Easy Gluten Free Pumpkin Chocolate Chip Cookies

Sharing is caring!

I love baking these easy gluten free pumpkin chocolate chip cookies — they’re soft, chewy, and packed with cozy pumpkin spice flavor. And what better combination is there to celebrate autumn than pumpkin and chocolate? This recipe is also egg free, since I let pumpkin puree do all the work eggs normally do. That means I can whip up my new favorite gluten free pumpkin recipe any time the fall craving hits, even if I’m out of eggs.

This posts contains affiliate links, which means I may earn a commission if you purchase something from my link (at no additional cost to you). Thanks for your support!

Pumpkin and chocolate is my favorite fall flavor combination. Something about that warm pumpkin spice paired with melty chocolate chips just feels like autumn in cookie form.

These soft and chewy cookies are one of my favorite fall treats. But here’s the fun part: since pumpkin puree replaces the egg, I make them year round. If I’m craving a chewy chocolate chip cookie and realize I’m out of eggs, this recipe saves the day. No grocery run required.

Gluten Free Pumpkin Chocolate Chip Cookies

Whether you’re looking for an egg free cookie recipe or just want a quick and easy way to enjoy some fall flavors, this recipe checks all the boxes.

The ingredient list for my pumpkin cookie recipe is short and simple. I keep most of these items in my pantry year round. Here’s what I use for these gluten free cookies:

• Gluten free flour: The base of the cookie. I love King Arthur Gluten Free Measure for Measure Flour because it swaps 1:1 for regular flour.
• Pumpkin spice and extra cinnamon: Adds that classic warm, cozy fall flavor. When I’m using the pumpkin as an egg substitute, I leave out these spices to give the cookies more of a classic chocolate chip cookie flavor.
• Baking soda and baking powder: Help the cookies rise and get that soft texture.
• Salt: Balances the sweetness.
• Butter, softened: Creates a rich, tender cookie base.
• Granulated sugar and brown sugar: Sweetens the dough and adds chewiness.
• Vanilla: Rounds out the flavor.
• Pumpkin puree: Replaces the egg and adds moisture.
• Chocolate chips: The best part! Save a few extra for topping.

How to Make Gluten Free Pumpkin Chocolate Chip Cookies

This is a beginner-friendly recipe with just a few simple steps. I love that there’s no fancy mixer skills required, and cleanup is a breeze since it’s a one-bowl situation.

I always start by preheating my oven and lining a baking sheet with parchment paper. This keeps my cookies from sticking and makes cleanup easy. In a large bowl, I beat my softened butter with both sugars until the mixture turns light and fluffy. This step adds air to the dough, which helps my cookies stay soft and chewy.

Next, I mix in the vanilla and pumpkin puree until fully combined. The batter will look thick and a pretty golden orange.

I add my gluten free flour, baking soda, baking powder, pumpkin pie spice, and cinnmaon to the wet mixture and beat until just combined. I try not to overmix here, since that can make cookies tough instead of tender.

After that, I fold in my chocolate chips by hand. This helps me avoid crushing them and keeps them evenly distributed throughout the dough.

When the chocolate chips are mixed in, I scoop the dough onto my prepared baking sheet using a small cookie scoop or tablespoon. I press each cookie down gently to flatten it slightly, then top with a few extra chocolate chips for that bakery-style look.

I bake until the edges turn golden brown but the centers still look a little soft. This is my secret to a chewy cookie instead of a dry one.

When the cookies are ready to come out of the oven, I let them cool on the baking sheet for a few minutes before moving them to a wire rack. This short rest helps them finish setting up without falling apart.

Gluten Free Pumpkin Chocolate Chip Cookie Recipe Ideas

With a little bit of pumpkin puree, some pumpkin spice, and simple pantry ingredients, you can have a fresh batch of fall flavored chocolate chip cookies on the table in 25 minutes.

I love how easy this gluten free dessert is to customize based on what I have on hand or what my family is craving. Here are a few swaps I like:

• When I’m craving a different flavor combination, I swap the chocolate chips for white chocolate chips or butterscotch chips.
• To make this dairy free (as well as gluten and egg free), I use dairy-free butter.
• When I’m looking for some extra crunch, I add a half cup of chopped pecans or walnuts.
• I swap the pumpkin spice for a mix of nutmeg, ginger, and cloves if I don’t have pumpkin spice blend on hand.
• If I’m feeling fancy, I drizzle melted chocolate or a simple glaze over the cooled cookies for a fun party presentation.

Pumpkin Chocolate Chip Cookie FAQs

What is the best gluten free flour for baking? I always recommend King Arthur Gluten Free Measure for Measure Flour because it swaps 1:1 for regular flour and gives a really consistent texture. If you’re new to gluten free baking, check out my guide on how to make gluten free cookies for all my best tips. Other blends that contain xanthan gum should work, but I can’t guarantee the same results.

Can I use regular flour instead of gluten free flour? Yes, if you don’t need this recipe to be gluten free, I’d substitute an equal amount of all-purpose flour.

Why does pumpkin puree replace the egg in this recipe? I use pumpkin puree because it adds moisture and helps bind the dough the way an egg normally would. It’s my go-to when I’m out of eggs or baking for someone with an egg allergy.

Why didn’t my cookies spread very much? Gluten free flour blends can vary in how much moisture they absorb. If my dough ever seems extra thick, I flatten the cookies a little more before baking.

Can I make the dough ahead of time? Yes! I like to scoop the dough onto a tray, freeze it until firm, then transfer the dough balls to a freezer bag for later. If I plan to make the cookies the next day, I just pop the dough in the fridge until I’m ready to start baking. As the oven preheats, I place the dough on the counter to soften slightly before I start scooping.

Can I use canned pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling already has added sugar and spices, which throws off the recipe. I always stick with plain pumpkin puree.

Storage Instructions

I store these cookies in an airtight container at room temperature for up to five days. I also freeze baked cookies for up to three months. I just thaw them at room temperature or warm them in the microwave for a few seconds before enjoying.

More Easy Gluten Free Pumpkin Ideas:

• Gluten Free Pumpkin Pie Cookies
• Pumpkin Muffin Recipe
• Gluten Free Pumpkin Trifle
• Easy Pumpkin Spice Latte