Name: Chocolate Chip Gluten Free Pumpkin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1 cup pumpkin puree (canned or homemade) (Canned (not pumpkin pie filling) is fine. Homemade works the same.); 1/2 cup unsalted butter, softened (Use room-temperature for best results.); 1/2 cup brown sugar, packed; 1/2 cup granulated sugar (For less sugar, reduce to 1/3 cup.); 1 large egg (Use room temperature for best emulsification.); 1 teaspoon vanilla extract; 1 1/2 cups gluten-free all-purpose flour (Use a 1:1 blend with xanthan gum for best texture.); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1 cup gluten-free chocolate chips (Substitute with dairy-free chips if needed.)

I’ve been making these soft, spiced pumpkin cookies for years — swapping in gluten-free flour so my friends with sensitivities could enjoy them too. They’re a cross between a cake-y cookie and a tender muffin top, studded with melty chocolate chips. Perfect for autumn snacking, lunchbox treats, or a simple holiday cookie plate when you want something cozy and naturally moist.

What makes this recipe special

These Chocolate Chip Gluten Free Pumpkin Cookies hit a sweet spot: they’re soft and cakey from pumpkin puree, lightly spiced for warmth, and speckled with chocolate for crowd-pleasing familiarity. They come together quickly with pantry staples and don’t require chilling — great for last-minute baking when you want a seasonal treat without fuss.

“The texture is like a tiny pumpkin cake with chocolate in every bite — moist, not dense, and the spices are just right.” — a weekend test-baker

Why you might choose these over other cookies:

Gluten-free and adaptable for other dietary needs.
Uses canned pumpkin (or homemade) for natural moisture — no oil-heavy dough.
Quick to mix and bake: under 30 minutes from start to oven for most bakers.
Kid-approved texture and flavor; great for bake sales or holiday platters.

I sometimes pair these with a savory weekend brunch like a gluten-free lasagna to balance the menu — try pairing ideas below and more recipe inspiration at this hearty lasagna.

How this recipe comes together

Before you reach for the bowl, here’s the quick flow so you know what to expect:

Cream butter and sugars until light.
Add pumpkin, egg, and vanilla for a smooth wet base.
Whisk dry ingredients (gluten-free flour plus leaveners and spices).
Fold dry into wet gently to avoid a tough cookie.
Stir in chocolate chips, scoop dough, and bake until edges set.

This high-level view helps you move confidently when you start mixing. Now that you know the steps, gather the ingredients below.

Gather these items

Key ingredients

1 cup pumpkin puree (canned or homemade)
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup gluten-free chocolate chips

Notes and substitutions:

Pumpkin puree: canned (not pumpkin pie filling) is fine. Homemade works the same.
Gluten-free flour: use a 1:1 blend with xanthan gum already included for best texture. If yours lacks xanthan gum, add 1/4 teaspoon.
Chocolate chips: swap for dairy-free chips if you need a dairy-free cookie.
For less sugar, reduce granulated sugar to 1/3 cup and/or use semi-sweet chips.

Step-by-step instructions

Preheat and prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugars: In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy — about 2–3 minutes with a hand mixer.
Add wet ingredients: Stir in the pumpkin puree, egg, and vanilla. Mix until fully combined and smooth.
Whisk dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Combine gently: Add the dry mixture to the wet mixture in batches. Fold until just combined. Stop when no streaks of flour remain.
Fold in chips: Stir in the gluten-free chocolate chips so they’re evenly distributed.
Scoop the dough: Use a tablespoon or small cookie scoop to drop tablespoon-sized dollops onto the prepared sheet. Leave about 2 inches between cookies.
Bake: Bake for 10–12 minutes, until edges are lightly golden. Centers may look soft; that’s okay.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Quick technique tip: don’t overmix the dough after adding the flour — gluten-free blends can get gummy if handled too much. Use a light hand and scrape the bowl thoroughly.

Best ways to enjoy it

Serving suggestions

Warm with a pat of butter or a dusting of powdered sugar.
Pair with a latte, chai, or a cold glass of milk for contrast.
Arrange on a cookie platter alongside ginger snaps and biscotti for a holiday table.
Turn one into a sandwich: spread cream cheese frosting or marshmallow fluff between two cookies.

For a brunch board, these cookies balance savory items well — try serving with cheeses, fruit, and a baked egg dish.

How to store & freeze

Keeping leftovers fresh

Room temperature: Store in an airtight container at room temp for up to 3 days. Place a slice of bread in the container to help keep them soft.
Refrigerator: Keep for up to 7 days in a sealed container.
Freezing: Freeze baked cookies on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm gently in a 300°F oven for 5–7 minutes.
Freezing dough: Scoop dough onto a lined tray, freeze until firm, then store scoops in a bag. Bake from frozen, adding 1–2 minutes to bake time.

Food safety: cool completely before storing to avoid condensation which accelerates spoilage.

Pro chef tips

Practical tricks that improve the final cookie:

Measure flour by weight when possible; gluten-free flours vary in density. If weighing isn’t an option, spoon flour into the cup and level off.
Use room-temperature butter and egg. They emulsify more easily, giving a smoother dough.
If your dough seems very loose, chill it 20 minutes — this reduces spread and yields thicker cookies.
For even cookies, use a small cookie scoop and press any high peaks gently with your fingers.
For deeper spice flavor, bloom spices briefly in the warm butter-sugar mixture before adding pumpkin.
Want a simple sugar cookie or a buttery shortbread to pair with these? Try these recipes: 3-Ingredient Sugar Cookies and Buttery 3-Ingredient Shortbread Cookies.

Creative twists

Flavor swaps and variations to try

Maple-Pumpkin: Replace granulated sugar with maple syrup (reduce wet ingredients slightly) and add 1/2 teaspoon maple extract.
Nutty: Fold in 1/2 cup chopped toasted pecans or walnuts for crunch.
Oat boost: Replace 1/2 cup of flour with certified gluten-free oats for a chewier texture.
Double chocolate: Use dark cocoa powder (2–3 tablespoons) plus chocolate chips for a chocolate-pumpkin mashup.
Frosted cookies: Top cooled cookies with a simple cream cheese glaze (cream cheese, powdered sugar, vanilla) for parties.

Helpful answers

Q: How long do these cookies take from start to finish?
A: Plan for about 25–35 minutes total. Mixing takes 10–15 minutes, then 10–12 minutes per bake. Cooling adds a little time but the bulk of the work is quick.

Q: Can I make these dairy-free as well as gluten-free?
A: Yes. Use dairy-free butter or coconut oil (softened) and dairy-free chocolate chips. Texture will be slightly different with oil, so I prefer dairy-free stick butter for closest results.

Q: My cookies spread too thin — what went wrong?
A: Common causes: butter too warm, dough too wet, or oven temperature too low. Chill dough 15–20 minutes, or reduce butter by 1 tablespoon. Also verify your oven with a thermometer.

Q: Can I use fresh pumpkin instead of canned?
A: Yes, roast and puree fresh pumpkin. Make sure to remove excess moisture — drain or simmer until thickened so the cookie dough isn’t watery.

Q: Are these suitable for bake sales or gifting?
A: Absolutely — they hold shape well, travel okay at room temperature for a day, and freeze well if you need to prepare in advance.

Conclusion

If you want a similar dairy-free spin on pumpkin chocolate chip cookies, this version from Gluten-Free Pumpkin Chocolate Chip Cookies – Meaningful Eats offers helpful swaps and notes. For another gluten-free take and troubleshooting notes, see Chocolate Chip Gluten Free Pumpkin Cookies – Eat With Clarity.

Enjoy baking — these cookies are a simple way to bring pumpkin-season warmth into any gathering.