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Gluten-Free Pumpkin Chocolate Chip Cookies

A stack of 5 pumpkin chocolate chip cookies on a counter with one cookie leaning against the stack.
Gluten-Free Pumpkin Chocolate Chip Cookies! - These are easy to make in advance, and you get a large batch of 32 cookies! Taste-wise, they are sweet and slightly buttery with a hint of cinnamon and bold chocolate flavor. Finally, texture-wise, these are soft in the center and crispy on the edges.
Prep Time 25 minutes
Cook Time 15 minutes
Dough Chill Time 2 hours
Total Time 2 hours 40 minutes

Equipment

  • 1 Electric Mixer

Ingredients

Wet Ingredients

  • 1 cup Butter - room temperature
  • 1 Egg - room temperature
  • 1/2 cup Pumpkin puree NOT Pumpkin pie filling!
  • 1/2 cup Brown Sugar
  • 3/4 cup White sugar
  • 1 1/2 tsp Vanilla extract

Dry Ingredients

  • 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 1/2 tsp Baking soda
  • 1/2 tsp salt
  • 1 tsp Pumpkin spice
  • 1/4 tsp Ground cinnamon
  • 1 cup Chocolate chips

Instructions

  • Use an electric mixer to cream the butter, add white and brown sugar, then mix until smooth and creamy. It is essential to achieve a soft cream before following the next step.
  • Add the egg and mix. The egg should be at room temperature; otherwise, it will break the butter emulsion, resulting in crispy and hard cookies. Next, add pumpkin puree and vanilla extract and mix to combine.
  • Mix the dry ingredients (flour, salt, baking soda, ground cinnamon, and pumpkin spice) in a different bowl. Then add them to the creamy batter. Use a spatula to combine; the result should be a stiff batter. Finally, fold in chocolate chips and mix.
  • Cover the bowl and let it chill in the fridge for at least 2 hours overnight. The chilling process is key to the flavor and texture of the cookies.
  • Before baking the cookies, preheat the oven to 350F and prepare at least two baking trays with baking paper. Scoop cookie batter into the prepared baking tray (I used a 1.25oz scoop), leaving 2 inches between each cookie. Lightly flatten the top of each cookie.
  • Bake the cookies for 15 to 16 minutes or until the edges are set and lightly golden. Keep an eye on the cookies while baking. Baking time may vary depending on your oven, so start checking around the 14-minute mark.
  • Once baked, let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely. This allows them to set and firm up a bit.

Notes

  • Soften the butter: Ensure it is at room temperature before creaming it with the sugars. Softened butter blends more quickly, resulting in a smoother and creamier batter.
  • Use room temperature ingredients: To ensure proper emulsion and a consistent texture, use room temperature eggs. This helps them incorporate smoothly into the butter and sugar mixture.
  • Chill the dough: After combining all the ingredients, it's crucial to chill the cookie dough in the refrigerator for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld together and prevents the cookies from spreading too much during baking.
  • Use high-quality chocolate chips that you enjoy. They will provide bursts of rich chocolate flavor throughout the cookies. You can use semisweet, milk, or dark chocolate chips, depending on your preference.
  • Leave enough space between cookies: When scooping the cookie dough onto the baking trays, leave about 2 inches of space between each cookie. This allows them to spread and bake evenly without sticking together.
  • Store these cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies for up to 3 months.