Name: Gluten Free Pumpkin Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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; 2 cups gluten free all purpose 1:1 baking flour; 1 teaspoon baking soda; 2 ¼ teaspoons pumpkin pie spice; ¼ teaspoon cinnamon; ¼ teaspoon salt; 1 cup chocolate chips

If you’re searching for a cozy treat that perfectly captures the essence of fall, look no further than this delightful Gluten Free Pumpkin Cookies Recipe. These cookies are irresistibly soft and chewy, bursting with warm pumpkin spice and loaded with melty chocolate chips. What makes them truly special is how simple they are to whip up—one bowl, no chill time, and a quick bake is all it takes to enjoy that perfect autumnal flavor in every bite. Whether you’re cozying up with a cup of tea or looking for a sweet gluten-free indulgence, this recipe is bound to become your seasonal favorite.

Ingredients You’ll Need

A black baking tray on a white marbled surface holds a neatly arranged set of nine ingredients in clear glass and white bowls and metal measuring cups. On the top left is a wrapped block of unsalted butter with a creamy pale yellow color. Next to it is a metal measuring cup filled with light brown sugar, its coarse texture visible. To the right in a small white bowl is cocoa powder, dark brown and fine in texture. Below the butter, a larger clear bowl shows white granulated sugar. Near the center are two smaller clear bowls, one with white baking soda and salt mixed, and the other with dark amber vanilla extract. Toward the bottom, there is a white bowl full of white flour, showing a slightly uneven surface. Next to it, a clear bowl holds vibrant orange pumpkin puree with a smooth, thick texture. Finally, a metal measuring cup at the bottom right is filled with small, round, dark chocolate chips. photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its straightforward and wholesome ingredients. Each one plays a crucial role—from the richness of butter to the natural earthiness of pumpkin puree, and the cozy blend of spices that awaken the senses. Let’s take a look at what you’ll need to bring these cookies to life.

½ cup room temperature butter (dairy free or regular): adds creaminess and helps create that soft, chewy texture.
½ cup light brown sugar: provides a deep caramel sweetness perfect for pumpkin flavors.
¾ cup white sugar: balances the brown sugar and contributes to cookie crispness at the edges.
½ cup pure pumpkin puree: brings moistness and a subtle, naturally sweet pumpkin essence. Make sure it’s pure pumpkin, not pumpkin pie filling.
2 teaspoons vanilla extract: enhances all the flavors with a warm, fragrant note.
2 cups gluten free all purpose 1:1 baking flour: essential for gluten free structure that doesn’t compromise softness.
1 teaspoon baking soda: helps the cookies rise just right.
2 ¼ teaspoons pumpkin pie spice: the heart of fall seasoning with cinnamon, nutmeg, and cloves.
¼ teaspoon cinnamon: adds a little extra warmth and spice dimension.
¼ teaspoon salt: balances sweetness and enhances flavors.
1 cup chocolate chips: pockets of melty chocolate that make every bite a delight.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Gluten Free Pumpkin Cookies Recipe

Step 1: Prepare Your Oven and Mix Wet Ingredients

First things first, preheat your oven to 350 degrees Fahrenheit so it’s perfectly ready when your cookies are. In a medium mixing bowl, beat together the butter, light brown sugar, and white sugar until the mixture is creamy and smooth. This creaming process is the foundation for your cookies’ incredible texture and flavor.

Step 2: Add Pumpkin and Vanilla

Now stir in the pumpkin puree and vanilla extract. These add a beautiful moistness and depth, helping your cookies stay soft and bursting with delicious pumpkin flavor.

Step 3: Incorporate Dry Ingredients

In goes the gluten free flour, baking soda, pumpkin pie spice, cinnamon, and salt—mix until everything combines and forms a uniform dough. These spices are what truly bring autumn to your cookie jar.

Step 4: Fold in the Chocolate Chips

Gently fold in the chocolate chips, distributing them evenly throughout the dough so every cookie has the perfect hint of melty chocolate.

Step 5: Scoop and Bake

Line a baking sheet with parchment paper and scoop heaping 2-tablespoon mounds of dough, spacing them a few inches apart. For smaller cookies, you can adjust the scoop size. Bake them for 13 to 18 minutes, until the edges turn slightly golden and the centers look matte. Keep an eye on them—as they cool, they’ll firm up but remain deliciously soft inside.

Step 6: Final Touch and Cool

Right as your cookies come out of the oven, sprinkle a few extra chocolate chips on top for that standout chocolate burst. If they don’t spread as much as you’d like, try giving the baking sheet a gentle but firm slap on the oven rack to encourage spreading. Let your cookies cool for at least 30 minutes so their texture sets to perfection.

How to Serve Gluten Free Pumpkin Cookies Recipe

Gluten Free Pumpkin Cookies Recipe - Recipe Image

Garnishes

A simple dusting of powdered sugar or a light drizzle of dairy-free white chocolate makes these cookies look as gorgeous as they taste. A sprinkle of chopped pecans can add an extra welcoming crunch.

Side Dishes

Pair your pumpkin cookies with a rich cup of spiced chai tea or creamy dairy-free hot chocolate. These flavors complement the spices beautifully and make every bite feel like a warm hug.

Creative Ways to Present

Try sandwiching two cookies with a layer of cream cheese frosting or pumpkin spice buttercream for a festive twist. Or serve them alongside a bowl of vanilla bean ice cream for an indulgent dessert that’s perfect for cozy evenings.

Make Ahead and Storage

Storing Leftovers

Store your pumpkin cookies in an airtight container at room temperature for up to 3 days to maintain their softness. Adding a slice of bread into the container can help keep them moist.

Freezing

These cookies freeze exceptionally well! Arrange cooled cookies in a single layer on a baking sheet to freeze first, then transfer to an airtight container or freezer bag. They will keep for up to 3 months.

Reheating

To revive that fresh-from-the-oven feeling, warm frozen cookies in the oven at 300 degrees Fahrenheit for about 5 to 7 minutes. You can also microwave them for 15-20 seconds, but watch carefully to avoid drying out.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, as canned pumpkin pie filling contains added sugar and spices that can alter the taste and texture of your cookies.

What gluten free flour blend works best?

A 1:1 gluten free all-purpose baking flour with xanthan gum typically yields the best results for soft, chewy cookies without any gritty texture.

Can I substitute the butter with coconut oil?

Yes, coconut oil can work as a dairy-free alternative, but it may slightly change the flavor and texture, making cookies a bit more crumbly.

How do I make these cookies nut-free?

This recipe is naturally nut-free as long as your gluten free flour and chocolate chips are processed in nut-free facilities. Always double-check package labels to be safe.

Can I add nuts or dried fruit to this recipe?

Absolutely! Chopped walnuts, pecans, or dried cranberries add wonderful texture and flavor that complement the pumpkin and spices beautifully.

Final Thoughts

There’s something truly heartwarming about baking this Gluten Free Pumpkin Cookies Recipe, especially during the cooler months when pumpkin spice cravings hit. These cookies are effortless yet indulgent, soft yet sturdy, and bursting with autumn’s best flavors in every bite. Don’t hesitate—bake up a batch today and share these cozy treats with friends and family. You’ll be so glad you did!

Gluten Free Pumpkin Cookies Recipe

Ingredients You’ll Need

How to Make Gluten Free Pumpkin Cookies Recipe