These gluten free pumpkin spice chocolate chip cookies are about to become a new fall favorite. Warm cinnamon, ginger, nutmeg, and clove meet rich chocolate chips and a touch of pumpkin puree for the perfect cozy cookie. They're soft, chewy, and not at all cakey.
Whether you're new to gluten free baking or a seasoned pro, these cookies are perfect for everything from casual snacking to holiday dessert trays.
They're packed with warm spice and rich chocolate in every bite, and this recipe makes a big batch so there's plenty to share or freeze for later.
Since chocolate chip cookies are a classic favorite, adding pumpkin puree and warm spices felt like the perfect way to turn them into a fall treat.
If you are looking for more pumpkin recipes try my Gluten Free Pumpkin Cranberry Breakfast Cookies, my Gluten Free Baked Pumpkin Donuts with Chocolate Glaze, my Gluten Free Pumpkin Oatmeal Cake or my Easy Pumpkin Spice Hot Chocolate.
You can find all of my cookie recipes here: Gluten Free Cookie Recipes
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
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Why You'll Love These Cookies
- They're soft and chewy, not cakey
- A warm blend of cinnamon, ginger, nutmeg, and clove
- Makes a big batch, perfect for sharing or freezing
- Easy enough for casual snacking, but sturdy enough for a holiday dessert tray
Ingredient Notes
- This recipe uses just a small amount of pumpkin puree on purpose. Too much pumpkin can make cookies turn out soft and cakey instead of chewy, so a lighter touch keeps these closer to a classic chocolate chip cookie with warm fall flavor.
- Using individual spices, cinnamon, ginger, nutmeg, and clove, instead of a premade pumpkin pie spice blend gives you more control over the exact flavor balance.
- Be sure to use pure pumpkin puree, not pumpkin pie filling.
Tips for the Best Texture
Don't over mix the dough once the flour is added, over mixing can make gluten free cookies tough. Bake one sheet at a time so the cookies cook evenly, and pull them from the oven as soon as the edges turn golden brown, even if the centers still look a little soft.
Storage
Let the cookies cool completely, then store in an airtight container at room temperature for up to 5 days. To freeze, place cooled cookies in a freezer safe container or bag and freeze for up to a month. You can also freeze the dough in individual scooped balls on a baking sheet, then transfer to a freezer safe bag and bake straight from frozen, adding a couple of extra minutes to the bake time.
Top Tip
This recipe for gluten free pumpkin spice chocolate chip cookies makes 48 cookies. I like to freeze half of them to have cookies later for a quick treat to grab one at a time or defrost them all for that weeks lunches.
It is also easy to freeze this dough in prescooped balls. I freeze them individually on a baking sheet and then store them in a freezer safe bag for up to a month.
Frequently Asked Questions
Yes! These gluten free pumpkin spice chocolate chip cookies freeze really well. Be sure to use a freezer safe container or bag to put the cookies in. They will last for up to a month in the freezer.
You can also freeze individual cookie dough balls on a baking sheet and then transfer them to a freezer safe bag or container. When you want to use them let the cookie balls defrost and then bake them per the instructions on this recipe.
Your cookies should be a nice golden brown color. You may also notice that they are slightly darker brown on the bottom edges.
Yes, gluten free cookies do tend to take longer to bake than cookies made with a wheat flour. The outside of the cookie will be browned, but they may not be cooked through in the center.
If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.
Yes. If you prefer, swap the cinnamon, ginger, nutmeg, and clove for about 2 ½ teaspoons of pumpkin pie spice. Using the spices individually just gives you more control over the exact flavor balance.
This recipe uses less pumpkin puree than many pumpkin cookie recipes on purpose. Too much pumpkin can make cookies turn out soft and cakey instead of chewy, so a smaller amount keeps the texture closer to a classic chocolate chip cookie while still adding fall flavor.
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Gluten Free Pumpkin Spice Chocolate Chip Cookies
- Total Time: 35 minutes
- Yield: 48 cookies 1x
- Diet: Gluten Free
Description
These gluten free pumpkin spice chocolate chip cookies combine warm fall spices with rich chocolate chips for the ultimate fall treat. A touch of pumpkin puree adds flavor without making them cakey, so you get a classic soft and chewy cookie. This recipe makes a big batch, perfect for freezing or sharing.
Ingredients
- 3 cups Gluten Free Flour
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Sea Salt
- 2 tsp. Ground Cinnamon
- 1 tsp. Ground Ginger
- 1 tsp. Ground Nutmeg
- ½ tsp. Ground Cloves
- 1 cup Unsalted Butter, at room temperature
- ½ cup Granulated Sugar
- 1 cup Brown Sugar
- 3 large Eggs
- ¼ cup Pumpkin Puree
- 2 tsp. Vanilla Extract
- 1 ½ cups Semi Sweet Chocolate Chips
Instructions
Preheat your oven to 350 degrees. Line your baking sheets with parchment paper and set aside.
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In the bowl of your stand mixer add the unsalted butter, sugar and brown sugar. Beat until well blended together. Add the eggs, pumpkin puree and vanilla. Beat until well blended together.
Add the dry ingredients to the wet ingredients and mix until they are just combined.
Add the chocolate chips and mix them into the cookie dough.
Using a cookie scoop to measure the dough add 12 cookies to your regular sized baking sheet. Smash them down slightly with your hand. If the dough is sticking to your hand wet it with water.
Bake at 350 degrees for 15-20 minutes.
Let cookies cool slightly and then move them to a cooling rack. Let the cookies cool completely before storing them in an air tight container.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
I'd love to hear what you think of these gluten free pumpkin spice chocolate chip cookies! Leave a comment and star rating below, and let me know if you make a batch to freeze for later. Don't forget to pin this recipe so you can bake it again all season long.
Pumpkin Spice Chocolate Chip Cookies Ingredients
Instructions
Preheat your oven to 350 degrees. Line your baking sheets with parchment paper and set aside.
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In the bowl of your stand mixer add the unsalted butter, sugar and brown sugar. Beat until well blended together. Add the eggs, pumpkin puree and vanilla. Beat until well blended together.
Add the dry ingredients to the wet ingredients and mix until they are just combined.
Add the chocolate chips and mix them into the cookie dough.
Using a cookie scoop to measure the dough add 12 cookies to your regular sized baking sheet. Smash them down slightly with your hand. If the dough is sticking to your hand wet it with water.
Bake at 350 degrees for 15-20 minutes.
Let cookies cool slightly and then move them to a cooling rack. Let the cookies cool completely before storing them in an air tight container.
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