Fall just isn’t fall without pumpkin and chocolate chips. The pumpkin and chocolate chip combination has graced the pages of this blog many times (my favorite is here!). A few years ago I made these paleo pumpkin chocolate chip cookies. They are delicious! This new version is not paleo, but also delicious! They taste just like the classic pumpkin chocolate chip cookies I grew up eating. This is the kind of recipe you can fearlessly make for a big group, party, or gathering of friends and nobody will even notice the cookies are gluten-free.
I love healthier versions of my favorites, but sometimes I just want something that tastes like the classic. These cookies are the real deal! Once you have some of my grain-free flour blend mixed up, these cookies are super easy to make. They will also make your kitchen smell like a fall dream. My 4-year-old and I made these cookies last week and brought some to our neighbors and family members, all with rave reviews!
Adding a little xanthan gum gives these cookies more structure and stability. If you don’t have it or don’t like using xanthan gum you can skip it. The buckwheat flour and arrowroot powder in my grain-free blend also have elastic properties that give the cookies structure. This recipe also works well with a store-bought, 1-to-1 gluten-free flour blend.
If you don’t have pumpkin pie spice on hand use 1 1/2 teaspoons cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves.
- 1 cup (215 grams) granulated sugar
- 1/2 cup (95 grams) lightly packed brown sugar
- 1 large egg
- 1 15-ounce can pumpkin
- 1/3 cup (64 grams) coconut oil, melted
- 1 teaspoon vanilla extract
- 2 1/2 cups (350 grams) Erin’s Grain-Free Flour Blend (or gluten-free 1-to-1 flour blend)
- 1 tablespoon pumpkin pie spice (see note)
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-2 cups chocolate chips
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper or silpat liners.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the granulated sugar, brown sugar, egg, and pumpkin on medium-high speed for 2-3 minutes until light and incorporated. With the mixer running on low, slowly drizzle in coconut oil in a steady stream. Add the vanilla and mix until incorporated.
- In a medium bowl, mix together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Add to the wet ingredients and mix to to fully combine. Stir in the chocolate chips.
- Using a cookie scoop, scoop 1 1/2 tablespoon-sized mounds onto the baking sheets. Bake for 13-15 minutes, until set. (Do not under-bake or the cookies will be too wet.) Like most gluten-free cookies, these are best eaten the day they are made, although leftovers can be stored in an airtight container. Enjoy!