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 Vegan Gluten Free Chocolate Peanut Butter Cookies, Vegan Chocolate Peanut Butter Ice Cream Bars, The Best Gluten Free Frosted Gingerbread Cookies, or Chocolate Peanut Butter Florentine Sandwich Cookies.
A Quick Look At The Recipe
- Recipe Name: The Best Gluten Free Pumpkin Chocolate Chip Cookies
- Ready In: 27 minutes
- Makes: 24 cookies
- Main Ingredients: salted butter, dark brown sugar, pumpkin, almond flour
- Flavor Profile: cozy pumpkin spice with melty chocolate chips
- Dietary Info: gluten free, eggless, no seed oils, vegan swap available
- Difficulty: Easy!
- Why You’ll Love It: soft, chewy gluten-free pumpkin cookies with flaky sea salt
Summarize & Save This Content On
Why You'll Love This Recipe
- Naturally Gluten Free: 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.
- Naturally Eggless: Pumpkin puree makes a wonderful egg replacer, so there's no eggs needed in these cookies!
- 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.
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- Baker’s Tips
- How to Make the Best Gluten Free Pumpkin Chocolate Chip Cookies
- The Best Gluten Free Pumpkin Chocolate Chip Cookies FAQ’s
- What To Make With Leftover Pumpkin
- More Pumpkin Desserts to Try
- The Best Gluten Free Pumpkin Chocolate Chip Cookies
- The Bake Shop
Ingredients
- Butter: I use organic salted butter. Unsalted butter if fine if you prefer, just add 1/4 teaspoon of salt to the recipe. But, if you want to make these vegan or dairy-free you can use organic vegetable shortening or your favorite vegan butter. I've tested this all three ways, with butter, vegan butter and vegetable shortening. I recommend Miyoko's if you are making these vegan, as I think it tastes the best.
- Dark Brown Sugar: I use my Homemade Dark Brown Sugar, but store bought is also okay.
- Pumpkin: I use organic pumpkin puree, this also makes these cookies naturally eggless as real pumpkin is a great egg replacer that creates a chewier texture in eggless cookies! Just don't use pumpkin pie filling as this has added spice and sugars, which we don't need.
- Almond Flour: I use organic almond flour, this gives these cookies great chewy texture combined with the pumpkin.
- Coconut Flour: I use organic coconut flour mixed with the almond flour, this is one of my favorite gluten free flour blends. The combination of almond flour and coconut flour yields a beautiful texture that's thick, soft, and chewy, not grainy at all like some gluten free flours tend to be.
- Baking Soda: I use baking soda. Be sure to read my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Pumpkin Spice: I use my homemade pumpkin pie spice mix, which is just made up of cinnamon, ginger, cloves and nutmeg. But you can also use store bought.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but a hand electric mixer with a large mixing bowl also works if you prefer.
- Make sure your butter is soft, it's best to leave butter out on the counter at room temperature to soften naturally.
- Easily make these vegan by using your favorite vegan butter in place of butter. I recommend Miyoko's, but vegetable shortening also works if you prefer (I've tested both).
- If you want to use an all purpose gluten-free flour blend in place of almond and coconut flour, you can use your favorite, but they probably won't have as good of a texture. I have tested and believe this blend makes the best chewy and tender gluten free cookies.
- You can use dark chocolate chips in place of semi sweet if you want. Milk chocolate or white chocolate also works, use your favorite!
- These cookies don't spread much (because there's no eggs and they are gluten free). So when you form the cookie dough, the cookies will come out about the size the dough is formed.
- I like to sprinkle with flaky sea salt for a sweet and salty finish, but this part is totally optional.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until golden brown around the edges and bottom.
How to Make the Best Gluten Free Pumpkin Chocolate Chip Cookies
- 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 speed until combined and there are no butter chunks.
- Add the pumpkin puree.
- Add the dry ingredients: 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!
- If you want to add extra chocolate chips and pumpkin seeds on top, now is the time! 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
Yes, they have real pumpkin, pumpkin spice and pumpkin seeds. These are a cookie for the pumpkin lover!
I find that the mixture of almond and coconut flour provides the most similar texture to cookies with all purpose flour. Some gluten free flour blends can be grainy or produce a lackluster texture, so this mix is my favorite for soft and chewy cookies!
Pumpkin makes a wonderful egg replacer as it adds moisture to cookies and makes them incredibly soft and chewy. It's one of my favorite ways to replace eggs in cookies. I have pumpkin puree in my refrigerator every week for cookies!
You can use either. If you make your own pumpkin puree with real pumpkin, that works. But, I always just use Farmer's Market Organic Pumpkin Puree for ease. I find this is the best pumpkin for baking, it's what I used at my bakery for over a decade and I tested so many pumpkin purees before choosing it! I love this one because not only is it organic, but I never have to strain or blot the moisture out so it's a big time saver.
If you want to use a gluten free flour blend, you'll need to replace both the almond flour and coconut flour with the blend. I don't like blends as much as I find them to be more grainy with a less than ideal texture. I'm not gluten free, so I compare everything to cookies made with wheat. And, this blend of almond flour and coconut flour is so good! Please just try it!
No, you need to have both for this mixture to work. Using only almond flour will make these cookies dry and crumbly, they will loose that soft and tender texture. Coconut flour combined with almond flour makes the best soft and chewy texture!
Yes, you can easily make these dairy-free or vegan by using a vegan butter or shortening. I recommend Miyoko's sea salt butter for the best flavor though. I've tested many vegan options here, this one was the best tasting.
Something went wrong if this happens. If you watch the video, you can see my dough is not sticky. So, most likely it was measuring wrong. Too much wet ingredients, such as butter, pumpkin or sugars and not enough dry ingredients can cause dough to be sticky. I recommend using a digital food scale for the best results.
These cookies will not spread much, as noted. So be sure to make the cookie dough balls the size you want finished cookies. I mention this in the instructions and you can see in the video!
Is your texture cakey? Could be your pumpkin. Because pumpkin has moisture, it can cause more cakey cookies compared to traditional chocolate chip. I always use Farmer's Market Organic Pumpkin Puree and I don't blot it with paper towel or strain it and I don't have issues. Different pumpkins could have more moisture. So you may want to blot it if you notice yours has a lot of moisture. You can also adjust the baking time and bake these a little less for a more chewy texture, they are naturally eggless so there is no worry of under baking.
Store in an airtight container so they stay soft and chewy.
Store in an airtight container so they stay soft. You can also store them in a freezer bag in the freezer for up to 3 months.
What To Make With Leftover Pumpkin
There's nothing worse than opening a can of pumpkin for a recipe, only to find you wasted part of it because the rest just sat in the fridge. Try these amazing pumpkin recipes for both sweet and savory dishes to use up your pumpkin so it doesn't go to waste!
- Buttermilk Pumpkin Waffles make a wonderful breakfast, they are also freezer friendly!
- Make Soft Baked Pumpkin Spice Cranberry Sandwich Cookies for another cozy fall cookie.
- Try Slow Cooker Pumpkin Stew for an easy dinner that takes 15 minutes to prep!
- Bake some Cranberry Pumpkin Dog Cookies or Pumpkin Dog Donuts for your pup!
- Try the Pumpkin Spice Chocolate Zucchini Cake Without Eggs for a rich, decadent chocolate cake made with pumpkin!
More Pumpkin Desserts to Try
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The Best Gluten Free Pumpkin Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 113 grams pumpkin purée
- 198 grams almond flour
- 71 grams coconut flour
- 1 teaspoon pumpkin spice
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chip
- 57 grams roasted and salted pumpkin seeds
- Flaky sea salt (optional)
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 speed until combined and there are no butter chunks.
- Add the dry ingredients: 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!
- If you want to add extra chocolate chips and pumpkin seeds on top, now is the time!
- 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
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but a hand electric mixer with a large mixing bowl also works if you prefer.
- Make sure your butter is soft, it's best to leave butter out on the counter at room temperature to soften naturally.
- Easily make these vegan by using your favorite vegan butter in place of butter. I recommend Miyoko's, but vegetable shortening also works if you prefer (I've tested both).
- If you want to use an all purpose gluten-free flour blend in place of almond and coconut flour, you can use your favorite, but they probably won't have as good of a texture. I have tested and believe this blend makes the best chewy and tender gluten free cookies.
- You can use dark chocolate chips in place of semi sweet if you want. Milk chocolate or white chocolate also works, use your favorite!
- These cookies don't spread much (because there's no eggs and they are gluten free). So when you form the cookie dough, the cookies will come out about the size the dough is formed.
- I like to sprinkle with flaky sea salt for a sweet and salty finish, but this part is totally optional.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until golden brown around the edges and bottom.
Nutrition
The Bake Shop
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I love how soft and chewy these are and could not tell they are gluten free. The hint of salt made them so fantastic!