Gluten-Free Pumpkin Chocolate Chip Cookies
Gluten-Free Pumpkin Chocolate Chip Cookies that are like soft little cookie clouds that just so happen to be gluten-free.
I am not a pumpkin crazy person. But I am trying my darndest to embrace it this year. These pumpkin chocolate chip cookies make it very easy. They are super soft, cake like with just the right amount of pumpkin and a lot of chocolate chips. They are very easy to make, requiring just one bowl and about 30 minutes to make.
Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
Gluten-free pumpkin chocolate chip cookies
The ingredients you’ll need are the usual chocolate chip cookie ingredients aside from canned pumpkin puree and pumpkin spices.
- Unsalted butter
- Brown sugar and white sugar
- Egg
- Canned pumpkin puree
- Vanilla
- Gluten-free flour blend from Bob’s Red Mill
- Oat flour
- Baking powder
- Baking soda
- Pumpkin spices: ground cinnamon, ginger, nutmeg and cloves
How to make
The method for making these cookies is just your classic cookie making method: beat butter and sugar, then eggs and vanilla (except at this point you will also be adding pumpkin). Then the dry ingredients and stir in the chocolate chips at the end.
These are a drop cookie so all you have to do after mixing up the dough, is drop about 1 1/2 tablespoons of dough on to a cookie sheet and then bake at 375.
For those perfectly portioned cookies, I use a cookie scoop (affiliate link). It makes cookie making a breeze and I also use it to portion out muffin and cupcake batter.
Freezing instructions
Freezing cookie dough feels so good on so many levels. I feel super organized and on top of things having cookie dough in the freezer and ready to bake at a moments notice. And I also get to benefit from being able to have a freshly baked cookie whenever I want.
To freeze, simply scoop out the cookie dough on a baking sheet lined with parchment paper just as if you were going to bake them, but don’t leave much space in between.
Then place the cookie sheet in the freezer for about one hour, or until the dough feels frozen to the touch. Then place dough balls in a freezer safe container or Ziploc freezer bag and return to the freezer.
Once the dough balls are frozen they won’t stick together.
To bake from frozen
When a cookie craving strikes, just preheat your oven to 375, place the desired amount of cookies on your baking sheet and bake for about 9 minutes! You will want to leave a little bit of space between the cookies, They don’t spread too much though, about 2 inches of space in between is good. That’s it. So easy!
Tried this recipe?
If you’ve tried making these Gluten-free Pumpkin Chocolate Chip Cookies, I’d love to hear from you! Leave a comment/rating below and let me know how you liked it. You can also find me on instagram @thefigjar.
More cookie recipes to try
- Double Chocolate Chip Cookies
- Peanut Butter and Jelly Thumbprint Cookies
- Brown Butter Chocolate Chip Cookies
Gluten-free Pumpkin Chocolate Chip Cookies
Soft, cakey little pumpkin chocolate chip cookie clouds. Easy and gluten-free.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks) (softened to room temperature)
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup canned pumpkin puree
- 1/2 tsp salt
- 3/4 cup Bob's Red Mill Gluten-Free 1:1 Blend
- 1/2 cup oat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- pinch of ground cloves
- 1 cup chocolate chips
- sea salt for topping
Instructions
- Preheat oven to 375.
- Beat butter and both sugars in a large mixing bowl with an electric mixer on medium speed for about 2 minutes.
- Add egg, vanilla and pumpkin puree and beat again until combined. Add the dry ingredients and spices and beat until combined. Stir in the chocolate chips.
- Use a cookie scoop to drop 1 1/2 tablespoon balls of dough onto a parchment-lined baking sheet.
- Bake cookies for about 9 minutes. Sprinkle with sea salt immediately upon removing from the oven.
- Transfer cookies to a wire cooling rack after allowing them to cool on the cookie sheet for about 5 minutes. Cookies will be soft, so be gentle.
Notes
Tips
- Don’t have oat flour? You can easily make your own by pulsing rolled oats in the blender or food process until finely ground.
- Don’t care about making these gluten-free, just replace the total amount of flour ( 1 1/4 cups with regular all-purpose flour.
