Gluten-Free Pumpkin Chocolate Chip Cookies! These classic cookies are perfectly moist and pillowy soft. (Dairy-Free)
Love pumpkin? Try this Gluten-Free Pumpkin Chocolate Chip Bread!
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.
Gluten-Free Pumpkin Chocolate Chip Cookies
Gluten-Free Pumpkin Chocolate Chip CookiesThis 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!
For these cookies you can either use my gluten-free flour blend or a store-bought gluten-free all-purpose blend. Lately I’ve been loving King Arthur Flour 1-to-1 Gluten-Free Flour! 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!
Tips for Gluten-Free Cookies
For the ideal texture – be sure to bake these cookies for the full time until they are set.
Be sure the gluten-free all-purpose flour blend you use contains xanthan gum or another binder.
If you don’t have coconut oil you can use vegetable oil or any other liquid oil.
Like most gluten-free cookies, these are best eaten the day they are made, although leftovers can be stored in an airtight container. Enjoy!
More Gluten-Free Cookie Recipes
Gluten-Free Snickerdoodles – soft and chewy
Lace Cookies – a holiday gift-giving favorite
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Gluten-Free Classic Pumpkin Chocolate Chip Cookies {Dairy-Free}
Ingredients
- 1 cup granulated sugar
- ½ cup lightly packed brown sugar
- 1 large egg
- 1 15- ounce can pumpkin
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 2 ½ cups gluten-free 1-to-1 flour blend
- 1 tablespoon pumpkin pie spice, see note
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips
Instructions
- 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 ½ tablespoon-sized mounds onto the baking sheets. Bake for 14-16 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!
Stefanie Nicholas says
Can I make batter ahead and store in refrigerator for a couple days before baking?
Erin Collins says
Yes that will work great!
Johnna says
Do you think I could sub melted butter or vegetable oil for the coconut oil?
EJ says
I would like to know this also. Maybe if you creamed the butter and sugar first then added egg and pumpkin?
Jo Ko says
Does this work well with almond flour or coconut flour?
Kristen King says
Soo good! I used Bob’s Red Mill GF1 to 1 baking flour. Also added in a little ground clove and ground ginger, some extra chocolate chips. These are just amazing! Thank you so for sharing this recipe!
Jenna Baker says
These turned out better than I ever expected! They disappeared in a couple days, have to make more, a new favourite, gifted some to our mail carrier and a good friend too, they were also enjoyed by my partner who is gluten intolerant. Great recipe! I added a heaping TBSP. of ground flax seeds to bring it up a notch for a wee bit of fiber for us seniors. LOL Keep those great recipes coming!
Mikey L says
These are great! They take around 30 to 40 minutes to bake properly
Sienna says
The 1 15 oz of pumpkin confused me, so I figured it was a typo (I used 15 oz). Other than that, the cookies were amazing.
Erin Collins says
Sorry for the confusion! Yes it is supposed to be one 15oz can of pumpkin. Glad they turned out for you!
Elizabeth Cyr says
Just made these and they are very nice, though mine did not spread much and are thicker than the photos that accompany the recipe. The cookies were fluffy actually 🙂 The pumpkin, spices and chocolate all work realy together, and the sweetness is perfect for my taste. I made my own pumpkin spice blend with 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp of nutmeg (no cloves – I can’t stand the flavour!) I will make this again – the house smells heavenly!!
Tina Dinesman says
Am I able to bake and freeze? then defrost when ready to serve?
Erin Collins says
Unfortunately these cookies don’t freeze well! Sorry about that!
Tiffany Daumueller says
Thank you for a delicious recipe that was so simple that my sweet 10 year old could easily put together. We’re excited to be contributing to Thanksgiving desserts this year with something GF that everyone can enjoy. You rock, Erin. I recommend your site to others often. <3
Cheri Simmons says
These are delicious! Perfect balance of flavors and gluten free!
Joanne says
Can you give me the pumpkin spice recipe.
Sabina says
Have you tried using the Bob’s Red Mill Paleo flour?
Erin Collins says
I haven’t tried this recipe with that! Let me know how it goes if you do 🙂