If you ask me, gluten-free baking doesn’t have to be complicated.
These soft pumpkin chocolate chip cookies prove that you can skip the gluten without skipping the flavor. Warm spices like cinnamon and nutmeg blend with sweet pumpkin puree and melty chocolate chips.
The secret is using a simple gluten-free flour blend that works just like regular flour. Each cookie comes out chewy in the center with slightly crisp edges that everyone loves.
It’s a cozy fall treat that happens to be gluten-free, perfect for sharing with friends who have dietary restrictions.
Why You’ll Love These Gluten-Free Pumpkin Chocolate Chip Cookies
- Gluten-free friendly – These cookies use a simple 1:1 gluten-free flour blend, so everyone can enjoy them without missing out on flavor or texture.
- Quick and easy – Ready in under 30 minutes from start to finish, these cookies are perfect when you need a sweet treat fast.
- Soft and chewy texture – The pumpkin keeps these cookies moist and tender, giving you that perfect bite every time.
- Fall flavors with chocolate – The warm pumpkin pie spice paired with chocolate chips creates the perfect balance of cozy autumn taste and sweet indulgence.
- Simple pantry ingredients – Most of these ingredients are probably already in your kitchen, making it easy to whip up a batch whenever the craving hits.
What Kind of Pumpkin Should I Use?
For these cookies, you’ll want to stick with canned pumpkin puree rather than fresh pumpkin, as it gives you the perfect consistency every time. Make sure you’re buying 100% pure pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works great, but any store brand will do just fine. The canned variety has the right moisture content and smooth texture that helps create those soft, chewy cookies we’re after.
Options for Substitutions
These cookies are pretty forgiving when it comes to swaps, but there are a few key things to keep in mind:
- Gluten-free 1:1 baking flour: This is the one ingredient I wouldn’t mess with if you need these cookies to stay gluten-free. Different gluten-free flours behave differently, so stick with a quality 1:1 blend like Bob’s Red Mill or King Arthur for best results.
- Pumpkin puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. If you’re out, you can substitute with the same amount of sweet potato puree or butternut squash puree.
- Oil: Vegetable oil, melted coconut oil, or even melted butter all work here. If using coconut oil, make sure it’s cooled to room temperature so it doesn’t scramble the egg.
- Brown sugar: You can use all granulated sugar if that’s what you have, but the cookies will be slightly less chewy. Coconut sugar works as a 1:1 swap too.
- Pumpkin pie spice: Don’t have the blend? Mix together 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice.
- Chocolate chips: Feel free to swap these with white chocolate chips, butterscotch chips, or chopped walnuts. You could even mix in some mini marshmallows for a fun twist.
Watch Out for These Mistakes While Baking
The biggest mistake when making gluten-free pumpkin cookies is using too much pumpkin puree, which creates overly wet dough that spreads into flat, cake-like cookies – make sure you’re using exactly 15 ounces and not the entire can if it’s larger. Another common error is skipping the chilling step, but letting your dough rest in the fridge for at least 30 minutes helps the gluten-free flour hydrate properly and prevents excessive spreading. Don’t forget to check that your baking powder and baking soda are fresh (replace every 6 months), as expired leavening agents will leave you with dense, flat cookies instead of the soft, pillowy texture you want. For best results, slightly underbake these cookies since they’ll continue cooking on the hot pan after removal – they should look set around the edges but still soft in the center.
What to Serve With Gluten-Free Pumpkin Chocolate Chip Cookies?
These soft, spiced cookies are perfect on their own, but they’re even better with a tall glass of cold milk or a warm mug of coffee. I love serving them as an after-dinner treat alongside vanilla ice cream – the cool creaminess pairs beautifully with the warm pumpkin spices and melty chocolate chips. They also make a great addition to any fall dessert spread, especially next to apple cider or hot chocolate. For a fun twist, try crumbling them over Greek yogurt for breakfast or packing a few in lunch boxes for an afternoon pick-me-up.
Storage Instructions
Keep Fresh: These pumpkin chocolate chip cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to put a slice of bread in the container with them – it helps keep the cookies from drying out and maintains that perfect texture.
Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to freezer bags. The dough balls are great because you can bake fresh cookies whenever you want – just add an extra minute or two to the baking time.
Make Ahead: The cookie dough can be made up to 2 days ahead and stored covered in the refrigerator. Cold dough actually bakes up a bit thicker, so it’s a win-win! Just let it sit at room temperature for about 10 minutes before scooping if it gets too firm.
| Preparation Time | 10-15 minutes |
| Cooking Time | 14-16 minutes |
| Total Time | 24-31 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3300-3550
- Protein: 25-30 g
- Fat: 120-135 g
- Carbohydrates: 515-545 g
Ingredients
For the wet base:
- 1 cup white sugar
- 1/2 cup light brown sugar
- 15 oz can pure pumpkin
- 1/3 cup neutral oil (vegetable or coconut)
- 1 large egg
- 1 tsp vanilla extract
For the dry mix:
- 2 1/2 cups gluten-free 1:1 flour blend
- 1 tbsp pumpkin pie spice blend
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
For the add-ins:
- 1 1/2 cups chocolate chips
Step 1: Preheat the Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or Silpat liners to prevent the cookies from sticking and to make clean-up easier.
Step 2: Mix the Wet Ingredients
- 1 cup white sugar
- 1/2 cup light brown sugar
- 15 oz can pure pumpkin
- 1/3 cup neutral oil (vegetable or coconut)
- 1 large egg
- 1 tsp vanilla extract
In the bowl of a stand mixer fitted with the paddle attachment, combine the white sugar, light brown sugar, pure pumpkin, and neutral oil.
Mix on medium speed for 1-2 minutes until the mixture is well incorporated.
Add the egg and vanilla extract, then continue mixing until everything is thoroughly combined.
Step 3: Combine and Add the Dry Ingredients
- 2 1/2 cups gluten-free 1:1 flour blend
- 1 tbsp pumpkin pie spice blend
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
In a medium bowl, whisk together the gluten-free 1:1 flour blend, pumpkin pie spice blend, baking powder, baking soda, and salt.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture in the stand mixer.
Mix until a smooth, uniform dough forms.
Finally, gently stir in the chocolate chips to evenly distribute them throughout the dough.
I like to reserve a few chocolate chips to press on top of the cookies before baking for a bakery-style look.
Step 4: Portion and Bake the Cookies
- cookie dough with chocolate chips (from Step 3)
Using a cookie scoop or tablespoon, scoop out 1 1/2 tablespoon-sized mounds of dough and arrange them on the prepared baking sheets, leaving space between each mound.
Bake in the preheated oven for 14-16 minutes, or until the cookies are set and lightly golden around the edges.
Avoid under-baking, as gluten-free cookies can be too moist if not fully baked.
Step 5: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These cookies are best enjoyed the day they are made, but you can store leftovers in an airtight container.
I find letting cookies rest for 10 minutes after baking helps their texture set perfectly.
Homemade Gluten-Free Pumpkin Chocolate Chip Cookies
Ingredients
For the wet base:
- 1 cup white sugar
- 1/2 cup light brown sugar
- 15 oz can pure pumpkin
- 1/3 cup neutral oil (vegetable or coconut)
- 1 large egg
- 1 tsp vanilla extract
For the dry mix:
- 2 1/2 cups gluten-free 1:1 flour blend
- 1 tbsp pumpkin pie spice blend
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
For the add-ins:
- 1 1/2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or Silpat liners to prevent the cookies from sticking and to make clean-up easier.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the white sugar, light brown sugar, pure pumpkin, and neutral oil. Mix on medium speed for 1-2 minutes until the mixture is well incorporated. Add the egg and vanilla extract, then continue mixing until everything is thoroughly combined.
- In a medium bowl, whisk together the gluten-free 1:1 flour blend, pumpkin pie spice blend, baking powder, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture in the stand mixer. Mix until a smooth, uniform dough forms. Finally, gently stir in the chocolate chips to evenly distribute them throughout the dough. I like to reserve a few chocolate chips to press on top of the cookies before baking for a bakery-style look.
- Using a cookie scoop or tablespoon, scoop out 1 1/2 tablespoon-sized mounds of dough and arrange them on the prepared baking sheets, leaving space between each mound. Bake in the preheated oven for 14-16 minutes, or until the cookies are set and lightly golden around the edges. Avoid under-baking, as gluten-free cookies can be too moist if not fully baked.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed the day they are made, but you can store leftovers in an airtight container. I find letting cookies rest for 10 minutes after baking helps their texture set perfectly.
