Gluten Free Pumpkin Chocolate Cookies

Soft, chewy, and full-packed with chocolate chunks, these gluten-free pumpkin cookies are delicious. Even if you are not a pumpkin fan, you will love these cookies!!

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Several pumpkin cookies stacked in a tower on a white plate.

About this recipe

These gluten-free pumpkin cookies are soft, chewy, and deliciously spiced with cinnamon, nutmeg, and ginger. The buckwheat flour gives them texture and the starches make the cookies soft and thick.

They are easy to make and they freeze well. They are gonna be your new favorite, perfect to bake on weekends!

Pumpkin cookies with chocolate chunks on a white surface. One is cut in half.

Ingredients

  • Buckwheat: it is the main flour of the cookies. It gives a special texture and flavor.
  • Starches: helps cookies to soft and thick.
  • Spices: I used cinnamon, nutmeg, and ginger. You can also use cloves.
  • Butter: unsalted butter. Be sure it is room temperature.
  • Sugars: I used brown sugar and white sugar.
  • Vanilla extract: add flavor
  • Pumpkin puree: I used fresh pumpkin puree.
  • Chocolate: I used semi-sweet chocolate chunks, but you can also use chocolate chips.
Pumpkin cookies ingredients.

How to make pumpkin cookies

Whisk together the buckwheat flour, corn starch, potato starch, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg in a medium bowl. Reserve.

Beat butter and sugar until creamy. You can use an electric mixer or a hand whisk. 

Stir in egg yolk, vanilla, and pumpkin puree and mix well until smooth.

Add gradually the flour mixture mixing well until you get homogeneous cookie dough.

Cover and chill the dough in the fridge for at least one hour.

Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats.

Drop large teaspoons on the prepared sheets, spacing them an inch or so. Use your fingers to gently press down on the balls and flatten them slightly. Place the white chocolate chunks on the surface of the cookies.

Bake for 10/12 minutes, or until golden brown.

Let cool before removing. Store at room temperature in an airtight container for up to 5 days.

Pumpkin cookies with chocolate chunks on a white plate.

Variations

I also make these cookies with tapioca starch and no potato starch. It´s not a 1-to-1 relationship, I replace the 1/4 cup of potato starch with 1/2 cup of corn starch.

Storing

Cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating.

Top Tips

  • Pumpkin: it is very important to strait out as much of the liquid as possible from the pumpkin puree. Less moisture is better for the cookies. One way to rid of the excess liquid is to blot the pumpkin with a towel. Another way to pumpkin has less liquid is to roast it in the oven.
  • Give all the cookies the same size, so they are cooked at the same time.
  • Give the cookies some space on the baking sheet since they expand when cooked.
  • Don’t over-bake them, the bottom should be lightly golden, otherwise, they will be very dry and crispy.
  • Let the cookies cool before removing them so they will not break.
Several pumpkin cookies stacked in a tower on a white plate.

Gluten Free Pumpkin Chocolate Cookies

Josefina Almond Yes
Soft, chewy, and full-packed with chocolate chunks, these gluten-free pumpkin cookies are delicious. Even if you are not a pumpkin fan, you will love these cookies!!
Prep Time 15 mins
Cook Time 10 mins
Resting time 1 hr
Course Cookies
Servings 12

Ingredients
  

  • 1 cup buckwheat flour
  • 1/2 cup corn starch
  • 1/4 cup potato starch
  • 1/3 cup (75gr) pumpkin puree
  • 1 stick (113gr) unsalted butter
  • 1 egg yolk
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • vanilla extract
  • Chunk of chocolate

Instructions
 

  • Whisk together the buckwheat flour, corn starch, potato starch, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg in a medium bowl. Reserve.
  • Beat butter and sugar until creamy. You can use an electric mixer or a hand whisk. 
  • Stir in egg yolk, vanilla, and pumpkin puree and mix well until smooth.
  • Add gradually the flour mixture mixing well until you get homogeneous cookie dough.
  • Cover and chill the dough in the fridge for at least one hour.
  • Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats.
  • Drop large teaspoons on the prepared sheets, spacing them an inch or so. Use your fingers to gently press down on the balls and flatten them slightly. Place the chocolate chunks on the surface of the cookies.
  • Bake for 10/12 minutes, or until golden brown.
  • Let cool before removing. Store at room temperature in an airtight container for up to 5 days.
Keyword Gluten free pumpkin chocolate cookies


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