These gluten free pumpkin white chocolate cookies are one of my best recipes! They are easy to make and there are no eggs in the recipe. These gluten free cookies are soft and chewy! I love the hint of pumpkin flavor with the white chocolate chips.
I love a chewy cookie! These pumpkin white chocolate cookies have quickly become one of my favorites. This is a simple recipe to put together and the fact that the cookies are yummy is an added bonus. This combination of pumpkin, white chocolate and just a hint of spice is perfect.
If you are looking for more cookie recipes try my Gluten Free Apple Pie Cookies, my Gluten Free Ginger Cookies, my Gluten Free Double Chocolate Chip Cookies or my Gluten Free Old Fashioned Iced Oatmeal Cookies.
You can find all of my cookie recipes here: Gluten Free Cookies Recipes
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Instructions
Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
In a mixing bowl whisk together the flour, baking soda, baking powder, cinnamon, sea salt, cloves, and nutmeg.
In the mixing bowl of your stand mixer place the softened butter, pumpkin puree, vanilla, brown sugar and granulated sugar. Beat until well blended together.
Add the dry ingredients to the wet ingredients and beat until just blended together. Add the white chocolate chips and beat until just combined.
Scoop dough onto parchment paper lined baking sheets. I use a cookie scoop, but a heaping tablespoon will also work.
Bake at 350 degrees for 10-12 minutes or until cookies are firm and starting to brown.
Cool cookies completely before storing in a container.
Supplies
Frequently Asked Questions
Yes! These cookies are perfect to freeze for later. I like to have them on hand to defrost and pack in lunches. It's also great to make these cookies ahead of a gathering or event and then freeze them so you don't have to make them right before.
I like to store my gluten free cookies in an air tight container in the fridge. The cookies are fine on the counter for a couple of days too. If they aren't going to get eaten right away storing them in the air tight container in the fridge will keep them fresh longer.
The combination of butter and pumpkin puree is what makes these gluten free pumpkin white chocolate cookies chewy. If you have a recipe that isn't making chewy cookies you can add some more oil (butter, avocado oil, coconut oil, etc.) or you can add pumpkin puree or apple sauce. Try a couple of tablespoons and go from there. A little goes a long way!
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Gluten Free Pumpkin White Chocolate Cookies
- Total Time: 27 minutes
- Yield: 32 cookies 1x
- Diet: Gluten Free
Description
These gluten free pumpkin white chocolate cookies are one of my best recipes! They are easy to make and there are no eggs in the recipe. These gluten free cookies are soft and chewy! I love the hint of pumpkin flavor with the white chocolate chips.
Ingredients
- 2 cups Gluten Free Flour
- 1 tsp. Baking Soda
- ½ tsp. Baking Powder
- 1 tsp. Ground Cinnamon
- ½ tsp. Sea Salt
- ¼ tsp. Ground Cloves
- ¼ tsp. Ground Nutmeg
- ¾ cup Unsalted Butter, softened
- ⅓ cup Pumpkin Puree
- 1 tsp. Vanilla Extract
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 1 cup White Chocolate Chips
Instructions
Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
In a mixing bowl whisk together the flour, baking soda, baking powder, cinnamon, sea salt, cloves, and nutmeg.
In the mixing bowl of your stand mixer place the softened butter, pumpkin puree, vanilla, brown sugar and granulated sugar. Beat until well blended together.
Add the dry ingredients to the wet ingredients and beat until just blended together. Add the white chocolate chips and beat until just combined.
Scoop dough onto parchment paper lined baking sheets. I use a cookie scoop, but a heaping tablespoon will also work.
Bake at 350 degrees for 10-12 minutes or until cookies are firm and starting to brown.
Cool cookies completely before storing in a container.
Notes
Be sure to use pumpkin puree and not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free
BJ says
Oh, my goodness! This is my new favorite cookie in the whole world! I've made them for friends and neighbors, and they love them, too! Thank you!
smallfarmbiglife says
Thanks BJ! I'm so glad you and your friends like these cookies. Thanks for letting me know! ~Elaine