These 20-minute easy and soft gluten free pumpkin cookies with chocolate chips are perfect for fall with their warm spices and delicious pumpkin flavor. Nobody will every know they are gluten-free!
I have been working on the perfect gluten free pumpkin chocolate chip cookie for years. After multiple rounds, I have finally found my favorite recipe to share with you. The olive oil makes these extra soft.
I love serving them next to a cup of my favorite cup of non alcoholic mulled wine or crockpot apple cider. I recently did a little pumpkin home cafe baby shower and had these was well as our gluten free pumpkin cupcakes and layered gluten free pumpkin bars.
Why I know you are going to love these...
- Truly soft cookies - Like I mentioned, Ii have been working one a pumpkin cookie recipe for years but couldn't quite get them right. When I added olive oil though, it changed the game. These cookies are so soft and moist and now naturally dairy free as well!
- So easy to make - Can you believe these only take 20 minutes to make? Wee tied it and that includes prep AND bake time. They really are the easiest cookies to prepare so they are my fall go-to.
- Versatile - I like to switch things cup and made a yummy vanilla frosting to sandwich between two cookies for a pumpkin whoopie pie. People go crazy!
KEY INGREDIENTS
- GF Flour - King Arthur's gluten free all purpose flour is my favorite and the one used to test this recipe. There are others out there but this is the one I recommend.
- Almond Flour - The little bit of almond flour in these cookies gives them more stricture and a lovely crumb.
- Pumpkin - Make sure you use pure pumpkin puree and not pumpkin pie filling. There is a difference and it will make a difference in your results.
- Sugar - You'll need white sugar and brown sugar for this recipe. I love the warmth the brown sugar gives to these cookies.
- Oil - I like to use olive oil for this recipe. It makes the cookies super soft and gives them more moisture than butter ever could in my opinion.
- Spices - You'll need a few different spices and a pinch of salt for that perfect fall flavor. Don't forget the bit of salt, it does make a difference.
It's fall cookie making time, let's go...
Pro Tip: The cookie dough for these is meant to be softer (almost like thick waffle batter) but if you notice your batter is too thin, add just a bit more gluten free all purpose flour a tablespoon at a time.
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Soft Gluten Free Pumpkin Cookies with Chocolate Chips
Ingredients
- ½ cup brown sugar
- ½ cup sugar
- 1 cup pumpkin puree
- ½ cup olive oil
- 1 egg
- 1 tablespoon vanilla
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup chocolate chips (dairy-free or regular)
Instructions
- Preheat oven to 350 degrees snd line a baking sheet with silicone baking mat or parchment paper
- In a bowl, combine all wet ingredients
- In a separate bowl, combine all dry ingredients then stir into wet ingredients until combined then gently fold in the chocolate chips
- Using a medium sized cookie scoop, place cookie dough onto a greased baking sheet, silicone baking mat for parchment paper and add a few extra chocolate chips to the top to make them look extra pretty
- Bake at 350 degrees for 11-13 minutes or until cooked through and golden brown
- Let cool 5 minutes before transferring to a wire cookie rack
Carolyn says
These have become my new favorite cookie! I made them for the first time this Fall, and again at Christmas. Both times I have frozen 6 of them for later and they thaw out just like they were fresh. I really like the cake like texture.
Thank you!
Chandice Probst says
Awwww what an honor! Thank you so much for sharing. We love them too. 🙂