If you love pumpkin recipes as much as I do, these gluten free pumpkin chocolate chip cookies are a must-bake this Fall! They're soft, chewy, full of warm pumpkin spice, and loaded with chocolate chips in every bite. The pumpkin adds moisture and flavor, making these cookies the perfect fall treat to enjoy with a cup of coffee or a glass of milk.
Why You'll Love These 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.
- Soft and flavorful: Pumpkin puree keeps the cookies moist, while pumpkin pie spice adds that classic fall flavor.
- Easy to make: No complicated steps or fancy equipment required.
- Loaded with chocolate chips: Sweet chocolate pairs perfectly with pumpkin and warm spices.
- Perfect for fall: These cookies are great for Halloween parties, Thanksgiving desserts, bake sales, or an afternoon treat.
- Gluten-free: Made with gluten free flour, these cookies are a delicious option for anyone with celiac disease or gluten intolerance.
Ingredients You'll Need to Make These Pumpkin Cookies
You only need a few simple ingredients to make these easy gluten free pumpkin chocolate chip cookies. Here's what you'll need:
- Pumpkin Puree. Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices that can change the flavor and texture of your cookies.
- Oil. Keeps these gluten-free pumpkin chocolate chip cookies moist and tender while allowing the pumpkin and warm spices to shine. Use a neutral-flavored oil, such as vegetable or avocado oil, so it doesn't overpower the other flavors.
- Egg. Helps bind the ingredients together and gives the cookies structure.
- Pure Vanilla Extract. Enhances the flavor of the pumpkin and chocolate.
- Sugar. I used a combination of brown sugar and granulated sugar. Brown sugar adds sweetness and a deeper, caramel-like flavor that works beautifully with pumpkin.
- Flour. Use your favorite gluten-free all purpose flour. I used King Arthur Measure for Measure.
- Baking Soda & Baking Powder. Helps the cookies rise and develop a tender texture.
- Spices. Salt, cinnamon, ginger, nutmeg and cloves. Or pumpkin pie spice works too!
- Chocolate Chips. Use dairy-free here if needed.
Craving more gluten free pumpkin recipes? Check out our family's classic gluten-free pumpkin bread recipe, and this deliciously easy gluten free pumpkin crisp.
If you'll be carving jack-o-lanterns, be sure to save the seeds so you can make these delicious roasted pumpkin seeds.
How to Make this Yummy Pumpkin Chocolate Chip Cookie Recipe
These homemade gluten free pumpkin cookies are simple to prepare and perfect for baking with the kids on a chilly Fall afternoon.
- 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. Enjoy them slightly warm while the chocolate chips are still melty!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but fresh pumpkin puree can contain more moisture than canned pumpkin. If you use homemade puree, drain excess liquid as needed and keep in mind that the texture of the cookies may vary.
Why are my gluten-free pumpkin cookies so soft?
Pumpkin naturally adds moisture, which can make these cookies softer than traditional chocolate chip cookies. Allow them to cool completely before judging the final texture, and make sure they're baked through.
Can I freeze gluten-free pumpkin chocolate chip cookies?
Yes! Once cooled, place the cookies in a freezer-safe container with parchment paper between layers if needed. Thaw at room temperature before serving.
Can I make these cookies dairy-free?
Yes, all you need to do is swap dairy-free chocolate chips! Check the labels carefully, and remember that substitutions can affect the final texture.
Bake a batch to share with family and friends, bring them to your next fall gathering, or save a few for a cozy afternoon treat. If you love pumpkin and chocolate together, these cookies are sure to become a seasonal favorite!
Have you tried this recipe? Be sure to leave a comment below and tag me on Instagram @thrivingglutenfree so I can see how it turned out!
Let's bake!
Gluten Free 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.
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 🙂