These chocolate chip gluten free pumpkin cookies are the ultimate Fall recipe. They’re vegan, soft and chewy with tons of chocolate chips and plenty of pumpkin spice. Plus, they’re made in one bowl and require no chill time!
I may be going a little overboard this pumpkin season so I hope ya’ll are ok with that! These gluten free pumpkin cookies were a last minute addition to my list this year, but they’re definitely a good one.
These cookies are studded with chocolate chips, perfectly chewy, loaded with pumpkin spice, canned pumpkin puree and made in one bowl.
Plus, they’re naturally vegan and can easily be made refined sugar free. They’re made with just a few simple ingredients you probably already have on hand.
With perfectly crisp edges and soft and gooey centers, these cookies aren’t cakey like other pumpkin cookies. They’re perfect for Fall and in and out of the oven in about 30 minutes!
These gluten free pumpkin cookies do not require chilling, but generally, if a recipe tells you to chill the dough, you’ll want to do that!
How to make pumpkin cookies
In a medium mixing bowl, add the butter and both sugars and cream together with an electric mixer until well combined.
Add in the pumpkin and vanilla and beat together.
Add in the dry ingredients aside from the chocolate chips and beat together until a dough forms. Fold in the chocolate chips.
Line a baking sheet with parchment paper and scoop a heaping 2 tablespoons of dough spaced a few inches apart. You can make the cookies smaller if you prefer!
Bake for 13-18 minutes or until slightly golden brown on the edges. They will firm up quite a bit as they cool, so avoid leaving them in for too long if you like them soft and gooey in the center.
Sprinkle on a few extra chocolate chips on top as soon as they come out of the oven. Let cool for at least 30 minutes before enjoying!
Can I use almond flour?
No, you definitely need to stick to either gluten free all purpose flour or regular all purpose flour (if you aren’t gluten free) for this recipe. If you want to use almond flour, I’d suggest my vegan pumpkin cookies which use almond and oat flour.
I used the Bob’s Red Mill 1:1 Baking Flour. You can use a different brand/blend, but make sure it has xanthan gum in the mix. Also be sure to spoon and level the flour so you don’t accidentally add too much.
Make them refined sugar free!
You can sub the brown sugar and white sugar for coconut sugar if you prefer. The cookies will be a bit darker in color and have a slightly different flavor, but still delicious!
The edges will also not get quite as crisp, since white sugar encourages a crispier cookie and brown sugar encourages a soft texture.
Is the texture cakey?
Using pumpkin in cookies can be tricky because it’s notorious for making them cakey instead of crispy yet chewy.
These gluten free cookies do get slightly crispy on the edges, but not as much as a traditional chocolate chip cookie would because of the pumpkin.
They’re not cakey, the centers will be gooey and chewy if you bake them for a short time, but if you prefer them slightly crispier, simply bake for longer!
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Gluten Free Pumpkin Cookies
by: claire cary
Ingredients
Wet
- ½ cup room temperature butter dairy free or regular
- ¾ cup light brown sugar
- ½ cup white sugar
- ½ cup pure pumpkin puree
- 2 tsp vanilla extract
Dry
- 2 cups gluten free all purpose flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium mixing bowl, add the butter and both sugars and cream together with an electric mixer until well combined.
- Add in the pumpkin and vanilla and beat together.
- Add in the dry ingredients aside from the chocolate chips and beat together until a dough forms.
- Fold in the chocolate chips.
- Line a baking sheet with parchment paper and scoop a heaping 2 tablespoons of dough spaced a few inches apart. You can make the cookies smaller if you prefer!
- Bake for 13-18 minutes or until slightly golden brown on the edges and matte in the center. They will firm up quite a bit as they cool, so avoid leaving them in for too long if you like them soft and gooey in the center.
- Sprinkle on a few extra chocolate chips on top as soon as they come out of the oven.
- If they didn't spread as much as you would have liked, take the cookie tray and slam it down a few times on the oven rack, which will encourage spreading.
- let cool for at least 30 minutes before enjoying!
Christine says
I had a bunch of cans of pumpkin and wanted to make something a bit different. These cookies were excellent and really easy to make. I added a little more cinnamon and put some maple cinnamon sugar on top. Will definitely be making them again! Thank you!!
Claire Cary says
Yum! Love the maple cinnamon sugar idea!
tasha says
hi i mostly have a question prior to making the cookies — it says to add cream in the instructions but it doesn’t include cream in the recipe
Claire Cary says
You don’t add any cream, you “cream” the butter and sugars together. A mixing technique, not an ingredient!
JS says
Mine are very puffy. Is there something I may have done wrong?
Claire Cary says
Make sure you measure the flour correctly. If you have too much they can be puffy/not spread properly!
Eloise says
These are SO flavorful and perfectly chewy! Love!