Gluten Free Pumpkin Chocolate Chip Cookies are soft on the inside with crispy edges and melted chocolate in every bite! What's not to love? Enjoy this fall treat with a cup of coffee or as an afternoon snack.
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Why you'll love this recipe
- Soft and chewy texture.
- Delicious pumpkin flavor.
- Made without gluten, dairy, soy, or refined sugar.
- Super easy to make!
- Simple ingredients.
- Perfect for pumpkin season!
If you love pumpkin recipes, make sure you try my Pumpkin Bread, Pumpkin Nice Cream, and Pumpkin Pie Bars!
🍴Ingredient Notes
- Flour: My favorite almond flour brands are Bob's Red Mill and Blue Diamond because they both have a finely ground almond flour that works well for baking!
- Sugar: For sugar, I used my favorite organic unrefined sugar – Coconut Sugar! You can also swap for Lakanto Golden Monkfruit to make them sugar-free. Any granulated sugar will work though!
- Oil: I almost always use coconut oil for my recipes because it’s a great dairy-free alternative!
- Spices - You will need a combination of pumpkin spice and cinnamon to create a delicious flavor!
- Chocolate - For this recipe I used a Pascha 100% dark chocolate bar that was roughly chopped. Pascha also makes a Dairy-Free and Vegan White Chocolate. Any type of chocolate will work with this recipe!
- Egg - I have not tested this recipe with an egg replacement.
- Pumpkin Puree - These cookies wouldn't be complete without pumpkin puree! Make sure it's not pumpkin pie filling.
🍴Step by Step Instructions
Step 1: Making the Cookie Dough
Start by mixing the almond flour, pumpkin spice, cinnamon, baking soda, and salt in a small bowl. Use a fork or whisk to blend until fully combined. (Make sure to remove all of the flour clumps.)
Next, add coconut sugar, egg, melted coconut oil, pumpkin puree, and vanilla extract into a separate bowl. Use a whisk to combine.
Pour the dry mixture into the wet mixture. Use a spatula to fold together the dough until all flour has been absorbed. Then fold in chocolate chips.
Step 2: Baking Pumpkin Cookies
Use a cookie scoop or tablespoon to add 12 cookies on a parchment paper lined baking sheet. Press in a few extra chocolate chips on top of each cookie.
Step 3: Cooling Cookies
Bake at 350° for about 12-15 minutes. Remove the tray from the oven and let the cookies sit for about a minute.
Expert Tips
- Make the cookies around the same size so they bake evenly.
- Use a cookie scoop to place the dough on the tray. (It's so much easier!)
- Bake the cookies on a parchment paper lined baking sheet to avoid sticking.
- Measure the coconut oil first, and then melt it.
- Press chocolate chips into the top of each cookie before baking to ensure melted chocolate in every bite!
- To avoid a cakey cookie, you can place the pumpkin puree on a paper towel to absorb some of the water.
Frequently Asked Questions
This recipe does not require that you chill the dough before baking! I suggest baking them right away.
You can refrigerate this cookie dough for about 1 week or up to 2 months in the freezer!
I use a finely ground blanched almond flour. Almond meal will not work the same as it has more of a grainy texture. My personal favorites are Bob’s Red Mill, and Blue Diamond.
How to Store Leftover Cookies
You can store your cookies at room temperature in an airtight container. After a couple days, I would move the container into the refrigerator to keep them fresh for longer.
You can also store the baked cookies in a freezer bag or airtight container in the freezer!
If you want to freeze the dough, I suggest pre-scooping the cookies so they're ready to bake.
More cookie recipes!
After you make these Gluten Free Pumpkin Chocolate Chip Cookies, make sure to leave a comment & rate the recipe!
Recipe Card
Gluten Free Pumpkin Chocolate Chip Cookies
Equipment
- 1 Baking Sheet
- 1 Small Cookie Scoop
Ingredients
Dry Ingredients
- 1+¼ Cups Almond Flour
- 1+½ Teaspoons Pumpkin Spice
- 1+½ Teaspoons Cinnamon
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- ½ Cup Coconut Sugar Or Lakanto Golden Monkfruit.
- 1 Egg
- 3 Tablespoons Pumpkin Puree
- 3 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Chocolate
- ⅓ Cup Dark Chocolate Chips You can also use white chocolate!
Instructions
Cookie Dough
- Start by mixing the almond flour, pumpkin spice, cinnamon, baking soda, and salt in a small bowl. Use a fork or whisk to blend until fully combined. (Make sure to remove all of the flour clumps.)
- Next, add coconut sugar, egg, melted coconut oil, pumpkin puree, and vanilla extract into a separate bowl. Use a whisk to combine.
- Pour the dry mixture into the wet mixture. Use a spatula to fold together the dough until all flour has been absorbed. Then fold in chocolate chips.
Baking & Cooling
- Use a cookie scoop or tablespoon to add 12 cookies on a parchment paper lined baking sheet. Press in a few extra chocolate chips on top of each cookie.
- Bake at 350° for about 12-15 minutes. Remove the tray from the oven and let the cookies sit for about a minute. Remove the cookies with a spatula and place them on a metal cooling rack. Enjoy!
Notes
Expert Tips
- Make the cookies around the same size so they bake evenly.
- Use a cookie scoop to place the dough on the tray. (It's so much easier!)
- Bake the cookies on a parchment paper lined baking sheet to avoid sticking.
- Measure the coconut oil first, and then melt it.
- Press chocolate chips into the top of each cookie before baking to ensure melted chocolate in every bite!
- To avoid a cakey cookie, you can place the pumpkin puree on a paper towel to absorb some of the water.
Nutrition
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Beth
Ok WOW! These cookies are so good!! Will definitely make them again.