Traditional gluten free chocolate chip cookies get an upgrade with this recipe for bakery-style pumpkin chocolate chip cookies. Packed with fall flavors, these chewy cookies are so delicious and satisfying!
Get those pumpkin spices ready, because fall means baking cookies. At least I didn't say pumpkin spice latte, right?
Why you'll love this gluten free pumpkin chocolate chip cookies recipe
These thick and chewy cookies are packed with deep, rich pumpkin flavor, but they mostly look like regular chocolate chip cookies. Between the rich, sweet pumpkin butter and the beautiful aromas of the pumpkin pie spice, you won't miss any of the tastes of the season.
The texture of the cookies is chewy all the way through, and they're stable enough right out of the oven that you can break one open within minutes for that ooey, gooey cookie experience.
The cookies are easy to make with basic gluten free pantry ingredients, plus some pumpkin pie spice and pumpkin butter. If you've never heard of pumpkin butter, you're in for a treat.
You'll want to buy out your local store's stock of pumpkin butter, or clear their shelves of canned pumpkin to make your own pumpkin butter. Because the cookies are so easy, freeze well, and are so flavorful, this is one of my favorite gluten free pumpkin recipes on the site.
Why pumpkin butter for these gluten free pumpkin spice cookies?
Baking with regular canned packed pumpkin is less than ideal. It has so much moisture that it tends to make everything kind of spongy.
If you try to make up for the extra moisture with, say, more gluten free flour, everything else is out of balance in the recipe. Plus, packed pumpkin isn't as rich in pumpkin flavor as you might expect.
In fact, pure canned packed pumpkin often isn't made of pumpkin at all. Instead, it's often butternut squash!
You can purchase packaged jars of gluten free pumpkin butter, and I do that sometimes. Trader Joe's has a nice jar of it that they sell in the fall.
Pumpkin butter is a specialty item, though. So it tends to be expensive.
If you make your own, it should stay fresh in the refrigerator for at least 2 weeks. The cooked sugar acts as a preservative.
Can I use canned pumpkin in place of pumpkin butter in this recipe?
Well, you can't make this recipe with pure canned pumpkin as a replacement for pumpkin butter, for all the reasons pumpkin butter is special. It has much more flavor, and much less moisture.
What if you don't have pumpkin butter, and you aren't willing to make it, but you'd still like to make pumpkin chocolate chip cookies? Make a really small batch of pumpkin butter!
Pumpkin butter, on the other hand, is nothing more than pumpkin (either roasted at home or canned) cooked down with pumpkin pie spice, maple syrup and a bit of apple juice. If you'd rather make a soft and cakey cookie without needing the pumpkin butter, try our plain gluten free pumpkin cookies.
What spices are in pumpkin pie spice blends?
“Pumpkin pie spice” is a blend of all the warm winter spices that you expect to breathe in when the season approaches. It has a mixture of ground cinnamon, ginger, ground allspice, cloves and nutmeg.
For just over 2 teaspoons of pumpkin pie spice, here's the formula:
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
If you make pumpkin pie spice yourself, you'll need to stock up on the component spices. But you'll never have to scramble to go buy more of the store-bought kind, and you can customize it to your own tastes.
Leave out the allspice if it's just not your thing, or add some extra nutmeg because it reminds you of fresh egg nog. It's up to you!
FAQs
Can you freeze these gluten free pumpkin chocolate chip cookies?
Yes! These cookies, like most of the gluten free cookies recipes on the site, freeze really well. Once they're completely cool, you can just put them into a freezer-safe container and into the freezer.
Seal the container well, eliminate as much air as possible, and they'll stay fresh for months. You can let them defrost at room temperature, or pop them in the microwave for a few seconds on low power to help soften them.
Can you refrigerate pumpkin chocolate chip cookie dough?
You can refrigerate the raw cookie dough that you make for this recipe, but you don't want it to dry out at all before you bake it. And you don't want it to be cold when you bake it.
These cookies don't spread that much, which is why we flatten them into disks before baking them. If the dough dries out at all, or the dough is cold when you bake it, they won't spread at all.
What's the best gluten free flour for these cookies?
Like all of my recipes that call for an all purpose gluten free flour blend, you can use any of my recommended blends. I really like Better Batter (or our mock Better Batter blend) in this recipe.
How long do these GF cookies last?
Well, they're really delicious, so they won't last long! For real, though, they'll stay fresh at cool room temperature for about 2 days in a sealed container.
You can freeze them as described above for much longer. Frozen, they'll stay fresh for months, especially if you freeze them tightly (air exposure causes freezer burn).
GF Pumpkin Chocolate Chip Cookies: Substitutions
How to make gluten free dairy free pumpkin chocolate chip cookies
If you can't have dairy, you can replace the unsalted butter in this recipe with vegan butter. Miyoko's Kitchen and Melt brands are my favorite.
Butter-flavored Spectrum nonhydrogenated vegetable shortening would also work, but the cookies will spread even less.
Earth Balance buttery sticks might would work here, but they have more moisture. That might make the cookies spread too much.
And be sure to use dairy free chocolate chips, or another mix-in entirely. Chopped soft nuts like pecans or walnuts are delicious.
How to make gluten free egg free pumpkin chocolate chip cookies
There's only one egg in this recipe, so it's a great candidate for being replaced with 1 “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).
The egg in this recipe helps bind the ingredients together, and gives the cookies some rise—but there is only one. If you have another egg replacer that you like to use, give it a try.
Gluten Free Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter)
- 1 teaspoon xanthan gum omit if your blend already contains it
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice blend See Recipe Notes
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) packed light brown sugar
- 8 tablespoons (112 g) unsalted butter, melted
- ½ cup (125 g) pumpkin butter, store-bought or homemade
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 6 ounces semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, baking soda, salt, pumpkin pie spice, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk, working out any lumps.
- Add the melted butter, pumpkin butter, then the vanilla and beaten egg, and mix to combine. The dough will be thick but relatively soft. Keep mixing until all the dry ingredients are incorporated into the wet ingredients.
- Add the chocolate chips. Mix until they’re evenly distributed throughout the cookie dough.
- Using a medium-size ice cream scoop or two spoons, place portions of the dough (each about 2 tablespoonsful) on the prepared baking sheet, about 1-inches apart. The cookies won’t spread too much.
- Roll each piece of cookie dough into a ball and press into a disk about 1/2-inch thick and return to the baking sheet.
- Place the baking sheet in the center of the preheated oven and bake until the cookies are golden brown around the edges and set in the center, about 15 minutes. Remove from the oven and allow to cool on the baking sheet until firm.
Notes
Gluten Free Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter)
- 1 teaspoon xanthan gum omit if your blend already contains it
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice blend See Recipe Notes
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) packed light brown sugar
- 8 tablespoons (112 g) unsalted butter, melted
- ½ cup (125 g) pumpkin butter, store-bought or homemade
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 6 ounces semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, baking soda, salt, pumpkin pie spice, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk, working out any lumps.
- Add the melted butter, pumpkin butter, then the vanilla and beaten egg, and mix to combine. The dough will be thick but relatively soft. Keep mixing until all the dry ingredients are incorporated into the wet ingredients.
- Add the chocolate chips. Mix until they’re evenly distributed throughout the cookie dough.
- Using a medium-size ice cream scoop or two spoons, place portions of the dough (each about 2 tablespoonsful) on the prepared baking sheet, about 1-inches apart. The cookies won’t spread too much.
- Roll each piece of cookie dough into a ball and press into a disk about 1/2-inch thick and return to the baking sheet.
- Place the baking sheet in the center of the preheated oven and bake until the cookies are golden brown around the edges and set in the center, about 15 minutes. Remove from the oven and allow to cool on the baking sheet until firm.
Barb G says
Can you leave out the chocolate chips in this recipe?
Nicole Hunn says
You can’t leave them out entirely, Barb, but you can replace them with something else similar in size that doesn’t melt completely in the oven. Another flavor of gluten free chip or nuts would be great.
Amy Hill says
I did not know if I’d like the pumpkin/chocolate combination, but decided to give this pumpkin butter thing a whirl. This was my first recipe of yours. My son is autistic and after lots of suspicion, we’ve narrowed his aggression/reactivity to gluten. He misses soffit tortillas and treats like this. I used the gluten-free flour blend I already had and they turned out AMAZING. Just like our much loved molasses meets chocolate chip! Thank you for all the time it took you to master these recipes for the rest of us that do not have another ounce of energy. You’re an inspiration!
Nicole Hunn says
Oh, Amy, I’m so glad you enjoyed them and that they were able to make your life the slightest bit easier. It can be so exhausting when you suspect your child’s diet is affecting his life negatively, but you can’t quite narrow down the culprit. If you’re also looking for gluten free tortilla recipes, I have a whole bunch. Here’s a link to the gluten free tortilla recipe category, if that helps.
Amanda says
I have made a lot of pumpkin bread, but never thought to put it in chocolate chip cookies. I love that this can be frozen as well. Tank you so much for the great recipe!
Patti says
Love your recipes. You have helped make baking fun again. Our Christmas dinner was totally gluten free and no one noticed except to say how delicious everything was. I no longer make regular food for the other members in our family. Everything is gluten free and learning new recipes like yours makes it so much fun. I have 2 of your books and love your site as well. Thank you.
Nicole Hunn says
Hooray, Patti!!! That’s the holy grail of living gluten free—to bring everyone else along for the ride, and hear nothing but cheers. I’m super grateful you shared that. Cheers to Just Good Food!
Kristine Gray says
Just made these tonight for a Pumpkin Pig Out Party. They are great!
gfshoestring says
I can’t believe you had a Pumpkin Pig Out Party and didn’t invite me. Sounds like so much fun, Kristine!
xoxo Nicole
Melanymoody says
I think you are fabulous! Thank you for showing me that I can be gf and still have cake (which, btw, is my favorite four-letter word; well maybe it’s a tie). Cheers and I look forward to reading your cookbook.
MelMo
gfshoestring says
Aw, thanks, Melany! Personally, I refuse to choose one favorite 4-letter word. But cake is definitely up there. ;)
xoxo Nicole
Farida says
I run, too, Nicole! I have been running for only 18 months, but sometimes I have to catch myself when I do an internal swagger along the lines of, “I can eat these chocolate pumpkin cookies because my calorie burn is so high.” I had a funny dream last night in which I was running the NYC marathon. I was amazed at how good I felt, how tired I did not feel, but oh, how I needed a bathroom break (story of my life).
xo,
Farida
gfshoestring says
I know that swagger, Farida. I live that swagger. ;) I’m not sure if that was a good dream or not. If you were flying in the NYC marathon, now that would be a great dream. I love flying dreams!
xoxo Nicole
Farida says
Nicole, I realized I left off the “funny” part. A lady older than me guided me to the men’s bathroom (it was in Central Park, and there were no portapotties there) and said, “It’s okay! There are no lines here.” What’s so funny about that? you may wonder. In real life, I feel awkward/brave/skittish when I use the men’s bathrooms. I love flying dreams, too, by the way. xo, Farida
Lynell says
I can not wait to try these. By the way, there’s nothing wrong with you for not liking reality TV. I’m 31, and I believe it will be the downfall of our civilization… ;)
Andrea@GlutenFreeSweetie says
Sounds delish. Do you think I would be able to substitute half the butter with unsweetened applesauce to cut down on the fat a little bit? I’ve done this successfully with cakes and bread, but not with cookies!
Heather Hoagland says
I can’t wait to make these! :)
Marcy says
These came out great, cakey and flavorful. As a newbie, can they be frozen? Your book comes tomorrow
, so I should have more answers to my GF questions.
gfshoestring says
Yes, they can definitely be frozen, Marcy. Just don’t put them in the refrig! They’ll dry out. :)
xoxo Nicole
Frenchkitcheninamerica says
Just what I was looking for. The weather has turned cold here, and all I want is pumpkin.
June Brown says
I too, don’t
understand reality TV. It’s sad how stupid people will act on TV (I hope it’s
acting) and it’s even sadder that others will watch it. So, so sad….
On a happier note,
I purchase both of your books recently. I checked your first cookbook out of
the library three times so my DH suggested I should just buy the book (I’m
cheap, what can I say?). That made me happy. So then I purchase both of them so
now I am even happier. Why the hold-out for my happiness (besides being cheap)?
I am new to GF baking so wasn’t sure if I was going to stick with Better
Batter, other flour blends, or make my own. Personally I have found out EVERY
TIME I use Better Batter flour it has wonderful results so why mess with success?
Speaking of success, your recipes rock!! Love, love, love them!! Please put me down as a pre-order for your
third cookbook!
gfshoestring says
Wow, June! You’re totally on board. I am, in fact, working on a Book 3. It will be Gluten-Free on a Shoestring Bakes Bread, and should be out at the end of 2013. I’ll be sure to hurry up! So glad you’re feeling good about Better Batter, too.
xoxo Nicole
Dana Schwartz says
P.S. I can’t stand reality TV either :) And my slow cooker has never been used, ha!
gfshoestring says
The slow cooker people are going to let us have it, Dana. ;)
xoxo Nicole
Dana Schwartz says
Is it possible that your spies are hanging out in my kitchen again? I have a half a can of pumpkin I need to use up, and I looked in your first cookbook this morning and saw two awesome recipes that required more than I have on hand. And now, here is a delicious looking recipe using two of my favorite ingredients in the world – pumpkin and chocolate :) Thanks Nicole! Your spies are welcome in my home anytime.
-Dana
gfshoestring says
Give my spies a cookie, would you? They’re hungry, Dana. ;)
xoxo Nicole
Marcy says
I’m new to GF. My daughter found your blog for me and I’m hooked. Already bought your first book and today I ordered Better Batter for both of us. Thanks for all you share. It is appreciated.
gfshoestring says
Hi, Marcy, Welcome to GF – and to Shoestring, then! It sounds like your daughter is taking very good care of you, and you of her. So nice to hear. I hope you’ll keep coming back – and thank you for your support of the cookbooks!
xoxo Nicole
kclark says
Oh how you make me smile. I don’t like QVC (gasp) and the only two reality shows that I like are Amazing Race and Survivor, not a fan of the Bachelor, etc. Anyway, I recognize, and empathize with, all your other lovely attributes!
We also love the Pumpkin Chocolate Chip Bars from the 1st book. I take them to GF newbies to show them that life won’t suck!
I can’t wait to make these!
kclark says
Oh and I love the semi-pro tips and the tips on kitchen gadgets like scoops. Very helpful.
gfshoestring says
So glad you like the Semi-Pro Tips. I’ll keep doing ’em!
xo N
gfshoestring says
Oh come on, Kristi, you can’t possibly have given QVC a chance, then! I can’t watch it for more than about 15-20 minutes at a time, but it’s fun to watch them … operate.
xoxo Nik
Becca Carroll says
My kids think t hey need to eat all the time, too. Like, 3 meals a day plus snack. Where do they get these crazy ideas? This is why we never have food.
Jennifer S. says
Word sister!
gfshoestring says
Seriously, Becca. If you figure it out, be sure to give me a shout! ;)
xoxo Nicole
Heather Ordover says
Thank you for explaining the scoops!!! Alton Brown lauds the scoop but I could never find the numbers on the ones I came across. Now armed with actual measurements I will prevail!
And I join you in your response to reality tv. You can always listen to ChopBard podcast for a little Shakespeare or CraftLit for a little classic lit. We’re about to start *Jane Eyre* and I’d love to know I was able to give you something back for all the wonderfulness you give to us.
Have already pre-ordered and am sending all my GF friends here and to Amazon as well.
Thank you so much!
gfshoestring says
You bet, Heather. Not all scoops have the numbers on the bottom (some scoops for home cooks have just small-medium-large on them), but you can find the numbered ones in restaurant supply stores and chef-centric stores like Sur la Table.
ChopBard and CraftLit sound awesome. I’ll have to check them out! I tend to have NPR on all day long, but sometimes on the weekends I don’t love some of the programming. Thanks!
xoxo Nicole
Faith says
Anyone know if it would be ok to sub the flour for almond flour? I really want to try these recipes, but I use almond flour.
gfshoestring says
No, Faith, you can’t. Almond flour has a completely different chemistry. I’d suggest a site like Elana’s Pantry, where she bakes primarily with flours like coconut and almond flour.
xoxo Nicole
Gfmom3 says
I love my scoops – I have 7 different sizes. I bought two number 70 so my children could do the work.
Jennifer S. says
Ok – I LOVE LOVE LOVE your pumpkin chocolate chip bars from the first book (yes I almost ate them all myself, over a few months but still – so dang yummy!) so I’m excited to see this recipe. I just bought a ton of pumpkin from Sam’s club so here we go!! :)
Can’t wait to your 2nd cookbook arrives at my door step — soon right, PLEASE?
gfshoestring says
Those bars are a favorite of my husband’s too, Jennifer. No shame in eating them all yourself over time! Hold onto that pumpkin. We’ll be using it all Fall!
Cookbook #2 should be very soon. The release date is October 16, which is the date it is shipping from the warehouse to stores and online outlets, so from there it’s all just transit. You should safely have it in hand well before the publication date of November 6. :)
xoxo Nicole