Gluten Free Pumpkin Cookies

Why You’ll Love This Recipe

This gluten-free pumpkin cookie recipe is a must-try for several reasons. Firstly, the combination of pumpkin puree and chocolate chips makes for a decadent flavor profile that will satisfy both pumpkin lovers and chocolate fans alike. Secondly, the soft, chewy texture ensures that each bite melts in your mouth, providing the perfect balance of sweetness and spice. And best of all, they’re incredibly easy to make—just one bowl, no chill time, and minimal clean-up! Whether you’re gearing up for a fall gathering or simply looking for a comforting treat, these cookies check all the boxes.

this Recipe

Ingredients

Wet Ingredients:

• ½ cup room temperature butter (dairy-free or regular)

• ½ cup light brown sugar

• ¾ cup white sugar

• ½ cup pure pumpkin puree

• 2 teaspoons vanilla extract

Dry Ingredients:

• 2 cups gluten-free all-purpose baking flour

• 1 teaspoon baking soda

• 2 ¼ teaspoons pumpkin pie spice

• ¼ teaspoon cinnamon

• ¼ teaspoon salt

• 1 cup chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C).

2. In a medium mixing bowl, add the butter and both sugars. Use an electric mixer to cream the ingredients together until smooth and well combined.

3. Add in the pumpkin puree and vanilla extract, and mix until fully incorporated.

4. Add the dry ingredients, except for the chocolate chips, and mix until a dough forms.

5. Gently fold in the chocolate chips.

6. Line a baking sheet with parchment paper. Scoop heaping tablespoons of dough, spacing them a few inches apart. If you prefer smaller cookies, feel free to scoop less dough.

7. Bake for 13–18 minutes, or until the edges are slightly golden brown and the centers are matte. The cookies will firm up as they cool, so be cautious not to over-bake if you prefer a soft and gooey center.

8. Once out of the oven, sprinkle some extra chocolate chips on top while the cookies are still warm.

9. If the cookies haven’t spread much, tap the baking sheet gently on the counter to encourage spreading.

10. Allow the cookies to cool for at least 30 minutes before enjoying!

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Servings: Approximately 12 cookies

Variations

• Dairy-Free: Replace the butter with a dairy-free alternative such as coconut oil or plant-based butter to make the cookies completely dairy-free.

• Vegan: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg to make these cookies vegan-friendly.

• Nutty Flavor: For added texture and flavor, try adding chopped nuts, such as walnuts or pecans, along with the chocolate chips.

• Spice Level: Adjust the amount of pumpkin pie spice and cinnamon to your preference. If you love extra spice, add more of either spice for a bolder flavor.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also store them in the fridge for up to a week if you prefer a firmer texture.

• Freezing: To freeze, place the cooled cookies in a freezer-safe bag or container. They will keep for up to 3 months. To thaw, leave them at room temperature for about 30 minutes.

• Reheating: To reheat, warm them in the microwave for 10-15 seconds or pop them in the oven at 350°F (175°C) for a few minutes to soften them back up.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if you’re not following a gluten-free diet. However, the texture and structure may differ slightly.

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works just as well as fresh pumpkin puree in this recipe.

How can I make these cookies chewier?

For extra chewiness, you can slightly under-bake the cookies, leaving them a little soft in the center. The cookies will firm up as they cool.

Can I make these cookies ahead of time?

Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours before baking. This will help intensify the flavors as well.

Can I add other mix-ins besides chocolate chips?

Absolutely! You can experiment with dried cranberries, white chocolate chips, or even shredded coconut for a unique twist.

How can I make these cookies thinner?

To make the cookies thinner, flatten the dough balls slightly with the back of a spoon before baking. This will encourage them to spread more.

How do I know when the cookies are done baking?

The cookies should be slightly golden around the edges and matte in the center. If you want a gooey center, remove them from the oven when the edges are golden, and they’ll firm up as they cool.

Are these cookies sweet enough without adding too much sugar?

Yes, the balance of brown sugar and white sugar, combined with the natural sweetness of the pumpkin, provides the perfect level of sweetness without being overpowering.

Can I make these cookies smaller or larger?

Yes, you can adjust the cookie size based on your preference. Just be sure to adjust the baking time accordingly. Smaller cookies will bake faster, while larger cookies may need more time.

How do I prevent the cookies from spreading too much during baking?

If you find that your cookies spread too much, you can chill the dough for 15-20 minutes before baking, or adjust the amount of butter used in the recipe.

Conclusion

These gluten-free pumpkin cookies are a delicious and easy treat for anyone looking to enjoy the flavors of Fall without gluten. Soft, chewy, and full of chocolatey goodness, they’re the perfect dessert to share with friends or enjoy on your own with a warm cup of tea. With simple ingredients and no chill time required, they’re sure to become a go-to recipe in your fall baking lineup. Enjoy!