finally one that worked & was devoured by my family [& me…because I am by far my toughest critic].

Chocolate Chip Pumpkin Cookies from Honey Flavored Lemonade|| dairy-free, wheat-free, egg-free, nut-free, gluten-free, vegan



These cookies are like soft little pillows of pumpkiny goodness. It took a lot of self-control not to eat an entire baking sheet of them when they first came out the oven. There’s a little spice from the nutmeg & cinnamon, just enough to really taste the pumpkin. The chocolate & pumpkin pair perfectly together too. Sweet, but a little savory too. Plus they are free from many major allergens & are gluten free…plus this recipe makes 5 dozen cookies. They actually lasted for 4 whole days in our house. But today….I need to make more. So as you read this, just know that is what I am doing, lol!


2.5 c Gluten Free 1:1 Flour

3 tsp baking powder

1 tsp sea salt

1 c vegan butter, room temp (Earth Balance- Soy Free)

3/4 c organic sugar

3/4 c light brown sugar, packed

1 tsp vanilla

2 flax eggs (2 tble flax meal, 6 tble water)

1/2 c pumpkin

1/4 tsp nutmeg

1/2 tsp cinnamon

1 bag allergen-free mini chocolate chips (Enjoy Life)

In a small bowl combine flour, baking powder, & salt & mix with fork or finger to ensure mixture is combine.

In large bowl, add sugars, vanilla, & flax eggs) & mix on low until combine.

Add remaining ingredients, except chocolate chips. Mix on low/med until combine.

Scape down side of the bowl with spatula & add 1/3 of the flour mixture.

Mix on low until ingredients are combine, follow with another 1/3, mix & then remaining mixture – you may need to turn mixture up to high depending on mixer-

Scrap down sides of the bowl, add chocolate chips, & mix till chips are incorporated through out the batter.

Set in fridge for 20-30 minutes to allow batter to set back up.

Preheat oven to 375

Using a 1 inch cookie scoop, level off scoop & drop cookies on to greased baking sheet.  (This batter does not spread much)

Bake on middle rack for 9-12 minutes (always start with 9 & work your way up if you need to- batter also does not brown much, if they start to brown remove them)

Allow them to cool for 2-3 minutes before transferring to a baking rack.

Store in air tight container when completely cooled.

*c= cup/tsp= teaspoon/tble= tablespoon

Chocolate Chip Pumpkin Cookies from Honey Flavored Lemonade|| dairy-free, wheat-free, egg-free, nut-free, gluten-free, vegan

What is your favorite fall recipe that you have been itching to make? Share with me on Instagram, Facebook, or Twitter.

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