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Gluten Free Chocolate Chip Pumpkin Cookies

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 Pumpkin Chocolate Chip Pumpkin Cookies lined on a metal sheet pan

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.

Gluten Free Pumpkin Chocolate Chip Cookies lined up on a metal sheet pan lined with wax paper

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.

A small stack of Gluten Free Pumpkin Chocolate Chip Cookies on a wire rack and wood cutting board

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.

These cake-like Gluten Free Pumpkin Chocolate Chip Cookies have all the pumpkin spice flavor you love with the delicious addition of chocolate chips! They’re really easy to make and are perfect for lunch boxes, fall parties, Halloween, or even Thanksgiving. Gluten free cookie recipe from @whattheforkblog - visit whattheforkfoodblog.com for more gluten free baking ideas! #glutenfree #cookies #pumpkin #chocolatechip #cookierecipe #easyrecipe #baking #easyglutenfreerecipes #glutenfreecookies

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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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These cake-like Gluten Free Pumpkin Chocolate Chip Cookies have all the pumpkin spice flavor you love with the delicious addition of chocolate chips! They’re really easy to make and are perfect for lunch boxes, fall parties, Halloween, or even Thanksgiving. Gluten free cookie recipe from @whattheforkblog - visit whattheforkfoodblog.com for more gluten free baking ideas! #glutenfree #cookies #pumpkin #chocolatechip #cookierecipe #easyrecipe #baking #easyglutenfreerecipes #glutenfreecookies

Gluten Free Chocolate Chip Pumpkin Cookies

Yield: 35 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

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

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

  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.
  • Nutrition Information:
    Yield: 35 Serving Size: 1
    Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 106mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 1g

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


    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.

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    Lorissa

    Friday 13th of November 2020

    Hey there! Thank you for posting this, its becoming trendy to go for the chewy texture pumpkin cookies, which are yummy, but this classic fluffy style always has a place in my heart! For me, they got brown and a toothpick inserted came out clean, but they’re kinda gummy inside instead of fluffy :( any ideas as to why? When I added the pumpkin puree my butter mixture did break. Is this usual? I used better batter flour and measured carefully.

    Erin Dee

    Tuesday 6th of November 2018

    These cookies have all the fall flavors I love! So delicious!

    Rhonda

    Saturday 3rd of November 2018

    Can't wait to try the recipe!

    Sharon

    Monday 5th of November 2018

    I hope you enjoy it as much as I do!

    Cassidy @ Cassidy's Craveable Creations

    Monday 29th of October 2018

    These look absolutely gorgeous!! I love how you kept them round and their texture looks amazing!!!

    Sharon

    Monday 5th of November 2018

    Thanks!

    Kortney

    Monday 29th of October 2018

    The shape of these cookies are great. The pillowy look makes them feel even more indulgent than a normal flat cookie.

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