Let’s be honest, fall just isn't really fall without pumpkin desserts! These spiced gluten free pumpkin chocolate chip cookies are the perfect treat for ringing in the fall season. The bold pumpkin flavor and super soft texture are enough to make you crave these cookies year-round! This recipe makes a large batch so you’ll have plenty to share with friends and family as the holidays get closer.
Not only are these pumpkin cookies extra soft and fluffy, but they are also perfectly spiced and loaded with rich, gooey chocolate chips. They are always a crowd favorite! Like this oat flour cake, this is also a great recipe to make ahead of time because the cookie dough stores well in the refrigerator. Just let the dough warm up for about 30 minutes at room temperature before you bake them.
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Table of contents
Why this recipe is the best!
These spiced gluten free pumpkin chocolate chip cookies are a delicious twist on a classic cookie. The recipe is incredibly simple and comes together quickly in just under an hour (these oatmeal crepes and these breadsticks are quick recipes too!). In addition to being gluten free, these cookies contain no dairy or nuts. Plus, you can easily make them egg free and sugar free as well! Here are a few more reasons you’ll love this pumpkin cookie recipe:
- The cookie dough is quick to whip up in just 10 minutes
- You can make the dough ahead of time and store it in the refrigerator
- It makes 30 cookies – plenty to share!
- They are just as delicious fresh from the oven as they are the next day
- The cookies stay fresh and soft for up to 2 days at room temperature
- It’s the perfect pumpkin dessert you’ll want to make year after year
This easy recipe is one of my favorites for fall because it’s basically foolproof. However, gluten free baking can often pose some challenges if you don't follow a few important steps. These pro baking tips will guarantee your spiced gluten free pumpkin chocolate chip cookies turn out perfect every time!
1. Use room temperature ingredients
Be sure to use room temperature ingredients for the best results in this recipe. Room temperature ingredients combine more evenly during the mixing process to create the perfect texture for your cookie dough. The only exception to this is for recipes like this chocolate pie or this fudge, where the ingredients are microwaved/melted.
2. Measure the specified ingredients by weight
For this cookie recipe, use a digital scale to measure the flour blend, granulated sugar, brown sugar, and dairy free chocolate chips by weight. This is the most accurate way to measure ingredients. This step is crucial to the success of almost any gluten free dessert.
3. Scrape down the mixing bowl with a spatula
Make sure to scrape down the sides of the bowl with a rubber spatula throughout the mixing process. This ensures that all of the ingredients are fully mixed into the dough.
4. Let the dough rest for 30 minutes
Giving the dough time to rest before baking allows the dry ingredients to fully absorb the liquid ingredients. This contributes to the soft and fluffy texture. Additionally, the resting period allows time for the flavors to deepen for extra rich and flavorful cookies.
5. Let refrigerated cookie dough warm up before baking
If you make this dough ahead of time and store it in the refrigerator, you’ll need to let it warm up before baking. Allow the dough to sit for 30 minutes at room temperature before scooping it onto the baking sheet.
6. Helpful tools
Here are a few tools that will help in prepping your spiced gluten free pumpkin chocolate chip cookies:
- Digital scale
- Stand mixer
- Mixing bowl
- Rubber spatula
- Cookie scoop
- Parchment paper
- Baking sheets
- Wire cooling rack
Ingredients & substitutions
- King Arthur Measure for Measure Gluten Free Flour Blend - I recommend using this gluten free flour blend in this cookie recipe to ensure the best results. Using other gluten free flour blends may alter the final outcome.
- Pumpkin pie spice - There is no substitute for the pumpkin pie spice in this recipe, but you can easily make your own, just follow the recipe listed in this pumpkin donut recipe.
- Ground cinnamon - There is no substitute for the ground cinnamon in this recipe.
- Baking soda - There is no alternative for the baking soda in this recipe.
- Baking powder - There is no alternative for the baking powder in this recipe.
- Salt - There is no substitution for the salt in this recipe.
- Vegan butter - This cookie recipe was tested using Country Crock vegan butter. I do not recommend using a substitute here.
- Granulated sugar - The granulated sugar can be swapped out for Swerve granular sweetener for a sugar free option.
- Brown sugar - The brown sugar can be replaced with Swerve brown sugar substitute for a sugar free option.
- Pumpkin puree - There is no substitute for the pumpkin puree in this cookie recipe. Note that you should use pumpkin puree, not pumpkin pie filling.
- Egg - You can replace the regular egg with an egg alternative in this cookie recipe if needed.
- Pure vanilla extract - There is no alternative for the vanilla extract in this recipe.
- Dairy free chocolate chips - The dairy free chocolate chips can be swapped out for regular chocolate chips if desired.
All you need is 10 minutes to mix up the dough for these spiced gluten free pumpkin chocolate chip cookies. Before you get started, ensure all of your ingredients are at room temperature. First, add the flour blend, spices, baking soda, baking powder, and salt to a medium mixing bowl (step 1 above). Whisk the ingredients together and set the bowl aside. Then, in the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar (step 2). Cream them together for about 1 minute on medium speed until the texture is creamy.
Next, add the pumpkin puree, egg, and vanilla extract (step 3) and mix again for 30 seconds. Be sure to scrape down the sides of the mixing bowl as needed. Add in the flour mixture (step 4) and mix for 30 seconds until it is completely combined. Then, add in the chocolate chips (step 5) and stir them into the dough until they are evenly distributed. Finally, set the cookie dough aside to rest for 30 minutes (step 6).
Meanwhile, preheat the oven to 350°F. Prepare two baking sheets by lining them with parchment paper. Once the dough is done resting, use a cookie scoop to portion the dough onto the lined baking sheets. Place the scoops of dough about 2 inches apart on the sheets to ensure they have room to spread. Place them in the oven to bake for 12-14 minutes. Once they are done, let the baking sheets cool for 7 minutes on the wire cooling racks. Then, remove the cookies from the baking sheets to cool completely. Serve the cookies warm or cool.
Like these millet cookies, these spiced gluten free pumpkin chocolate chip cookies will stay soft and fresh for up to 2 days at room temperature in a well-sealed bag or container. These cookies are best when they are freshly made so I do not recommend freezing them.
Yes, this cookie dough can easily be prepared ahead of time. Store it in the refrigerator in a sealed bag or airtight container until you are ready to bake. Let the dough sit for 30 minutes at room temperature to warm up before portioning and baking.
Yes. You can keep the cookie dough in the freezer if you want to store it for an extended period of time. Make sure it’s sealed properly in a plastic freezer bag or storage container. Allow the cookie dough to thaw to room temperature before baking.
More cookie recipes
More pumpkin recipes
Spiced Gluten Free Pumpkin Chocolate Chip Cookies (Dairy Free)
- 165 grams King Arthur Measure for Measure Gluten Free Flour Blend about 1 ¼ cup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegan butter softened
- 100 grams granulated sugar about ½ cup
- 50 grams brown sugar about ¼ cup
- ¼ cup pumpkin puree
- 1 egg
- 1 teaspoon pure vanilla extract
- 155 grams dairy free chocolate chips about 1 cup
- In a medium bowl, whisk together the flour blend, spices, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream the butter, brown sugar and granulated sugar until creamy, about 1 minute on medium.
- Add the pumpkin, egg and vanilla extract and mix again for 30 seconds, scraping down the bowl as needed.
- Add the flour mixture and mix for 30 seconds until completely combined.
- Stir in chocolate chips.
- Set batter aside to rest for 30 minutes. Place parchment paper on two cookie sheets. Preheat oven to 350F.
- Using a cookie scoop, place portions of dough 2 inches apart on the baking sheets.
- Bake for 12-14 minutes. Remove from the oven.
- Let cool on wire racks for 7 minutes before removing to a rack to cool completely. Serve warm or cool.
- Use the flour blend recommended in the recipe.
- Measure by weight where weight is given.
- Recipe was tested with Country Crock vegan butter. I would not recommend substituting the butter.
- Use pumpkin puree, not pumpkin pie filling.
- Swerve sweetener can be used as a sugar substitute.
- The egg can be substituted, here are some options.
- Cookies will stay fresh for up to 2 days at room temperature.
- Batter can be made ahead of time and refrigerated. Let warm for 30 minutes before baking cookies.