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Home » Recipes » Cookies

Gluten Free Chocolate Chip Pumpkin Cookies

Oct 10, 2022 · 6 Comments

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Jump to Recipe - Print Recipe
A plate of gluten free chocolate chip pumpkin cookies with text overlay, " Chocolate Chip Pumpkin Cookies, Easy & Gluten Free."

Lightly spiced with cinnamon and dotted with chocolate chips, these pumpkin chocolate chip cookies are a terrific fall treat. They’re soft and chewy, filled with pumpkin flavor, and no one will guess they’re gluten free.

Do you enjoy the flavor of pumpkin?  You’ll like my pumpkin bars, too.  If you’re looking for more gluten free pumpkin cookies, you’ll want to try my pumpkin cookies with cream cheese frosting and my pumpkin snickerdoodles. All of these recipes are filled with pumpkin and are gluten free.

Gluten free chocolate chip pumpkin cookies on white plate.
Jump to:
  • Why this Recipe Works
  • Ingredient Notes and Substitutions
  • How to Make Chocolate Chip Pumpkin Cookies
  • Step By Step Instructions
  • More Gluten Free Pumpkin Recipes
  • Gluten Free Flour Blend
  • Measuring Gluten Free Flour
  • Dairy Free Option
  • Recipe Tips and FAQs
  • More Gluten Free Cookies You’ll Love!
  • Recipe
  • Comments

The fall season in the Pacific Northwest usually brings cooler temperatures, foggy mornings, and the perfect opportunity to bake something sweet.  And, since fall brings with it the search for “all things pumpkin”, I’m sharing my recipe for Gluten Free Chocolate Chip Pumpkin Cookies.

These cookies are soft in the middle with a little chew around the edges.  The chocolate chips add extra sweetness to the mellow pumpkin flavor.

My number one tip is to make sure you use pumpkin puree, not pumpkin pie filling or pumpkin pie mix.  Pumpkin puree is simply pumpkin without any spices or sweetener added to it.

Why this Recipe Works

  • The combination of pumpkin and cinnamon makes these cookies a delicious fall treat.
  • Melted butter and vanilla add extra layers of flavor to the cookies.
  • The sweet chocolate chips compliment the mellow pumpkin flavor perfectly in these tender cookies.
(This post contains affiliate links. Read my disclosure policy here.)

Ingredient Notes and Substitutions

  • Pumpkin - Canned pumpkin, also known as pumpkin puree.  Be careful when buying pumpkin because a can of pumpkin pie filling looks a lot like a can of pure pumpkin.
  • Butter - Unsalted butter is my preference so I can control the amount of salt in the recipe. For dairy free, use a non-dairy alternative like Earth Balance.
  • Gluten free flour blend - I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in this pumpkin cookie recipe. If you don’t have a problem with gluten, you can use all-purpose flour.
  • Baking powder and baking soda - The baking powder and baking soda give a little lift to the cookies. Check the expiration dates to be sure your baking soda and baking powder are fresh.
  • Chocolate chips - I use Nestle semi-sweet chocolate chips. For dairy free use Enjoy Life chocolate chips.

How to Make Chocolate Chip Pumpkin Cookies

  1. Stir together the pumpkin, sugar, butter, vanilla and egg.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. Add the flour mixture to the pumpkin mixture and stir to combine.
  4. Fold in the chocolate chips.
  5. Scoop the dough onto lined baking pans.
  6. Bake for 10 minutes.
  7. Serve and enjoy!

Step By Step Instructions

(For ingredient amounts see the recipe card at the bottom of the post.)

Preheat your oven to 375° F. Line baking pans with Silpat liners or parchment paper.

In a large mixing bowl, combine the pumpkin puree, sugar, melted butter, vanilla, and egg.  Stir until well combined.

Wet ingredients for making gluten free chocolate chip pumpkin cookies mixed together in glass bowl.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

Dry ingredients for gluten free pumpkin chocolate chip cookies whisked together in mixing bowl.

Add the flour mixture to the pumpkin mixture and stir until combined.

Dough for making gluten free pumpkin chocolate cookies in mixing bowl before the chocolate chips have been added.

Add the chocolate chips to the batter and stir until combined.

Gluten free chocolate chip pumpkin cookie dough in glass mixing bowl.

Using a 1.5-tablespoon cookie scoop, drop the dough, about 2-inches apart, on the prepared pans.

Dough balls of gluten free chocolate chip pumpkin cookies on lined baking sheet.

Bake for 10-12 minutes until the cookies are lightly browned and set.

Allow the cookies to cool slightly on the pan before moving to a wire rack to cool completely.

Baked gluten free chocolate chip pumpkin cookies on wire rack.

More Gluten Free Pumpkin Recipes

  • Chocolate Chip Pumpkin Bread
  • Easy Pumpkin Muffins
  • Pumpkin Donuts
  • Easy Pumpkin Brownies

Gluten Free Flour Blend

Be sure to use a good quality all-purpose gluten free flour blend when making these pumpkin cookies.  I use Bob’s Red Mill 1 to 1 which contains xanthan gum.

Xanthan gum helps to hold baked goods together.  In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good.  Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.

Your results may vary depending on the gluten free flour you use.  I haven’t tried using almond flour or coconut flour with this recipe.

Measuring Gluten Free Flour

Remember to use the “spoon and level” method when measuring your gluten free flour.  Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top.  Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.

Dairy Free Option

To make these pumpkin cookies dairy free you just need to substitute a couple of ingredients.

  • For the butter, use a non-dairy alternative like Earth Balance Vegan Buttery Sticks.
  • For the chocolate chips, use a non-dairy alternative like Enjoy Life Baking Morsels.

Recipe Tips and FAQs

  • Check the ingredients of your gluten free baking flour mix for xanthan gum.  If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
  • Silpat baking mats keep the cookies from sticking to the pan and make clean-up a breeze. If you don’t have silicone mats, parchment paper will also work.
  • Use canned pumpkin puree, not pumpkin pie filling, when making these cookies. Pumpkin pie filling already has spices and sugar added and will make the cookies overly sweet.
  • Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop guarantees all the cookies are the same size and will bake evenly. Using the scoop also speeds up the process of getting the dough on the pans and into the oven.
Can I use all-purpose flour in this cookie recipe?

Yes. You can swap out the gluten free flour blend with all-purpose flour if you prefer.

Are chocolate chips gluten free?

Most brands of chocolate chips are gluten free, but always check the label.  Enjoy Life Foods, Hershey’s and Nestle all make gluten free chocolate chips.

How should the cookies be stored?

Stored in an airtight container, these cookies will last for 3-4 days on the counter.  Of course, that’s assuming they aren’t gobbled up sooner.

Can you freeze the cookies?

Yes. You can freeze the cookies in a freezer-safe container for up to 2 months. 
 
Defrost them on the counter for a couple of hours or pop them in the microwave for a few seconds if you can’t wait to enjoy a couple.

Gluten free chocolate chip pumpkin cookies scattered on countertop.

If you like the flavors of pumpkin and chocolate, you have to try these cookies.  They’re soft and sweet, easy to make, and no one will guess they’re gluten free!  Happy Baking!

More Gluten Free Cookies You’ll Love!

  • Peanut Butter Cookies
  • Chocolate Chip Cookie Bars
  • Easy Pumpkin Oatmeal Cookies
  • Oatmeal Cookies
  • Red Velvet Crinkle Cookies

If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

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Recipe

A plate of gluten free chocolate chip pumpkin cookies with more cookies on a wire rack in the background.

Gluten Free Chocolate Chip Pumpkin Cookies

Connie @ Flavor Walk
Lightly spiced with cinnamon and dotted with chocolate chips, these Gluten Free Chocolate Chip Pumpkin Cookies are a terrific fall treat. 
4.89 from 18 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert, Snack
Cuisine American
Servings 34 cookies
Calories 106 kcal

Ingredients
  

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, melted & cooled slightly
  • 1 ½ teaspoons vanilla extract
  • 1 large egg
  • 2 cups gluten free flour blend
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 375° F. Line baking pans with Silpat liners or parchment paper.
  • In a large mixing bowl, combine pumpkin, sugar, melted butter, vanilla, and egg. Stir until well combined.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  • Add the flour mixture to the pumpkin mixture and stir until well combined.
  • Add the chocolate chips to the batter and stir until thoroughly combined.
  • Using a 1.5-tablespoon cookie scoop, drop the dough, about 2-inches apart, on the prepared pans.
  • Bake for 10-12 minutes until the cookies are lightly browned and set.
  • Allow the cookies to cool slightly on the pan before moving to a wire rack to cool completely.

Notes

  • Check the ingredients of your gluten free baking flour mix for xanthan gum.  If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
  • Silpat baking mats keep the cookies from sticking to the pan and make clean-up a breeze. If you don’t have silicone mats, parchment paper will also work.
  • Use canned pumpkin puree, not pumpkin pie filling, when making these cookies. Pumpkin pie filling already has spices and sugar added and will make the cookies overly sweet.
  • Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop guarantees all the cookies are the same size and will bake evenly. Using the scoop also speeds up the process of getting the dough on the pans and into the oven.

Nutrition

Serving: 1cookieCalories: 106kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 13mgSodium: 86mgPotassium: 71mgFiber: 1gSugar: 8gVitamin A: 1215IUVitamin C: 1mgCalcium: 22mgIron: 1mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

This post was originally published in 2020. It was republished in 2022 with updated images, additional text, and FAQs.

More Cookie Recipes

  • Gluten Free Pumpkin Cookies
  • No Bake Cookie Dough Bites
  • Oatmeal Chocolate Chip Bars (Gluten Free)
  • Gluten Free Peanut Butter Oatmeal Cookies

Thanks for sharing this recipe!

  • 52

Reader Interactions

Comments

  1. Janice says

    April 25, 2022 at 11:29 am

    What sizes can of pumpkin?

    Reply
    • Flavor Walk says

      April 25, 2022 at 4:16 pm

      Hi Janice,

      You just need 1 cup of pumpkin puree to make the recipe.

      Reply
  2. Josephine says

    November 02, 2022 at 6:09 pm

    I made these cookies this afternoon and was very happy with the result. I followed the recipe but used vegan butter. The cookie dough was very soft and fluffy which surprised me. I am used to cookie dough that is stiffer. They baked up VERY soft and cakey and tasty.

    Reply
    • Flavor Walk says

      November 04, 2022 at 7:11 pm

      Hi Josephine,

      I'm happy to hear you enjoyed the recipe. Thank you for the 5-star rating.

      Reply
  3. Diana says

    November 06, 2022 at 6:05 am

    I halved the sugar, the chocolate chips add sweetness so 1/2 cup is plenty. Best basic
    recipe I have tried for pumpkin cookies. I also prefer more spice so as well as cinnamon I added cloves, nutmeg and ginger which amounted to another. teaspoon but added a great flavour.

    Reply
    • Flavor Walk says

      November 06, 2022 at 10:00 am

      Hi Diana,

      Thank you for sharing your modifications. I'm glad to hear you were able to make the recipe work for you. Thank you for the 5-star rating.

      Reply

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