Pumpkin Chocolate Chip Cookies
Prep time
Cook time
Total time
These Gluten-Free, Egg-Free (and dairy-free optional) Cookies are a perfect Fall treat! Soft and chewy, bursting with chocolate chips, just the right amount of spice and so yummy! Plus the super easy recipes takes no more than 10 minutes to prep!
Author: Healthy Gluten-Free Family
Recipe type: Cookies, Dessert, Fall
Cuisine: Gluten-Free, Egg-Free, Nut-Free, Dairy-Free Optional, Vegan-Optional
Serves: 12 - 14 4 inch cookies
Ingredients
- ½ cup (or 1 stick) butter or dairy-free butter, softened (tip: the softer the better)
- ¼ cup brown sugar, packed
- ½ cup cane sugar
- ½ cup canned pure pumpkin
- 1 teaspoon vanilla extract
- 1½ cups gluten-free all purpose flour (we use GF Jules , affiliate link)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- 1¼ cup chocolate chips (we used semi-sweet, you could also use dark chocolate)
Instructions
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer, beat butter, brown sugar and cane sugar until well combined, light and fluffy.
- Add pumpkin and vanilla, and mix to combine. Scrape down the sides as needed.
- In a small bowl, whisk together flour, baking soda, salt, cinnamon, ground cloves and nutmeg. (I like to use a pastry cutter but a whisk or fork work fine too). Add dry ingredients to wet ingredients and combine, starting with the mixer on low speed combine. Once combined, you can increase mixer speed to combine well, scraping down the sides as needed. Batter will be smooth.
- Add chocolate chips and mix on low for just 10 seconds to combine.
- Using a tablespoon measuring spoon, drop batter onto prepared baking sheets 2 tablespoons at a time. Flatten a little for chunkier cookies (these cookies will not spread much when baking). OR using your hand or the back of a spoon flatten cookies and form batter into large 3.5- 4 inch circles (again batter will not rise or flatten much).
- Bake for 11-13 minutes, or until golden and slightly browning on top.
- Let cool and set for 10 minutes, then enjoy!
To welcome fall, I made these tasty treats. They turned out perfect, soft and chewy! My whole family loved them and no idea they were gluten free!
Love it! So happy you all enjoyed them!
These are delicious! And I got to enjoy them with my friend who has an egg allergy! She was so happy!
Oh that makes me so happy! Thanks for sharing 🙂
I made these pumpkin chocolate chip cookies yesterday and they’re so yummy! Added some sea salt on top and yummmmm 💕 thank you for the recipe!
So happy you love them! Topping them with sea salt is a great idea! Trying that next time!
Easy to make and good, good, good.
Yay! So happy you love them! Thank you!
These have instantly become our favourite cookie recipe. Absolutely delicious and fluffy.
Aw, that makes me so happy! I was actually thinking of making them this week as I have some pumpkin in the pantry!
These are amazing! I didn’t have ground cloves or nutmeg, but I did have pumpkin pie spice. I messaged Karen and she suggested substituting 1/2 tsp of pumpkin pie spice for the cloves and nutmeg, and keeping the cinnamon measurement the same (1 tsp). The substitution worked so well! The cookies are soft and have such a great flavor. Even my husband loved them, and he’s super picky with desserts!
Thanks for sharing Lydia! Happy the pumpkin spice worked so well and that you (and your husband!) love these cookies too!