These gluten-free pumpkin cookies are soft, chewy and have a fall flavor of all of them. In addition to the authentic pumpkin flavor, these soft pumpkin cookies packed with all the warm spices and chocolate chips, add a delicious autumn vibe to your after-school snacks and coffee breaks.
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This gluten-free pumpkin cookie recipe uses a gluten-free flour blend. Plus, it’s the exact same recipe as the gluten version I always made before I diagnosed celiac disease.
However, recreating that gluten version required a recipe test. We tested some almond flour, oat flour, and gluten-free flour. I finally did it right with cup4cup powder. Those who try these chocolate chip pumpkin cookies know or don’t care that eating gluten is gluten free.
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Why do you like these cookies?
Easy to make. It takes just a few simple ingredients and under ten minutes to mix and dive into the oven with a batch of pumpkin cookie dough. There are warm and soft cookies within 30 minutes. Allergy-friendly. These delicious cookies are gluten-free so everyone can enjoy them. These gluten-free cookies are nut-free and dairy-free (use dairy-free chocolate chips). Autumn treat. If it’s pumpkin season and you’re accepting all the pumpkins, these gluten-free pumpkin cookies should be on your list of pumpkin recipes. (You might want to try pumpkin spice loaf or pumpkin muffins with oat flour).
Ingredient Notes
flour. Use a 1:1 ratio gluten-free flour blend containing Xanthan gum. Xanthan Gum is a gluten alternative that adds moisture and elasticity to baked goods. This will moisten the baked goods and prevent them from being crumbly and drying out easily. This recipe uses cup4cup flour, but with King Arthur 1-1 gluten-free flour and Bob’s red mill, we got great results. These blends contain Xanthan gum. If you don’t have gluten-free flour, add 14 teaspoons of Xanthan gum per glass of flour. Pumpkin puree. Use pure pumpkin puree in a handy can. (However, if you choose, you can make pumpkin puree from fresh pumpkin.) Don’t mistake pumpkin puree for a canned pumpkin pie filling with sugar and spices. sugar. These delicious pumpkin cookies come in both white and light brown sugar. (You can use dark brown sugar or coconut sugar instead of dark brown sugar) Brown sugar adds moisture and molasses flavor, while white sugar gives cookies a crisp look. Pumpkin pie spice. Make a simple recipe for pumpkin pie spices, a mix of cinnamon, ginger, nutmeg, cloves and allspice. However, individual spices can be used. (Quantity can be found in the recipe cards and in the Tips section below). egg. This recipe requires one large egg. I have not tested this recipe with vegan egg substitutes or flax eggs. (If so, please tell me how it went.) Vanilla extract. Pure vanilla extract is a must for adding a layer of subtle flavour to most cookie recipes. Baking soda and baking powder. These two leavening agents work together to provide a soft, fluffy texture to gluten-free pumpkin cookies. Chocolate chips. I use milk chocolate chips, but the dark chocolate chips also work well. You can also try using white chocolate chips.
How to make them, step by step
In a bowl of a stand mixer (or using a large mixing bowl and handheld mixer), mix the sugar, pumpkin puree, oil, eggs and vanilla. Mix low until smooth. Add the dry ingredients. Combine and mix until smooth. Fold the chocolate chips.
Drop in tablespoons onto prepared parchment-lined cookie sheets. Bake, then transfer the freshly baked cookies to a cooling rack to allow them to cool slightly before they are completely cooled.
Pro tips
Pumpkin pie spice. If you don’t have pumpkin pie spices, you can use individual spices. Use 1.5 teaspoons of cinnamon, 0.5 each of ginger and nutmeg, and 0.25 each of ground cloves and allspice. No dairy products. If you use dairy-free dark chocolate chips, you can make this recipe dairy-free. (Please check the label). You can also omit chocolate chips or replace them with chopped pecans or walnuts. oil. Use vegetable oil. I use olive oil. You can use coconut oil, but make sure it’s refined, as long as you don’t mind the coconut flavor that unrefined coconut oil gives you. Chill. There’s no need to actually chill the cookie dough for these cookies. However, it is recommended as it makes the dough easier to scoop and less spread. Simply place the dough in the fridge for 15-20 minutes. scoop. Use cookie scoops, measuring spoons, or melon ballers to make scoops easier and use cookies of uniform size and shapes. interval. These cookies will spread out when baked, so leave 1.5-2 inches of space around each cookie. Sizing. You can use a 2 tablespoon tape measure to increase your cookies. Using half of the cookies per tabletop, each has 2.5-3 inches of space. Oven temperature. If you are using the convection (fan) setting in your oven, you can lower the oven temperature by 25 degrees. This is because hot air cooks food faster. Always check earlier than the baking time mentioned in the recipe. The oven temperature varies. To ensure that the oven temperature is accurate, we recommend an inexpensive oven thermometer. Top plate. Even if I use a baking sheet other than a stick, I always line it up on parchment. It guarantees that cookies will not be pasted and cleanup is easy. Storage. Gluten-free pumpkin chocolate chip cookies are kept in a closed container on the counter for 3-4 days. frozen. These cookies freeze well. Flash is a good idea to freeze them in the tray until they are firm. After that, transfer the freshly baked cookies to a resealable freezer bag. Freeze for up to 3 months. Thaw in the fridge or room temperature. You can also freeze unbaked cookie dough or pre-divided ones for up to 3 months. Thaw in the fridge overnight.
Notes on measuring gluten-free flour
It is important to use a suitable measuring cup. When measuring dry ingredients such as flour using a liquid measuring cup, there is no accurate measurement because it is packed with flour. Too much flour will result in a crunchy cookie.
Use a nesting measuring cup for dry ingredients. The most accurate measurements are always heavy, but most home cooks use measuring cups, and most recipes are written like that.
To measure gluten-free flour, use the spoon and level method for more accuracy. Place the measuring cup on top of the paper towel. Using a spoon, fill it until the measuring cup has slightly filled with flour. Next, use the back of the butter knife to level it. The excess flour can be landed on a paper towel and scooped back into the bag.
More gluten-free autumn baking
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Gluten-free pumpkin cookies
Gluten-free pumpkin cookies are soft and chewy and have an all-Autumn flavor. In addition to the real pumpkin flavor, these cookies are packed with all the warm spices and chocolate chips, and add a delicious autumn vibe to your after-school snacks and coffee breaks.
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Serving: 36 cookie
calorie: 114kcal
Instructions
Preheat the oven to 350° and prepare a large baking sheet by placing parchment.
In a bowl of a stand mixer or a large bowl of an electric mixer, mix the pumpkin puree, white sugar, brown sugar, oil, eggs and vanilla.
Mix with the whisk attachment on slow speed for 2 minutes.
Add flour, baking soda, baking powder, pumpkin pie spices and salt.
Mix on slow speed for 1 minute.
Fold the chocolate chips.
Chill the dough for 15-20 minutes. (See options, notes).
With a tablespoon of dough, scoop on the prepared baking sheet, leaving 1½ inch of space between each cookie.
Bake for 14 to 16 minutes, then check for 14 minutes. You need to set the cookie and set the bottom and edges to a golden brown.
Cool in a frying pan for 5 minutes and transfer cookies to a wire rack to cool completely.
Note
Pumpkin pie spice. If you don’t have pumpkin pie spices, you can use individual spices. Use 1.5 teaspoons of cinnamon, 0.5 each of ginger and nutmeg, and 0.25 each of ground cloves and allspice. No dairy products. If you use dairy-free dark chocolate chips, you can make this recipe dairy-free. (Please check the label). You can also omit chocolate chips or replace them with chopped pecans or walnuts. oil. Use vegetable oil. I use olive oil. You can use coconut oil, but make sure it’s refined, as long as you don’t mind the coconut flavor that unrefined coconut oil gives you. Chill. There’s no need to actually chill the cookie dough for these cookies. However, it is recommended as it makes the dough easier to scoop and less spread. Simply place the dough in the fridge for 15-20 minutes. scoop. Use cookie scoops, measuring spoons, or melon ballers to make scoops easier and use cookies of uniform size and shapes. interval. These cookies will spread out when baked, so leave 1.5-2 inches of space around each cookie. Sizing. You can use a 2 tablespoon tape measure to increase your cookies. Using half of the cookies per tabletop, each has 2.5-3 inches of space. Oven temperature. If you are using the convection (fan) setting in your oven, you can lower the oven temperature by 25 degrees. This is because hot air cooks food faster. Always check earlier than the time mentioned in the recipe. Top plate. Even if I use a baking sheet other than a stick, I always line it up on parchment. It guarantees that cookies will not be pasted and cleanup is easy. Storage. Gluten-free pumpkin cookies are kept in a closed container on the counter for 3-4 days. frozen. These cookies freeze well. Flash is a good idea to freeze them in a tray until they are firm and then transfer the cookies to a resealable freezer bag. Freeze for up to 3 months. Thaw in the fridge or room temperature.
nutrition
Serving: 1cookie | calorie: 114kcal | carbohydrates: 16g | protein: 1g | fat: 5g | Saturated fat: 2g | Polyunsaturated fat: 2g | January Saturated Fat: 1g | Trans Fat: 0.04g | cholesterol: 6mg | sodium: 94mg | potassium: twenty onemg | fiber: 1g | sugar: 11g | Vitamin A: 1083iu | Vitamin C: 0.4mg | calcium: 32mg | iron: 1mg
