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Gluten Free Pumpkin Cookies Recipe

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4.3 from 11 reviews

These soft and chewy gluten free pumpkin cookies are bursting with pumpkin spice flavor and studded with plenty of chocolate chips. Made in one bowl without any chill time, they are perfect for a quick, cozy fall treat that everyone will love.

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 1:1 baking flour
  • 1 teaspoon baking soda
  • 2 ¼ teaspoons pumpkin pie spice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to ensure it reaches the correct temperature for baking your cookies evenly.
  2. Cream Butter and Sugars: In a medium mixing bowl, combine the butter, light brown sugar, and white sugar. Use an electric mixer to cream them together until the mixture is well combined and fluffy.
  3. Add Pumpkin and Vanilla: Beat in the pure pumpkin puree and vanilla extract until fully incorporated, creating a smooth wet mixture.
  4. Mix Dry Ingredients: Add the gluten free flour, baking soda, pumpkin pie spice, cinnamon, and salt to the wet mixture. Beat together until a cohesive dough forms, ensuring all ingredients are evenly mixed.
  5. Fold in Chocolate Chips: Gently fold the chocolate chips into the dough using a spatula to evenly distribute them without overmixing.
  6. Prepare Baking Sheet: Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop heaping 2-tablespoon portions of dough spaced a few inches apart. You can make smaller cookies if you prefer.
  7. Bake: Bake the cookies in the preheated oven for 13-18 minutes, or until the edges are slightly golden and the centers appear matte. Avoid overbaking to keep centers soft and gooey.
  8. Enhance Chocolate Chips: Immediately after removing from the oven, sprinkle a few extra chocolate chips on top of each cookie while they are still warm so they melt slightly.
  9. Encourage Spreading: If the cookies did not spread enough, carefully slam the cookie tray down a few times on the oven rack which will help encourage spreading.
  10. Cool Cookies: Allow the cookies to cool on the baking sheet for at least 30 minutes before enjoying to let them firm up and develop their perfect texture.

Notes

  • Be sure to use pure pumpkin puree, not canned pumpkin pie filling, to avoid added sugars and spices.
  • For softer cookies, avoid overbaking and remove when centers look matte but edges are just golden.
  • You can make the cookies smaller or larger by adjusting dough portion sizes accordingly.
  • These cookies store well in an airtight container for up to 4 days or can be frozen for longer storage.

Find it online: https://bitezly.com/gluten-free-pumpkin-cookies-recipe-2/