Pumpkin Chocolate Chip Cookies
Vegan, Gluten-Free, Healthy & Delicious

Pumpkin Chocolate Chip Cookies

Thug Kitchen (Recipe Inspired by Banana Chocolate Chip Cookies from the cookbook Thug Kitchen 101)

It’s that time of year again when you feel the need to eat excessively. No need for stretch pants with this vegan and gluten-free Pumpkin Chocolate Chip Cookie recipe by Thug Kitchen 101. If you have a great sense of humor, this book is a must have – they’ve crafted over 100 recipes that show that cooking at home is cheaper, healthier, and an essential part in being a grown-up. No bloating after you eat these sweet treats!



  • 2 1/4 cups whole wheat pastry or all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2/3 cup pumpkin puree (the original recipe calls for banana puree)
  • 2/3 cup safflower or olive oil
  • 1 teaspoon vanilla extract


  • 3/4 cup chopped dark chocolate


  1. Heat your oven to 350° F. Grab a baking sheet.
  2. Whisk together all the dry ingredients in a medium-sized bowl
  3. In large bowl, mix the ingredients from Group 2
  4. Mix the dry ingredients into the bowl with the Group 2 ingredients. Continue to mix until all the dry spots are gone
  5. Fold in the chocolate chips
  6. If you have time, put the dough in the fridge and chill for 30 minutes (can be chilled up to 2 days)
  7. Scoop out a spoonful of dough about the size of a gold ball, place on the baking sheet, and sort of flatten the top a little with the back of a spoon. Keep going until you run out of dough.
  8. Bake until the bottoms are nice and golden, 12-15 minutes
  9. Let the cookies cool on a wire rack for at least 10 minutes before serving
  10. Per Thug Kitchen – Practice some @#^%%$#@$ willpower

Additional Notes and Substitutions

  • I ran out of whole wheat pastry while making the second batch. I improvised with a 1/2 cup of rice flour. Some people preferred the first batch over the second
  • I used olive oil for both recipes. I ran out of olive oil while making the second batch (Can you see a pattern forming here?). I ended up using 1/3 cup olive oil and 1/3 c coconut oil
  • I usually cook with coconut sugar when a recipe calls for any type of sugar but because this recipe required sugar and brown sugar I ended up using vanilla coconut sugar in place of the cane sugar
  • I added 2 generous splashes of Califia Farms Coconut Almond milk to the second batch with the rice flour because the dough was dry
  • I used my hands to shape the cookie balls. Make sure to sprinkle some flour and or oil on your hands before rolling because this stuff is sticky (same goes for the back of the spoon)

IMPORTANT POSTING NOTE: Buyer beware! The TKC (Thug Kitchen Cookbooks) are not for the faint of heart. The recipes are filled with expletives that I can’t write in this post, lest it will not be published, BUT if you have a great sense of humor and don’t mind a swear word here or there, or at least 1x per page, then I highly recommend The Thug Kitchen Cookbook.

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