Pumpkin Chocolate Chip Cookies (Gluten-Free)
Soft, chewy, and packed with chocolate chunks, these gluten-free pumpkin cookies are just what you need when pumpkin baking season rolls around. They’re lightly spiced, full of pumpkin flavor, and deeply satisfying cookies.
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Pumpkin dessert recipe
If you love pumpkin and chocolate together, these cookies are worth adding to your fall baking list! They have a soft, chewy texture, a hint of pumpkin spice, and plenty of chocolate in every bite.
The pumpkin adds moisture and flavor, while the combination of brown and granulated sugar gives the cookies just the right amount of sweetness. The dough does need some chilling time before baking, but the rest of the process is simple.
And if you’re in the mood for more pumpkin and chocolate, try these Gluten-Free Pumpkin Muffins with Chocolate Chips, another easy recipe to add to your fall baking lineup.
What goes in: ingredients notes
Some NOTES about the main ingredients of the cookies:
- Flour: gluten-free all-purpose flour blend.
- Butter: unsalted butter softened at room temperature.
- Pumpkin: Canned pumpkin puree keeps things simple. You can also use homemade pumpkin puree, preferably roasted to remove excess moisture.
- Spices: Pumpkin pie spice adds that familiar pumpkin flavor, with notes of cinnamon, nutmeg, cloves, and ginger.
- Chocolate: Semi-sweet chocolate chunks add rich chocolate pockets throughout the cookies. Chocolate chips work, too!
How to make gluten-free soft & chewy pumpkin cookies
Whisk together the gluten-free flour, salt, baking powder, baking soda, and pumpkin pie spices in a medium bowl. Set aside.
Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter with the granulated and brown sugar until creamy. Add the egg, vanilla extract, and pumpkin puree, then mix until smooth.
Gradually incorporate the flour mixture into the wet ingredients. Mix until everything is well combined. The dough will be sticky.
Cover the bowl and refrigerate for at least two hours.
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
Let the dough soften at room temperature for 10 minutes. Drop large portions of dough onto the prepared baking sheets, leaving about an inch between them. Gently flatten each ball with your fingers and place chocolate chunks on top.
Bake for 12 minutes or until golden brown. Let the cookies cool before removing them from the baking sheets.
Store the cookies covered at room temperature or in the refrigerator for up to a week. Freeze the cookies once they have cooled completely, in an airtight container or freezer bag. When ready to enjoy, warm them slightly in a medium oven.
Good to know: Baking tips
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which can change the flavor and sweetness of the cookies.
- Don’t skip the chilling time. The dough is naturally sticky, so refrigerating it for at least two hours makes it easier to handle.
- Use evenly sized portions. This helps the cookies bake at the same rate.
- Leave enough space between cookies. They expand as they bake, so avoid placing them too close together.
- Don’t overbake. The cookies should be golden brown on the bottom. Baking them for too long can make them dry and crispy.
- Let them cool before moving. These cookies are delicate while hot, so give them time to set before removing them from the baking sheet.
You might wonder: FAQ
Can I use fresh pumpkin puree instead of canned? Yes! Homemade pumpkin puree works well. For the best results, roast the pumpkin rather than boiling it, which helps release excess moisture. Let it cool before adding it to the dough.
Can I use chocolate chips instead of chocolate chunks? Absolutely. Semi-sweet chocolate chips are an easy substitute. You can also use dark chocolate or white chocolate if you prefer.
Can I make these cookies without chocolate? Yes, you can leave out the chocolate or replace it with chopped toasted walnuts, pecans, or almonds for a little crunch.
For more fall baking ideas
- Pumpkin bread
- Pumpkin muffins with chocolate chips
- Pumpkin oatmeal cookies
- Pumpkin bars with cream cheese frosting
Easy Pumpkin Cookies (Gluten-free)
Ingredients
- 2 and ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 teaspoons pumpkin pie spices
- ½ cup unsalted butter, softened at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- Chocolate chunks or chips
Instructions
- Whisk together the gluten-free flour, salt, baking powder, baking soda, and pumpkin pie spices in a medium bowl. Set aside.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter with the granulated and brown sugar until creamy. Add the egg, vanilla extract, and pumpkin puree, then mix until smooth.
- Gradually incorporate the flour mixture into the wet ingredients. Mix until everything is well combined. The dough will be sticky.
- Cover the bowl and refrigerate for at least two hours.
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Let the dough soften at room temperature for 10 minutes. Drop large portions of dough onto the prepared baking sheets, leaving about an inch between them. Gently flatten each ball with your fingers and place chocolate chunks on top.
- Bake for 12 minutes or until golden brown. Let the cookies cool before removing them from the baking sheets.
Notes
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