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

Flavor Walk logo

  • Home
  • About
  • Recipe Index
    • Appetizers
    • Breakfast
    • Brownies
    • Cakes
    • Cookies
    • Dessert
    • Main Dish
    • Muffins
    • Quick Breads
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Recipe Index » Cookies

Gluten Free Chocolate Chip Pumpkin Cookies

Oct 8, 2020 · 2 Comments

Thanks for sharing this recipe!

  • 52
Jump to Recipe - Print Recipe
Top image is a stack of gluten free chocolate chip pumpkin cookies on a square white plate with more cookies in the background, bottom image is gluten free chocolate chip pumpkin cookies cooling on a wire rack, and a brown text overlay between the two image.

Lightly spiced with cinnamon and dotted with chocolate chips, these Gluten Free Chocolate Chip Pumpkin Cookies are a terrific fall treat.  They’re soft and chewy and packed with pumpkin flavor.

Do you enjoy the flavor of pumpkin?  You’ll like my Gluten Free Pumpkin Bars, too.  Are you looking for a more traditional gluten free cookie?  You’ll want to try my Gluten Free Peanut Butter Cookies and/or my Gluten Free Oatmeal Cookies.

Gluten free chocolate chip pumpkin cookies stacked on a square white plate with more cookies on a wire rack in the background.

The start of fall 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 chips add extra sweetness to the mellow pumpkin flavor.

Please note this recipe calls for pumpkin puree, not pumpkin pie filling or pumpkin pie mix.  Pumpkin puree is simply pumpkin without any spices or sweetener added to it.

(This post contains affiliate links. Read my disclosure policy here.)

Ingredients You’ll Need:

  • Pumpkin - Use pure pumpkin, not pumpkin pie filling.
  • Sugar - White granulated sugar.
  • Butter - Unsalted.
  • Vanilla - Pure vanilla extract. 
  • Egg - Use a room temperature egg.
  • Gluten free flour blend - I use Bob’s Red Mill 1 to 1 Baking Flour.  If your local store doesn’t carry Bob’s Red Mill, you can find it online at Amazon and Thrive Market.  I haven’t tried the recipe with almond or coconut flour.
  • Baking powder and baking soda - Most cookie recipes tend to use one or the other, but in this case I use both.  The combination of baking powder and baking soda gives the cookie dough a boost.
  • Cinnamon - Ground cinnamon.
  • Salt - Table salt.
  • Chocolate chips - I use semi-sweet chips.

How to Make Chocolate Chip Pumpkin Cookies

Preheat your oven to 375° and 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.

Overhead view of glass mixing bowl with pumpkin mixture for making gluten free chocolate chip pumpkin cookies.

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

Overhead view of glass mixing bowl with dry ingredients for making gluten free chocolate chip pumpkin cookies.

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

Overhead view of glass mixing bowl with gluten free chocolate chip pumpkin cookies dough prior to adding the chocolate chips.

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

Overhead view of glass mixing bowl filled with dough for making gluten free chocolate chip pumpkin cookies.

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

Overhead view of gluten free chocolate chip pumpkin cookie dough balls on a Silpat lined baking pan.

Bake at 350° 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 cooling on a wire rack.

Baker’s Tips

  • Check the ingredients of your gluten free flour mix for xanthan gum.  If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe.  I used 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 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.

Measuring Gluten Free Flour

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

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.

Even before I had Celiac disease, I was using a variety of Nestle’s chocolate chips.  When a recipe calls for semi-sweet chips, I like to use Nestle’s semi-sweet morsels.

What’s the best way to store these cookies?

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

You can also 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 parchment paper.

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 Pumpkin Recipes to Try!

  • Gluten Free Pumpkin Donuts
  • Gluten Free Chocolate Chip Pumpkin Bread
  • Easy Gluten Free Pumpkin Muffins
  • Gluten Free Pumpkin Cookies
  • Easy Gluten Free Pumpkin Brownies

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!

You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!

Gluten free chocolate chip pumpkin cookies stacked on a square white plate 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. 
4.86 from 7 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, Gluten free
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 at 350° 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 flour mix for xanthan gum.  If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe.  I used 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 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
A stack of gluten free chocolate chip pumpkin cookies on a square white plate with more cookies on a wire rack in the background and a brown text box at the bottom of the image.

 

Top image is a stack of gluten free chocolate chip pumpkin cookies on a square white plate with more cookies in the background, bottom image is gluten free chocolate chip pumpkin cookies cooling on a wire rack, and a brown text overlay between the two image.

 

 

« Gluten Free Banana Cake with Cream Cheese Frosting
Gluten Free Double Chocolate Muffins »

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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

WELCOME

Connie of Flavorwalk Food BlogWelcome to Flavor Walk. I'm Connie the author of this blog where I share gluten-free, simple and easy recipes that add flavor to life. Spend a little time, explore, and you may find some flavor to add to your life, too.
More about me...

Stay Connected

Sign up to receive new recipes delivered to your inbox!

Featured Posts

One slice of gluten free spice cake on small white plate with remaining cake in the background.

Gluten Free Spice Cake

Close up view of slices of gluten free chocolate chip pumpkin bread on parchment paper.

Gluten Free Chocolate Chip Pumpkin Bread

A piece of gluten free banana cake and fork on small white plate with more cake in the background.

Gluten Free Banana Cake with Cream Cheese Frosting

One gluten free pumpkin bar and a fork filled with some of the pumpkin bar on a white plate with ta pan of pumpkin bars in the background.

Gluten Free Pumpkin Bars

Close-up view of a white platter filled with gluten free banana muffins.

Gluten Free Banana Muffins

Three slices of gluten free cinnamon bread in front of the remaining loaf of cinnamon bread.

Gluten Free Cinnamon Swirl Bread

A serving of no bake oreo cheesecake and a fork on a white plate with additional cheesecake in the background.

No Bake Oreo Cheesecake Recipe (Gluten Free)

Popular Cake Recipes

Gluten Free Chocolate Sour Cream Bundt Cake on a round white plate with a tan and white striped kitchen towel under the plate.

Gluten Free Chocolate Sour Cream Bundt Cake

A slice of cranberry coffee cake and a fork on a pink and white floral plate

Gluten Free Cranberry Cake

Close up view of an uncut chocolate brownie cheesecake on a round white plate with forks and smaller plates in the background.

Chocolate Brownie Cheesecake {Gluten Free}

Gluten Free Lemon Cake on a round white plate with a raspberry and white striped kitchen towel in the background.

Gluten Free Lemon Cake

Overhead view of 4 slices of lemon loaf cake on a white plate.

Lemon Loaf Cake with Lemon Glaze

A slice of gluten free apple cake on small white plate with more cake in the background.

Easy Gluten Free Apple Cake

COPYRIGHT

All images and text on this site are property of Flavor Walk.  Feel free to share recipes you have made and provide a link back to the page on flavorwalk.com where you found the recipe.  Pinning is always welcomed and appreciated.  Thank you!

Flavor Walk is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Home
  • Nutritional Disclaimer
  • Terms & Conditions
  • GDPR Requests
  • CCPA
  • Do Not Sell My Personal Information

Copyright © 2022 Flavor Walk • Privacy Policy • Disclosure

914 shares
  • 52