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Chocolate Chip Gluten Free Pumpkin Cookies

These soft, spiced pumpkin cookies are a delightful blend of cake-like texture and tender muffin top, studded with chocolate chips — perfect for autumn snacking or holiday platters.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Key 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.

Method
 

Preparation
  1. Preheat and prep: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 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.
  3. Add wet ingredients: Stir in the pumpkin puree, egg, and vanilla. Mix until fully combined and smooth.
  4. Whisk dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Combine gently: Add the dry mixture to the wet mixture in batches. Fold until just combined, stopping when no streaks of flour remain.
  6. Fold in chips: Stir in the gluten-free chocolate chips evenly.
  7. Scoop the dough: Use a tablespoon or small cookie scoop to drop tablespoon-sized dollops onto the prepared sheet, leaving about 2 inches between cookies.
  8. Bake: Bake for 10–12 minutes, until edges are lightly golden. The centers may look soft; that’s okay.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For even cookies, use a small cookie scoop. Don't overmix the dough after adding flour to prevent a gummy texture.