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A batch of gluten free pumpkin chocolate chip cookies scattered on a wood tray.
4.50 from 2 votes

Gluten Free Pumpkin Chocolate Chip Cookies

These gluten free pumpkin chocolate chip cookies are the perfect treat for fall! With just the right amount of spices, loads of chocolate chips and fresh pumpkin you'll be making this recipe again and again.
Prep Time: 15 minutes
Cook Time: 13 minutes
Cooling Time: 5 minutes
Total Time: 33 minutes
Servings: 36
Calories: 100 kcal

Ingredients

  • 1 ¾ Cups (259 g) 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 (113 g) Vegan Butter
  • ¾ Cup (150 g) Sugar
  • ½ Cup (107 g) Light Brown Sugar
  • ½ Cup (122 g) Pumpkin Puree
  • 1 teaspoon Vanilla
  • 1 ¼ Cup (260 g) 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 (259 g) 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 (113 g) Vegan Butter, ¾ Cup (150 g) Sugar, ½ Cup (107 g) 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 (122 g) 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 (260 g) 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

Storage: Store leftover cookies in an airtight container at room temperature for 2-3 days.