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    Home » Recipes » Desserts » Gluten Free Pumpkin Cookies

    Gluten Free Pumpkin Cookies

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, see Disclosure.

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    These soft and chewy Gluten Free Pumpkin Cookies are loaded with warm pumpkin spice flavors and rich chocolate chips. They're the perfect sweet treat for all your fall festivities.

    Gluten Free Pumpkin Cookie being held up with spatula
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    Jump to:
    • ❤️ Why You'll Love These Pumpkin Chocolate Chip Cookies
    • 🛒 Ingredients for this Pumpkin Cookies Recipe
    • 🔪 How to Make Pumpkin Chocolate Chip Cookies
    • 💡 Tips for the Best Gluten Free Cookies
    • ☑️ Storage Instructions
    • 🔄 Substitutions and Additions
    • Can I Make this Cookie Dairy Free?
    • Can I Freeze These Cookies?
    • Why Did My Cookies Turn Out Flat and Spread Too Much?
    • Why Are My Cookies Cakey or Dry?
    • 🍽️ More Gluten Free Desserts

    ❤️ Why You'll Love These Pumpkin Chocolate Chip Cookies

    • Loaded with pumpkin flavor and rich chocolate chips
    • Soft and chewy inside, with crispy edges
    • Easy to make in under 30 minutes
    • A perfect gluten-free fall dessert
    • Kid friendly
    Gluten Free Pumpkin Cookies on white plate with milk bottle and cookies on cooling rack in background

    Pumpkin and chocolate? You bet! Warm pumpkin spice and rich chocolate chips create some of the best cookies you'll ever taste. They're incredibly soft, irresistibly chewy, and perfectly pumpkin-y! Not only are they delicious, but these melt-in-your-mouth cookies are also gluten-free.

    With a few healthy and wholesome ingredients, you can have a batch of these home-baked cookies ready in under 30 minutes. They're a must-make for your fall baking lineup! But after one bite, don't be surprised if you're making these sweet treats year-round.

    closeup of 3 Gluten Free Pumpkin Cookies on white plate

    The homemade pumpkin spice in the cookies gives them the perfect hint of warmth without overpowering them. If you make a big batch, you can try it in these Pumpkin Cheesecake Bars and these delicious Pumpkin Maple Scones.

    🛒 Ingredients for this Pumpkin Cookies Recipe

    • Gluten free flour
    • Semi-sweet chocolate chips
    • Butter
    • Coconut sugar
    • Brown sugar
    • Pumpkin puree
    • Egg
    • Pumpkin pie spice
    • Vanilla extract
    • Baking soda
    • Salt

    *Exact measurements are listed in the recipe card below.

    🥣 Recommended Tools

    • Mixing bowl
    • Hand mixer
    • Whisk
    • Cookie scooper
    • Baking sheet
    • Parchment paper

    🔪 How to Make Pumpkin Chocolate Chip Cookies

    Preheat the oven to 325°F.

    Add the gluten free flour, pumpkin pie spice, baking soda, and salt to the mixing bowl. Whisk to combine, then set aside.

    dry ingredients for Gluten Free Pumpkin Cookies in glass bowl unmixed

    In a separate bowl, add the brown sugar, coconut sugar, and butter. 

    coconut sugar, brown sugar and butter in glass bowl unmixed

    Using a hand mixer, cream them together for 2 minutes.

    wet ingredients for Gluten Free Pumpkin Cookies in glass bowl with hand mixer

    Add in the egg, canned pumpkin puree, and vanilla extract, then continue mixing.

    wet ingredients for Gluten Free Pumpkin Cookies being mixed with hand mixer in glass bowl

    Pour the dry ingredients in.

    dry ingredients being poured into wet ingredients for Gluten Free Pumpkin Cookies

    Mix just until combined.

    Gluten Free Pumpkin Cookies batter being mixed with hand mixer in glass bowl

    Fold in the chocolate chips.

    Gluten Free Pumpkin Cookie dough with chocolate chips in glass bowl

    Using a cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper. The cookies won’t spread a lot, but be sure to leave a little space in between each.

    12 cookie dough balls on parchment lined baking sheet

    Bake for 16-18 minutes, or until they are cooked through and the edges have started to crisp slightly.

    Gluten Free Pumpkin Cookies on cooking rack

    Allow them to cool completely before serving.

    💡 Tips for the Best Gluten Free Cookies

    The cookies are a breeze to make, but if you've never used gluten-free flour, here are the top 3 tips to keep in mind:

    • Choose the right flour: Not all gluten-free flour are the same. Look for a high-quality, "certified" gluten free flour blend. For baking ease, it should be formulated to be a 1:1 substitute for all-purpose wheat flour.
    • Measure evenly: Precise measurements are very important when working with gluten-free flour. Make sure you use dry measuring cups and level off the flour to ensure you're using the correct amount. This helps you end up with soft and chewy cookies with crisp edges.
    • Rest time: When baking with almond flour or other gluten-free flours, you have to give the cakes or cookies time to rest. This is because, with the absence of gluten, your baked goods will be more tender. Cooling allows the cookies to firm up, preventing them from crumbling.
    Gluten Free Pumpkin Cookie being held up with spatula

    ☑️ Storage Instructions

    Most cookies, including these gluten-free pumpkin chocolate chip cookies, can be stored at room temperature in an airtight container, for up to a week. Keep in mind that if your kitchen is warm and humid, it's better to store them in the refrigerator.

    If storing them in the refrigerator, you'll want to let them come to room temperature before sealing them up in a container. This will ensure condensation doesn't build up, causing soggy cookies.

    closeup of 3 Gluten Free Pumpkin Cookies on white plate

    🔄 Substitutions and Additions

    • Nuts: Add chopped nuts like pecans, walnuts, or almonds for added crunch.
    • Dried fruits: Add extra bits of chewiness with dried fruits such as cranberries, raisins, or chopped dried apricots.
    • Chocolate chips: Swap the chocolate chips for white chocolate chips for a mild chocolate flavor.
    • Frosting: Make these cookies extra sweet with a little cream cheese frosting or a cream cheese drizzle made with maple syrup. This sugar-free Cream Cheese Frosting is one of my go-to recipes.
    • Extracts: Try different extracts like almond, coconut, or maple in place of or in addition to vanilla extract.
    • Cocoa powder: For an extra touch of chocolate flavor, add about a tablespoon of unsweetened cocoa powder to the cookie dough.
    overhead view of Gluten Free Pumpkin Cookies on cooling rack

    Can I Make this Cookie Dairy Free?

    To make these cookies dairy-free, you will need to replace the butter with a dairy-free butter or coconut oil. You will also need to opt for dairy-free chocolate chips or omit them.

    Can I Freeze These Cookies?

    You sure can! Allow them to cool completely, then store them in an airtight container or freezer bag with parchment paper between layers to prevent sticking. They can be frozen for up to a couple of months.

    Why Did My Cookies Turn Out Flat and Spread Too Much?

    If your cookies spread too much, it's because the dough may be too warm. This cookie dough does not require chilling, but if your kitchen is unusually warm, it would be best to stick the dough in the fridge for about 30 minutes.

    Why Are My Cookies Cakey or Dry?

    If your cookies are too thick and cake-like, it may be because you added too much flour or overmixed the dough.

    Gluten Free Pumpkin Cookies on white plate with milk bottle and cookies on cooling rack in background

    🍽️ More Gluten Free Desserts

    • Gluten Free Pumpkin Bread
    • Fudgy Double Chocolate Gluten-free Brownies
    • Granola Gluten Free Cereal
    • Salted Caramel Cheesecake Bars
    • Double Chocolate Chip Cookies
    Gluten Free Pumpkin Cookie being held up with spatula

    Gluten Free Pumpkin Cookies

    These soft and chewy Gluten Free Pumpkin Cookies are loaded with warm pumpkin spice flavors and rich chocolate chips.
    5 from 40 votes
    Author: Julianne
    Servings 32
    Print Pin
    Save Recipe Saved!
    PREP 10 minutes mins
    COOK 16 minutes mins
    TOTAL 26 minutes mins

    Ingredients
     

    • 1 ¾ cups gluten free flour, 1:1 all purpose
    • ¾ cup semi sweet chocolate chips
    • ½ cup butter, room temperature
    • ½ cup coconut sugar
    • ½ cup light brown sugar
    • ⅓ cup pumpkin puree
    • 1 whole egg
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon vanilla extract
    • ½ teaspoon baking soda
    • pinch salt

    Instructions
     

    • Preheat oven to 325°F.
    • Add the flour, pumpkin pie spice, baking soda and salt into mixing bowl.
    • Whisk to combine, then set aside.
    • In a separate bowl, add in the brown sugar, coconut sugar and butter. Using a hand mixer, cream them together for 2 minutes.
    • Add in the egg, pumpkin puree and vanilla extract, then continue mixing.
    • Pour the dry ingredients in and mix just until combined.
    • Fold in the chocolate chips.
    • Using a cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper. The cookies won’t spread a lot, but be sure to leave a little space in between each.
    • Bake for 16-18 minutes or until they are cooked through and the edges have started to crisp slightly.
    • Allow to cool completely before serving.

    Recipe Notes

    Makes 32 cookies.

    *Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

    Course Dessert
    Cuisine American
    Calories 101kcal
    Nutrition Facts
    Gluten Free Pumpkin Cookies
    Amount per Serving
    Calories
    101
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    3
    g
    19
    %
    Carbohydrates
     
    15
    g
    5
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    9
    g
    10
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Rate this Recipe

    *Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

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    5 from 40 votes (40 ratings without comment)

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    Julianne

    I'm Julianne, welcome! Eating healthy doesn’t mean you have to sacrifice great flavor.  I offer deliciously nutritious recipes that will leave you feeling nourished and satisfied, with the occasional indulgence!

    More about me →

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