• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Good For You Gluten Free

Information about living with celiac disease, gluten sensitivities, and the gluten-free diet

  • View GoodForYouGlutenFree’s profile on Facebook
  • View g4uglutenfree’s profile on Twitter
  • View goodforyouglutenfree’s profile on Instagram
  • View goodforyouGF’s profile on Pinterest
  • View goodforyouglutenfree’s profile on YouTube
  • Home
  • About
    • About Good For You Gluten Free
    • Events
    • FAQs
    • Team
  • Subscribe
  • Giveaways
  • Recipes
  • Articles
  • Celiac Disease
  • Eating Out
  • Shop
  • Resources
    • My Book
    • Recommended Celiac Nutritionists & Practitioners
    • Safe Dining Card
    • Quick Start Guide
    • Ultimate Guide to Eating Out Gluten Free
  • Contact
Home » Dessert » Ultra-Chewy Gluten-Free Chocolate Chip Pumpkin Cookies

Ultra-Chewy Gluten-Free Chocolate Chip Pumpkin Cookies

Last Updated August 23, 2022. Published November 13, 2020 Good For You Gluten Free

Sharing is caring!

202 shares
  • Share
  • Email
Ultra-Chewy Gluten-Free Chocolate Chip Pumpkin Cookies
Jump to Recipe Print Recipe

My new and improved gluten-free chocolate chip pumpkin cookies are ultra-chewy and oh-so-soft and, of course, bursting with spicy pumpkin and cinnamon flavors. This post contains affiliate links. Please see my disclosures.

These gluten-free chocolate chip pumpkin cookies are everything you want in a pumpkin cookie and more. They’re soft and chewy. Soft-baked to perfection. And loaded with pumpkin pie spices, hints of cinnamon, and loads of melty chocolate chips.

Unlike most pumpkin cookie recipes you’ll find today that are more cake-like in texture, these are true cookies in both taste and texture.

So get ready to bake up delicious gluten-free chocolate chip pumpkin cookies using simple ingredients and in just a few easy steps.

gluten-free chocolate chip pumpkin cookies on a baking sheet

Step #1: Assemble the Ingredients

Before baking, gather and measure all your ingredients. You’ll need the following:

  • 1/2 cup unsalted butter, melted but not hot. Melted butter is necessary for getting a chewy vs. crispy cookie result.
  • 1/2 cup (100 grams) granulated sugar 
  • 1/4 cup (50 grams) packed light brown sugar 
  • 6 tbsp pumpkin puree (86 grams)
  • 1 tsp vanilla extract
  • 1 1/4 cups (185 grams) Bob’s Red Mill 1:1 Gluten-Free Flour Blend (use a kitchen scale for best result)
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup semi-sweet chocolate chips, plus extra for adding to the tops of the cookies before baking
ingredients cookies

Step #2: Prepare the Cookie Dough

To prepare the cookie dough, combine the melted butter, granulated sugar, and brown sugar in a medium bowl and mix until smooth. Next, 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 flour mixture to the pumpkin mixture and mix well until the flour is fully incorporated. Fold in the chocolate chips, cover, and place the cookie dough in your fridge for 30 minutes or longer to chill.

pumpkin cookie batter in a bowl

Step #3: Bake the Cookies

After the cookie dough has chilled, preheat your oven to 350°F and line a large baking sheet with parchment paper. Set it aside.

Scoop the refrigerated dough with a medium-sized cookie scooper into about 14 mounded dough balls. Alternatively, roll the dough by hand into medium-sized dough balls that are about 2″ in diameter. Add a few extra chocolate chips into the tops of each dough ball (optional), then slightly flatten the dough, allowing it to maintain its mounded shape. Do not flatten the dough.

scoops of the gluten-free chocolate chip pumpkin cookie dough

Bake the cookies for 12-13 minutes or until the cookies are set but still soft. Allow them to remain on the cookie sheet to fully cool and set.

baked gluten-free chocolate chip pumpkin cookie on a table 1

Chewy Pumpkin Chocolate Chip Cookies

Once the cookies are slightly cooled, it’s time to dig in. These soft-baked cookies are chewy and soft in texture. They taste sweet yet offer up spicy hints of pumpkin pie and cinnamon.

You’ll notice that other pumpkin cookie recipes have a cake-like texture. These gluten-free chocolate chip pumpkin cookies are all cookie in both taste and texture. No faux-cookies here!

baked gluten-free chocolate chip pumpkin cookie on a table 2

Be sure to store leftover cookies in a zip-top bag or airtight container on your countertop. They’ll stay moist and chewy for 4-5 days thanks to the intense moisture from the pumpkin puree.

FAQs

Canned Pumpkin: Be sure to use canned pumpkin puree and not pumpkin pie filling. Use the leftover canned pumpkin to make gluten-free pumpkin bread or gluten-free pumpkin donuts.

Measuring Your Flour: Measure the flour using a kitchen scale. Measuring flour in grams is essential to getting the right amount of flour in a recipe. Too much flour will result in a dry and crumbly cookie vs. one that is chewy and moist.

close up on a baked baked gluten-free chocolate chip pumpkin cookie

Flour Options: If using a different all-purpose gluten-free flour than Bob’s Red Mill 1-to-1 Gluten-Free Flour, be sure to measure it in grams vs. cups. You’ll need 185 grams of any flour you use. If your blend doesn’t contain xanthan gum, add 1/4 tsp of it.

Dairy-Free Option: To make this recipe dairy free, use dairy-free butter sticks. I recommend Earth Balance vegan butter sticks. Also, use dairy-free chocolate chips.

Melt Your Butter: Melting your butter will ensure these cookies are soft and chewy. Softened butter will result in a more cake-like cookie, whereas melted butter makes these cookies much chewier, which is what you’d expect from a soft-baked cookie.

Spice It Up: For a more intense pumpkin flavor, increase the pumpkin pie spice by a 1/4 tsp.

Gluten-Free Chocolate Chip Pumpkin Cookies

These gluten-free chocolate chip pumpkin cookies are chewy, soft, and sweet. They're loaded with chocolate chips and contain hints of pumpkin pie spice and cinnamon for a truly splendid fall treat.
4.34 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free pumpkin cookies, pumpkin, pumpkin cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Resting time (fridge): 30 minutes
Total Time: 52 minutes
Servings: 14 cookies
Calories: 177kcal
Author: Jenny Levine Finke

Ingredients

  • 1/2 cup unsalted butter, melted but not hot 1 stick
  • 1/2 cup granulated sugar 100 grams
  • 1/4 cup light brown sugar, packed 50 grams
  • 6 tbsp pumpkin puree 86g
  • 1 tsp vanilla extract
  • 1 1/4 cups Bob's Red Mill 1:1 Gluten-Free Flour Blend 185 grams – see notes
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup semi-sweet chocolate chips plus extra for adding to the dough at the end

Instructions

  • Combine the melted butter, granulated sugar, and brown sugar in a medium bowl and mix until smooth. Add the vanilla and pumpkin puree and 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.
  • Add the flour mixture to the pumpkin puree mixture and mix until combined and no flour streaks remain. Fold in the chocolate chips. Cover the dough with plastic wrap and refrigerate it for 30 minutes or longer (overnight okay).
  • Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  • Using a medium cookie scoop, scoop rounded mounds of the dough onto the baking sheet. You'll have enough dough for about 14 cookies that are about 2" in diameter and are rounded on top. Alternatively, use your hands to roll 14 dough balls. Add 2-3 additional chocolate chips to the top of each cookie and lightly press down on the cookie dough to slightly flatten it (do not flatten the dough).
  • Bake the cookies for 12-13 minutes or until the cookies are set but still soft-baked. Allow the cookies to cool completely on the cookie sheet before handling.
  • Store leftover cookies in a zip-top bag or airtight container at room temperature for 4-6 days.

Notes

To make this recipe dairy-free, use dairy-free vegan butter sticks (like Earth Balance Buttery Sticks) and dairy-free chocolate chips. Enjoy Life makes allergen-free chocolate chips.
Measure your flour by grams. If you don’t have a kitchen scale, invest in one. If you add too much flour to this recipe, the cookies will be more cakey vs. chewy. Melted butter will also help give these cookies a more cookie-like texture whereas soft butter results in a more cakey cookie.
Be sure to use canned pumpkin puree and not pumpkin pie mix.

Nutrition

Calories: 177kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 115mg | Potassium: 66mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1207IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Dessert 2 Comments

Reader Interactions

Comments

  1. Good For You Gluten Free says

    September 21, 2022 at 9:09 pm

    No almond flour is not a 1-1 substitute. You could try cassava flour though.

  2. Lynn Moody says

    September 19, 2022 at 10:37 am

    Can you substitute almond flour for the Bob’s Red Mill 1:1 Gluten free flour? I am trying to be grain free.

Leave a Comment Cancel reply

Primary Sidebar

Welcome to Good For You Gluten Free

Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

Check Out My NEW Book!

Dear Gluten Book Cover

Download My Safe Dining Card

Free download - gluten-free safe dining card
Logos of publications that Good For You Gluten Free has been featured in

My Trending Blog Posts

  • List of Gluten Free Cereals - Tested for Hidden Gluten
    List of Gluten Free Cereals - Tested for Hidden Gluten
  • Can You Use Almond Flour in Place of Regular Flour?
    Can You Use Almond Flour in Place of Regular Flour?
  • 5-Ingredient Gluten-Free Bagel Recipe
    5-Ingredient Gluten-Free Bagel Recipe
  • Crap, I Was Glutened! How Long Does It Take Gluten to Get Out of Your System?
    Crap, I Was Glutened! How Long Does It Take Gluten to Get Out of Your System?
  • Fast Almond Flour Bagel Recipe
    Fast Almond Flour Bagel Recipe
  • My Daily Apple Cider Vinegar Shot Challenge
    My Daily Apple Cider Vinegar Shot Challenge
  • Easy Gluten-Free Oat Bread
    Easy Gluten-Free Oat Bread
  • 17+ Classic Bob's Red Mill Gluten-Free Flour Recipes
    17+ Classic Bob's Red Mill Gluten-Free Flour Recipes
  • Does Subway Have Gluten-Free Bread?
    Does Subway Have Gluten-Free Bread?
  • How to Make Gluten-Free Pasta With Two Ingredients!
    How to Make Gluten-Free Pasta With Two Ingredients!

Graduate of the:

Certified Integrative Nutrition Health Coach Badge

Before Footer

You may not reproduce or publish any content on Good For You Gluten Free without written consent.

Copyright © 2023 Good For You Gluten Free. All Rights Reserved.

  • Home
  • About
    • About Good For You Gluten Free
    • Events
    • FAQs
    • Team
  • Subscribe
  • Giveaways
  • Recipes
  • Articles
  • Celiac Disease
  • Eating Out
  • Shop
  • Resources
    • My Book
    • Recommended Celiac Nutritionists & Practitioners
    • Safe Dining Card
    • Quick Start Guide
    • Ultimate Guide to Eating Out Gluten Free
  • Contact
  • Blog
  • Disclosures & Disclaimers
  • Privacy Policy
  • Terms of Use
  • Contact Us