This easy recipe for gluten free pumpkin spice chocolate chip cookies are sure to become a fall favorite! The cookies get their delicious flavor from spices, pumpkin puree and chocolate chips. It's an amazing combination for pumpkin baking.
Whether you're new to gluten free baking or a seasoned pro, these easy-to-make cookies are perfect for everything from casual snacking to holiday dessert trays.
They're packed with pumpkin puree, rich chocolate, and those classic spice cookie flavors.
This recipe delivers one of the best pumpkin chocolate chip cookies you'll ever bake! They are soft, sweet, and made for fall.
Since chocolate chip cookies are a classic favorite I thought adding pumpkin puree and spices would be perfect for a fall treat. These are amazing for snacks at get togethers and are easy to pack in lunches.
If you are looking for more pumpkin recipes try my Dunkin Copycat Pumpkin Cream Cold Brew, 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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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.
Supplies
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.
More Recipes You Might Enjoy
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Gluten Free Pumpkin Spice Chocolate Chip Cookies
- Total Time: 35 minutes
- Yield: 48 cookies 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free pumpkin spice chocolate chip cookies are sure to become a fall favorite! The cookies get their delicious flavor from spices, pumpkin puree and chocolate chips. It's an amazing combination for pumpkin baking.
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free
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 pre-scooped balls. I freeze them individually on a baking sheet and then store them in a freezer safe bag for up to a month.
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