Chocolate Chip Gluten-Free Pumpkin Cookies

Why You’ll Love This Recipe

These chocolate chip gluten-free pumpkin cookies are the ultimate autumn treat! They combine the cozy flavors of pumpkin spice with the rich sweetness of chocolate chips for a soft, chewy, and flavorful bite. Plus, they are completely gluten-free, making them perfect for those with dietary restrictions. The pumpkin puree keeps them moist without the need for excess fats, and the blend of warm spices adds a comforting aroma to your kitchen. Whether you’re looking for a seasonal dessert or a healthier alternative to traditional cookies, this recipe is sure to be a favorite!

Ingredients

• Pumpkin puree
• Gluten-free all-purpose flour
• Baking soda
• Baking powder
• Cinnamon
• Nutmeg
• Cloves
• Salt
• Vanilla extract
• Maple syrup
• Brown sugar
• Egg
• Butter or coconut oil
• Chocolate chips

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of spices and leavening agents.
3. Prepare Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, melted butter (or coconut oil), brown sugar, maple syrup, vanilla extract, and egg. Stir until smooth and well combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring gently until a thick dough forms.
5. Fold in Chocolate Chips: Gently mix in the chocolate chips, ensuring they are evenly distributed throughout the dough.
6. Scoop and Shape: Use a cookie scoop or spoon to drop portions of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon, as these cookies do not spread much.
7. Bake: Place the baking sheet in the oven and bake for 12-15 minutes or until the edges are set and the tops are slightly firm.
8. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations

• Dairy-Free Option: Use dairy-free chocolate chips and coconut oil instead of butter.
• Nutty Twist: Add chopped pecans or walnuts for extra crunch.
• Extra Spiced Flavor: Increase the cinnamon and nutmeg for a more pronounced spice profile.
• Sugar-Free Alternative: Substitute brown sugar with coconut sugar or a sugar-free sweetener.

Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 25 minutes
• Servings: About 12 cookies

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week to maintain freshness.
• Freezing: Freeze in a sealed bag for up to 3 months. Thaw at room temperature before eating.
• Reheating: Warm in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQs

How do I ensure these cookies are soft and chewy?

The key is using pumpkin puree and not overbaking them. Remove them from the oven when they are just set for the best texture.

Can I use almond or coconut flour instead of gluten-free all-purpose flour?

It’s not recommended, as these flours absorb moisture differently. A gluten-free all-purpose blend works best.

Are these cookies vegan?

No, but you can make them vegan by using a flax egg instead of a regular egg and coconut oil instead of butter.

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s well-pureed and has a similar consistency to canned pumpkin.

How can I make these cookies crispier?

For a crispier texture, bake them a little longer and use less pumpkin puree.

Can I use honey instead of maple syrup?

Yes, but it may slightly alter the taste and sweetness level.

Do these cookies spread while baking?

Not much, so flatten them slightly before baking if you want a more traditional cookie shape.

Can I add oats to the recipe?

Yes! Adding about ½ cup of oats can enhance the texture and provide additional fiber.

How do I prevent the cookies from becoming too cakey?

Using a little less pumpkin puree and not overmixing the batter will help keep them from getting too fluffy.

Are these cookies kid-friendly?

Absolutely! They are naturally sweetened and soft, making them a great treat for kids.

Conclusion

These chocolate chip gluten-free pumpkin cookies are the perfect fall-inspired dessert or snack. With a warm, spiced flavor and a soft, chewy texture, they are a must-try for anyone who loves pumpkin and chocolate together. Easy to make and versatile with different ingredient swaps, this recipe will quickly become a seasonal favorite. Give them a try, and enjoy a delicious, gluten-free treat!

Print