Mimi's Organic Eats » Fall Recipes » The Best Gluten Free Pumpkin Chocolate Chip Cookies

The Best Gluten Free Pumpkin Chocolate Chip Cookies

These are absolutely the best Gluten Free Pumpkin Chocolate Chip Cookies! Soft, chewy, naturally eggless (bonus) with pumpkin spice, pumpkin seeds, semi sweet chocolate chip, and a sprinkle of flaky sea salt on top!

If you’re looking for more amazing gluten free desserts, try out some of my other favorites like my Eggless Chocolate Dipped Almond Cookies, Dark Chocolate Coconut Cups, or my Vegan Chocolate Peanut Butter Ice Cream Bars.

the best gluten free pumpkin chocolate chip cookies
the best gluten free pumpkin chocolate chip cookies

Why You'll Love This Recipe

No Gluten Needed: I’m usually not one to choose gluten free if there is a gluten filled option. But, I would choose these cookies over any pumpkin cookie any day! I feel incredibly confident calling these the best Gluten Free Pumpkin Chocolate Chip Cookies!

Soft & Chewy: These are classic soft and chewy cookies! The pumpkin makes these cookies soft and chewy, something that sometimes gluten free cookies can lack depending on the flour type used.

Perfectly Spiced: These are not overly pumpkin spiced, but just the right amount. I use a small amount of pumpkin spice, in addition to the pumpkin and pumpkin seeds. This trio makes these cookies incredibly flavorful and delicious without being too spicy.

Sweet & Salty: I love a sweet salty cookie! It’s my absolute favorite combo. I add a little sprinkle of flaky sea salt on top of these cookies for the perfect balance of sweet and salty.

the best gluten free pumpkin chocolate chip cookies

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Ingredients for The Best Gluten Free Pumpkin Chocolate Chip Cookies

Organic Valley Salted Butter

Homemade Organic Dark Brown Sugar

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Farmer's Market Organic Pumpkin Puree

Food to Live Organic Almond Flour

Food to Live Organic Coconut Flour

Baking Soda

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Pumpkin Spice

Equal Exchange Organic Semi Sweet Chocolate Chips

Food to Live Organic Roasted & Salted Pumpkin Seeds

Flaky Sea Salt

the best gluten free pumpkin chocolate chip cookies

Tools Needed

Stand Mixer, Hand Mixer or just a bowl with a wooden spoon will do!

Digital Food Scale

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

the best gluten free pumpkin chocolate chip cookies

How to Make The Best Gluten Free Pumpkin Chocolate Chip Cookies

Step 1

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, cane sugar, and vanilla extract. Mix on low until combined.

Add the pumpkin purée, almond flour, coconut flour, pumpkin spice, baking soda, and sea salt in that order. Mix on low until combined.

Add the chocolate chips and pumpkin seeds and mix to combine completely.

Step 3

Using your hands (or a cookie scoop) form cookie dough into 24 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2 inches in diameter. The cookies will turn out to be the about the size you form them, there’s really no spread!

Step 4

Bake for 12 to 14 minutes or until the cookies are golden brown around the edges and bottom. Top with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

the best gluten free pumpkin chocolate chip cookies

FAQ's

Can I make these vegan?

You can easily make this recipe vegan by swapping out the butter for vegan butter.

Can I make this recipe at high altitude?

Yes, all my recipes can be made at high altitude with just one simple adjustment. If you are baking above 5,000 feet then be sure to check the Notes at the bottom of the recipe for the high altitude baking time.

What can I make with leftover pumpkin?

When you open a can of pumpkin for this recipe, you'll have extra pumpkin. The pumpkin will stay good in the fridge for up to 5 days, so try out some of my other favorite pumpkin recipes like Vegan Pumpkin Spice Almond Butter Cookies, Buttermilk Pumpkin Waffles, or make your dog dinner with my Chicken and Pumpkin Dinner for Dogs!

Why Choose Organic Ingredients?

the best gluten free pumpkin chocolate chip cookies
the best gluten free pumpkin chocolate chip cookies

The Best Gluten Free Pumpkin Chocolate Chip Cookies

Mimi Council
These sweet and salty cookies combine the warm and comforting flavors of pumpkin and spices with the irresistible sweetness of classic semi sweet chocolate chips, delivering a perfectly chewy and naturally gluten-free (and eggless) cookie that's bound to satisfy cravings for fall goodness!
5 from 1 vote
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 170 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, cane sugar, and vanilla extract. Mix on low until combined.
  • Add the pumpkin purée, almond flour, coconut flour, pumpkin spice, baking soda, and sea salt in that order. Mix on low until combined.
  • Add the chocolate chips and pumpkin seeds and mix to combine completely.
  • Using your hands (or a cookie scoop) form cookie dough into 24 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2 inches in diameter. The cookies will turn out to be the about the size you form them, there’s really no spread!
  • Bake for 12 to 14 minutes or until the cookies are golden brown around the edges and bottom. Top with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
  • Store in an airtight container for up to 7 days.

Video

Notes

Vegan — Use vegan butter or vegetable shortening.
High Altitude — Bake at 375°F for 11 to 13 minutes or until golden brown around the edges and bottom.

Nutrition

Calories: 170kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 110mgPotassium: 65mgFiber: 3gSugar: 11gVitamin A: 855IUVitamin C: 0.2mgCalcium: 29mgIron: 1mg
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5 Comments

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  4. Connie Moyer

    5 stars
    I love how soft and chewy these are and could not tell they are gluten free. The hint of salt made them so fantastic!

  5. Pingback: Gluten Free Chocolate Peppermint Shortbread Cookies | Mimi's Organic Eats

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