Gluten-Free Pumpkin Chocolate Cookies
These GF cookies are soft, chewy, and full-packed with chocolate chunks. Perfectly sweetened, they’re delicious!
Jump to Recipe
About this recipe
These GF pumpkin cookies are very easy to make, like these GF pumpkin muffins, another option that you will love if you like pumpkin.
They’re soft, chewy, and full of pumpkin flavor. Topped with chocolate chunks, they’re delicious! Perfect to add to your gluten-free pumpkin recipes and bake on weekends!
Ingredients
The main ingredients of the cookies are:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter softened at room temperature.
- Sugars: brown and white granulated sugar.
- Vanilla extract: add flavor.
- Pumpkin: fresh pumpkin puree or canned.
- Spices: pumpkin pie spices, a blend of cinnamon, nutmeg, cloves, and ginger.
- Chocolate: semi-sweet chocolate chunks, but you can also use chocolate chips.
How to make GF Pumpkin Cookies
Whisk together gluten-free all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spices in a medium bowl. Reserve.
Beat softened butter and sugar until creamy. You can use an electric mixer or a hand whisk.
Stir in egg, vanilla, and pumpkin puree and mix well until smooth.
Add gradually the flour mixture mixing until well incorporated. The dough is sticky.
Cover and chill the dough in the fridge for at least two hours.
Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats.
Let soften the dough at room temperature for 10 minutes. Drop large cookie dough balls 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 12 minutes or until golden brown. Let cool before removing.
Store at room temperature in an airtight container for up to 3 days or in the refrigerator for 5 days.
Variations
- Dried fruits: add to the dough chopped toast walnuts or almonds.
- Chocolate: replace chocolate chunks with chocolate chips or white chocolate. Or you can top them with glaze or cream cheese frosting.
- Topping: if you don’t want chocolate you can topped the cookies with glaze or cream cheese frosting.
Storing
Cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
You can 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: if you use homemade pumpkin puree instead of canned, cook the pumpkin in the oven so it doesn’t have so much liquid.
- Give all the cookies the same size, so they are cooked at the same time.
- Give the cookies 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.
For more related recipes…
- GF Pumpkin bread (easy 1-bowl)
- GF Pumpkin muffins
- GF Zucchini muffins (with almond flour)
- GF Double chocolate cookies
- GF Peanut butter chocolate cookies
Gluten-Free Pumpkin Cookies
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
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- Chocolate chunks
Instructions
- Whisk together gluten-free all-purpose flour, salt, baking powder, baking soda, and pumpkin spice in a medium bowl. Reserve.
- Beat butter and sugar until creamy. You can use an electric mixer or a hand whisk.
- Stir in the egg, vanilla, and pumpkin puree and mix well until smooth.
- Add gradually the flour mixture mixing until well incorporated. The dough is sticky.
- Cover and chill the dough in the fridge for at least two hours.
- Preheat the oven to 350ºF (180°C). Line baking sheets with parchment paper or silicone mats.
- Let soften the dough at room temperature for 10 minutes. Drop large cookie dough balls 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 12 minutes or until golden brown. Let cool before removing.
