These Gluten-Free Pumpkin Chocolate Chip Cookies are extra soft, chewy, and bursting with tons of pumpkin and chocolate flavor. Perfect for Halloween, Thanksgiving, and all things Fall!
Gluten-Free Pumpkin Chocolate Chip Cookies
Pumpkin meets chocolate in this delicious seasonal cookie recipe and it's a match made in heaven! One thing I really love about this recipe is how easy it is! Also, simple enough to get the kids in the kitchen baking with you! You can have a batch whipped up, baked and ready to eat within 30 minutes.
Baking with pumpkin adds a lot of moisture to recipes, so the results you'll get are an extra soft, almost cake-like cookie.
Ingredients You'll Need to Make These Pumpkin Cookies
Here's what you'll need:
- Pumpkin Puree. *not canned pumpkin pie filling! If using homemade, be sure to strain any extra liquid.
- Oil
- Egg
- Pure Vanilla Extract
- Sugar. I used a combination of brown sugar and granulated sugar.
- Flour. Use your favorite gluten-free all purpose flour. I used King Arthur Measure for Measure.
- Baking Soda & Baking Powder
- Spices. Salt, cinnamon, ginger, nutmeg and cloves-oh my! Or pumpkin pie spice works too!
- Chocolate Chips. Use dairy-free here if needed.
How to Make this Yummy Pumpkin Chocolate Chip Cookie Recipe
- Mix together the wet ingredients in a stand mixer. In a separate bowl, combine the dry ingredients.
- Add the dry ingredients to the pumpkin mixture.
- Blend until everything is well combined.
- Stir in the chocolate chips.
- Scoop the dough onto baking sheets leaving a good amount of space between each. Use a cookie scoop to help make more uniform cookies. If you prefer flatter cookies, press the dough down slightly before baking.
- Bake for 12-14 minutes or until the edges are set and golden.
Craving more pumpkin? Check out our family's classic gluten-free pumpkin bread recipe, and if you'll be carving jack-o-lanterns, be sure to save the seeds so you can make these delicious roasted pumpkin seeds.
Let's bake!
Have you tried this recipe? Be sure to tag me on instagram @thrivingglutenfree so I can see how it turned out!
Pumpkin Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°
- In a large bowl, combine your dry ingredients-flour, baking soda, baking powder, salt and spices. Set aside.
- In a mixing bowl, mix together oil, sugars and vanilla extract. Add in the pumpkin puree and egg and continue mixing.
- Slowly add in the flour mixture until all is incorporated. Fold in chocolate chips.
- Scoop out about 1½ to 2 tablespoons of cookie dough and place on baking sheets until all dough has been used. Using a cookie scoop helps to keep the cookies in a uniform size. If you prefer flatter cookies, press the dough down slightly before baking.
- Bake in preheated oven for about 12-14 minutes until edges are set and golden. Once the cookies are cool, store in an air tight container in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes
Tried this recipe?
Let us know how it was!Looking for more gluten-free recipes for Fall? You'll love these recipes!
The Best Gluten-Free Apple Crisp Recipe
Homemade Maple Cinnamon Granola
Fall Power Bowl With Quinoa & Delicata Squash
Janelle says
I made these with 2 eggs and 3/4 cup of brown sugar (no granulated sugar), and they came out very good. Thanks for the recipe!
Thriving Gluten Free says
Hey Janelle! Thanks for trying and sharing your feedback 🙂