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A closeup of gluten-free pumpkin chocolate chip cookies on a cooling rack.

Gluten Free Pumpkin Chocolate Chip Cookies

These gluten-free pumpkin chocolate chip cookies are so soft and chewy! They're perfectly spiced, full of chocolate chunks and topped with a sprinkle of flaky sea salt for a mix of sweet and salty. You don't need to chill the dough, making these cookies quick and easy. They're on the table in under 20 minutes.
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Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 5 minutes
Total Time: 20 minutes
Servings: 16 cookies
Calories: 197kcal
Author: Megan


  • 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)


  • 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.


  • 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. 


Calories: 197kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 304mg | Potassium: 128mg | Fiber: 2g | Sugar: 17g | Vitamin A: 978IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg
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