'Tis the season for all things pumpkin, and these easy Gluten-Free and Vegan Pumpkin Chocolate Chip Cookies are sure to be a favorite! Soft and chewy, bursting with chocolate chips, just the right amount of spice and so yummy!
Pumpkin Chocolate Chip Cookies
Super quick and easy recipe yields perfect cookies every time!
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Back to the gluten-free Pumpkin Chocolate Chip Cookies…
The recipe comes together in 10 minutes or less.
Just 4 easy steps:
1. cream the butters and sugar
2. add in the pumpkin and vanilla
3. whisk together and add in the dry ingredients
4. mix in the chips.
2 Pro Tips:
First, the butter needs to be softened (room temp or even softer) so remember to take a stick out of the fridge ahead of time.
Second, Always to mix the flour and other dry ingredients (baking soda, salt and spices) in a separate bowl with a pastry cutter, whisk or fork. It combines them really well and helps with the cookie texture.
2 Options for cookie size:
Finally, it is a really fun recipe because the batter is a great texture, so you can make the cookies 2 different ways depending on mood and both are great!
You can drop it by the spoonful onto a cookie sheet which will yield smaller, chunkier cookies.
Or you can press the cookies down with your hands or the back of a spoon and have bigger flatter cookies. These are 3-4 inch cookies.
And since the recipes is packed with chocolate chips so no need to top with extra unless you want too!
Either way you will have the most delicious cookies bursting with chocolate chips and a hint of pumpkin spice .
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!
1/2cupor 1 stick butter or dairy-free butter, softened (tip: the softer the better)
1/2cupcanned pure pumpkin
1 1/2cupsgluten-free all purpose flourwe use GF Jules , affiliate link
1 1/4cupchocolate chipswe used semi-sweet, you could also use dark chocolate
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...