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!
Veary says
Have you ever made this with almond flour? Your almond flour chocolate chip cookies are my absolute favorite.
Nicole Pacheco says
These were so good!!!! Whole family loved them so much!
Leah Morton-Jones says
Could I roll the batter into a log, wrap in plastic wrap and refrigerate? So that my toddler could slice them and bake?
Erin Collins says
These cookies are pretty cakey so I don’t think that would work! That would work with my regular Gluten-Free Chocolate Chip Cookies though!
Kaysee says
Omgoodness! Delicious! Can’t stop myself from gobbling them up!
Kaitlyn says
These tasted nice, but they were super cakey. Did I do something wrong?
Ashley says
These were delicious!! Great recipe!! Perfect for Fall!
Lucy J Bowman says
This recipe turned out so good. I used 1/3 cup applesauce instead of an egg and it turned out really yummy! Thank you!
Jennifer says
Amazing cookies! My daughter and I baked these as a Thanksgiving treat. They were a huge hit! Thank you
Erin Collins says
I’m happy they turned out for you! 🙂
joanne says
I’d like to make these a couple days before Thanksgiving. I know it says they are best if you eat them the day you make them. Do they freeze well?
Marie says
Just made these. Mine don’t look quite as pretty as yours, they just stayed in blobs and didn’t spread or flatten. But they taste REALLY good!!! And the texture is great, very soft!
amrita says
Same. I think I need to experiment with the xanthan gum substitute or the flour I used. The cookies were definitely tasty, but the texture was kind of weird (the way vegan cookies can sometimes be, so I think I have to experiment a little more, esp. since altitude is a factor for me.
As they turned out this time, I would definitely make them day-of. I’d eat them in future days if sealed/refrigerated/etc. but probably wouldn’t want to serve it to others.
I did freeze about 1/3 of the batter to bake another day, so that’s another idea.
Kaitlin says
When I make the pumpkin spice mixture do I only add one teaspoon of it or do I add the whole mixture?
Julie says
Can I make these without pumpkin pie spice??
Erin Collins says
Yes! You can use a little cinnamon instead.
Heather says
Hello! Would Bob’s Red Mill gf baking flour work in these? Thanks for your help!
Erin Collins says
Yes Bob’s 1-to-1 Gluten-Free Baking Flour will work great!
Joy says
I made these yesterday and YUM! My kids and husband devoured them. Used vegetable oil because I didn’t have coconut oil on hand. Thanks for the recipe.
Maddi says
making these today! Definitely a favorite.