There's something about the combination of warm pumpkin spice and sweet white chocolate that says fall is here. These gluten free pumpkin white chocolate cookies are soft, chewy, and come together in one bowl with no eggs needed. They're the kind of cookie you'll want to make on repeat all season long.
I love a chewy cookie, and these pumpkin white chocolate cookies have quickly become one of my favorites.
This is a simple recipe that comes together with no chilling time required, so you can go from mixing bowl to oven in minutes.
The combination of pumpkin, white chocolate, and a hint of warm spice makes it one of my go to fall treats to bake.
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
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
Why You'll Love These Cookies
- Soft, chewy texture with no eggs needed
- One bowl, no chilling required
- Warm blend of cinnamon, clove, and nutmeg instead of a store bought spice mix
- Ready in under 30 minutes start to finish
Ingredient Notes
This recipe skips eggs entirely, which makes it a great option if you're baking for someone with an egg allergy or you're simply out of eggs. The butter and pumpkin puree provide plenty of moisture and structure on their own.
Rather than a premade pumpkin pie spice blend, this recipe uses cinnamon, cloves, and nutmeg individually so you can control the balance of warmth versus sweetness.
Be sure to use pure pumpkin puree, not pumpkin pie filling. The filling contains added sugar and spices that will throw off the recipe.
Tips for Perfectly Chewy Cookies
The combination of butter and pumpkin puree is what keeps these cookies soft and chewy instead of cakey. Don't overbake them. Pull them from the oven as soon as the edges are firm and just starting to brown, even if the centers look slightly underdone. They'll finish setting up as they cool on the pan.
Ways to Customize This Recipe
- Swap the white chocolate chips for semisweet or butterscotch chips if that's more your style.
- Stir in chopped pecans or walnuts for some crunch.
- For a stronger spice flavor, add an extra ¼ teaspoon of cinnamon.
Storage
Store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week to keep them fresh longer. To freeze, place cooled cookies in a freezer safe container or bag and freeze for up to 3 months. Let them thaw at room temperature before enjoying.
Top Tip
Don't over bake these cookies. Pull them from the oven as soon as the edges are firm and just starting to brown, even if the centers still look a little soft. They'll finish setting up as they cool on the pan, which is what keeps them chewy instead of dry.
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!
This recipe relies on butter and pumpkin puree for moisture and structure, so eggs aren't needed. That makes it a good option if you're baking for someone with an egg allergy or you simply don't have eggs on hand.
Yes. If you prefer, swap the cinnamon, cloves, and nutmeg for about 1 ¼ teaspoons of pumpkin pie spice. Using the spices individually just gives you more control over the exact flavor balance.
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Gluten Free Pumpkin White Chocolate Cookies
- Total Time: 27 minutes
- Yield: 32 cookies 1x
- Diet: Gluten Free
Description
These soft and chewy gluten free pumpkin white chocolate cookies come together in one bowl with no eggs needed. Warm pumpkin spice flavor meets sweet white chocolate chips for the ultimate fall cookie. They're simple enough for a weeknight bake and good enough for a holiday cookie tray.
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.
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.
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: American
I'd love to hear what you think of these gluten free pumpkin white chocolate cookies! Leave a comment and star rating below, and tag me on Instagram if you bake a batch. Don't forget to pin this recipe so you can find it again all fall long.
Pumpkin White Chocolate Cookies Ingredients
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.
