Name: Chocolate Chip Gluten Free Pumpkin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup pumpkin puree (canned or homemade) (not pumpkin pie mix); 1/2 cup unsalted butter, softened (or dairy-free spread for dairy-free option); 1/2 cup packed brown sugar; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups gluten-free all-purpose flour (with xanthan gum included, or add 1/4 tsp xanthan if your blend lacks it); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1 cup gluten-free chocolate chips

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I still remember the first time I made these pumpkin-packed cookies: the kitchen smelled like fall, the centers came out tender and cakey, and even guests who don’t usually ask for seconds reached for another. These Chocolate Chip Gluten Free Pumpkin Cookies balance cozy autumn spices with melty chocolate, and they’re surprisingly easy—perfect for holiday platters, lunchboxes, or a quick sweet fix when you want something soft instead of crisp. If you love chewy pumpkin cookies, you might also enjoy this chewy pumpkin chocolate chip version for a denser bite.

Why you’ll love this dish

These cookies give you pumpkin flavor without the fuss. They’re soft, moist, and studded with chocolate—no complicated techniques or special equipment required. Because the dough uses pumpkin puree for moisture and structure, the cookies stay tender for days. They’re also naturally suited to gatherings where guests need—or prefer—gluten-free options, and they work well for bake sales, school parties, or a cozy dessert after a weeknight dinner.

“Perfectly spiced and melt-in-your-mouth soft—my kids declared these the ‘best pumpkin cookies ever.’”

Plus, if you like experimenting with texture, compare this recipe to a chewier take: try this chewy pumpkin chocolate chip cookies recipe for a different mouthfeel.

How this recipe comes together

This is a straightforward, single-bowl-forward recipe with a dry-then-wet mixing flow. You’ll cream butter and sugar, add pumpkin and egg for moisture and lift, then fold in a gluten-free flour blend combined with baking soda, baking powder, and warm spices. Finally, stir in gluten-free chocolate chips, drop spoonfuls of dough onto a sheet, and bake briefly so the edges set while the centers remain soft. Expect about 10–12 minutes in the oven; cooling on the sheet a few minutes helps the cookies finish without breaking apart.

What you’ll need

1 cup pumpkin puree (canned or homemade) — not pumpkin pie mix
1/2 cup unsalted butter, softened (or dairy-free spread for dairy-free option)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups gluten-free all-purpose flour (one with xanthan gum included, or add 1/4 tsp xanthan if your blend lacks it)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup gluten-free chocolate chips

Notes: If you use homemade pumpkin puree, drain excess liquid slightly so the dough isn’t watery. For a dairy-free cookie, swap butter for an equal amount of solid coconut oil or a vegan butter substitute. If your GF blend doesn’t contain xanthan gum, adding a small amount helps with texture and prevents crumbling.

Directions to follow

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes.
Stir in the pumpkin puree, egg, and vanilla until smooth and evenly combined.
In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually fold the dry mixture into the wet mixture until just combined. Avoid overmixing.
Stir in the gluten-free chocolate chips until evenly distributed.
Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake 10–12 minutes, until the edges are lightly golden; centers may still look soft—that’s okay.
Cool on the baking sheet 5 minutes to set, then transfer to a wire rack to finish cooling.

Best ways to enjoy it

Serve these warm or at room temperature. They pair beautifully with:

A mug of hot coffee, chai, or hot chocolate.
Vanilla ice cream sandwiched between two cooled cookies for an indulgent treat.
A dollop of whipped cream and a sprinkle of cinnamon for a dessert plate.
For brunch or a party, arrange on a platter with a small bowl of extra chocolate chips or candied nuts for guests to add.

Storage and reheating tips

Store cookies in an airtight container at room temperature for 3–4 days. For longer keeping, freeze cooled cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. To reheat frozen or refrigerated cookies, warm them in a 300°F (150°C) oven for 5–7 minutes or microwave individually for 10–15 seconds to soften the center. Always let frozen cookies thaw at room temperature before eating if you want even texture.

Helpful cooking tips

Measure flour properly: spoon it into the cup and level it off. Too much flour makes the cookies dry.
If your gluten-free flour blend doesn’t contain xanthan gum, add 1/4 teaspoon to help bind the dough.
Don’t overbake. Pull them when the edges are set and centers look just soft—carryover heat finishes them.
For evenly sized cookies, use a tablespoon scoop. Press a few extra chips onto the tops before baking for a prettier presentation.
If you want a deeper buttery flavor, briefly brown the butter, cool it, then use it in place of softened butter—this adds complexity (see a richer browned-butter chocolate chip riff for inspiration).

Creative twists

Add 1/2 cup chopped pecans or walnuts for crunch.
Swap chocolate chips for white chocolate or butterscotch chips for a different sweetness—both are great with pumpkin spice.
Add 1/2 teaspoon espresso powder to magnify the chocolate flavor without making it taste like coffee.
Make mini cookies for bite-sized treats, or press two together with cream cheese frosting for sandwich cookies.
For a dairy-free/vegan version: use a vegan butter substitute and replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, chilled 10 minutes) — results will be slightly denser.

Common questions

Q: Can I use fresh pumpkin instead of canned puree?
A: Yes. Roast and puree your fresh pumpkin, then drain any excess liquid. Canned puree is more consistent, but fresh works—just avoid using pumpkin pie filling.

Q: Will these cookies spread too much or fall apart because they’re gluten-free?
A: Use a gluten-free blend with xanthan gum or add a touch (about 1/4 tsp). Measure flour correctly and don’t overmix. Chilling the dough 15–30 minutes can reduce spreading if your dough seems very loose.

Q: Can I make these dairy-free or egg-free?
A: Dairy-free: swap butter for solid coconut oil or vegan butter. Egg-free: try a flax egg, but expect a slightly denser texture. For best results, test a small batch when altering more than one ingredient.

Q: How long do they keep their softness?
A: Stored in an airtight container at room temperature, they stay soft for about 3–4 days. Refrigeration can dry them out; freeze instead for longer storage.

Q: Can I scale the recipe up for a big batch?
A: Yes—multiply ingredients as needed and bake on multiple sheets, rotating trays halfway through. Don’t overcrowd the pan to ensure even baking.

Conclusion

If you want more gluten-free pumpkin cookie inspiration, check out this Gluten-Free Pumpkin Chocolate Chip Cookies – Meaningful Eats for a dairy-free spin. For another reliable take on gluten-free pumpkin cookies, see Chocolate Chip Gluten Free Pumpkin Cookies – Eat With Clarity.