Soft, fluffy gluten-free pumpkin cookies are a classic for a reason! They’re perfectly pumpkin-y, lightly spiced and loaded with chocolate chips. These are some of my all-time favorite cookies!
This recipe was originally published in 2016. With dozens of 5-star reviews, it’s a recipe my readers and I come back to every year! Fall isn’t complete without making a batch or two of these cookies!
If you want a pumpkin chocolate chip cookie recipe that’s delicious and gluten-free, you’re in the right place.
A combination of pumpkin, spices, and chocolate chips make these gluten-free, dairy-free cookies the ideal fall treat. Made with a moist, pillowy soft texture, these gluten-free pumpkin cookies are a total crowd pleaser!
Fall just isn’t fall without pumpkin desserts. I LOVE baking with pumpkin, and it shows! (Check out some of my other favorite fall recipes for gluten-free pumpkin chocolate chip bread, gluten-free pumpkin whoopie pies, gluten-free pumpkin pie, gluten-free pumpkin bars and gluten-free pumpkin muffins.)
Jump to:
Why You’ll Love this Recipe
- Moist and pillowy soft
- Classic fall flavors
- Easy to make
- Made with simple ingredients
- Crowd pleaser
- Gluten- and dairy-free
This gluten-free pumpkin cookies recipe is gluten-free and dairy-free, yet tastes just like the classic pumpkin chocolate chip cookies I grew up eating.
And though I sometimes want healthier versions of my favorite desserts, other times, I just want something that tastes like the classic. These soft cookies are the real deal!
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.
VIDEO: How to Make Them!
Ingredients You’ll Need
Here are all of the ingredients you’ll need to make delicious gluten-free pumpkin cookies.
- Gluten-free flour: I recommend using a high-quality gluten-free 1:1 baking flour that contains xanthan gum. I use and recommend King Arthur Flour 1-to-1 Gluten-Free Flour!
- Oil: I like to use coconut oil for this recipe, but you can substitute another type, like vegetable oil or canola.
- Sugar: This gluten-free pumpkin cookies recipe uses both white sugar and brown sugar to add sweetness and molasses flavor to the pumpkin cookies.
- Pumpkin: Make it easy on yourself—take a shortcut and used canned real pumpkin, which offers the same pumpkin flavor of a freshly baked pumpkin. (Note: Do NOT use pumpkin pie filling.)
- Spices: Pumpkin spice like cinnamon, nutmeg, and cloves are the ultimate combination for any pumpkin recipes.
- Brown sugar: Brown sugar adds greater depth of flavor and a hint of molasses to these cookies.
- Vanilla: I like to use real vanilla extract for better flavor, but imitation vanilla works too.
- Egg: Use one large egg to bring the batter together and add moisture and richness.
- Baking powder/baking soda: Both baking powder and baking soda are needed to achieve the perfect rise and fluffy texture for these gluten-free pumpkin cookies.
- Salt: I prefer fine sea salt for all of my baking, including in this recipe.
- Chocolate chips: Use semi-sweet or dark chocolate chips for this pumpkin cookie dough. Mini chocolate chips work well too!
Dairy-Free? Be sure to use dairy-free chocolate chips to keep these cookies dairy-free!
How to Make these Gluten-Free Pumpkin Cookies
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper or silpat liners.
- In a large mixing bowl, mix together the gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the granulated sugar, brown sugar, pumpkin and oil on medium speed for 1-2 minutes until incorporated.
- Add the egg and vanilla and mix to combine.
- Add the dry ingredients to the wet ingredients in the stand mixer and mix on low speed to to fully combine.
- Stir the chocolate chips into the gluten-free pumpkin cookies batter.
- Using a cookie scoop, scoop 1 1/2 tablespoon-sized dough balls onto the baking sheets.
- Bake the gluten-free pumpkin cookies for 14-16 minutes, until set. (Do not under-bake, or the gluten-free pumpkin cookies will be too wet.)
Storage Instructions
Like most gluten-free cookies, these soft pumpkin cookies are best eaten the day they are made. But if you do have leftovers, they can be stored in an airtight container for a few days.
FAQs
Adding an extra egg or egg yolk can help make gluten-free cookies more moist. For better texture, it’s best to let the dough rest for up to 30 minutes in order to allow the gluten-free flour to absorb all of the liquid.
Because of the high moisture content, pumpkin cookies taste best on the day they are made. However, you can store them in an airtight container at room temperature for up to three days.
Pumpkin cookies can be stored in the freezer in a freezer bag for up to three months.
Expert Tips & Tricks
- For the ideal texture, be sure to bake these gluten-free pumpkin cookies for the full time until they are set.
- For best results with this gluten free pumpkin cookies recipe, make 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 in these gluten-free pumpkin cookies.
More Gluten-Free Pumpkin Recipes
I hope you love this easy recipe as much as we do! If you try these gluten-free pumpkin cookies, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Pumpkin Chocolate Chip Cookies
Video
Ingredients
- 1 cup granulated sugar 200 grams
- 1/2 cup lightly packed brown sugar 105 grams
- 15 ounce can of pumpkin 100% pumpkin
- 1/3 cup oil vegetable or coconut will work
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups gluten-free 1:1 baking flour 375 grams
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 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, pumpkin and oil on medium speed for 1-2 minutes until incorporated. Add the egg and vanilla and mix to combine.
- In a medium bowl, mix together the gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients in the stand mixer and mix on low speed 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 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!
Notes
- For the ideal texture, be sure to bake these gluten-free pumpkin cookies for the full time until they are set.
- For best results, make sure the gluten-free all-purpose flour blend you use contains xanthan gum or another binder. I recommend King Arthur Flour Gluten-Free Measure-for-Measure Flour.
- If you don’t have coconut oil, you can use vegetable oil or any other liquid oil in this recipe.
These came out beautifully. I have a question though. I allowed them to cool completely and then put in an air tight container as recommended. A few hours later, I opened the container and they were quite moist. I put them in the fridge and this helped quite a bit but any suggestions on how to avoid this next time?
Also, can this same recipe be made with regular flour?
These cookies as always a little soft after they’ve been stored. Storing them in the refrigerator is a good idea! And yes this recipe works well with regular flour.
These are absolute perfection! I substituted one cup of mini choc chips instead of the 1 1/2 c of reg chips.
They are the perfect consistency and so delicious!!
Hooray! I’m so glad you enjoyed them 🙂
I used to make a similar pumpkin chocolate chip cookie recipe with a friend growing up. I became gluten, dairy & soy free years ago and have been looking for a cookie dupe of the one I used to make growing up ever since. This is so similar and reminds me of the ones I used to make with my friend (that were full of gluten and dairy). It is so simple to make! I will be adding this into my cookie rotation. My husband (who can eat all the gluten and dairy) enjoyed these cookies too. Thank you so much!
I’m so glad the cookies reminded you of a childhood favorite! Always great when the gluten-eating husband likes them too. Thanks for the comment!
Will flaxseed work as a alternative
I haven’t tried that myself so I can’t say for sure. I think an egg replacer like Bob’s Red Mill might be a better bet though!
Hi Erin, Happy Thanksgiving!
These cookies are so delicious, they were gone very quickly at our house!
My batch did not spread out at all while baking so I had to flatten them midway through the baking time. Do you have any insight into this? I used Bob’s Red Mill 1:1 Gluten free flour.
Thank you again for sharing such a yummy recipe!
These cookies are so delicious!! I was expecting them to be hard and crispy but when they came out they were so soft and delicious. Would recommend putting them in the fridge before baking for about 15 minutes though. 10/10 recommend!!!
Can I make these cookies in advance and freeze them?
Yes that will work great!
I made a double batch today and used melted butter in place of oil. Oh. My. God. I could cry they are so good!
I’m so glad you enjoyed them! Great to know they worked well with butter.
Made these for a friendsgiving and they were a hit! My cookies took more like 20-22 min to bake, but could be my oven. I made two batches–one right as i finished the dough, and another the next day. I definitely suggest letting the dough sit in the fridge over night if you’ve got the time. The second batch was better. Thanks for the recipe!
I’m so glad you enjoyed them for your Friendsgiving! So fun! Great to know about the dough sitting in the fridge overnight. Thanks for the comment!
Can I make these without the chocolate chips since one friend is chocolate sensitive?
Yes for sure!
Just made these with Bob’s Red Mill GF Flour. I also added an extra egg and they were very fluffy and yummy. Thanks for sharing this recipe! I will definitely make again!
update, I made these again with Pamela’s GF pancake mix and I could taste the baking soda. I would just omit the baking soda. Great recipe!
I made these last weekend for a reunion and everyone loved them. They couldn’t even tell they were gluten free.
I’m so excited to make more of your recipes! ♡
I’m so glad everyone at your reunion loved them! Thanks for the comment!
Could I sub for almond flour?
Unfortunately almond flour won’t work in this recipe!
I did change some things. and I wasnt sure how they would come out. I doubled the recipe so I used about a cup of almond flour and brown rice flour and about three quarters of a cup coconut flout and I added a little bit1/2 t of arrow root powder hoping it would help bind it, they came out great!
I made these yesterday for my grandkids. They and I loved them. They don’t live near us so I just packed up the simple ingredients for our drive so they could eat them warm. I used coconut oil but not opposed to butter. We live in Bob’s Red Mill country so I love the 1:1 flour. I also like using the WHOLE can of pumpkin as mentioned above. I’m fairly new to your site so looking forward to exploring more for all meals. Thank you!
I’m so glad you and your grandkids enjoyed them! Also great to know they worked well with Bob’s Red Mill 1:1 flour. Thanks for the comment 🙂
Wow! Love this recipe. First of all, NO leftover can of pumpkin. And most importantly, they are delicious, light, tender and full of flavor. So many gf cookies lack flavor!
Only change I made was I used melted butter in place of oil.
I’m so glad you enjoyed them! I love that they use the whole can too 🙂