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 pumpkin 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 fall season and holidays get closer.
Not only is this pumpkin chocolate chip cookie recipe extra soft and fluffy, but they are also loaded with warm pumpkin spices and loaded with rich, gooey chocolate chips. These golden brown cookies are always a crowd pleaser (Halloween party anyone?!). Like this oat flour cake, this is also a great recipe to make ahead of time because the pumpkin cookie dough stores well in the refrigerator. Just let the dough warm up for about 30 minutes at room temperature before you bake them.
Hungry for more gluten-free cookies? Check out these gluten free pumpkin cookies, these gluten free dairy free chocolate chip cookies, these millet cookies, and these gluten free peanut butter cookies.
Jump to:
- Gluten-Free Pumpkin Chocolate Chip Cookies at a Glance
- Ingredients & Substitutions Chewy Pumpkin Chocolate Chip Cookies
- How To Make This Gluten Free Pumpkin Chocolate Chip Cookie Recipe
- Pro Tips for Making These Delicious Cookies
- Gluten-Free Pumpkin Chip Cookies FAQs
- More Cookie Recipes
- More Pumpkin Recipes
- Recipe
Gluten-Free Pumpkin Chocolate Chip Cookies at a Glance
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 celiac safe, 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!
- Since these are soft cookies, 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 any time of year.
Ingredients & Substitutions Chewy Pumpkin Chocolate Chip Cookies
- 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. I do not recommend using single flours like almond flour or rice flour in this recipe. Note: if your gf all purpose flour mix does not contain xanthan gum, add 1 teaspoon to the flour mix.
- 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. Butter substitutes like coconut oil or vegetable oil have not been tested.
- Granulated sugar - The granulated white sugar can be swapped out with either coconut sugar or 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 purée - There is no substitute for the pumpkin puree in this cookie recipe. Note that you should use pumpkin puree, not pumpkin pie filling.
- Egg - If you are looking for vegan pumpkin chocolate chip cookies, you can replace the regular egg with a flax egg or chia egg as talked about in this egg replacer post.
- Pure vanilla extract - There is no alternative for the vanilla extract in this recipe.
- Dairy free chocolate chips - The dairy free or vegan chocolate chips can be swapped out for regular chocolate chips if desired. Dark chocolate chips may also be used.
Exact measurements and instructions for making these gluten-free pumpkin cookies are in the recipe card below.
How To Make This Gluten Free Pumpkin Chocolate Chip Cookie Recipe
Step One: Add the dry ingredients to a medium mixing bowl - gluten-free flour blend, xanthan gum (if needed, see Ingredient note above), spices, baking soda, baking powder, and salt . Whisk the ingredients together and set the bowl aside.
Step Two: In the bowl of a stand mixer, add the vegan butter, brown sugar, and granulated sugar. Cream them together for about 1 minute on medium speed until the texture is creamy.
Step Three: Add the wet ingredients - pumpkin purée, egg (see note in Ingredients section about making vegan pumpkin cookies), and vanilla extract. Mix again for 30 seconds. Be sure to scrape down the sides of the mixing bowl as needed.
Step Four: Add in the flour mixture and mix for 30 seconds until it is completely combined.
Step Five: Add in the chocolate chips and stir them into the dough until they are evenly distributed.
Step Six: Set the cookie dough aside to rest for 30 minutes.
Step Seven: Preheat the oven temperature 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 cookie sheet to ensure they have room to spread.
Step Eight: 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.
Pro Tips for Making These Delicious Cookies
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. 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 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. The measuring cup measures are given only as a guide. This step is crucial to the success of almost any gluten free dessert or baked good.
3. Rest Time
Giving the dough time a 30-minute rest time before baking allows the dry ingredients to fully absorb the wet 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.
4. Storing Cookie Dough & Baked Cookies
These cookies store very well in an airtight container at room temperature for 3-4 days. Freezing baked cookies has not been tested.
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.
Cookie dough can also be frozen - portion cookies on the cookie sheet first, allow to freeze, then drop them into a freezer bag to freeze for up to 1 month.
5. 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
- Whisk
- Rubber spatula
- Cookie scoop
- Parchment paper
- Baking sheets
- Wire cooling rack
Gluten-Free Pumpkin Chip Cookies FAQs
Like these millet cookies, these spiced gluten free pumpkin chocolate chip cookies will stay soft and fresh for 3-4 days at room temperature in a well-sealed bag or air-tight 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
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Recipe
Spiced Gluten Free Pumpkin Chocolate Chip Cookies (Dairy Free)
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Kay
Haven't tried to make these yet, but I have a question: Why do so many of your recipes call for baking powder as well as baking soda? Most cookie recipes I've made call for soda most of the time; once in a while I've seen one that calls for baking powder, but not both. I generally don't have baking powder (my daughter is allergic to the cornstarch in them) on hand and have to make it with baking soda and cream of tartar when I have to use it (but I have to admit, I feel like it's a pain and would rather just use baking soda) [tho I do know that soda supposedly requires an acid to make things rise, I've never needed anything but baking soda in things like cookies and they don't usually have any acid in them...]... anyway, just wondering about the reason for using both. 😉 Thanks.
Christine
Hi Kay,
Sure, thanks for asking - so this should be a blog post! But basically its because one leavening agent is not enough. Baking soda is not enough and we need to add baking powder to help.
It's all about the balance and in this particular recipe, if we only used baking soda, it would neutralize all the brown sugar's (or pumpkin's) acid, leaving it without a leavener. So we add baking powder as well to balance it out.
Typically if you see a recipe with both baking soda and baking powder it's because the acid content is a bit higher and it has to balance the ingredients.
Hope that helps!
Christine
Wendy
Hi
Not tried this yet and am hoping to substitute persimmon for pumpkin as we have two out of control trees. Thinking to reduce the fruit by a tablespoon or two and add as the dough comes together. Any thoughts?
Thanks in advance.
Christine
Hi Wendy,
So I have not tested this, but yes, they should work just fine. Adding them when the pumpkin is called for in the recipe should work just like the pumpkin.
Christine
Wendy
You are more than welcome to have some to try!
Cookies on today’s plan, so Will advise. Might also switch the chocolate for currents.