Dairy free pumpkin chocolate chip cookies are a delightful, indulgent treat that everyone will adore. These moist, pillowy cookies are quick and easy to whip up, making them perfect for a cozy family dessert or a snack that satisfies your sweet tooth without dairy.
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Why You’ll Love These Dairy Free Pumpkin Chocolate Chip Cookies
Imagine biting into a soft, warm cookie that’s bursting with the flavors of pumpkin and melted chocolate. These dairy free pumpkin chocolate chip cookies are not only delicious but also gluten-free and suitable for a variety of dietary needs. They’re perfect for fall gatherings or any time you want a sweet, comforting treat. Plus, they’re kid-approved and make for an excellent meal prep option!
Ingredients for Dairy Free Pumpkin Chocolate Chip Cookies
Pumpkin Puree and Spices
Canned pumpkin puree is the star of this recipe, bringing moisture and a rich flavor. Along with pumpkin pie spice, it creates that quintessential autumn taste that you crave. Be sure to use 100% pumpkin puree, avoiding any pumpkin pie filling.
Sugars and Wet Ingredients
This recipe calls for a mix of granulated and brown sugars, which add sweetness and a hint of caramel flavor. The inclusion of oil helps create a moist texture, while the egg binds the ingredients together beautifully.
Gluten-Free Flour Blend
Using a gluten-free 1:1 baking flour ensures that everyone can enjoy these cookies. Make sure your flour includes xanthan gum or another binder for the perfect texture.
Dairy-Free Chocolate Chips
For a true dairy-free experience, opt for dairy-free chocolate chips. They melt beautifully and provide that delightful burst of chocolate in every bite.
How to Make Dairy Free Pumpkin Chocolate Chip Cookies
Mixing the Dough
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper or silicone liners. In a stand mixer fitted with a paddle attachment, combine the granulated sugar, brown sugar, pumpkin puree, and oil. Mix on medium speed for 1-2 minutes until everything is well incorporated. Next, add the egg and vanilla extract, mixing until fully combined.
Baking the Cookies
In a separate bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in your mixer, mixing on low speed until fully combined. Finally, stir in the chocolate chips. Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, leaving space between each mound. Bake for 14-16 minutes until set, but be careful not to under-bake!
Tips for Perfect Dairy Free Pumpkin Cookies
Ingredient Substitutions
If you need to substitute ingredients, coconut oil can replace vegetable or canola oil. Vanilla extract can be either real or imitation based on your preference.
Achieving the Right Texture
For optimal texture, avoid under-baking the cookies, as this can lead to a too-wet center. A perfectly baked cookie will be soft and chewy on the inside with just the right amount of crispness on the edges.
Storing Your Dairy Free Pumpkin Cookies
Room Temperature Storage
Store any leftover cookies in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, but you may find that they stay delicious for a short while!
Freezer Storage
If you want to make these cookies ahead of time, they freeze beautifully. Place them in a freezer bag, where they can stay fresh for up to 3 months. Just remember to let them thaw before enjoying!
FAQs
What ingredients do I need for dairy free pumpkin chocolate chip cookies?
You’ll need granulated sugar, brown sugar, canned pumpkin, oil, egg, vanilla extract, gluten-free flour, pumpkin pie spice, baking powder, baking soda, salt, and dairy-free chocolate chips.
How do I make dairy free pumpkin chocolate chip cookies step by step?
Preheat your oven, mix the wet ingredients, combine the dry ingredients, stir in chocolate chips, scoop the dough onto baking sheets, and bake for 14-16 minutes.
Can I make dairy free pumpkin chocolate chip cookies ahead of time?
Yes, you can freeze the cookies for up to 3 months or store them in an airtight container for up to 3 days at room temperature.
How should I store leftover dairy free pumpkin chocolate chip cookies?
Store them in an airtight container at room temperature or freeze them for longer storage.
Related Recipes to try
- Easy 4th Of July Cookies
- Airbrushed Patriotic Bunting Cookies
- Patriotic Star Brownies
- 4th Of July Brownies
- Easy Fireworks Cupcakes
Conclusion
Now that you have the recipe for these scrumptious dairy free pumpkin chocolate chip cookies, it’s time to gather your ingredients and start baking! For more inspiration, check out our Pinterest page for delightful ideas and tips. Enjoy these cookies fresh out of the oven, and share them with family and friends for a perfectly sweet moment.
Dairy Free Pumpkin Chocolate Chip Cookies: Irresistibly Soft Treats
Equipment
- baking sheet
- mixing bowl
Ingredients
- 1 cup granulated sugar 200 grams
- 1 /2 cup lightly packed brown sugar 105 grams
- 15 oz canned pumpkin 100% pumpkin puree
- 1 /3 cup oil coconut, vegetable, or canola
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups gluten-free 1:1 baking flour 375 grams
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 /2 teaspoon salt
- 1 ½ cups chocolate chips semi-sweet, dark, or mini
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
- In a stand mixer fitted with a paddle attachment, combine granulated sugar, brown sugar, pumpkin, and oil. Mix on medium speed for 1-2 minutes until incorporated.
- Add egg and vanilla extract; mix to combine.
- In a separate bowl, mix gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture in the mixer. Mix on low speed until fully combined.
- Stir in chocolate chips.
- Scoop 1 1/2 tablespoon-sized mounds of dough onto the baking sheets.
- Bake for 14-16 minutes until set. Do not under-bake.
Notes
– Ensure gluten-free flour blend contains xanthan gum or another binder for proper texture.
– Oil can be substituted with vegetable or canola oil.
– Vanilla extract can be real or imitation.
– Use dairy-free chocolate chips to maintain a dairy-free diet.
– Cookies are best consumed the day of baking.
– Store leftovers in an airtight container at room temperature for up to 3 days.
– Cookies can be frozen in a freezer bag for up to 3