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.
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.
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.
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 1/2 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.
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!
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Lightly spiced with cinnamon and dotted with chocolate chips, these Gluten Free Chocolate Chip Pumpkin Cookies are a terrific fall treat.
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted & cooled slightly
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 2 cups gluten free flour blend
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
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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.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 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.
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