Gluten-Free Pumpkin Chocolate Chip Cookies

Gluten-Free Pumpkin Chocolate Chip Cookies

Pumpkin manages to find its way into everything this time of year. I haven’t quite figured out why it belongs in a latte; cookies make a lot more sense to me.

You really can’t go wrong with a chocolate chip cookie recipe. Pumpkin and pumpkin pie spice add a little bit of fun flavor and color and let you cut back on the butter while still making something delicious.

Gluten-Free Pumpkin Chocolate Chip Cookies Baked

These are definitely cakey cookies. I find that most pumpkin cookie recipes turn out that way. If you don’t want to make them gluten-free, use cake or all-purpose flour so that they’ll still come out light and airy.

Gluten-Free Pumpkin Chocolate Chip Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes about 14 cookies):

  • 1 1/2 cup + 2 Tablespoons all-purpose gluten-free flour(I used Bob’s Red Mill)
  • 1/2 cup + 2 Tablespoons sugar
  • 1/2 Tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 Tablespoons butter, melted
  • 6 Tablespoons pumpkin puree
  • 1 egg
  • 1/2 cup chocolate chips


  1. Preheat your oven to 350 degrees and prepare a lined baking tray.
  2. Sift together the gluten-free flour, sugar, spice, baking soda and salt.
  3. Mix in the butter and pumpkin puree well.
  4. Beat in the egg until the batter is evenly wet.
  5. Add the chocolate chips and fold them in.
  6. Taking the dough between your hands, roll it into 1 1/2-inch balls and place them on the baking tray about 2 inches apart.
  7. Bake for 10-15 minutes until the bottoms begin to brown and the top is firm. Remove from the oven and let them cool completely before moving them.

Gluten-Free Pumpkin Chocolate Chip Cookies Serving

‘Tis the season for delicious treats. These would also be excellent with walnuts mixed in, too, or made into cookie sandwiches.


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14 Responses to Gluten-Free Pumpkin Chocolate Chip Cookies
  1. luv what you do
    October 5, 2012 | 9:31 pm

    I heart pumpkin chocolate chip cookies!

  2. lynn @ the actor's diet
    October 10, 2012 | 1:10 am

    these look incredible – let the pumpkin season begin!!!

  3. S
    October 11, 2012 | 3:38 am

    I want to make this recipe but how can I substitute the flour for almond flour? Is it possible and what are the measurements?

    • Wannabe Chef
      October 11, 2012 | 10:47 am

      I don’t think that just almond flour would work for this recipe. A blend of almond flour and tapioca starch that’s roughly 3:1 might work, but I haven’t tried it so I can’t say for sure.

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  6. Danie
    November 23, 2012 | 11:07 pm

    These turned out fantastic! I substituted olive oil for the butter.

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  11. Genki Kitty
    October 30, 2014 | 10:55 am

    So delicious! We actually made this recipe with gluten (since we don’t have an intolerance) and veganized it. Simple to do- thank you so much for the idea. ^_^ I have put my substitutions on my site with a link to the original, I hope you don’t mind. I gave you full credits but with my changes.

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  13. Regina
    December 5, 2014 | 4:46 pm

    I search for recipes by the picture to make sure it looks like what I want. These looked softer than most gf pumpkin cookies, yay. I made them as written except subbed olive oil for half the butter (short on butter). They were perfect!!! Thanks!