These dairy free pumpkin chocolate chip cookies are made from canned pumpkin giving them the most moist and chewy texture. Perfect for a cold winters night.
Regular readers of this blog will already know of my love for all things cookie related (here, here & here are some favourites). I almost always have a stash of frozen dough in my freezer for whenever I fancy a warm and gooey treat, imagine my horror when I went hunting for such a thing and found my freezer drawers cookie-less!
After an initial strop and stamp I thought I’d rectify the situation and restock. As if to add insult to injury, upon opening the fridge I was found to be missing a couple of key ingredients … eggs and butter. I was convinced the day couldn’t possibly get any worse, that was until I came across a stash of coconut oil and a tin of pumpkin puree hidden in a cupboard. I’ve read about coconut oil being a good substitute for butter in baked goods and I’m sure we’ve all eaten eggless cookie dough in the past, why can’t the two work hand in hand. You know what, it bloody did!
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These cookies are fabulous, and I’m pretty convinced they’re much healthier than the variety I’m used to going to town on. Don’t quote me on that though …..
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Dairy Free Pumpkin Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 16 cookies 1x
Description
These dairy free pumpkin chocolate chip cookies are made from canned pumpkin giving them the most moist and chewy texture. Perfect for a cold winters night.
Ingredients
- 150g solid coconut oil
- 200g light brown sugar
- 50g caster sugar
- 4tbsp pumpkin puree from a can (why not use the rest in this)
- 1/2tsp cinnamon
- 1/4tsp ginger
- 1/4tsp mixed spice
- 200g plain flour
- 150g dairy free chocolate chips
Instructions
Preheat the oven to 170C and line two cookie sheets with baking paper.
Mix the butter and sugars together in a stand mixer until light and creamy, add the pumpkin and mix till combined. Add the flour and spices and mix slowly until the dough comes together, stir through the chocolate chips.
Drop rounded tablespoons of dough onto the prepared sheet allowing space to spread between each cookie. Bake for 13 – 15 minutes until lightly coloured and puffy. Allow to cool slightly before enjoying with a nice cold glass of (almond) milk!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dairy Free
- Cuisine: Baking
Keywords: Cookies, Dairy Free, Baking, Pumpkin, Chocolate Chip
Hi Katie, these cookies look great! I only just tried pumpkin flavoured desserts for the first time this year and I really liked it. I want to start baking with coconut oil but get a little intimidated at time, but cookies seem like a great first step as who doesn't love cookies?!
These cookies look so good, love the idea of putting pumpkin in a cookie. I think I need to start having some frozen cookie dough in my freezer, that sounds ideal to always have some fresh baked cookies! xJasmin Charlotte
Got to try these for the Mr, although I'm sure they won't be as good!
I like your writing, and those cookies look awesome! Do you think they've be ok with butter? As healthy as coconut oil is, I just don't cotton to the taste.
Thanks so much! I think they'd be perfectly fine with butter as a substitute. Let me know how you get on :)Katie xoxo
These look so good – I would love to have a stash of the dough in my freezer too.
Wow, you have some many fab recipes! I love your photography and your cookies look fantastic!