These gluten free pumpkin chocolate chip cookies are unbelievably soft and bursting with both pumpkin and rich chocolate flavor! This is the perfect Fall treat.
It's no secret that I love pumpkin. If you've been around for a while, and especially if you've visited Just As Tasty at any point in the Fall season, chances are you have seen evidence of this.
Although I already have a super soft pumpkin cookie recipe here on this blog, you simply cannot have too many pumpkin cookie recipes! One big difference is those pumpkin cookies are topped with cream cheese frosting, while this one is packed with semisweet chocolate chips.
Which brings me to my next point: how good is pumpkin and chocolate together?! Seriously, it's a combination that you may not immediately think of (usually it's all about that pumpkin + cream cheese frosting combo) but it's just so good.
So that brings me to this recipe right here. I really, really think you are going to love these chocolate chip cookies. And I can't wait to tell you how to make them -- so let's get to it!
Why You'll Love These Gluten Free Pumpkin Chocolate Chip Cookies...
- Did I mention that they're super soft? Well, can I say it again? These cookies are seriously THE softest.
- The flavors just work so incredibly well together. Between the pumpkin puree, brown sugar, pumpkin pie spice, and chocolate... it's beyond good.
- They're easy! Who doesn't love that?
What You'll Need...
- Gluten free flour (I always use Bob's Red Mill 1 to 1)
- Baking soda
- Pumpkin pie spice
- Salt (my go-to in baking is fine sea salt)
- Unsalted butter (half a stick)
- Brown sugar
- Granulated sugar
- Canned pumpkin puree (NOT pumpkin pie filling, which contains added spices and ingredients)
- Vanilla extract
- Semi-sweet chocolate chips
How To Make...
This is such a straightforward and easy drop cookie recipe. To make my gluten free pumpkin chocolate chip cookies, we'll start by combining our dry ingredients in a bowl. Whisk it up and set it aside for now.
Next, grab your electric mixer and cream the butter with the granulated and brown sugars. Now add in the next few ingredients: pumpkin and vanilla extract. Give it a good mix to combine, add your dry ingredients right in, and mix again until a soft cookie dough forms.
Fold in the chocolate chips. Make sure they're nice and incorporated! Then cover the dough and pop it into the refrigerator to chill for an hour (or more). When it's ready, scoop out the dough and arrange on a lined baking sheet, a couple of inches apart.
Bake on 350ºF for 12-14 minutes. The cookies might still look too soft, but it's important to take them out at this point. Allow them to set and cool on the baking sheet for about 15 minutes before attempting to remove them.
Tips For Making The Best Pumpkin Chocolate Chip Cookies...
- I always mention this in my posts, and for good reason. It's my #1 baking tip! If you have a scale, you really should be weighing your flour. This is the best way to ensure accuracy, and too much flour can really mess with the texture here. We'll need 222 grams for this recipe.
- Take your time when creaming the butter with the two sugars. You want it to be nice and smooth.
- The chill time is important here! It will help keep these cookies from spreading too much, resulting in a perfectly soft and thick pumpkin cookie.
- I always like to scoop out cookies that are on the larger side, about 2 tablespoons of dough per cookie.
- While I've indicated 12-14 minutes as the bake time in this recipe, I recommend checking in at the 12 minute mark, because every oven is different. The cookies will look soft and not quite done, but trust me: you don't want to over-bake. The bottoms will be slightly golden. They'll continue to set up as they cool on the hot baking sheet.
- To make vegan pumpkin chocolate chip cookies, simply swap in your favorite non-dairy butter. I haven't tested this but don't see why it wouldn't work!
- Pumpkin pie spice is pretty easy to find in major grocery stores, next to the cinnamon and other spices. If you can't find it or prefer to make your own, there are plenty of good recipes online about how to DIY it.
- If you don't have light brown sugar on hand, feel free to just use dark brown sugar. Either one will be delicious, but my preference for this recipe is light brown.
Did you try my gluten free pumpkin chocolate chip cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
For More Gluten Free Pumpkin Recipes, Try My...
Pumpkin Chocolate Chip Cookies - Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking soda
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon fine sea salt
- 4 tablespoons (57g) unsalted butter room temperature
- ½ cup (100g) light brown sugar packed
- ¼ cup (50g) granulated sugar
- ½ cup (113g) canned pumpkin puree
- ½ teaspoon vanilla extract
- ½ cup (85g) semi-sweet chocolate chips
- In a small bowl, whisk the flour, baking soda, pumpkin pie spice, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the pumpkin puree and vanilla extract and beat briefly to combine. Add the dry ingredients and mix on low speed until combined. Fold in the chocolate chips. Cover and chill for at least 1 hour.
- Preheat the oven to 350°F. Line baking sheet with parchment paper. Scoop out chilled cookie dough and arrange on the prepared baking sheet, about 2 inches apart. Bake for 12-14 minutes. Allow the cookies to cool on the pan for 15 minutes before transferring to a wire cooling rack to cool completely.
- Make sure you are using 100% pumpkin puree, NOT pumpkin pie filling.
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