Gluten Free Chocolate Chip Pumpkin Cookies
These Gluten Free Chocolate Chip Pumpkin Cookies are the perfect sweet treat. They’re easy to make, soft and chewy on the inside and have a perfectly crisp edge.
Chocolate Chip Pumpkin Cookies?! YES PLEASE.
They are as amazing and delicious as you think they will be! They’re easy to make and the perfect cookie to add to any dessert table.
One of the best parts about this recipe is that they are easily made gluten free but can also use regular all purpose flour if that’s what you prefer or have on hand.
My two favorite parts of these cookies are the flavor and texture. The flavor gives a spiced, molasses-like flavor, which is perfect for this time of year!
Next, let’s talk about the texture. To get a chewy cookie using pumpkin puree is NOT easy! With this recipe, you’ll get a perfectly chewy cookie that melts in your mouth.
The outside of the cookie has the perfect crisp edge. While the middle is soft and chewy. It’s perfect texture that you’re looking for in a cookie.
Main Ingredients
- salted butter
- dark brown sugar
- pumpkin puree, drained (what does this mean, keep reading below!)
- egg
- gluten free flour
- pumpkin pie spice
- baking soda
- dark chocolate chips
- flaky sea salt
How do you drain pumpkin puree?
- Measure out the pumpkin puree per the recipe instructions
- Use 2-4 paper towels folded into one
- Add the pumpkin into the center of the paper towel and fold the excess around it
- Squeeze until all of the water has been drained out of the pumpkin puree
- Fold the pumpkin puree into the batter when called for
How to make Gluten Free Chocolate Chip Pumpkin Cookies
- Preheat the oven to 350 degrees F
- Prepare the baking sheets with nonstick spray or parchment paper
- Drain the pumpkin puree in a paper towel. add the pumpkin puree on 1-2 paper towels and squeeze the liquid out
- Melt the butter (if not done already) and mix with the dark brown sugar, granulated sugar, egg yolk and drained pumpkin puree in a large mixing bowl
- Fold in the dry ingredients
- Add in the chocolate chips/chunks, do not overmix
- Use a 2 tbsp. cookie scooper to measure out the dough
- Scoop directly onto the baking tray or for a smoother cookie, roll gently in your hand then flatten out slightly on the baking sheet.
- Top with extra chocolate chips and chunks if desired
- Bake for 10-12 minutes until the edges are slightly golden
- (Optional) Top each cookie with flaky sea salt as soon as you take the cookies out of the oven
- Cool for 5 minutes on the baking tray then transfer to a cooling rack
- Let cool for ~10 minutes (if you can wait)
- Enjoy!
Frequently Asked Questions
Nope! You can substitute for regular all purpose flour at a 1:1 ratio.
You could use light brown sugar but it will impact the final cookie result. The cookies may be slightly less chewy so I highly recommend sticking with dark brown sugar if you can!
You can use vegan butter or flax eggs in this recipe. However, the final result may be different end result/texture.
Yes! Scoop the balls into their cookie size and freeze for up to 3 months.
Store in an airtight container at room temperature for up to 5 days. You can also store in a freezer for up to 1 month.
Related Recipes using Pumpkin
- Better than Krusteaz Pumpkin Bread
- Moist Libby’s Pumpkin Muffins
- Pumpkin Protein Pancakes
- Gluten Free Pumpkin Snickerdoodle Cookies
- Low Calorie Brownies using Pumpkin
- Pumpkin Baked Oats without Eggs
Gluten Free Chocolate Chip Pumpkin Cookies
Ingredients
- 1/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 1 large egg yolk
- 1/4 cup pumpkin puree, drained of liquid
- 2 tsp vanilla extract
- 3/4 cup gluten free flour
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 2/3 cups dark chocolate chips/chunks
- flaky sea salt for topping, optional
Instructions
- Preheat the oven to 350 degrees F
- Prepare the baking sheets with nonstick spray or parchment paper
- Drain the pumpkin puree in a paper towel. add the pumpkin puree on 1-2 paper towels and squeeze the liquid out
- Melt the butter (if not done already) and mix with the dark brown sugar, granulated sugar, egg yolk and drained pumpkin puree in a large mixing bowl
- Fold in the dry ingredients
- Add in the chocolate chips/chunks, do not overmix
- Use a 2 tbsp cookie scooper to measure out the dough
- Scoop directly onto the baking tray or for a smoother cookie, roll gently in your hand then flatten out slightly on the baking sheet.
- Top with extra chocolate chips and chunks if desired
- Bake for 10-12 minutes until the edges are slightly golden
- (Optional) Top each cookie with flaky sea salt as soon as you take the cookies out of the oven
- Cool for 5 minutes on the baking tray then transfer to a cooling rack
- Let cool for ~10 minutes (if you can wait)
- Enjoy!
Easy and delicious. These cookies were a big hit with my book club.
Thank you so much! I am so happy to hear that you enjoyed.
These sound to have such a lovely combination of flavours. Looking forward to trying them.
Thank you so much, I hope you enjoy!
I have never thought of mixing chocolate and pumpkin together love the idea
It is such a delicious combo, let me know what you think!
How do you make chocolate chip cookies better? Just add pumpkin! Will be whipping up a batch of these for my gluten-free friends these holiday, yum!
Yes! You know what’s delicious! I hope you enjoy 🙂
these are soooo good! Easy to make and so delicious!
Thank you so much! I am so happy to hear that you enjoyed.
Great recipe. I’ve been looking for a gluten-free fall treat. These are perfect. Thanks for sharing.
Thank you so much! I am so happy to hear that you enjoyed.