Rich fudgy brownies in cookie form, these Gluten Free Pumpkin Brownie Cookies will be your new favorite treat! Lower fat and dairy free, these fall cookies take the cake.
Oh. My. God. These cookies are amazing! They truly taste like fudgy little brownies in cookie form! This is intended to be a fall recipe, hence the pumpkin that is in these cookies. The pumpkin taste just slightly comes through at the end, but the addition of pumpkin is also what makes these cookies so fudgy (and lower fat!). We also add a splash of cinnamon to enhance the pumpkin-fall flavors, but it also melds nicely with the chocolate!
Ingredients for Gluten Free Pumpkin Brownie Cookies
- 1:1 gluten free flour
- Baking powder
- cinnamon
- salt
- Eggs
- Vanilla extract
- Coconut sugar
- White sugar
- Pumpkin puree
- Chocolate chips
- Coconut oil
- Cocoa powder
These cookies call for a combo of cocoa powder and melted chocolate, plus more chocolate chips to mix in, to get a double chocolate effect here. I love using dark chocolate as I prefer less sweetness, but I know dark chocolate can be a bit too bitter for some. If you are one of those people, stick to using semi-sweet chocolate chips in this recipe.
How to Eat and Store These Brownie Cookies
These cookies taste amazing warmed up with melty chocolate chips, but they also taste really good cold and they freeze wonderfully. So, try them all ways and see which version you prefer! Let me know in the comments what you love best.
Store them at room temperature for 2 days, in the fridge for 5, or freeze in a freezer safe bag/container.
More Fall Cookies
Apple Pie Cheesecake Cookies (gluten and dairy free)
Maple Walnut Cookies (gluten and dairy free)
Chocolate Chip Pumpkin Cookies (gluten and dairy free)
Pumpkin Brownie Cookies
Ingredients
- 1 cup 1:1 gluten free flour
- 3/4 tsp baking powder if you are at sea level, use 1 tsp.
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 2 tbsp white sugar
- 5 tbsp pumpkin puree
- 1 cup semi-sweet chocolate chips + another 1/2 cup or chopped chocolate set aside and more for topping I like Enjoy Life chocolate and HU Chocolate
- 1/4 cup coconut oil
- 1/4 cup cocoa powder
- Flakey sea salt
Instructions
- Preheat oven to 350F.
- Whisk together the flour, cinnamon, baking powder, and salt and set aside.
- In a large bowl, beat together the eggs, vanilla, sugar, and pumpkin on medium-high speed until combined and frothy. Set aside.
- Melt 1 cup of chocolate chips and the coconut oil together in a small saucepan over medium heat until smooth. Remove from heat and whisk in the cocoa powder.
- Pour the chocolate mixture into the wet ingredients and mix to combine.
- Add the dry ingredients and use a rubber spatula to mix everything together. The batter will be thick.
- Fold in a 1/2 cup of chocolate chips or chopped chocolate.
- Use a small ice cream scoop or two spoons to scoop dough onto a parchment lined baking sheet, leaving 1 inch between cookies. Top each cookie with a few more chocolate chips and some flakey sea salt (this is key, do not leave it off!).
- Bake one sheet in the middle rack at a time for 10 minutes. The cookies should be shinier on top and may seem not quite done, thatโs okay.
- Take the cookies out and immediately use a glass or round cookie cutter to shape the cookies. Do this by place the glass/cookie cutter around the cookie and gently moving it in a circle. This will pull the edges in for a nice, round cookie!
- Let cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
- This cookies will stay fresh in a sealed container for about 4 days. You can store them in the fridge for up to a week and transfer any remaining to the freezer.
- Enjoy!
Nice ๐๐ผ ๐ – I love a hood brownie and pumpkin as well. Delicious ๐
These are some of my favorite cookies! They are absolutely delicious ๐