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

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Gluten Free Chocolate Chip Pumpkin Cookies

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?!

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.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

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.

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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.

So, if you’re looking for crispy or chewy pumpkin chocolate chip 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.

Also, 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!

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Gluten Free Chocolate Chip Pumpkin Cookies

5 from 7 ratings

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

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 35 cookies

By: Sharon Lachendro

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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)

Instructions

• Preheat oven to 350°F and line two cookie sheets with parchment paper or silicon baking mats.
• In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, and pumpkin pie spice then set aside.
• 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.
• Add the egg and mix to combine. Mix in the vanilla extract and the pumpkin puree until thoroughly mixed.
• 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.
• Use a medium scoop (1 1/2 tablespoons) to scoop the dough onto the prepared cookie sheet. Dough should be about 2 inches apart.
• 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 Products

Cooling Rack 

KitchenAid 5-Qt.Artisan Design Series with Glass Bowl - Frosted Pearl White

Silicone Baking Utensils

Pyrex Smart Essentials Mixing Bowl Set

Silpat Silicone Baking Mat, Half Sheet

Nordic Ware Half Sheet Pan (2 Pack)

Nutrition Information

Serving: 1g | Calories: 111kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 106mg | Fiber: 1g | Sugar: 10g

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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