Gluten Free Pumpkin Chocolate Chip Cookies
User Reviews
4.8
Gluten Free Pumpkin Chocolate Chip Cookies
Description
Gluten Free Pumpkin Chocolate Chip Cookies start with a blend of gluten-free all-purpose flour, brown sugar, baking soda, cinnamon, and nutmeg. Vegan butter or coconut oil adds moisture and richness, while pumpkin purée contributes softness and subtle sweetness. Vanilla extract and dark chocolate chips provide flavor complexity and sweet pockets within the dough.
The dough is mixed to cookie consistency, scooped, slightly flattened, and baked at 350°F until the centers set without overbaking. This produces cookies that remain tender and moist inside while holding shape. The spices lend warm autumn flavors complementing the pumpkin's mild earthiness.
These cookies can be enjoyed as a fall dessert or snack, especially for gluten-free or vegan diets. They pair well with coffee or tea and are soft enough to share and enjoy fresh from the oven or later.
Brown sugar should be tightly packed for correct sweetness measurement. Use pumpkin purée rather than pumpkin pie filling to avoid extra spices. Cookies are fragile when freshly baked, so cool carefully before transferring. They store well covered at room temperature for up to 3 days or refrigerated up to 7 days and freeze well. Choice of gluten-free flour brands like Bob's Red Mill or King Arthur's 1-to-1 blend works best for texture.
Ingredients
- 1 ½ cups all-purpose flour gluten free 1 to 1
- ⅔ cup brown sugar packed
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch nutmeg
- ½ cup vegan butter room temperature, or coconut oil
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Add gluten free flour, packed brown sugar, baking soda, cinnamon, and nutmeg to a large bowl or stand mixer. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips. Stir until a cookie dough consistency is reached.
- Fold in dark chocolate chips.
- Use cookie scoop or ice cream scoop to drop balls of dough onto lined baking pan.
- Slightly flatten each cookie with your fingers or spatula.
- Bake for 10 to 12 minutes or until middles of cookies are set.
- Remove from oven. Allow cookies to cool on pan for 10 minutes before carefully moving to a wire rack to finish cooling.
Notes
- Tightly pack brown sugar when measuring to ensure proper sweetness.
- Use pumpkin purée rather than pie filling for pure pumpkin flavor without added spices.
- Vegan butter or coconut oil at room temperature works well; regular butter is also suitable.
- Cool cookies carefully before transferring to prevent breakage, as they are soft initially.
- Store cookies covered at room temperature for up to 3 days or refrigerated for up to 7 days; they also freeze well.
- Recommended gluten-free flour blends include Bob's Red Mill 1-to-1 and King Arthur Flour 1-to-1.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 89mg | 4% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 1273IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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