The pumpkin fun continues with my new gluten-free chocolate chip pumpkin cookies recipe. These cookies are soft-baked pumpkin-spiced bites of joy. I love ’em and everyone I’ve shared this recipe with loves ’em 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 chocolate chip pumpkin cookies that are festive, fun and oh-so-tasty.

How to Make 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
1/4 cup packed light brown sugar
1/2 cup granulated sugar
6 tbsp pumpkin puree *see notes below
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

Picture of all the ingredients needed to make the gluten-free pumpkin chocolate chip cookies including melted butter, pumpkin puree, sugar and flour.

When preparing your pumpkin puree, you’ll want to drain some of the moisture out of it. This will ensure your cookie dough stays together well.

*To do this, put a cup of the pumpkin mixture inside a super-absorbent paper towel and then gently squeeze out as much of the liquid as you can. Make sure you measure out 6 tablespoons of pumpkin puree after draining the liquid.

Using melted butter will ensure the cookies come out more chewy than crisp.

If you’re egg-free, you’ll love that this cookie recipe contains no eggs. The pumpkin works in lieu egg to bind this recipe together.

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.

6 pictures that show the cookie dough coming together

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.

Picture of the final pumpkin cookie dough with chocolate chips in it.

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.

Picture of rolled dough balls with a few extra chocolate chips added in the top of each

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.

Stack of 4 chocolate chip pumpkin cookies

You’ll notice this 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 is definitely one for the books!

This recipe is inspired by Sally’s Baking Addiction.