Put a fall twist on a favorite and make these Gluten-Free Pumpkin Chocolate Chip Cookies! Just like the classic chewy chocolate chip cookies you love but with real pumpkin and pumpkin spice!
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Why You'll Love This Recipe
If you're looking for a soft and chewy, not cakey, cookie you will love this gluten-free pumpkin chocolate chip cookie recipe! Although if you love a cakey cookie, I have a simple tip to get that texture with this recipe too!
These pumpkin cookies are packed with all of your favorite fall flavors, pumpkin, cinnamon, and pumpkin spice! Oh, and if your heart belongs to chocolate, these cookies are bursting with chocolate chips and are especially delicious still warm and melty from the oven!
These cookies are very similar to my gluten-free pumpkin snickerdoodles, which are also chewy and delicious! Another fun twist on that recipe are these gluten-free pumpkin cream pies!
These gluten-free cookies are sure to satisfy your fall pumpkin cravings! They would be a perfect addition to your Thanksgiving dessert table, especially for those who don't love pie!
Ingredients and Substitutions
You've probably got every thing you need to make these delicious cookies right in your pantry! Some notable ingredients:
- Gluten-Free Flour Blend: Use a 1:1 blend suitable for baking. It will be a mixture of rice flours and starches with xanthan gum already included. These are easy to find! I tested this recipe with King Arthur Measure for Measure, Namaste Perfect Blend, and Cup4Cup Multipurpose Flour. Other flours should work as well such as Pamela's Artisan Blend or Bob's Red Mill 1:1.
- Canned Pumpkin Puree: Be sure to use 100% pumpkin puree not pumpkin pie filling!
- Dairy-Free: These cookies can easily be made dairy-free! Just substitute vegan butter such as Earth Balance Vegan Buttery Sticks or shortening.
Equipment
You don't need special equipment for this recipe but I do have two reccomendations for tools that are nice to have!
- A hand mixer or stand mixer will make them easier to blend.
- A cookie scoop is always helpful for getting uniformly sized cookies.
How To Make These Cookies
This is a very simple cookie recipe, perfect for bakers at any level or kid helpers!
- Combine the wet ingredients.
- Blend in the dry ingredients.
- Stir in chocolate chips.
- Chill the pumpkin cookie dough if needed. Drop cookies onto parchment lined baking sheet and bake!
Variations
There are a couple ways you could change up these cookies to make them your perfect cookie!
- Chocolate Chips: Use your favorite kind of chocolate chips! Semi-sweet, dark, or white chocolate. You could even use a combination of 2 or more types.
- Cakey Cookies: If your heart belongs to a cakey cookie, just use the whole egg instead of just the yolk! It is such a simple swap but makes a big difference in the final texture!
Storage
- These cookies are best eaten fresh the day they are baked but will last for 2-3 days if stored in an airtight container.
- The dough can be refrigerated overnight and baked the next day.
- Feel free to freeze the baked cookies, or the portioned cookie dough to bake later.
- To freeze the dough, scoop 1 tablespoon of dough out onto a parchment lined sheet. Freeze until solid, then store the dough in an airtight container in the freezer. You can bake the cookies from frozen but they may need a few extra minutes to bake.
Top Tips
- Chill the dough: The dough is very sticky! If you find it hard to work with, feel free to chill the dough until it firms up a bit.
- Room Temperature: Make sure to use room temperature ingredients for proper blending.
- Measuring: When measuring flour, use the "spoon and level" method or measure the flour by weight. These are the most accurate ways to measure flour for recipes.
To spoon and level: Spoon the flour into a measuring cup. Then use the back of a knife or another flat edge to scrape the excess flour off the top of the measuring cup, leaving it level with the top of the cup. - All gluten-free flour blends behave a little differently, for best results use a flour blend that was tested for this recipe.
- Leftover Pumpkin: Store leftover pumpkin puree in the fridge for 1-2 weeks. If you see mold, throw it away. Look below for some more great gluten-free recipes to use up the leftover puree!
Thank you for reading! If you liked this recipe, be sure to check out related gluten-free recipes below!
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More Gluten-Free Pumpkin Recipes
Recipe
Gluten-free Pumpkin Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1 ¼ cup gluten free flour blend, with xanthan gum already included, such as cup4cup Multipurpose Flour or King Arthur Measure for Measure
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon table salt
Wet Ingredients
- ½ cup butter, softened to room temperature, Earth Balance Vegan Buttery Sticks for Dairy-free.
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup pumpkin puree
- 1 egg yolk, *see note
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a small bowl, whisk together the dry ingredients and set aside.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until well combined and creamy. About 2 minutes.
- Blend in the pumpkin, egg yolk, and vanilla.
- Blend in the dry ingredients.
- Stir in the chocolate chips.
- The mixture will be sticky. If it is too hard to work with, refrigerate the dough until firm, about 30 minutes to 1 hour.
- Scoop 1 tablespoon of dough and place on a parchment paper lined baking sheet, at least 2 inches apart. Press a few extra chocolate chips into the tops if you like visible morsels on top of the cookies after they bake.
- Bake for 12-14 minutes, or until the cookies are lightly browned on the bottom and set. Cool cookies for a few minutes on the pan before removing.
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