These pumpkin cookies with chocolate chips remind me of the ones I ate as a kid. They are so chewy and delicious plus, they take less than 20 minutes to make! I might just make them all year around…
Pumpkin Cookies with Chocolate Chips
I love making pumpkin cookies in the fall because they have such warm and cozy spices. Cinnamon, cloves and nutmeg come together perfectly with pumpkin to make the most unforgettable cool weather cookie!
While it is totally optional to add in the chocolate, I recommend it. They really take these cookies up a notch. If you can have dairy, Guittard real milk chocolate chips are my absolute favorite!
And as we know from our chocolate dipped pumpkin spice donuts, you can’t go wrong with this combination of flavors! If you are more of just a pumpkin dessert fan, I recommend our gluten-free pumpkin pie cream delight with HOMEMADE pumpkin pudding…yum!
Can you make these dairy-free?
These cookies are dairy-free on their own! You can absolutely make them with chocolate chips AND dairy-free simply by choosing a dairy-free chocolate chip. I recommend Enjoy Life Foods or Nestle Simply brands.
The great thing about a naturally dairy-free recipe is that you know it is already going to be good without having to worry that switching out ingredients will change the flavor.
If you are avoiding carbs, these soft keto pumpkin cookies from Cassidy’s Craveable Creations is a great option.
Ingredients needed for gluten-free pumpkin cookies
- Brown sugar
- Pumpkin puree
- Coconut oil
- Gluten-free vanilla
- Gluten-free all-purpose flour
- Baking soda
- Baking powder
- Chocolate chips
How to make gluten-free pumpkin chocolate chips cookies
- First, start by combining all brown sugar and wet ingredients together
- Mix well then in another bowl, combine dry ingredients
- Slowly add dry ingredients to wet ingredients while mixing
4. Mix until cookie dough comes together. It will be a little bit sticky.
5. Gently fold in the chocolate chips with a spatula. You can use regular or dairy-free.
6. Using a tablespoon or a small cookie or ice cream scoop, drop onto a greased or silicone mat lined baking sheet
Bake the cookies at 350 degrees for 8-10 minutes. I personally like to undercook mine just slightly because I like a bit of a gooey center. Similar to how I like to cook my gluten-free snickerdoodle cookies or gluten-free ginger molasses cookies.
Tips for making gluten-free pumpkin cookies:
- Your pumpkin does not have to be fresh. Canned pumpkin puree works just fine. So don’t let that hold you back from baking these today.
- Make sure you use a truly gluten-free vanilla extract, some contain grain alcohols but they are rare.
- Use a high quality gluten-free all-purpose flour. Bob’s Red Mill 1-to-1, Cup4Cup and King Arthur gluten-free flours all work great.
How do you store leftovers?
If you have any leftovers (which you likely will not), you can store them at room temperature for 3 days. Covered is better but uncovered is just fine if you are like me and enjoy displaying cookies on a platter for your family.
If you love this recipe, here are a few more to check out…
Spider Cookies with Chocolate Chips
Healthy Pumpkin Pancakes from Meaningful Eats
Need an EASY and delicious breakfast, lunch, dinner or dessert?
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Gluten-Free Pumpkin Cookies with Chocolate Chips
- Combine pumpkin, sugar, egg, vanilla, milk and coconut oil
- In a separate bowl, combine dry ingredients
- Fold dry ingredients into pumpkin mixture
- Gently, stir in chocolate chips
- Drop by Tbls. onto a greased baking sheet
- Bake at 350 degrees for 8-10 minutes or until cooked through and golden brown
Here’s a little look at the original photo taken back on October 14, 2010. We have since updated it with knew photos, instructions and helpful information.