GF Pumpkin Cake Cookies 2
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Gluten-Free Pumpkin Cookies

These are great gluten-free pumpkin cookies for Thanksgiving or year round!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: cake, cookie, cookies, dessert, easy dessert recipes, gluten-free cookies, pumpkin, Thanksgiving
Servings: 24 cookies
Calories: 207kcal
Author: Jenny Finke


  • 2 1/4 cups Cup4Cup flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 4 Tbsp. unsalted butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 2 cups canned pumpkin puree
  • 2 cups semisweet chocolate chips


  • Preheat oven to 375°F.
  • In a bowl, combine dry ingredients (flour, baking soda, salt, cinnamon, ginger and nutmeg). Set aside.
  • Using an electric mixer with paddle attachment, beat the butter and both sugars until well combined, about 2-3 minutes.
  • Add eggs, vanilla extract and pumpkin and continue mixing for 30 seconds.
  • Slowly add in the dry ingredients and mix on low until just combined. The dough is quite wet.
  • Add chocolate chips and stir in by hand.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • Line 4 sheet trays with parchment paper.
  • Add scoop of cookie dough about 2 inches apart.
  • Wet your fingers and press down on the cookie to flatten it slightly.
  • Bake for 15-18 minutes. Cookies are spongy in texture and should spring back when touched.


Calories: 207kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 146mg | Potassium: 146mg | Fiber: 3g | Sugar: 19g | Vitamin A: 3270IU | Vitamin C: 0.8mg | Calcium: 35mg | Iron: 1.8mg