The pumpkin fun continues with my new gluten-free pumpkin cookie recipe. These cookies are soft-baked pumpkin-spiced bites of joy filled with delicious chocolate chips. I love them so much and everyone I shared this recipe with loves them too. This post contains affiliate links. Please see my disclosures.
I’m pretty sure you can put pumpkin in anything and it will taste amazing.
And adding pumpkin puree and pumpkin spice to these chocolate chip cookies is no exception.
In this post, I’ll show you how to make delicious gluten-free pumpkin cookies that are festive, fun and oh-so-tasty.
How to Make Gluten-Free Pumpkin Cookies
You can make these tasty cookies in just a few simple steps.
Step #1: Assemble Ingredients
Gather all your ingredients first before making this recipe. You’ll need:
- 1/2 cup unsalted butter, melted but not hot. Melted butter will ensure the cookies come out more chewy than crisp.
- 1/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 6 tbsp pumpkin puree (drain any excess liquid out of the pumpkin puree before measuring)
- 1 tsp vanilla extract
- 1.5 cups Bob’s Red Mill 1:1 Gluten-Free Flour Blend
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1.5 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 cup semi-sweet chocolate chips, plus a few extra for the tops
Step #2: Prepare Cookie Batter
To prepare the cookie batter, combine the melted butter, brown sugar, and granulated sugar in a medium bowl until smooth, then add the vanilla and pumpkin and continue to mix until well combined. Set aside.
In a separate medium-sized bowl, whisk together the gluten-free flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Set aside.
Now add the pumpkin mixture to the flour mixture and combine until well mixed. Once dough comes together, it’s time to fold in the chocolate chips.
Cover the dough and refrigerate for 30 minutes or overnight. Do not skip this step.
Step #3: Assemble and Bake Cookies
Preheat your oven to 350°F and line a large baking sheet (or two medium-sized baking sheet) with parchment paper. Set aside.
Take the refrigerated dough and roll it into 20 even balls, then slightly flatten each ball. Do not flatten the dough all the way.
Before baking, add a few bonus chocolate chips to the top of each cookie. It’s not required but it sure does make them look pretty when they come out of the oven.
Bake the cookies for 11-12 minutes or until the cookies are set but still soft. Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to continue cooling.
Chewy Pumpkin Chocolate Chip Cookies
Once the cookies are slightly cooled, you can dig in. You’ll find a soft-baked cookie with subtle pumpkin and rich-chocolate flavors.
You’ll notice this pumpkin cookie is a true cookie. Not a cake cookie. It has that crispy-yet-chewy texture of a soft-baked cookie. If you’re craving cookies, this gluten-free pumpkin cookie is definitely one for the books!
This recipe is inspired by Sally’s Baking Addiction.
More Cookie Recipes
I know you love cookies, and I’ve a few more recipes I think you might like as well:
Gluten-Free Raspberry Thumbprint Cookies
Almond Flour + Monk Fruit Chocolate Chip Cookies
No-Bake Gluten-Free Cookies with Chocolate, Peanut Butter and Oats
Gluten-Free Peanut Butter Blossoms
Gluten-Free Pumpkin Cookies with Chocolate Chips
Ingredients
- 1/2 cup unsalted butter, melted but not hot 1 stick
- 1/4 cup packed light brown sugar 50 grams
- 1/2 cup granulated sugar 100 grams
- 6 tbsp pumpkin puree 86g, *see note (important)
- 1 tsp vanilla extract
- 1.5 cups Bob's Red Mill 1:1 Gluten-Free Flour Blend
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1.5 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 cup semi-sweet chocolate chips plus a few extra for the tops
Instructions
- Combine the melted butter, brown sugar, and sugar in a medium bowl until smooth, then add the vanilla and pumpkin and continue to mix until well combined. Set aside.
- In a separate medium-sized bowl, whisk together the gluten-free flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Set aside.
- Add the pumpkin mixture into the flour mixture and combine until well mixed. Fold in chocolate chips. Cover the dough and refrigerate for 30 minutes or overnight. Do not skip this step.
- Preheat oven to 350°F and line a large baking sheet (or two medium-sized baking sheet) with parchment paper.
- Roll the dough into 20 even balls, then slightly flatten each ball. Do not flatten all the way. Add a few more chocolate chips to the top of each cookie (not required but it makes them look nicer).
- Bake cookies for 11-12 minutes or until the cookies are set but still soft. Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to continue cooling.
- Store cookies in a zip top bag or covered container at room temperature for up to 3 days.
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