Gluten-Free Pumpkin Chocolate Chip Cookies
Why this recipe works
Pumpkin season is here! These gluten free pumpkin chocolate chip cookies are the perfect indulgence for you to enjoy as the weather cools down. They’re so soft, chewy and flecked with rich chocolate chunks. You’re not going to be able to get enough of them this fall season!
I find that pumpkin puree can easily make cookies or other baked goods very cakey. I don’t know about you, but I like my cookies to be chewy, including these gluten-free pumpkin cookies.
The solution? Molasses! Molasses gives these cookies a warm, deep flavor while adding moisture and a chewy texture. These cookies are the perfect balance between cakey and chewy!
And don’t forget the flaky sea salt! They take these chewy pumpkin chocolate chip cookies to the next level. Trust me, put out a plate at your next gathering and watch them disappear!
You’ll love this easy recipe because:
Ingredients
Ingredient Notes
- Gluten-free flour blend – I tested this cookie recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) and King Arthur Baking Gluten Free Measure For Measure Flour. Both of these flour blends already contain xanthan gum. If you do not have access to either of these blends, I recommend using a gluten-free flour blend that is meant to be used as a 1-for-1 swap with all-purpose flour. Please use the metric measurements for best results as the way you scoop floor into a measuring cup could affect the outcome of the cookies.
- Xanthan gum – Xanthan gum is used as a binder and provides elasticity in gluten-free instead of gluten. If your blend does not already contain xanthan gum, use the amount as specified in the recipe instructions. The flour blends I tested and recommend using already contain xanthan gum, so you do not need to add it when using those gluten-free flour blends.
- Pumpkin puree – Use 100% pure pumpkin puree for this recipe. Do NOT use pumpkin pie filling, which already contains sugar and spices in it. Your cookies will be way too sweet and will spread too much. You can use store-bought pumpkin puree or if you have sugar pumpkins, try my homemade pumpkin puree recipe!
- Melted butter – Instead of creaming room temperature butter with sugar, we use melted butter which helps keep these cookies chewy!
- Molasses – Molasses helps sweeten the cookies, adds extra moisture, keeps the cookies chewy, and adds a deep flavor. Use dark molasses for this recipe. Do not use blackstrap molasses as it is too bitter.
- Flaky sea salt – A little bit of flaky sea salt goes a long way with these cookies! I use Maldon salt, which is a salt with large, irregular crystals that is perfect for sprinkling on cookies. It balances the sweetness of the cookies perfectly.
Step-by-Step instructions
This gluten-free pumpkin chocolate chip cookie recipe is so easy to make with just a few simple ingredients. Follow the step-by-step instructions with matching photos below to help you make these cookies perfectly every time!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
I’ve tested this recipe with King Arthur Baking Gluten Free Measure for Measure flour and Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Both contain xanthan gum and are meant to be substituted as a 1-for-1 swap with all-purpose flour. I cannot guarantee that other brands of flour will work in this recipe as I have not tested them myself.
No. Almond flour and coconut flour do not work the same way as a gluten-free flour blend does and the ratios are very different. Please do not use these flours in this recipe as you will be wasting your ingredients. Use a recipe that calls specifically for one of these flours.
No. Pumpkin puree makes the cookies bake up thick and cakey, but we’re looking for chewy cookies. Leaving the dough at room temperature keeps the dough soft so that it spreads the perfect amount. If you refrigerate the dough, the cookies will bake up too cakey.
Store cookies in an airtight container at room temperature for up to 3 days. You can individually wrap and freeze cookies for longer storage, too.
hints & tips
Need ways to use up your pumpkin puree? Try these recipes!
This pumpkin chocolate chunk cookie recipe uses only 1/3 cup of pumpkin puree, meaning you might have some left over in the can. If you’re looking for ways to use up the rest of the can, you’re going to love these other gluten-free pumpkin recipes:
My gluten-free pumpkin bread uses a whole cup of pumpkin puree meaning it’s FULL of pumpkin flavor!
Looking for a savory recipe? Try my instant pot pumpkin mushroom risotto. It uses 3/4 cup of pumpkin puree and pairs perfectly with sautéed mushrooms and fresh thyme.
Give classic crème brûlée a pumpkin twist with my pumpkin crème brûlée recipe! Using 3/4 cup of pumpkin puree, it’s a great way to use up some of that extra pumpkin!
More gluten-free cookies to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten Free Pumpkin Chocolate Chip Cookies
Ingredients
- 1 1/4 cup gluten-free flour blend (180g)
- 1/4 tsp xanthan gum (if your blend doesn’t already contain it)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 teaspoon pumpkin pie spice (homemade or store-bought)
- 1/2 cup unsalted butter (melted (113g))
- 3/4 cup brown sugar (packed (150g))
- 2 tbsp molasses (40g)
- 1 tsp pure vanilla extract
- 1/3 cup pure pumpkin puree (80g)
- 1 cup chopped chocolate (150g, 5.25 oz)
- 1 teaspoon flaky sea salt (optional)
Instructions
- Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, mix together melted butter, pumpkin, sugar, brown sugar and vanilla. Then gradually add in the dry ingredients to the sugars, mixing thoroughly. Mix until completely combined.
- Stir in the chopped chocolate, reserving about 1 tablespoon for the top.
- Spoon 1.5 tablespoon sized balls of dough onto parchment lined baking sheets, leaving about 2 inches in between each dough ball. I typically use 2 baking sheets.
- Press down slightly on the balls of dough as they won't spread very much during baking. Bake at 350F for 8-10 minutes or until edges and bottom of cookies are slightly browned.
- Immediately, press the remaining chopped chocolate into the dough balls and sprinkle with flaky sea salt, if using.
- Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes
- If you have celiac disease or are on a gluten-free diet, be sure to double check ingredients to make sure they are gluten-free. Manufacturing practices can change from time to time.
- This recipe was tested with both Bob’s Red Mill 1-to-1 Gluten-Free Flour (in the blue bag) and King Arthur Baking Measure for Measure Gluten Free Flour. I cannot guarantee that other flour blends will work. If you use the two flour blends I recommend, you do not need to add xanthan gum, as they both already contain it.
- For a dairy-free option, use vegan butter instead of regular butter and use dairy-free chocolate chips.
- For a vegan option, follow the dairy-free option above and also be sure that your brown sugar is vegan as some sugars are processed with bone char making them not vegan.
