Make a classic cookie fall themed with these Gluten Free Chocolate Chip Pumpkin Cookies. They are soft and chewy with crispy edges and no dairy or refined sugar. Made with just the right amount of pumpkin spice and plenty of chocolate chips, you'll want to save this recipe to come back to again and again!
Baking with pumpkin can be tough, it adds a lot of moisture and puff to a recipe. This can be great for a bread, but not so great for a cookie. Usually pumpkin cookies turn out super soft and fluffy, more like a cakey cookie or even muffin like. It's challenging to get that crispy edge and chewy center for the perfect bite when using pumpkin, but I think I nailed it with these pumpkin chocolate chip cookies!
It took a lot of test batches to get these gluten free pumpkin cookies right, but I finally made a version that was delicious and approved by my gluten eating friends. I find that using less pumpkin puree, but upping the spices is the key to making the best chewy pumpkin cookie happen. Major pumpkin spice flavor, all the chocolate chips, a little crisp around the edges but soft in the middle for the perfect chew.... what more could you want?! If you are looking for the perfect seasonal cookie or Halloween party treat, this is it.
Why You'll Love These Gluten Free Chocolate Chip Pumpkin Cookies
- Allergy friendly: these cookies are gluten free, dairy free, and corn free, plus they can be made nut free and soy free too... and you'd still never guess they were allergy friendly! Made with simple ingredients and alternatives, they are safe and healthy to bring to holiday gatherings.
- Healthier: made without refined sugar and using only a fraction of the sugar in traditional cookie recipes, these gluten free pumpkin chocolate chip cookies are lower glycemic index.
- Nutrition boost: pumpkin contains important vitamins for immune, eye, skin health and more. Pumpkin pie spice is filled with spices that support metabolism and fight inflammation. Talk about healthy cookies!
- Perfect for fall gatherings: serve these at Halloween, Friendsgiving, or cozy fall baking nights, they are a great cookie for the fall season!
Gluten Free Chocolate Chip Pumpkin Cookie Ingredients and Substitutions
- Gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum for best results.
- Tigernut flour: a nut free alternative to almond flour, tigernut flour adds an earthy sweetness to baked goods that allows us to cut down on the added sugar. Feel free too use almond flour if you tolerate nuts.
- Tapioca or arrowroot starch: a little starch helps with the perfect texture in gluten free baked goods.
- Dairy free butter or coconut oil: I've tested the recipe with both and either works.
- Coconut sugar: the unrefined sweetener used instead of granulated white sugar. Opt for light brown sugar in a pinch (the cookies will no longer be refined sugar free)
- Egg yolk: just one egg yolk adds the right amount of fat for a chewy cookie. Including the egg white provides too much puff.
- Pumpkin puree: be sure to use plain canned pumpkin puree and not pumpkin pie filling. Out of pumpkin puree? Try sweet potato puree instead!
- Chocolate chips: keep this recipe completely refined sugar free by opting for safe chocolate chips (I like the HU gems).
- Pumpkin pie spice, baking soda, salt, vanilla extract: there is no baking powder in these cookies as we don't want to give them any more rise than the pumpkin already does!
How to Make Gluten Free Pumpkin Chocolate Chip Cookies
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Whisk together the dry ingredients in a medium bowl.
- In a large mixing bowl, whisk together the melted butter/oil and coconut sugar until well combined. Add remaining wet ingredients and whisk until smooth.
- Add the flour mixture to the wet and mix with a rubber spatula until just combined.
- Fold in the chocolate chips (add more as desired!).
- Use a tablespoon cookie scoop to scoop dollops of batter onto the prepared baking sheets about 2 inches apart. Bake one sheet at a time on the middle oven rack for 10-12 minutes.
- When you remove the cookies, smack the tray on the counter one time to help release the air for a better cookie texture.
- Let cool on the cookie sheet for 10 minutes before removing to a wire rack to finish cooling.
Variations and Serving Suggestions
- Add some chopped nuts, like walnuts or pecans to the batter, for a soft and crunchy bite.
- Try white chocolate chips instead.
- These cookies taste best fresh or warmed up. I highly advise heating them before eating so you get that gooey chocolate bite (microwave for 20 seconds or pop in the oven for a short bit).
- Make pumpkin ice cream sandwiches by sandwiching my Vegan Pumpkin Ice Cream between two of these chewy pumpkin chocolate chip cookies!
How to Store These Gluten Free Pumpkin Cookies
Store these cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. These cookies also freeze well for up to 3 months, just store in aa freezer bag or freezer safe container. Let thaw at room temp or reheat for 20 seconds in the microwave for that fresh-baked, gooey chocolate chip bite.
FAQ
The egg yolk in this recipe helps add to the chewiness vs making these cookies too fluffy. I have not tested an egg free version, but if you want to keep them vegan, you can try using a tablespoon of vegan milk instead or an extra tablespoon of pumpkin. Leave a comment and let me know how it went if you do try this!
Pumpkin adds a lot of moisture, which can make cookies puff up and feel more like cake or muffins. The key is to use less pumpkin (don’t pack it in the measuring cup!) and skip the baking powder so the cookies don’t rise too much. Be sure not to over bake them to maintain that chewier texture.
Yes, but make sure it’s blended completely smooth and drained of excess liquid. Fresh pumpkin tends to be wetter than canned, so you may need to add an extra tablespoon of flour to balance the dough.
More Delicious Pumpkin Recipes
Gluten Free Pumpkin Brownie Cookies
Healthy Pumpkin Chickpea Blondies
The Best Gluten Free Chocolate Chip Pumpkin Bread
Gluten Free Pumpkin Coffee Cake
Gluten Free Chocolate Chip Pumpkin Cookies
Equipment
Ingredients
- ¾ cup 1:1 gluten free flour
- ¼ cup tigernut flour or almond flour
- 1 tablespoon tapioca starch
- 2 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup melted butter or coconut oil
- ½ cup coconut sugar
- 1 egg yolk room temperature
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 F and line 2 baking sheets with parchment paper.
- Whisk together the flours, starch, salt, baking soda, and pumpkin pie spice and set aside.
- In a large bowl, whisk together the butter/oil and coconut sugar until well combined. Add the egg yolk, pumpkin, and vanilla and whisk until smooth.
- Add the dry ingredients to the wet and mix with a spatula until just combined.
- Fold in the chocolate chips (add more as desired!).
- Scoop tablespoon sized dollops of batter onto the cookie sheets about 2 inches apart. Bake one sheet at a time on the middle rack for 10-12 minutes. Cookies should seem not quite done, but feel set.
- When you remove the cookies, smack the tray on the counter one time to help release the air for a better cookie texture.
- Let cool on the cookie sheet for 10 minutes before removing to a wire rack to finish cooling. Enjoy!
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