Introduction

These gluten free pumpkin cookies are soft, moist, and packed with warm autumn flavors. Perfect for cozying up with a cup of tea, they combine pumpkin puree and chocolate chips in a delightful treat that’s easy to make and sure to please everyone.

A close-up of two soft, golden-brown chocolate chip cookies stacked on a crinkled white paper. The top cookie has a bite taken out, showing a gooey, dark brown melted chocolate center inside. Both cookies are loaded with shiny, dark chocolate chips scattered on the surface, along with a light sprinkle of white sea salt flakes adding texture. The background is a white marbled texture, softly blurred to keep the focus on the warm, freshly baked cookies in the foreground. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: In a medium mixing bowl, add the butter and both sugars and cream together with an electric mixer until well combined.
Step 3: Add the pumpkin puree and vanilla extract, then beat together until smooth.
Step 4: In a separate bowl, whisk the gluten free flour, baking soda, pumpkin pie spice, cinnamon, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients and beat together until a dough forms.
Step 6: Fold in the chocolate chips gently with a spatula.
Step 7: Line a baking sheet with parchment paper. Scoop heaping 2-tablespoon portions of dough onto the sheet, spacing a few inches apart. For smaller cookies, use less dough per scoop.
Step 8: Bake for 13-18 minutes or until the edges are slightly golden and the centers appear matte. Avoid overbaking if you prefer soft, gooey centers.
Step 9: Immediately after removing from the oven, sprinkle a few extra chocolate chips on top. If the cookies didn’t spread enough, firmly tap the baking sheet on the oven rack a few times to encourage spreading.
Step 10: Let the cookies cool on the sheet for at least 30 minutes before enjoying.

Tips & Variations

Use pure pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices.
For a vegan option, substitute dairy butter with a plant-based alternative.
Try adding chopped nuts or dried cranberries instead of chocolate chips for variety.
To prep ahead, store the dough in the fridge for up to 48 hours and bake when ready.
If you like your cookies softer, bake closer to 13 minutes and let them cool thoroughly.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container or bag for up to 3 months. To reheat, warm in a 300°F oven for about 5 minutes or until slightly soft, or microwave briefly for a chewy texture.

How to Serve

The image shows two golden brown chocolate chip cookies stacked on top of each other on a white marbled surface. The top cookie is slightly broken, revealing a soft and gooey inside with melted chocolate chips. The cookies are filled with shiny dark brown chocolate chips scattered across the top and inside. Small white flakes, likely salt, are sprinkled over the cookies, adding texture and contrast. The cookie edges are slightly crispy while the middle is thick and chewy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices that will affect the texture and flavor. Always use pure pumpkin puree for this recipe.

Do I need to squeeze out excess liquid from the pumpkin puree?

No, use canned or freshly pureed pumpkin as is without draining. The moisture helps keep the cookies soft and tender.

Gluten Free Pumpkin Cookies Recipe

Print Recipe

★★★★★

5 from 72 reviews

These Gluten Free Pumpkin Cookies are soft, chewy, and packed with warm spice flavors. Made with pumpkin puree and gluten free flour, they are perfect for a cozy fall treat that everyone can enjoy. The addition of chocolate chips adds a delightful sweetness to each bite. They bake up quickly and are easy to prepare, making them an ideal dessert or snack for the season.

Author: Maya
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

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

Instructions

Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
Cream Butter and Sugars: In a medium mixing bowl, combine the butter, light brown sugar, and white sugar. Using an electric mixer, cream these together until well combined and fluffy.
Add Pumpkin and Vanilla: Add the pure pumpkin puree and vanilla extract to the creamed mixture, and beat until thoroughly mixed.
Mix Dry Ingredients: In a separate bowl, whisk together gluten free flour, baking soda, pumpkin pie spice, cinnamon, and salt. Then add these dry ingredients to the wet mixture and beat until a dough forms, being careful not to overmix.
Fold in Chocolate Chips: Gently fold the chocolate chips into the cookie dough to distribute evenly.
Prepare Baking Sheet: Line a baking sheet with parchment paper. Scoop out heaping 2-tablespoon portions of dough and place them a few inches apart on the sheet. You can make smaller cookies if desired.
Bake the Cookies: Bake for 13-18 minutes or until the edges are slightly golden brown and the centers look matte. Avoid overbaking to keep the centers soft and gooey.
Add Extra Chocolate Chips: Immediately after removing from the oven, sprinkle a few extra chocolate chips on top of each cookie for a decorative touch.
Encourage Spreading (Optional): If the cookies didn’t spread enough, gently slam the cookie tray a few times on the oven rack to encourage spreading.
Cool Before Enjoying: Allow the cookies to cool on the baking sheet for at least 30 minutes before serving so they firm up properly.

Notes

Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices that can affect texture and flavor.
The cookies firm up as they cool, so remove them from the oven once edges are golden but centers are still matte for a soft, chewy texture.
You can refrigerate the dough for up to 48 hours before baking; just bring to room temperature before baking.
If you want to reduce sugar, alternative sweeteners can be tried but may affect texture and flavor.

Keywords: gluten free pumpkin cookies, pumpkin cookies, gluten free dessert, chocolate chip pumpkin cookies, fall cookies, pumpkin spice cookies