Pumpkin Chocolate Chip Cookies

I have been making dairy free desserts for over 5 years now. Mainly because I cannot handle alot of dairy and since both our little girls have had milk protein allergies it was a must.

You can substitute my dairy free options for dairy options of course! Keep it simple!

I originally found this recipe on Food Network’s website but tweaked the flavors to my liking. For some reason I prefer the dark brown sugar versus light brown sugar when I’ve made both versions and I always add a bit more spices, I also made mine dairy free for our family.


  • 1 cup of vegan butter
  • 1 cup of dark brown sugar
  • 1 cup of granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup of canned pumpkin
  • 3 cups of all purpose flour (whole wheat flour works well too)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 heaping teaspoon ground cinnamon
  • 1/2 heaping teaspoon ground ginger
  • 1/2 heaping teaspoon ground nutmeg
  • 1/2 heaping teaspoon ground cloves
  • 2 cups non dairy chocolate chips (dark chocolate chips are my go to)


  1. Preheat oven to 350 degrees
  2. Combine butter, sugars and eggs with hand mixer or stand alone mixer.
  3. Add vanilla and pumpkin. Combine thoroughly.
  4. Sift flour, salt, baking soda and spice together.
  5. Add 1/2 cup of sifted ingredients to wet ingredients and combine until smooth. Turn off mixer .
  6. Stir in chocolate chips
  7. Spoon cookie batter into 1 inch balls and place about 2 inches apart on parchment lined cookie sheet.
  8. Bake 15 minutes, cool on wire rack.

2 thoughts on “Pumpkin Chocolate Chip Cookies”

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