Chocolate Chip Gluten Free Pumpkin Cookies
These soft and tender cookies combine cozy autumn spices with melty chocolate, perfect for holiday platters or a sweet fix.
Ingredients
For the cookie dough
- 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
For the dry ingredients
- 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
For finishing
- 1 cup gluten-free chocolate chips
Instructions
Preparation
- 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.
Baking
- Bake for 10–12 minutes, until the edges are lightly golden; centers may still look soft—that’s okay.
- Cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to finish cooling.
Notes
If using homemade pumpkin puree, drain excess liquid slightly to avoid watery dough. For a dairy-free option, swap butter for an equal amount of solid coconut oil or a vegan butter substitute. Adding xanthan gum helps with texture if your gluten-free blend doesn’t contain it.