Gluten Free Pumpkin Chocolate Chip Cookies are the best sweet treat to enjoy on a cool fall day. This easy recipe makes the perfect soft and chewy pumpkin cookie loaded with ooey gooey chocolate chips and warming pumpkin spice flavor.
I’m not one to shy away from the pumpkin spice season. I know the excitement over this time of year is a mystery to some, but for me pumpkin spice season means fall has officially arrived and I can start gluten-free baking with warming fall spices.
I love creating pumpkin recipes from scratch and I love chocolate and pumpkin together, so making these gluten-free pumpkin chocolate chip cookies was a real treat. Soft, chewy and delecious with the perfect amount of warming spices! What’s not to love?
🌟 Recipe Highlights
Gluten-Free! Make these cookies for your friends and family and no one will even notice the difference.
Quick & Easy. Even if you aren’t a skilled baker, I’m confident you’re going to nail this simple recipe.
Soft & Chewy. The pumpkin puree in these cookies gives them the perfect texture.
DELICIOUS. These cookies are cozy, comforting and the perfect fall dessert.
🎃 Ingredients You’ll Need
- Gluten-Free Flour Blend – Make sure you use a blend containing xantham gum. Krusteaz and Bob’s Red Mill are great options.
- Baking Soda – is a leavening agent that helps the cookies rise.
- Granulated Sugar – adds the perfect amount of sweetness.
- Brown Sugar (packed) – sweetens and adds color.
- Sea Salt – A small amount of salt in dessert recipes enhances the sweetness of the whole dessert.
- Unsalted Butter (room temperature) – moistens the dry ingredients to help create a dough and adds rich flavor.
- Pumpkin Puree – can be found in the baking aisle. There’s nothing to it but steamed pureed pumpkins. The pumpkin puree is what makes these cookies so incredibly moist and delicious.
- Pumpkin Pie Spice – is a blend of warming spices that give these cooks that cozy fall time flavor. See below for homemade pumpkin pie spice info.
- Egg – moistens the dough to make a soft and chewy cookie and keeps the cookies from falling apart in the oven.
- Vanilla Extract – adds additional sweetness and caramel-y flavor.
- Semi-sweet Chocolate Chips – because what would pumpkin chocolate chip cookies be without them? 🙂
🥧 Homemade Pumpkin Pie Spice
Pumpkin Spice is a combination of warming spices that you can either buy all together or make at home yourself. Making it at home saves you money and gives you a LOT more for the price. Make your own pumpkin pie spice using.
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
If you would like to buy it pre-made, this one is my favorite!
📖 How To Make Gluten-Free Pumpkin Cookies with Chocolate Chips
1️⃣ Cream butter with sugar. In a stand mixer with the paddle attached or a large bowl and hand mixer, mix together brown sugar, granulated sugar and room temperature butter until ingredients are creamed together.
2️⃣ Mix wet ingredients. Add pumpkin puree, egg and vanilla extract and continue mixing until all wet ingredients are fully combined.
3️⃣ Mix dry ingredients. In a separate bowl, whisk together gluten free flour blend, baking soda and salt.
4️⃣ Combine wet and dry ingredients. Add the dry ingredients to the bowl with the wet ingredients a 1/4 cup or so at a time until a dense cookie dough forms.
5️⃣ Add chocolate chips. Once all ingredients have mixed into a dense cookie dough, gently fold in chocolate chips.
6️⃣ Make cookies. Line a baking sheet with parchment paper. Using an ice scream scoop or measuring spoon, mold cookie dough into 2-inch balls and place on prepared baking sheet. Flatten each ball into discs, making sure each cookie is at least 2 inches apart on the baking sheet.
7️⃣ Let dough rest. Place baking sheet of raw cookies in the fridge for 2 hours or freeze for 30 minutes to firm up the dough.
8️⃣ Bake cookies. 5 to 10 minutes before the cookies have finished firming up in the fridge, preheat the oven to 350 degrees. Once preheated, bake for 18 to 20 minutes, rotating baking sheet halfway through. Let cool completely before serving.
👩🏻🍳 Chef’s Tips
Use a gluten free flour blend that already contains xanthan gum: xanthan gum is what makes gluten-free baked goods stick together. Purchasing a 1:1 gluten-free flour blend to white flour that already contains xanthan gum takes the guesswork out of how much to add. I use the gluten free flour blend by Krusteaz because it works well as a 1:1 substitute in every recipe. You can find it on Amazon or at Walmart.
Before baking gluten-free cookies, it’s important to let the dough rest: This will allow all the liquid to absorb into the flour. It will also help the butter to firm back up so that it doesn’t make the cookies spread during baking. Portion out cookie dough into flat round discs that are 2 inches apart and place in the fridge for one hour or freezer for 30 minutes before baking.
Use a lower temperature for gluten-free baking: This will ensure that the cookies don’t burn around the edges as the flour blends usually need a bit longer to cook.
Add extra chocolate chips on top: This is an optional step, but if you would like your cookies to be aesthetically pleasing, set a handful of chocolate chips aside and press them into the top of each cookie before baking.
🔁 Storing & Freezing
Storing – Once cookies have cooled completely, store in an airtight container at room temperature for 5 to 7 days.
Freezing – Store cooled cookies individially wrapped in a freezer-safe resealable bag for 6 to 8 months.
Yes. They are the same thing …pure pumpkin. If using canned pumpkin, you’ll just need to blend it and blot lightly with a paper towel to get rid of some of the moisture.
In the beginning of the recipe, the butter and sugar may have been over beaten. When you mix butter and sugar together, the friction of the sugar can make the butter too soft.
If using a 1:1 gluten-free flour blend, you can swap it with regular flour if you do not want to make these gluten-free. You’ll also need to shorten the cook time as they will bake much quicker.
More Gluten-Free Dessert Recipes
Gluten Free Pumpkin Chocolate Chip Cookies
- 2 ¼ cups Gluten Free Flour Blend with xanthan gum
- 1 tsp Baking Soda
- ½ cup Granulated Sugar
- ½ cup Brown Sugar packed
- 1 tsp Sea Salt
- 8 tbsp Unsalted Butter room temperature
- ½ cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 1 Egg
- 1 tsp Vanilla Extract
- ¾ cup Semi Sweet Chocolate Chips
- Line a baking sheet with parchment paper.
- Using a stand mixer with paddle attachment or large bowl with hand mixer. Add in brown sugar, granulated sugar and room temperature butter. Mix until sugars and butter are creamed together.
- Add in pumpkin puree, egg, vanilla extract and mix until all wet ingredients are fully combined.
- In separate bowl, whisk together dry ingredients: gluten free flour blend, baking soda, and salt.
- Add in dry ingredients to wet ingredients in batches while slowly mixing until a dense cookie dough batter is formed.
- Once all ingredients are fully incorporated, fold in chocolate chips.
- Using an ice cream scoop or measuring spoon. Scoop out cookie dough in 2 inch even balls and flatten into discs 2 inches apart on baking sheet.
- Firm up cookies in the fridge for 2 hours or freezer for 30 minutes before baking.
- 5-10 minutes before baking, preheat your oven to 350.
- Bake for 18-20 minutes rotating pan halfway through. Let cool completely before serving.