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.
- ❤️ 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
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.
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
- Coconut sugar
- Brown sugar
- Pumpkin puree
- Pumpkin pie spice
- Vanilla extract
- Baking soda
*Exact measurements are listed in the recipe card below.
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🔪 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.
In a separate bowl, add the brown sugar, coconut sugar, and butter.
Using a hand mixer, cream them together for 2 minutes.
Add in the egg, canned pumpkin puree, and vanilla extract, then continue mixing.
Pour the dry ingredients in.
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 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.
☑️ 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.
🔄 Substitutions and Additions
- 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.
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.
🍽️ 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 Cookies
- 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.
- 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.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making 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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