Gluten Free Chocoloate Chip Pumpkin Cookies Recipe

Sharon L. | What the Fork Food Blog

Easy gluten free chocolate chip pumpkin cookies are a favorite fall recipe. They’re full of pumpkin spice flavor and studded with chocolate chips.

It’s finally Pumpkin Spice Season, aka Fall! If you’re “basic” like me and love all things pumpkin spice, these gluten free chocolate chip pumpkin cookies are a must-make.

They’re full (enough) of pumpkin spice flavor, pumpkin puree, and loaded with chocolate chips. What’s not to love?!

Gluten Free Chocolate Chip Pumpkin Cookies Photo

These gluten free chocolate chip pumpkin cookies are based off of one of my favorite fall cookies, gluten free pumpkin cookies with cream cheese frosting. OHMYHEAVEN.

With a couple quick tweaks, you’re satisfying two cravings in one – pumpkin spice and chocolate. I reduced the amount of pumpkin spice in these because my personal preference is for less spice when chocolate’s involved.

However, if you want full-on pumpkin spice cookies, make them with 2 teaspoons of pumpkin pie spice instead of 1 teaspoon.

Gluten Free Chocolate Chip Pumpkin Cookies Picture

As far as the chocolate goes, I recommend using semi-sweet chocolate chips in these pumpkin chocolate chip cookies. If you prefer using chopped chocolate or chocolate chunks, feel free to do so.

I don’t flatten these pumpkin chocolate chip cookies before baking them in the oven. I prefer to keep them nice and mounded, in the exact same shape as they came out of the cookie scoop.

The result is a pillow-y soft cake-like pumpkin cookie. It literally just melts right in your mouth as you take a bite, which, in my opinion, is the ideal gluten free pumpkin cookie.

I’d rather save the chewy, bakery-style cookie for my gluten free chocolate chip cookies. Each cookie really has its own ideal texture. Like gluten free sugar cookies - they need to be soft in the middle with crisp bottoms.

Gluten Free Chocolate Chip Pumpkin Cookies Image

So, if you’re looking for crispy or chewy pumpkin cookies, this isn’t the recipe for you. On the other hand, my pumpkin cake loving friends, you’re home. Welcome to my pumpkin spice kitchen ;-)

This recipe makes about 35 cookies when you use a medium scoop (1 ½ tablespoons). The yield will depend on whether you over-fill your cookie scoop or level it off. And feel free to press additional chocolate chips into the tops of the cookies before baking.

A little extra chocolate is never a bad idea. Enjoy!

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.

Facebook!

You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Gluten Free Chocoloate Chip Pumpkin Cookies Recipe

    35 Servings

Ingredients

  • 2 cups All-Purpose Gluten Free Flour, (see notes for my blend)
  • 3/4 teaspoon Xanthan Gum
  • 1 teaspoon Aluminum Free Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Pumpkin Pie Spice, (see notes)
  • 1/2 cup Butter, softened (1 stick)
  • 2/3 cup Light Brown Sugar
  • 1/3 cup Granulated Sugar
  • 1 large Egg
  • 1 tablespoon Pure Vanilla Extract
  • 1 cup Pumpkin Puree
  • 9 ounces Semisweet Chocolate Chips, (1 1/2 cups)

Directions

  1. Preheat oven to 350°F and line two cookie sheets with parchment paper or silicon baking mats.
  2. In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, and pumpkin pie spice then set aside.
  3. Add the butter, light brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until creamed.
  4. Add the egg and mix to combine. Mix in the vanilla extract and the pumpkin puree until thoroughly mixed.
  5. Add half of the flour mixture to the wet ingredients and mix until mostly combined. Add the remaining flour and mix until completely incorporated. Add the chocolate chips and fold in with a spatula.
  6. Use a medium scoop (1 1/2 tablespoons) to scoop the dough onto the prepared cookie sheet. Dough should be about 2 inches apart.
  7. Bake for 12-16 minutes or until cooked through. Let the cookies cool on the pan for 1-2 minutes before cooling completely on cooling racks.

Notes

  • Use 2 teaspoons of pumpkin pie spice for a stronger pumpkin spice flavor.
  • Cookie dough can sit at room temperature if you’re baking in batches.
  • Store cookies in an air-tight container up to 3 days. These cookies freeze well.
  • I use my nightshade-free gluten free flour blend in this recipe.

Recommended

Published:
Modified:
Author:
Cooking Method:
Baking
Cuisine:
Gluten Free
Category:
Gluten Free Desserts
Tags:
, , , , , , , , ,
Related Recipes:
Gluten Free Dessert Recipes, Gluten Free Baking Recipes, Gluten Free Recipes, Chocolate Chip Cookie Recipes, Chocolate Recipes, Cookie Recipes, Pumpkin Recipes, Baking Recipes, Baked Recipes, Fall Recipes
Recipe Yields:
35 cookies
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Sharon L.
Recipe Yields: 35 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

Nutrition Facts

Serving Size 1 cookie
Servings Per Recipe 35

Amount Per Serving
Calories from Fat 38
Calories 110

% Daily Value*
7%
Total Fat 5g
15%
  Saturated Fat 3g
3%
Sodium 76mg
5%
Total Carbohydrate 16g
1%
  Dietary Fiber 1g
  Sugars 10g
2%
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Sharon L.

About Sharon

Sharon is our latest gluten free fanatic. We love her easy approach to gluten free recipes that are versatile enough to be gluten-full too. Try one, you'll see what we mean. Find her at What the Fork Food Blog every day.