Gluten-Free Pumpkin Chocolate Cookies
These easy GF cookies are soft, chewy, and chocolatey. Perfectly sweetened and spiced, they’re delicious and everyone will love them. The cookies are easy to make and ideal for gatherings or anytime you want a sweet treat. Enjoy them as a snack, dessert, or festive seasonal recipe.
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About these homemade pumpkin cookies
These GF pumpkin chocolate chip cookies are very easy to make and the perfect fall cookie. For more pumpkin dessert recipes, here is the link to these amazing GF pumpkin chocolate muffins.
The fall cookies are soft, chewy, and full of pumpkin flavor. Topped with chocolate chunks, they’re delicious! They’re easy to make and perfect holiday cookies, as a snack, or anytime you want a sweet treat.
Ingredients
The main ingredients of the cookies are:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter softened at room temperature.
- Pumpkin: canned pumpkin puree or homemade one.
- 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 soft & chewy pumpkin cookies
Whisk together gluten-free all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spices in a medium bowl. Set aside.
Beat softened butter and sugar until creamy. Stir in egg, vanilla, and pumpkin puree and mix well until smooth.
Add gradually the flour mixture and mix until well incorporated. The dough is sticky.
Let the dough rest covered in the refrigerator for at least two hours.
Preheat the oven to 350ºF (180°C). Line baking sheets with parchment paper or silicone mats.
Let the dough soften 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.
Variations
- Dried fruits: chopped toasted walnuts, pecans, or almonds, add crunchiness.
- Chocolate: Replace chocolate chunks with chocolate chips or white chocolate.
- Spiced cookies: increase the spices for a strong pumpkin cookie flavor.
- Frosted pumpkin cookies: topped the cookies with cream cheese frosting and add richness.
Storing
Store the cookies 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 puree: for homemade pumpkin puree, roast the pumpkin in the oven to release 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…
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 gluten-free all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spices in a medium bowl. Set aside.
- Beat softened butter and sugar until creamy. Stir in egg, vanilla, and pumpkin puree and mix well until smooth.
- Add gradually the flour mixture and mix until well incorporated. The dough is sticky.
- Let the dough rest covered in the refrigerator for at least two hours.
- Preheat the oven to 350ºF (180°C). Line baking sheets with parchment paper or silicone mats.
- Let the dough soften at room temperature for 10 minutes. Drop large cookie doughballs 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.