Dairy-Free Pumpkin Chocolate Chip Cookies for First Trimester

I made these Dairy-Free Pumpkin Chocolate Chip Cookies during a week when all I wanted was something comforting… but also chocolatey.

I kept craving my favorite pumpkin cookies, but I missed the warmth and richness that only chocolate chips can bring. So one day, I finally combined the two. And honestly? It felt like uncovering the perfect fall-flavored chocolate chip cookie.

It even reminded me of my Pumpkin White Chocolate Chip Cookies, but these are just a bit more chocolatey for when I'm craving something a little more indulgent.

Why This Pregnancy Pumpkin Chocolate Chip Cookies Recipe for First Trimester Moms Works

Completely dairy-free: Gentle on nausea and sensitive digestion.
Fall-spice: Cozy flavor that comforts without being heavy.
Chocolatey: They're dairy-free and sugar-free chips that don't overwhelm the stomach.
Comforting: Soft and tender in the center, just crisp around the edges.
Freezer-friendly: Freeze half the batch for last-minute pregnancy cravings.

Benefits of These Pregnancy-Friendly Pumpkin Chocolate Chip Cookies For You & The Baby

There’s something so gentle about the way these cookies come together: the soft pumpkin-spice dough, the melty pools of dark chocolate, the cozy aroma that fills the house without overwhelming your already delicate first-trimester senses.

They feel like a hug you can actually eat — warm, sweet, and steadying in a season when so much feels unpredictable.

Prep Time: 15 minutes / Cook Time: 10-12 minutes / Total Time: 25-27 minutes / Yields: 16-20 cookies

Ingredients

1 1/2 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin spice
1/4 teaspoon salt
1/2 cup dairy-free butter, softened
3 tablespoons coconut oil, melted but not hot
1/2 cup granulated sugar
1/4 cup light brown sugar or dark brown sugar
1/2 cup pumpkin purée
2 teaspoons vanilla extract
1/2-1 cup dairy-free sugar-free dark chocolate chips

Preparation Instructions for Pregnancy-Friendly Pumpkin Chocolate Chip Cookies

Preheat your oven to 350F (175C). Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, pumpkin spice, and salt. Set aside.
In a large bowl, use a mixer to beat the softened dairy-free butter, coconut oil, granulated sugar, and light brown sugar until light and fluffy (about 2–3 minutes).
Beat in the pumpkin purée and vanilla extract until just combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough just comes together. Be careful not to overmix.
Fold in the chocolate chips until evenly distributed.
Scoop 1.5 tablespoons of dough at a time, roll into balls, and place them 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, or until the edges are set and lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations For the Best Pregnancy-Safe Pumpkin Chocolate Chip Cookies

Swap the chocolate: White chocolate, semi-sweet, and milk chocolate chips all work for this-- just make sure they're dairy-free and sugar-free (unless you prefer otherwise). Chopped chocolate works too.
More add-ins: Gently fold in 1/2 cup dried cranberries, chopped walnuts, or chopped pecans into the dough for more flavor and texture.
Chill it: Cover the bowl of dough with plastic wrap and refrigerate for 30 minutes before rolling the balls of dough. This helps prevent spreading in the oven.
Make larger cookies: Scoop 2-3 tablespoon-sized balls of dough and roll them. Place on the baking sheet, 3-4 inches apart to allow spreading. Increase total baking time by 1-2 minutes.
Make a ready-to-bake freezer batch: Spread the balls of dough on a baking sheet and freeze for 1-2 hours or until firm. Transfer to a freezer-safe bag and freeze for up to 3 months. Bake straight from frozen, only adding 1-2 minutes to the total baking time :)

What to Serve With These Pumpkin Chocolate Chip Cookies

Here are my favorite ways to enjoy them:

With a cold glass of oat milk or almond milk.
With a warm and cozy Decaf Pumpkin Spice Latte or Starbucks Copycat Turmeric Golden Milk Latte.
When I'm craving matcha, with my Iced Dalgona Matcha Latte or Pistachio Matcha Latte.
With spoonfuls of my Banana Nice Cream for something cold to keep my nausea at bay :)

How to Store These Pregnancy Pumpkin Chocolate Chip Cookies

Counter: Place them in an airtight container or paper bag for up to 2 days. Keep away from direct heat and sunlight.
Fridge: Store in an airtight container for up to 7 days. Set at room temperature for 5 minutes before digging in.
Freezer: Spread the cookies on a baking sheet and freeze for 1 hour or until firm. Transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15 minutes.

FAQs about these Pumpkin Chocolate Chip Cookies for Pregnancy

1. Are pumpkin chocolate chip cookies safe during pregnancy?

Yes! These cookies are made without dairy or raw eggs, making them gentle, safe, and easy to digest during pregnancy — especially in the first trimester.

2. Can you eat dairy-free chocolate chips while pregnant?

Absolutely. Dairy-free and sugar-free chocolate chips are safe during pregnancy and can be easier on a queasy stomach. They offer the chocolate flavor without the heaviness of milk-based chocolate.

3. Does pumpkin help reduce morning sickness?

Yes. Pumpkin is rich in potassium and Vitamin A and is naturally soothing to the digestive system, which may help calm nausea and support steady digestion.

4. Why are my pumpkin cookies cakey?

Pumpkin adds moisture, which can lead to cakier cookies. For a chewier cookie, blot the pumpkin purée with a paper towel before adding it to the dough. Chilling the dough also helps reduce spreading.

5. Can I freeze these pumpkin chocolate chip cookies?

Yes! You can freeze the baked cookies for up to 3 months or freeze the unbaked dough balls and bake them straight from the freezer anytime pregnancy cravings hit.

A Note From My Chaotic Kitchen

If you’re anything like me, you’ll take comfort wherever you can find it during these early weeks. These cookies became one of those tiny lifelines — a reminder that motherhood doesn’t have to eclipse softness or joy.

Sometimes it’s as simple as sitting down, breathing for a moment, and letting something warm and sweet bring you back to yourself.