There’s something incredibly nostalgic about warm, spiced cookies fresh out of the oven on a cool day. These gluten free pumpkin chocolate chip cookies hit all the right notes soft, chewy centers, bursts of melted chocolate, and the unmistakable aroma of pumpkin pie spice. Whether you’re gluten free by choice or necessity, this recipe doesn’t compromise on taste or texture. It’s easy to whip up and doesn’t require chilling, which means cookies on demand. If you’re ready for a seasonal treat that feels like fall in every bite, these gluten free pumpkin chocolate chip cookies are the ones to bake.
A Soft Batch of Fall Memories in Every Bite
A Seasonal Comfort with a Soft Chewy Center
Fall always brings me back to my Midwest roots crisp leaves, big sweaters, and the comforting scent of something baking. My mom’s kitchen was always warm this time of year, especially when her soft pumpkin cookies came out of the oven. Now, just outside Asheville, I bake these gluten free pumpkin chocolate chip cookies as a nod to that same cozy tradition.
This isn’t a fussy recipe. It’s a bowl, a mixer, a few pantry staples, and that magical can of pumpkin. These cookies are all about texture pillowy centers, just the right chew, and melty chocolate chips that surprise in every bite. Gluten-free baking can sometimes feel limiting, but not here. I use a reliable gluten-free flour that gives structure without any grainy feel.
When the weather cools down and supper club nights roll in, I always tuck a few of these cookies onto the dessert tray. They’re just as welcome on a casual Tuesday afternoon as they are beside a spiced latte. What makes them special is the way they feel: warm, soft, and totally homemade. These gluten free pumpkin chocolate chip cookies aren’t just a recipe they’re an edible slice of fall, meant to be shared.
If you’re looking for another spiced cookie to cozy up to, carrot cake cookies have that same tender texture with a bit of rustic charm. Or, if chocolate is what you’re after, triple Reese’s peanut butter cookies will win over any crowd.
What Makes These Cookies Different?
So many gluten-free cookies are either too crumbly or too dense. But these? They’re soft, moist, and they hold together beautifully thanks to the pumpkin and balanced dry ingredients. There’s no chilling needed just scoop and bake. The flavor hits all the warm notes of fall while the chocolate chips give it a little twist of indulgence. Whether you’re new to gluten-free baking or just love a good seasonal cookie, these will fit right into your fall favorites list.
Gluten Free Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup granulated sugar 200g
- 1/2 cup brown sugar lightly packed (105g)
- 15 oz can of 100% pumpkin
- 1/3 cup oil vegetable or coconut
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups gluten-free 1:1 baking flour 375g
- 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 oven to 350°F. Line 2 baking sheets with parchment paper.
- In a stand mixer, beat granulated sugar, brown sugar, pumpkin, and oil on medium speed until smooth, about 1–2 minutes.
- Add egg and vanilla. Mix until combined.
- In a separate bowl, whisk flour, pumpkin spice, baking powder, baking soda, and salt.
- Slowly add dry ingredients to wet ingredients, mixing on low until fully incorporated.
- Fold in chocolate chips by hand.
- Use a cookie scoop to portion dough (1.5 tbsp each) onto baking sheets.
- Bake for 14–16 minutes until tops look dry and edges are set.
- Let cool completely on trays before storing or serving.
Notes
- Use 100% pumpkin, not pumpkin pie filling.
- Add a slice of bread to your storage container to keep cookies soft.
- Freeze baked cookies or raw dough for up to 2 months.
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Nutrition (per serving):
- Calories: 165
- Sugar: 14g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Cholesterol: 10mg
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
The Essentials Behind Gluten Free Pumpkin Chocolate Chip Cookies
What You’ll Need for the Best Gluten Free Pumpkin Chocolate Chip Cookies
The beauty of these gluten free pumpkin chocolate chip cookies is how simple the ingredient list is. You won’t need anything fancy just pantry staples and a can of 100% pure pumpkin. Here’s what brings these soft, chewy cookies to life:
- Granulated sugar + brown sugar: This combination gives the perfect balance of sweetness and moisture. The brown sugar also deepens the flavor, especially when paired with pumpkin.
- Pumpkin: Go for canned 100% pumpkin, not pumpkin pie filling. It adds flavor and keeps the cookies tender for days.
- Oil: Either vegetable or coconut oil works here. Coconut adds a slight richness, while vegetable oil keeps things neutral.
- Egg: Just one, to bind everything and help with structure.
- Vanilla extract: Always use pure vanilla for the best aroma.
- Gluten-free 1:1 flour: Choose a quality brand with xanthan gum included. This ensures your cookies don’t crumble.
- Pumpkin pie spice: It brings the warmth. If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves.
- Baking powder, baking soda, salt: These give lift and balance.
- Chocolate chips: Go with semi-sweet or dark for contrast and don’t skimp.
These cookies are easy enough for weeknight baking but special enough for a fall gathering. If you’re into pumpkin desserts with real staying power, try the sweet potato brownies too. They offer that same fudgy texture with a veggie twist.
Common Substitutions and Tips
Don’t have everything on hand? This recipe is forgiving. You can swap:
- Coconut oil for vegetable oil (adds light coconut flavor)
- Flax egg for the egg if you’re going egg-free (1 tbsp flaxseed + 3 tbsp water)
- Mini chips for full-size ones if you want more even chocolate bites
If you’re craving more gluten-free fall sweets, gluten free banana bread is another moist and simple bake that never fails. Keep an eye on texture the pumpkin will keep these cookies soft for days, especially if you don’t overbake.
Step-by-Step Method & Texture Tips
How to Make Gluten Free Pumpkin Chocolate Chip Cookies Like a Pro
These gluten free pumpkin chocolate chip cookies come together quickly, no mixer drama or chilling required. Just grab two bowls and follow these steps:
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper this ensures easy removal and evenly baked bottoms. In the bowl of a stand mixer (or using a hand mixer), combine granulated sugar, brown sugar, pumpkin, and oil. Mix on medium speed until smooth and combined, about 1–2 minutes.
Add the egg and vanilla extract, and mix just until incorporated. In a separate bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture. Mix on low speed until everything is fully combined don’t overmix.
Finally, fold in the chocolate chips by hand using a spatula. Use a medium cookie scoop (about 1.5 tablespoons) to portion out the dough. Space them a couple inches apart on your baking sheets. Bake for 14–16 minutes. The edges should look set and the tops dry don’t underbake, or they’ll turn out too wet.
These bake up soft, with just the right amount of lift and spread. If you’re in the mood for something equally cozy but fruity, strawberry banana pudding cookies offer a fun flavor twist with a similar soft texture.
Texture Tricks for Moist Cookies
Pumpkin itself helps hold moisture, but a few extra details make a big difference. Brown sugar not only sweetens it adds softness too. Make sure your baking soda and baking powder are fresh. Expired leaveners lead to dense cookies.
Also, avoid underbaking. Gluten-free cookies often appear done before they truly are. Look for slightly firm edges and a matte top before pulling them out. If you prefer gooey cookies, go to the shorter bake time and let them cool fully on the tray before moving.
For more soft-baked dessert inspiration, don’t miss these gluten free cupcakes moist, tender, and perfect for any occasion.
Storage, Freezing & Serving Tips
How to Store Pumpkin Cookies Without Drying Out
One of the best things about these gluten free pumpkin chocolate chip cookies is how well they hold up after baking if stored right. Once they’ve cooled completely, transfer them to an airtight container. You can keep them on the counter for up to 3 days, and they’ll stay soft thanks to the pumpkin.
If your kitchen runs dry or cold, add a slice of gluten-free sandwich bread to the container. It helps regulate moisture and keeps the cookies tender. For longer storage, refrigerate them they’ll stay fresh for up to a week. Let refrigerated cookies come to room temperature before serving, or warm them gently in the microwave for that just-baked softness.
These cookies make a great addition to lunchboxes, coffee breaks, or fall get-togethers. If you want to mix it up for a sweet table spread, try the easy pecan pie dump cake it’s another gluten-free crowd-pleaser that’s rich, moist, and deeply satisfying.
Can You Freeze Pumpkin Cookies?
Yes gluten free pumpkin chocolate chip cookies freeze beautifully. You’ve got two options: freeze the raw dough or the baked cookies.
To freeze the dough, scoop it into portions and place them on a baking sheet lined with parchment. Flash-freeze until firm, then transfer to a freezer bag. When you’re ready to bake, place the frozen dough directly on the baking sheet and add 1–2 minutes to the bake time.
To freeze baked cookies, cool them fully first. Then place in a single layer in a freezer-safe container, using parchment paper between layers. They’ll keep for up to 2 months. Thaw them at room temp or warm gently in the oven for a fresh-baked feel.
For a morning-friendly sweet treat, pair these with a batch of overnight oats recipes both prep-ahead options that keep life deliciously simple.
FAQ About Gluten Free Pumpkin Chocolate Chip Cookies
How do you make gluten free cookies moist?
Moisture in gluten-free cookies comes from the right balance of fat, sugar, and binding ingredients. In these gluten free pumpkin chocolate chip cookies, pumpkin puree does the heavy lifting by adding natural moisture. Brown sugar also helps, thanks to its molasses content. The key is not to overbake once the tops look dry and the edges are set, pull them out. Cooling on the tray ensures they firm up without drying out. And always use a gluten-free 1:1 baking flour with built-in binders like xanthan gum for that chewy, moist bite.
How do you store pumpkin cookies?
To keep your gluten free pumpkin chocolate chip cookies fresh, let them cool completely before storing. Use an airtight container, and keep them at room temperature for up to 3 days. For added softness, place a slice of gluten-free bread in the container. If you need longer storage, the fridge works well for up to a week, though it’s best to let cookies return to room temperature before eating. A quick microwave zap can restore that just-baked feel.
How long can you freeze pumpkin cookies?
You can freeze these gluten free pumpkin chocolate chip cookies for up to 2 months. Freeze the baked cookies once cooled, placing parchment between layers in an airtight container. For raw dough, scoop individual portions and flash-freeze them before transferring to a freezer-safe bag. Bake directly from frozen with a minute or two added to the baking time. Frozen or not, they keep their texture and flavor beautifully.
Conclusion Of Gluten Free Pumpkin Chocolate Chip Cookies
These gluten free pumpkin chocolate chip cookies are more than just a seasonal recipe they’re a cozy kitchen moment waiting to happen. Whether you’re baking for a crowd, a quiet weekend, or just because pumpkin calls to you this time of year, this recipe delivers every time. They’re soft, perfectly spiced, and loaded with chocolate in every bite.
If you’ve been craving a gluten-free cookie that doesn’t taste like a compromise, this one checks all the boxes. So go ahead, bake a batch, share a few, and keep a couple for yourself. Fall’s never tasted better.