The Willing Cook-A-Long: Pumpkin Chocolate Chip Cookies & You

We all loved the Pumpkin Chocolate Chip Cookies for this week’s new recipe challenge!  I made 3 batches: 2 peanut/nut, dairy & egg-free (froze 1 batch to make into slice & bake cookies) and 1 gluten, dairy, egg, soy, peanut/nut, corn-free.

The Breakdown of Whole Wheat Pumpkin Chocolate Chip Cookies

If you like cake-like cookies, this is definitely the recipe for you.  If  you do not like cake cookies, look for a different recipe.  The batter was so thick that it was very easy to roll them into a log in wax paper to freeze.  Changes I made:

  • Used Whole Wheat flour instead of white
  • Used 1/3 cup canola oil instead of 1/2 cup vegetable oil
  • Used 3/4 cup brown sugar instead of 1 cup white sugar
  • Used dairy-free milk
  • Used EnerG Egg Replacer

Free of Dairy, Egg, Peanut/Nut, Soy

Whole-Wheat Pumpkin Chocolate Chip Cookies

Freezer-Friendly Cookie. Recipe adapted from Pumpkin Chocolate Chip Cookies III on


  • 1 egg
  • 1 cups pumpkin, canned
  • 1 teaspoons allowed milk (cow, rice, soy, almond, coconut, etc.)
  • 1 tablespoons vanilla
  • 3/4 cups brown sugar
  • 1/3 cups oil, room temperature (such as, grapeseed oil, coconut oil, butter, shortening)
  • 2 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 2 teaspoons cinnamon, ground
  • 1/2 teaspoons salt
  • 1 cups chocolate chips, semi-sweet


Mix together the wet ingredients (using EnerG egg replacer, if necessary). In a separate boil, mix together the dry ingredients. Add dry ingredients to wet ingredients and mix together until completely incorporated.
Add chocolate chips.
Bake on 350 degrees for 8-10 minutes. Remove to cooling rack.

Freezer-Friendly Cookie: Spread a little flour on parchment paper. Spoon all the cookie batter onto the floured parchment paper. Using the parchment paper, form the batter into about a 12-inch log or to the diameter you want the cookie to be. Wrap cookie log up with parchment paper. Refrigerator for 1-2 days or refrigerate for 6 hours, then freeze for up to 1 month. Slice and bake at 350 degrees 8-10 minutes for chilled cookies, or 11-14 minutes for frozen cookies.

(Update on freezer cookie: Taste and cake-like texture were great.  The shape/size did not change from the frozen cut to cooking it.)

The Breakdown of Gluten-Free Pumpkin Cookies

The texture was very similar to that of the whole-wheat cookies in that they were very cakey, but a little lighter.  The batter was thinner too, so I didn’t think it would roll up into a log as easily (I didn’t try.).  Since my husband can’t eat chocolate, I used raisins for an add-in.  For this reason, we both thought they needed icing.  (I used this gf pumpkin cookie recipe for some reference.)  These cookies were really good and no one would think they had so many allergy changes to them.  I love that kind of successful recipe!

Free of Gluten, Dairy, Egg, Soy, Corn, Peanut/Nut

Gluten-Free Pumpkin Cookies


  • 1 egg
  • 1 cups pumpkin, canned
  • 1 teaspoons allowed milk (cow, rice, soy, almond, coconut, etc.)
  • 1 tablespoons vanilla
  • 3/4 cups brown sugar
  • 1/3 cups oil, room temperature (such as, grapeseed oil, coconut oil, butter, shortening)
  • 1 cups millet flour
  • 3/4 cups tapioca flour
  • 1/4 cups brown rice flour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 2 teaspoons cinnamon, ground
  • 1/2 teaspoons salt


Grind gluten-free flours in a coffee bean grinder or flour mill, if necessary.
Mix together wet ingredients (use EnerG egg replacer for egg, if needed). In a separate bowl, mix together dry ingredients.* Add dry ingredients to wet ingredients and mix well. Add in 1 cup chocolate chips, raisins, Craisins, or nuts.
Bake in 350 degree oven for 8-10 minutes. Remove to a cooling rack.
Once cookies are cool, spread on icing, if desired.

1/2 cup powdered sugar (grind white sugar to powder for corn-free version)
1 tsp allowed butter or coconut oil
2 tsp allowed milk
Mix to desired consistency and spread on cookies.

*If making a corn-free recipe, use guar gum or 1 tsp cream of tartar + 1/2 tsp baking soda as a substitute for baking powder in dry ingredients.


The Willing Cook is taking the Thanksgiving break off from posts (next Thursday & Friday).  So, you’ll have two weeks to try a new recipe and come back on December 2 (Wow! I can’t believe it’s almost December.) to report.  I have had Cajun Chicken Pasta pinned on Pinterest for some time, so I think I’ll take this opportunity to finally make it.  I’ve always loved the mix of Cajun spices and sun-dried tomatoes, but I’ve never attempted a dish like this in an allergy-friendly form.  This should certainly be a challenge for me.

Any ideas on what new recipe you’ll make over the next two weeks?

How the Willing Cook-A-Long works:

  1. I will come back next week with my review of the willing cook-a-long new recipe and the changes I made for my food allergy home.
  2. You can make the same recipe as I (with or without changes), or…
  3. You can make your own new dish and tell us about it.

Regardless of what you choose to do, come back here next Friday and link up to your post (if you have a blog) or just tell us what you made in the comments.  Can’t wait to hear of all your new dishes next week!

Happy Willingly Cooking-A-Long!

Shared at Monday Mania, Tasty Tuesday, Hearth and Soul Blog Hop, Slightly Indulgent Tuesday, Real Food Wednesday, Gluten-Free Wednesdays, Sweet Tooth Friday, Seasonal Celebration, and Homestead Barn Hop.

Recipe featured here…

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17 Responses to The Willing Cook-A-Long: Pumpkin Chocolate Chip Cookies & You

  1. Pingback: The Willing Cook-A-Long: Pumpkin Chocolate Chip Cookies & You … | Organic Rapeseed Oil

  2. My gluten-free pumpkin chocolate cihp cookies turned out really good. There was a hint of graininess to them, but my daughter, who as you know is picky, kept trying to steal them until I put them in a cookie jar in the cupboard. I’d do these again.

    • Cook says:

      I’m so glad to hear your pumpkin cookies were a success. It’s always great when your children, especially, like the results. Thanks for joining in the Willing Cook-A-Long again this week.

      Have a blessed Thanksgiving!

  3. And I’ll probably try out the cajun chicken pasta recipe too.

  4. RS Robinson says:

    Our family is new to allergy free cooking so my first big experiment was “making over” my grandmother’s biscuit recipe this morning. I’ve been afraid to experiment with different flour blends so far so I just used a premixed flour blend. I used palm shortening, plain cultured coconut milk for the buttermilk and baking soda and baking powder. The biscuits rose really well and the taste was actually sort of bland but with butter and honey you really couldn’t tell. They did get a little bit gummy with the butter–not really sure why. Overall for my first attempt I’m pleased and it’s given me confidence to try something else!

    • Cook says:

      Congratulations on your first big allergy-friendly recipe makeover! There is certainly a learning curve, but hopefully through this site and others, you can gain more ideas and confidence in the food allergy kitchen. I usually steer clear of the gluten-free flour blends b/c they are so pricey and I try to stick to a tight budget. That’s why I come up with my own combinations; some are a success, some are not. One thing you might add to the biscuit recipe is a little sugar, maybe 1-2 Tbsp is all. Not all biscuit recipes have a lot of flavor anyway, so I wouldn’t get too caught up on that.

      I’m so glad that you’ve shared your successful attempt here and that it has given you confidence to keep treading. Don’t hesitate to ever ask questions, make suggestions, share recipes, or make requests.

  5. Michelle–I’m going to send your site to a few of my friends, who could really benefit from these recipes! My sis-in-law, Abby, who comments regularly on my blog, is very creative in the kitchen, and loves to cook gluten-free….I’ll send her to you! 🙂

    • Cook says:


      What an honor to have you comment here! I just love gracelaced. I “know” your sis-in-law, Abby, from comments and read her blog sometimes. Yes, I have seen that she cooks gluten-free on occasion. Thank you so much for sending her my way.

      On another note, I’ve been meaning to email you for a couple months regarding a mutual acquaintance from the classical christian school community. I’ll try to get on that email asap!

      Thanks again for stopping in!

  6. Swathi says:

    Pumpkin chocolate chip cookies looks awesome perfect.Nice ones. Thanks for sharing with Hearth and soul blog hop.

  7. Thanks for sharing with the Hearth and Soul hop.

  8. Pingback: Gluten-Free, Dairy-Free Pumpkin Pecan Chocolate Chip Muffins | Money Saving Mom®

  9. Pingback: Gluten-Free, Dairy-Free Pumpkin Pecan Chocolate Chip Muffins | PFS

  10. Erin says:

    This is a fantastic recipe! Just ate one fresh out of the oven, and it’s delicious. Thank you for sharing your adaptations for allergy free! We have so many allergies in our household. One thing – I did notice that you said you substituted canola oil for vegetable oil, but there was no oil listed in either recipe. So I went to the original and saw that it called for a 1/2 cup. Might be why another commenter’s cookies turned out grainy. I used coconut oil and mine were cake-like and YUMMY! If you included oil in yours, you may want to update the recipes. 🙂 Just an FYI!

    Thank you again!

    • Cook says:


      I’m glad to hear the recipe turned out well for you. And thank you for letting me know about the oil issue. There was a glitch a while back with my recipe software where it was dropping ingredients. I thought it had been fixed, but I guess not. I’ll look into it.


    • Cook says:

      Thanks again, Erin! The ingredient was indeed missing from the software. I fixed it and hopefully, it will make for a more successful cookie from now on 🙂

  11. Pingback: Gluten-Free, Dairy-Free Pumpkin Pecan Chocolate Chip Muffins | Coupon Code Today

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