Gluten-Free Pumpkin Chocolate Chip Cookies
Soft, chewy, and brimming with warm autumn flavors, these Gluten-Free Pumpkin Chocolate Chip Cookies are the ultimate seasonal treat! Made with a blend of gluten-free flour, real pumpkin puree, and cozy spices like cinnamon and nutmeg, these cookies deliver the comforting taste of fall in every bite. Studded with melty, gluten-free chocolate chips, they strike the perfect balance between spiced pumpkin sweetness and rich chocolate decadence. Ready in just under 30 minutes, these cookies are easy to make and ideal for satisfying those cravings while still catering to gluten-free diets. Whether served with a cup of coffee or packed for a lunchbox snack, these pumpkin cookies are guaranteed to disappear fast!
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Ingredients
- 1.5 cups gluten-free all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1 teaspoon pure vanilla extract
- 0.5 cups pumpkin puree
- 1 large egg
- 0.75 cups gluten-free chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Step 3
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes using an electric mixer.
Step 4
Add the vanilla extract, pumpkin puree, and egg to the butter mixture. Beat until well combined.
Step 5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6
Stir in the gluten-free chocolate chips using a spatula or wooden spoon.
Step 7
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers should still be soft.
Step 9
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Enjoy your gluten-free pumpkin chocolate chip cookies fresh or store them in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (820.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3111.1 |
| Total Fat 157.7g | 0% |
| Saturated Fat 94.2g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 480.3mg | 0% |
| Sodium 1604.6mg | 0% |
| Total Carbohydrate 417.7g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 225.3g | |
| Protein 25.4g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 289.2mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 902.1mg | 0% |
Source of Calories