Gluten Free Pumpkin Chocolate Chip Cookies

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  • 1/2 cup butter, softened (1 stick)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 3/4 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups 1:1 gluten-free flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 2 cups chocolate chips
  • optional: coarse sea salt for topping


  1. In a large mixing bowl or in a stand mixer, mix together butter and sugar until incorporated.
  2. Add pumpkin and vanilla, and an egg and mix until combined.
  3. In a medium mixing bowl, add flour, baking soda, pumpkin pie spice, and salt, and mix until combined.
  4. Pour dry ingredients into stand mixer or into large bowl with wet ingredients and mix until just combined. Fold in chocolate chips.
  5. Cover bowl with plastic wrap and let chill in the refrigerator for at least 60 minutes, or up to 24 hours.
  6. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  7. Let dough sit at room temperature for 15 minutes before scooping.
  8.  Using a cookie dough scoop or 1/4 measuring cup, scoop dough out onto baking sheet, leaving space between cookies.
  9. Bake until cookies are golden-brown, about 12-13 minutes.

  • Category: Dessert
  • Method: Baking
  • Cuisine: Cookies

Keywords: cookies, pumpkin, chocolate chip, gluten free