Now that Labor Day has passed, it's perfectly acceptable to start eating everything pumpkin spice flavored. To start pumpkin spice season right you're going to need a batch of these gluten free pumpkin chocolate chip cookies. They are soft, with chewy edges and filled with just the right amount of melty chocolate chips and warm pumpkin spices. I guarantee you're going to be baking these all fall season!
A little back story, about 15 years ago I set out to make a pumpkin cookie with real pumpkin. I baked no less than 15 test batches (many of which were wet and not at all cookie like) and my family dutifully tried every one. But I think they were traumatized, because when I said pumpkin chocolate chip cookies, there was a little groan. After tasting these cookies, their worries were erased because I finally cracked the secret to getting the texture right and using real pumpkin puree.
This recipes only uses ½ cup of pumpkin puree, so what will you make with the leftover pumpkin? I recommend these pumpkin banana muffins or this gluten free pumpkin bread with cream cheese frosting. If neither of those sound good to you, check out this list of 32 ways to use leftover pumpkin puree.
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Ingredient Notes
This recipe uses just a few simple ingredients and it's both gluten free and vegan.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for this recipe. You can use the gluten free flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I don't recommend a single flour replacement, like almond flour.
- Baking Soda - This leavening agent helps the cookies to spread and brown, as well as providing a little bit of a chewy texture around the edges.
- Pumpkin Pie Spice - Since pumpkin itself has a rather mild flavor, most of the flavor we associate with pumpkin comes from this spice mix.
- Salt - A little salt helps to balance the sweet flavors of this cookie.
- Vegan Butter - I used Country Crock plant butter in this recipe. Any vegan stick butter or even coconut oil will work, but avoid margarine. If you're not dairy free, use regular unsalted butter in the same measure.
- Sugar & Brown Sugar - Using a combination of the two ingredients make for the perfect texture in these cookies - soft inside, with chewy edges. Plus the molasses in brown sugar adds a little extra flavor. If you want an even richer flavor you could use dark brown sugar instead of light.
- Pumpkin Puree - Make sure you use pure pumpkin purée, not pumpkin pie filling which contains sugar and other ingredients. You can use canned pumpkin puree or homemade, although I do find homemade to have more moisture. If you want to use homemade you could drain it with a jelly bag to remove some of the liquid before baking.
- Vanilla Extract - Vanilla adds a little depth to the flavor and sweetness.
- Allergen Free Chocolate Chips - I typically use either Enjoy Life Brand or Nestle Allergen Free chocolate chips. I used a mixture of semi-sweet and milk chocolate chips (dairy free of course), which was a really nice balance for the pumpkin spice.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter and regular chocolate chips in the same measure.
- Chocolate Switchup - Replace the chocolate chips with dairy free white chocolate chips. The combination tastes like pumpkin pie topped with whipped cream. YUM!
- Get Nutty - Add in ½ cup of chopped nuts. I think pecans would be delicious in this recipe.
- Make them chewier - This cookies come out thick and soft. If you want a chewier, thinner cookie use 1 ¼ white sugar and eliminate the brown sugar.
How to make Gluten Free Pumpkin Chocolate Chip Cookies
Before mixing your cookie dough, line two cookie sheets with parchment paper and set them aside.
STEP 1: Combine the gluten free flour, pumpkin pie spice, baking soda and salt in a small bowl. Whisk together to mix well and set aside.
STEP 2: Add the butter, sugar and brown sugar to the bowl of an electric mixer. Beat on medium speed for 3 minutes until it's lighter in color and fluffy.
STEP 3: Add the pumpkin puree and vanilla to the mixing bowl. Beat again for about 60 seconds until it's evenly mixed. It's okay if it looks a little curdled.
STEP 4: With the mixer on the lowest speed, add the dry ingredients and stir until just combined.
STEP 5: Add the chocolate chips to pumpkin cookie dough in the mixing bowl and pulse the mixer until they're evenly incorporated.
STEP 6: Portion the cookie dough into golf ball sized dough balls. I like to use a cookie scoop. Place them on a lined baking sheet spaced at least 2 inches apart. Slightly flatten the cookies so they resemble a hockey puck. Now you're ready to bake!
Baking Tip
For soft cookies, remove from the oven when the edges are just set when you touch them with your finger. For crispier cookies, add 2 additional minutes of baking time.
Storage
Store cookies in an airtight container for 2-3 days. Because there are no eggs in these cookies, they will start to dry out a little quicker than some of my other gluten-free cookies.
Other cookie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Pumpkin Chocolate Chip Cookies
Ingredients
- 1 ¾ Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 ½ teaspoons Pumpkin Pie Spice
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ Cup Vegan Butter
- ¾ Cup Sugar
- ½ Cup Light Brown Sugar
- ½ Cup Pumpkin Puree
- 1 teaspoon Vanilla
- 1 ¼ Cup Allergen Free Chocolate Chips I used half semi-sweet & half milk chocolate
Instructions
- Preheat the oven to 350 °F (177 °C). Line two baking sheets with parchment paper and set aside.
- Combine the gluten free flour, baking soda, pumpkin pie spice and salt in a medium sized bowl. Whisk together to mix well.1 ¾ Cups Gluten Free 1-to-1 Flour Blend, 1 ½ teaspoons Pumpkin Pie Spice, ¾ teaspoon Baking Soda, ½ teaspoon Salt
- Add the butter, sugar and brown sugar to the bowl of an electric mixer. Beat on medium speed for 3 minutes. Scrape down the bowl.½ Cup Vegan Butter, ¾ Cup Sugar, ½ Cup Light Brown Sugar
- Add the pumpkin puree and vanilla extract and mix for another 60 seconds or until well combined. It's okay if it appears curdled.½ Cup Pumpkin Puree, 1 teaspoon Vanilla
- Turn the mixer to the lowest speed and slowly add in the dry ingredients. Stir until just combined.
- Add the chocolate chips and pulse with the mixer until they are evenly incorporated.1 ¼ Cup Allergen Free Chocolate Chips
- Scoop the cookie dough into golf ball sized portions and place them on the baking sheet spaced about 2 inches apart. Flatten the balls slightly so they resemble hockey pucks.
- Bake in the preheated oven for 12-13 minutes of until the edges are just set if you touch it with your finger. If you want crispier cookies, add 2 minutes of bake time. Remove the cookies from the oven and cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Sami S says
Honestly a FANTASTIC gluten free recipe!! It was relatively quick and very easy to make, and the ingredients were all pretty inexpensive! I personally like a softer, more pumpkin-y cookie so I doubled the pumpkin puree, and they turned out awesome! If you do this, though, I'd recommend adding just a little more flour as well. I also used milk chocolate chips and they were still completely fine. Plus the house smells great!!
Glad you liked the recipe! 🙂