These gluten free chocolate chip pumpkin cookies are soft and sweet with crisp edges and no dairy or refined sugar. They are the perfect fall cookie for all my pumpkin lovers!
Pumpkin cookies can be tough. Baking with pumpkin adds a lot of moisture and puff to a recipe, which can be great for a bread, but not so great for a cookie. Usually pumpkin cookies turn out super soft and fluffy, more cake or muffin like. It's challenging to get that crispy edge and chewy center for the perfect cookie bite when using pumpkin.
It took a lot of trials to nail down these pumpkin cookies, 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 added is really how to make the best pumpkin cookie happen. And I think I nailed it with these- major pumpkin spice flavor, all the chocolate chips, a little crisp around the edges but soft in the middle for the perfect chew. If you are looking for the perfect seasonal cookie or Halloween treat, this is it!
How to make chocolate chip pumpkin cookies
Ingredients:
- 1:1 gluten free flour
- Tigernut flour or almond flour
- Tapioca or arrowroot starch
- Pumpkin pie spice
- Baking soda
- Salt
- Butter or coconut oil: I've tested the recipe with both and either works (including vegan butter!)
- Coconut sugar
- Egg yolk
- Pumpkin puree
- Vanilla extract
- Chocolate chips or Chocolate Gems (use code LEMONSNLYME for 15% off)
These chocolate chip pumpkin cookies are super easy to make! Just whisk together the dry ingredients in one bowl, the wet in another, combine and bake! Feel free to double or triple the recipe as needed.
How to store these pumpkin cookies
Store these cookies in an airtight container for up to 5 days, in the fridge for up to a week, or in a freezer safe container.
These cookies taste best fresh or warmed up. I highly advise heating them before eating (microwave for 20 seconds or pop in the oven for a short bit).
Can I make these cookies vegan?
The egg yolk in this recipe helps add to the chewiness vs fluffy cake texture of these cookies. Pumpkin yields quite a cake-y texture, but if you want to keep them vegan, you can try using a tablespoon of vegan milk instead or an extra tablespoon of pumpkin.
As for the fat, vegan butter or coconut oil works in these cookies!
Looking for more pumpkin recipes?
The Best Chocolate Chip Pumpkin Bread
Gluten Free Chocolate Chip Pumpkin Cookies
Ingredients
- ¾ cup 1:1 gluten free flour
- ¼ cup tigernut flour or almond flour
- 1 tablespoon tapioca or arrowroot 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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