Gluten-Free Pumpkin Chocolate Chip Cookies Recipe

These Gluten-Free Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with pumpkin spice flavor and melty chocolate chips. The perfect fall treat for everyone!

Alright, pumpkin lovers, it’s time to take your fall baking game to the next level with these Gluten-Free Pumpkin Chocolate Chip Cookies! 

If you’ve ever wished for a cookie that’s soft, chewy, and bursting with all the cozy flavors of pumpkin spice and chocolate, then buckle up. This recipe is about to make your taste buds do a happy dance. 

These cookies are everything you want in a fall treat: perfectly spiced, deliciously gooey, and completely gluten-free, so everyone can indulge without the worry.

Let’s be honest, who doesn’t love a good pumpkin dessert this time of year? And adding chocolate chips? Oh, honey, that’s just the cherry on top!

These cookies are like the best of both worlds—a little bit spicy, a little bit sweet, and a whole lotta yum. Plus, they’re super easy to make and totally fail-proof, even if you’re not a baking pro. 

You’ll have a batch whipped up in no time, ready to fill your home with the mouthwatering aroma of pumpkin spice and warm, melty chocolate.

If you love fall season pumpkin recipes you may also enjoy my Pumpkin Spice Protein Donuts or my Pumpkin Spice Energy Balls.

WHY YOU’LL LOVE THESE GLUTEN-FREE PUMPKIN CHOCOLATE CHIP COOKIES

You’ll fall head over heels for these delicious cookies because they bring all the cozy vibes of fall into every bite! With the perfect blend of pumpkin purée and pumpkin pie spice, these cookies are soft with crispy edges, and bursting with warm, comforting flavors.

The addition of gooey chocolate chips takes them to a whole new level of indulgence, making them a treat you can’t resist. 

And the best part? They’re gluten-free, so everyone can enjoy them without compromise. 

Whether you’re a pumpkin fanatic or just love a good cookie, these are about to become your new favorite fall treat!

SIMPLE INGREDIENTS YOU NEED FOR THE GLUTEN-FREE PUMPKIN COOKIES

You will need the following ingredients listed below to make this chewy cookie (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post):

• Canned pumpkin puree – ensure it’s pure pumpkin puree and not pumpkin pie filling with all the added sugars.
• Unsalted butter, softened 
• Granulated sugar 
• Brown sugar – can use dark brown sugar or light brown sugar
• Large egg
• Pure vanilla extract
• Gluten-free all-purpose flour – any gluten-free flour blend with xanthan gum should work great. Our preference is Bob’s Red Mill.
• Baking soda
• Baking powder
• Sea salt
• Pumpkin pie spice
• Semi-sweet chocolate chips – can also use white chocolate chips
• Optional – coconut oil, coconut sugar, almond flour, vegan butter, oat flour, etc.

HOW TO MAKE THE PUMPKIN CHOCOLATE CHIP COOKIE RECIPE

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Add the wet ingredients – beat in the egg, pumpkin purée, and vanilla extract until everything is well combined and looking like a dreamy, pumpkin-y mixture.
3. Mix the dry ingredients – in another bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. You don’t want to overmix here, or your cookies might end up tough.
5. Now for the best part—gently fold in the chocolate chips. Make sure every scoop of dough is packed with those melty little pieces of heaven.
6. Scoop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Remember, they’ll continue to cook on the baking sheet after you take them out!
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm with a glass of milk or a hot cup of tea.

STORING LEFTOVER GLUTEN-FREE COOKIES

To keep your cookies fresh and delicious, store them in an airtight container at room temperature for up to 5 days. If you’d like them to last longer, you can refrigerate them for up to a week. 

For a more extended storage solution, place the cookies in a single layer in a freezer-safe bag or container and freeze them for up to 3 months.

When you’re ready to enjoy them again, simply let the cookies thaw at room temperature or give them a quick warm-up in the microwave for that fresh-from-the-oven taste!

TIPS AND TRICKS FOR BEST RESULTS

• Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature before starting. This helps the ingredients mix together more smoothly, resulting in a better cookie texture.
• Don’t Overmix the Dough: Once you add the dry ingredients to the wet mixture, mix just until combined. Overmixing can lead to tough, dense cookies, and we want them soft and chewy!
• Measure Your Flour Correctly: Gluten-free flour can be tricky, so make sure to spoon and level it into the measuring cup to avoid packing in too much. Too much flour can make your cookies dry and crumbly.
• Use Pure Pumpkin Purée: Make sure you’re using 100% pumpkin purée, not pumpkin pie filling, which has added sugar and spices. This ensures your cookies have the perfect balance of flavor and texture.
• Mix Up the Chocolate Chips: If you’re feeling adventurous, try using a mix of semi-sweet and dark chocolate chips, or even white chocolate chips, for a fun twist and extra depth of flavor.
• Don’t Overbake: These cookies should look slightly underbaked when you take them out of the oven. They will continue to cook on the baking sheet as they cool, giving you that perfect soft and chewy texture.
• Customize Your Spices: If you love the warmth of pumpkin pie spice, feel free to add a little more! You can also sprinkle a pinch of cinnamon sugar on top of the dough balls before baking for a sweet, crunchy touch.
• Use Parchment Paper: Line your baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier. This also helps them bake evenly.

FAQS

CAN I USE A STAND MIXER FOR THIS RECIPE?

Absolutely! A stand mixer is perfect for creaming the butter and sugars together in your large mixing bowl. Just be careful not to overmix once you add the flour mixture, as this can affect the cookie texture.

CAN I USE COCONUT FLOUR INSTEAD OF ALL PURPOSE GLUTEN-FREE FLOUR?

Coconut flour is much more absorbent than regular flour, so it’s not a 1:1 substitute. I do not recommend using coconut flour in this recipe.

If you really want to experiment with it, start with only 1/4 cup of coconut flour and adjust the wet ingredients as needed.

CAN I MAKE THESE COOKIES FOR A HALLOWEEN PARTY?

Absolutely! These cookies are a perfect treat for a Halloween party. The warm pumpkin spices and gooey chocolate chunks make them a total crowd pleaser that everyone will love.

WHAT’S THE BEST WAY TO SERVE THESE CHEWY PUMPKIN COOKIES?

Enjoy them warm with a glass of milk or a pumpkin spice latte. They’re delicious as an afternoon snack, dessert, or a fun addition to any fall gathering.

More Pumpkin Recipes For Pumpkin Season You May Like To Try!

• Pumpkin Pie Protein Ice Cream
• Gluten Free Pumpkin Muffins
• Pumpkin Pie Protein Cheesecakes
• Blended Pumpkin Baked Oats
• Easy Pumpkin Cake Pops
• Peanut Butter Pumpkin Dog Treats
• Pumpkin Sheet Pan Pancakes
• Pumpkin Cheesecake Overnight Oats
• Gluten-Free Pumpkin Waffles With Pancake Mix
• Pumpkin Cottage Cheese Cookie Dough
• Gluten-Free Pumpkin Spice Mug Cake
• Copycat Pumpkin Perfect Bars (Protein Recipe)
• Starbucks Homemade Pumpkin Coffee Syrup

IF YOU TRIED THESE GLUTEN FREE PUMPKIN CHOCOLATE CHIP COOKIES PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THESE VEGAN PUMPKIN CHOCOLATE CHIP COOKIES ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails