Gluten Free Pumpkin Chocolate Chip Cookies

When pumpkin season hits, nothing satisfies quite like a batch of my gluten free pumpkin chocolate chip cookies fresh from the oven. These cookies are soft, slightly chewy, loaded with chocolate chips, and spiced just right for autumn. The pumpkin puree adds moisture, color, and subtle flavor without making them cakey — that’s the goal with this recipe. In fact, using just the right amount of pumpkin puree (⅓ cup) keeps the texture more like classic chocolate chip cookies instead of a dense, cake-like cookie.

What I love most about these cookies is that they deliver on flavor and texture while still feeling cozy and seasonal. Whether you’re baking for a crowd at a fall get-together, packing them into lunchboxes, or just craving something sweet, these pumpkin chocolate chip cookies hit all the right spots.

Prep Time: 20 minutes

Cook Time: 12-14 minutes

Makes: 24 cookies

Ingredients:

2 cups Gluten Free Flour

1/2 cup Cornstarch

½ cup Almond Flour

1 ½ tsp Baking Soda

1 tsp Salt

3 tsp Pumpkin Pie Spice

½ cup Butter, melted

1 tbsp Vanilla

1 Egg

¾ cup Brown Sugar

¾ cup White Sugar

⅓ cup Pumpkin Puree

2 cups Chocolate Chips

Instructions:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the gluten-free flour, cornstarch, almond flour, baking soda, salt, and pumpkin pie spice until evenly combined.

3. In a separate bowl, beat the egg, melted butter, vanilla extract, brown sugar, and white sugar until light and fluffy. Add the pumpkin puree and stir until fully incorporated.

4. Gently add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix — you want the dough soft but not tough.

5. Fold the chocolate chips into the dough until evenly distributed. You can add a few extra on top of each cookie just before baking for a bakery look.

6. Cover the bowl and refrigerate the dough for about 30 minutes. Chilling helps prevent the cookies from spreading too thin and helps them stay chewy.

7. Scoop cookie dough balls (about 2 tablespoons each) onto the lined baking sheet, spacing them a couple of inches apart. Bake for 12–14 minutes or until the edges are just set and the centers look soft.

8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. These cookies are irresistible warm, but they also store well.

Check out the previous installments of my Pumpkin Season Series here:

• Pumpkin Spice Pancakes

• Pumpkin Cinnamon Chip Scones

• Black Pepper & Goat Cheese Pumpkin Pasta

• Gluten & Dairy Free Pumpkin Cheesecake

Tips for the Best Pumpkin Chocolate Chip Cookies

• Measure Flour Properly: Gluten-free flour blends can vary in density. Spoon and level the flour into the measuring cup or use a kitchen scale for best results.

• Don’t Overmix: Mixing too much can make cookies tough. Stir until ingredients are just combined.

• Chill the Dough: Letting dough rest before baking yields thicker, chewier cookies.

• Add Extra Chips: Pressing a few extra chocolate chips into the tops of the dough balls before baking gives a more eye-catching result.

• Storage: Store cooled cookies in an airtight container at room temperature for several days — they stay soft and chewy.

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