Gluten Free Pumpkin Cookies Recipe
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.
- 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
