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.

Pulled apart gluten free chocolate chip pumpkin cookie

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.

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!

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

Measured out ingredients to make gluten free chocolate chip pumpkin cookies

How do you drain pumpkin puree?

  1. Measure out the pumpkin puree per the recipe instructions
  2. Use 2-4 paper towels folded into one
  3. Add the pumpkin into the center of the paper towel and fold the excess around it
  4. Squeeze until all of the water has been drained out of the pumpkin puree
  5. Fold the pumpkin puree into the batter when called for
Wet ingredients in a large glass bowl.

How to make Gluten Free Chocolate Chip Pumpkin Cookies

  1. Preheat the oven to 350 degrees F
  2. Prepare the baking sheets with nonstick spray or parchment paper
  3. Drain the pumpkin puree in a paper towel. add the pumpkin puree on 1-2 paper towels and squeeze the liquid out
  4. 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
  5. Fold in the dry ingredients
  6. Add in the chocolate chips/chunks, do not overmix
  7. Use a 2 tbsp. cookie scooper to measure out the dough
  8. Scoop directly onto the baking tray or for a smoother cookie, roll gently in your hand then flatten out slightly on the baking sheet.
  9. Top with extra chocolate chips and chunks if desired
  10. Bake for 10-12 minutes until the edges are slightly golden
  11. (Optional) Top each cookie with flaky sea salt as soon as you take the cookies out of the oven
  12. Cool for 5 minutes on the baking tray then transfer to a cooling rack
  13. Let cool for ~10 minutes (if you can wait)
  14. Enjoy!
Wet ingredients in a large glass bowl.
Add wet ingredients to a large mixing bowl
Adding dry ingredients to the combined wet ingredients for the gluten free chocolate chip pumpkin cookies.
Fold in the dry ingredients
Add in the dark chocolate chips to the gluten free chocolate chip pumpkin cookies batter
Add in the chocolate chips and mix
Portioned out gluten free chocolate chip pumpkin cookie dough on a cookie sheet.
Portion out the cookie dough and add extra chocolate chips/chunks
Baked gluten free chocolate chip pumpkin cookies on a baking sheet.
Bake and enjoy!

Frequently Asked Questions

Do I have to use gluten free flour?

Nope! You can substitute for regular all purpose flour at a 1:1 ratio.

Will light brown sugar work instead of dark brown sugar?

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!

Can I make this recipe vegan?

You can use vegan butter or flax eggs in this recipe. However, the final result may be different end result/texture.

Can I freeze the cookie dough batter to make later?

Yes! Scoop the balls into their cookie size and freeze for up to 3 months.

How do I store these cookies?

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.

Baked Gluten Free Chocolate Chip Pumpkin Cookies
Broken Gluten Free Chocolate Chip Pumpkin cookie with melty chocolate in the middle.
5 stars (5 ratings)

Gluten Free Chocolate Chip Pumpkin Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 10 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.
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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!

Nutrition

Calories: 210kcal
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: Chocolate Chip Cookies, christmas cookies, cookies, fall baking, fall desserts, gluten free cookies, Pumpkin, Pumpkin Chocolate Chip Cookies, Pumpkin Cookies

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