These gluten-free pumpkin cookies are soft, chewy, and all about those fall flavors. With real pumpkin flavor, plus all the warm spices, and loaded with chocolate chips, these soft pumpkin cookies will add a delicious autumn vibe to after school treats and coffee breaks.
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This gluten free pumpkin cookies recipe is using a gluten-free flour blend. Besides that, it’s the exact same recipe as the gluten version I’ve always made before my celiac disease diagnosis.
It did take some recipe testing to re-create that gluten version, however. I tested it with almond flour, oat flour, and several gluten-free flours. I finally got it right with Cup4Cup flour. Nobody who tries these chocolate chip pumpkin cookies knows or cares that they are gluten-free, even if they eat gluten.
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Why you’ll love these cookies
- Easy to make. You need just a few simple ingredients and less than ten minutes to mix up a batch of pumpkin cookie dough to pop into the oven. You’ll have warm, soft cookies in less than thirty minutes.
- Allergy friendly. These delicious cookies are gluten-free, so everyone can enjoy them. These gluten-free cookies are also nut-free, and easily dairy-free (just use dairy-free chocolate chips).
- Fall treat. It’s pumpkin season, and if you’re embracing all things pumpkin, then these gluten free pumpkin cookies need to be on your list of pumpkin recipes to make. (You might also want to try pumpkin spice loaf, or oat flour pumpkin muffins).
Ingredient Notes
- Flour. Use a one to one ratio gluten-free flour blend containing xanthan gum. Xanthan gum is a gluten substitute that adds moisture and elasticity to baked goods. This keeps baked goods moist and prevents them from being crumbly and dry. For this recipe I’m using Cup4Cup flour, but I have also used King Arthur one to one gluten-free flour and Bob’s Red Mill with great results. All of those blends contain xanthan gum. If you have gluten-free flour that doesn’t, add a quarter teaspoon xanthan gum per cup of flour.
- Pumpkin puree. Use pure pumpkin puree, which conveniently, comes in a can. (However, you can certainly make your own pumpkin puree from fresh pumpkin if you choose.) Don’t mistake pumpkin puree for canned pumpkin pie filling, which contains sugar and spices.
- Sugar. These delicious pumpkin cookies have both white sugar, and light brown sugar. (You can use dark brown sugar or coconut sugar in place of the light brown sugar) The brown sugar adds moisture and molasses flavor, while the white sugar gives the cookies crisp exteriors.
- Pumpkin pie spice. I make my own, easy recipe for pumpkin pie spice, which is a mix of ground cinnamon, ginger, nutmeg, cloves, and allspice. However, you can use the individual spices. (Quantities are in the recipe card, and in the “Tips” section below).
- Egg. You’ll need one large egg for this recipe. I haven’t tested this recipe with a vegan egg substitute or a flax egg. (If you do, please let us know how it went).
- Vanilla extract. Pure vanilla extract is a must for adding a subtle layer of flavor in most cookie recipes.
- Baking soda and baking Powder. These two leavening agents work together to give the gluten free pumpkin cookies their soft, fluffy texture.
- Chocolate Chips. I use milk chocolate chips, but dark chocolate chips work great, too. You can even try using white chocolate chips.
How to make them, step by step
- In the bowl of a stand mixer, (or use a large mixing bowl and a hand-held mixer) combine the sugars, pumpkin puree, oil, egg, and vanilla.
- Mix on low until smooth.
- Add the dry ingredients.
- Mix until combined and smooth. Fold in the chocolate chips.
- Drop by tablespoons onto prepared parchment paper lined cookie sheet.
- Bake, then allow to cool slightly before transferring the baked cookies to a cooling rack to cool completely.
Pro tips
- Pumpkin pie spice. If you don’t have pumpkin pie spice, you can use the individual spices. Use 1.5 teaspoons cinnamon, 0.5 teaspoons each of ginger and nutmeg, and 0.25 teaspoons each of ground cloves and allspice.
- Dairy-free. You can make this recipe dairy-free if you use dairy-free dark chocolate chips. (Check the labels). You can also omit the chocolate chips, or replace them with chopped pecans or walnuts.
- Oil. Use any vegetable oil. I use olive oil. You can use coconut oil, but be sure it’s refined, unless you don’t mind the coconut flavor that unrefined coconut oil will impart.
- Chill. You don’t actually need to chill the cookie dough for these cookies. However, I do recommend it because the dough will be easier to scoop and will spread less. Just put the dough in the fridge for 15-20 minutes.
- Scooping. Use a cookie scoop, a measuring spoon, or even a melon baller to make scooping easier and for uniform sizes and shaped cookies.
- Spacing. These cookies will spread as they bake, so be sure to leave 1.5 to 2 inches space around each cookie.
- Sizing. You can make the cookies larger, using a two tablespoon measure. Use half the number of cookies per baking sheet, each with 2.5 to 3 inches of space between them.
- Oven temperature. If you are using a convection (fan) setting on your oven, you can reduce the oven temperature by 25 degrees. This is because the hot air causes food to cook more quickly. Always check earlier than the baking time stated in the recipe. Oven temperatures will vary. I recommend an inexpensive oven thermometer to ensure your oven’s temperature is accurate.
- Baking sheet. Even if using non-stick baking sheets, I always line them with parchment paper. It guarantees that the cookies won’t stick, and makes cleanup a breeze.
- Storage. You gluten-free pumpkin chocolate chip cookies will keep, in an airtight container on the counter, for three to four days.
- Freezing. These cookies freeze well. I recommend flash freezing them on a tray until they’re firm, then transferring the baked cookies to a resealable freezer bag. Freeze for up to 3 months. Thaw in the fridge or at room temperature. You can also freeze the unbaked cookie dough as is, or pre portioned, for up to three months. Thaw in the fridge overnight.
Notes about measuring gluten-free flour
It’s important to use the right measuring cups. If you use a liquid measuring cup to measure dry ingredients like flour, you won’t have a accurate measurement because the flour will pack. You’ll end up with too much flour, which results in crumbly cookies.
Use nesting measuring cups for dry ingredients. The most accurate measurement will always be by weight, but most home cooks use measuring cups, and most recipes are written that way.
For measuring gluten-free flour, use the spoon and level method for more accuracy. Put your measuring cup on a paper towel. Use a spoon to fill the measuring cup with flour until it’s a little over filled. Then use the back of a butter knife to level it. The excess flour will land on the paper towel and you can scoop it back into the bag.
More gluten-free fall baking
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Recipe
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Gluten Free Pumpkin Cookies
Gluten-free pumpkin cookies are soft, chewy, and all about those fall flavors. With real pumpkin flavor, plus all the warm spices, and loaded with chocolate chips, these cookies will add a delicious autumn vibe to after school treats and coffee breaks.
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Servings: 36 cookies
Calories: 114kcal
Instructions
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Preheat oven to 350° Prepare a large baking sheet by lining it with parchment paper.
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In the bowl of a stand mixer, or a large bowl with an electric mixer, combine the pumpkin puree, white sugar, brown sugar, oil, egg, and vanilla.
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Mix with the whisk attachment, on low speed for 2 minutes.
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Add the flour, baking soda, baking powder, pumpkin pie spice, and salt.
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Mix on low speed for 1 minute.
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Fold in the chocolate chips.
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Chill the dough for 15 to 20 minutes. (optional, see notes).
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Scoop the dough in one tablespoon measures, onto the prepared baking sheet, leaving 1 ½ inch space between each cookie.
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Bake for 14 to 16 minutes, checking at 14 minutes. Cookies should be set, and golden brown on bottoms and edges.
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Cool for 5 minutes on the pan, then transfer the cookies to a wire rack to cool completely.
Notes
- Pumpkin pie spice. If you don’t have pumpkin pie spice, you can use the individual spices. Use 1.5 teaspoons cinnamon, 0.5 teaspoons each of ginger and nutmeg, and 0.25 teaspoons each of ground cloves and allspice.
- Dairy-free. You can make this recipe dairy-free if you use dairy-free dark chocolate chips. (Check the labels). You can also omit the chocolate chips, or replace them with chopped pecans or walnuts.
- Oil. Use any vegetable oil. I use olive oil. You can use coconut oil, but be sure it’s refined, unless you don’t mind the coconut flavor that unrefined coconut oil will impart.
- Chill. You don’t actually need to chill the cookie dough for these cookies. However, I do recommend it because the dough will be easier to scoop and will spread less. Just put the dough in the fridge for 15-20 minutes.
- Scooping. Use a cookie scoop, a measuring spoon, or even a melon baller to make scooping easier and for uniform sizes and shaped cookies.
-
- Spacing. These cookies will spread as they bake, so be sure to leave 1.5 to 2 inches space around each cookie.
- Sizing. You can make the cookies larger, using a two tablespoon measure. Use half the number of cookies per baking sheet, each with 2.5 to 3 inches of space between them.
- Oven temperature. If you are using a convection (fan) setting on your oven, you can reduce the oven temperature by 25 degrees. This is because the hot air causes food to cook more quickly. Always check earlier than the time stated in the recipe.
- Baking sheet. Even if using non-stick baking sheets, I always line them with parchment paper. It guarantees that the cookies won’t stick, and makes cleanup a breeze.
- Storage. Your gluten free pumpkin cookies will keep, in an airtight container on the counter, for three to four days.
- Freezing. These cookies freeze well. I recommend flash freezing them on a tray until they’re firm, then transferring the cookies to a resealable freezer bag. Freeze for up to 3 months. Thaw in the fridge or at room temperature.
Nutrition
Serving: 1cookie | Calories: 114kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 6mg | Sodium: 94mg | Potassium: 21mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1083IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 1mg
Colleen
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