Soft and chocolatey, these gluten free pumpkin chocolate chip cookies are a fall staple in my kitchen, made with warming spices, smooth pumpkin puree, and plenty of semisweet chocolate.
Welcome fall with a plate of gluten free pumpkin chocolate chip cookies, an annual favorite I first started baking during my San Francisco days. Over the years, they've stood the test of time, and I indulge in them every October. Soft and cakey, these cookies were made to snack on a cookie with a cup of coffee on a crisp, blue-skied morning.
I love that these tender cookies are not too sweet - the pumpkin brings natural sweetness and moisture, which plays beautifully off the oat flour. Plenty of butter adds richness, and the warming spices feel just right for the season. While they are lovely plain if you want to go that route, I will always advocate for adding a heaping helping of melty chocolate chips! Pair them with a batch of gluten free pumpkin blondies or slices of gluten free pumpkin bread.
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Cookie Highlights
I make these pumpkin chocolate chip cookies each time fall descends, especially around Halloween and Thanksgiving. Soft and not-too-sweet, pumpkin-y but not overly so, with hints of brown sugar and caramel, these little morsels are packed with bittersweet chocolate. Serve a plate with gluten free pumpkin pie at Thanksgiving, or enjoy cookies as an after-school snack.
- Beautiful texture. These cookies are marvelously soft and cakey, and I love them for that! For a chewier pumpkin cookie, try my gluten free chewy pumpkin cookies.
- Effortlessly cozy. You'll find all the familiar fall spices here to complement the pumpkin, and you can also swap in a pumpkin pie spice blend to make them even more autumnal.
- A little different. This is not your ordinary chocolate chip cookie recipe! The pumpkin puree keeps these cookies moist and soft for days.
If you loved this recipe, you'll find even more ways to bake with oat flour on my oat flour recipes page.
Ingredients Needed
I've outlined what you'll need for these cookies below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Oat flour - Whole grain, gluten-free oat flour is a great choice for cookies, adding a touch of natural sweetness and flavor. If you don't eat oats, try brown rice flour or a 1:1 gluten-free flour blend of your choice (or my homemade gluten free flour blend).
- Rising agents - Baking soda and baking powder.
- Salt - Use fine sea salt or table salt.
- Spices - Ground cinnamon and ginger add warmth.
- Butter - I always use unsalted butter brought to soft room temperature.
- Sugars - A combo of light or dark brown sugar and granulated sugar.
- Pumpkin - Use homemade pumpkin puree or a can of pure pumpkin puree here, rather than pumpkin pie filling, which is already sweetened and spiced.
- Eggs - Use large or medium-sized eggs.
- Vanilla - A little pure vanilla extract or vanilla bean paste adds extra flavor.
- Chocolate chips - I love semisweet chocolate chips in these cookies!
Variations to Try
- Nuts - Try 1 cup chopped walnuts or pecans instead of 1 cup of the chocolate chips.
- Different chocolate - You can swap in a different kind of chocolate chip, including milk chocolate or even white chocolate, for a different flavor note.
- Candy - Go super decadent and swap the chocolate for mini M&M's or chopped candy bits.
- Pumpkin pie spice - Substitute 2 teaspoons of pumpkin pie spice blend for the combo of cinnamon and ginger.
Step-by-Step Instructions
Here's an overview in photos of how to make these soft and sweet pumpkin cookies:
1. Make dry mix: In a bowl, whisk together the oat flour, baking powder, baking soda, salt, and spices.
2. Cream butter: In a large bowl, cream the butter and sugars, then add the eggs and pumpkin puree.
3. Combine: Beat the dry mix into the wet ingredients.
4. Add chips: Now beat or stir in the chocolate chips and place the dough to rest in the fridge.
5. Form cookies: Line 2 baking sheets with parchment and form the cookies into balls.
6. Bake: Place in a 375°F oven and bake for about 20 minutes.
Baking Tip: Chill the Dough
If you can, plan ahead and place the dough in an airtight container in the fridge for at least 24 hours. This will help the flour to hydrate and also let the dough "season" - meaning it will result in more flavorful cookies when baked.
If you don't have a ton of time, let the dough rest in the fridge for 30-60 minutes so that it firms up a bit.
Tips & Recipe Notes
- What size? I like smaller, more bite-sized cookies, but you can make them any size you prefer. If you make larger cookies, make sure to keep enough space between them on the baking sheet.
- Press down the dough. I personally prefer the cake-like appearance of these cookies, but for a flatter vibe, gently press down on each ball of dough before baking.
- Bake them longer. I like the softer texture of these cookies (irresistible, really), but for a firmer, more chewy cookie, add a few more minutes of baking time.
- Swap gluten free flour. If oat flour is not your thing, substitute it for a 1:1 all-purpose gluten-free flour blend by weight.
- Try browning the butter. For extra depth of flavor! Instead of creaming the butter and sugar, brown it first. Here's a quick way to brown butter: Place it in a pot set over medium heat, then melt the butter, stirring occasionally. Let it cook a few minutes longer after it melts, swirling the pan if needed, until it's brown and has a nutty aroma. Cool the butter slightly, then proceed with the recipe. Feel free to use a whisk rather than a mixer if the butter is melted.
- Make ice cream sandwiches! These pumpkin chocolate cookies are lovely when made into ice cream sandwiches! Fill them with no churn pumpkin ice cream or vegan chocolate sorbet for a treat.
Storage Options
Make sure to cool the cookies completely before popping them into a storage container - I find that if they are slightly warm when I do this, the cookies will get soggy.
- Counter - Place the cookies in an airtight container or sealable bag and store them on the counter for up to 3 days.
- Fridge - Store the cookies in their storage container in the fridge for up to 5 days.
- Freezer - Add the cookies to a freezer-safe bag and store them in the freezer for up to 3 months. Thaw the cookies in the fridge before serving.
More Gluten Free Pumpkin Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten Free Pumpkin Chocolate Chip Cookies
Ingredients
- 2 ¼ cups oat flour or gluten-free 1:1 flour (270 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- 16 tablespoons unsalted butter at soft room temperature
- ½ cup light or dark brown sugar
- ½ cup granulated sugar
- 2 cups pumpkin puree or one 15-ounce can of pumpkin purée
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- In a medium bowl, whisk together 2 ¼ cups oat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 1 ½ teaspoons cinnamon, ½ teaspoon ginger.
- In a large bowl, using a mixer on medium speed, cream the 16 tablespoons unsalted butter with the ½ cup light or dark brown sugar and ½ cup granulated sugar. Beat in the 2 cups pumpkin puree 2 large eggs, and 1 teaspoon pure vanilla extract until well incorporated. Add the flour mixture on low speed and until incorporated. Fold in the 2 cups semisweet chocolate chips.
- Cover the bowl with a piece of plastic wrap and place in the fridge for 1 hour and up to 48 hours (I did 24 hours). Then, preheat the oven to 350℉. Line 2 a baking sheets with parchment paper.
- Using a tablespoon measure, scoop out balls of dough, roll into a smooth ball, and place about 1 inch apart on the baking sheet. Use the palm of your hand to gently flatten each cookie, then place the baking sheet in the oven and bake cookies for 15-16 minutes. Remove from oven and place on a wire rack to cool. Repeat with the remaining batter.
Notes
- Chill the dough. If you can, plan ahead and place the dough in an airtight container in the fridge for at least 24 hours. This will help the flour to hydrate and also let the dough "season" - meaning it will result in more flavorful cookies when baked. Or, let the dough rest in the fridge for 30-60 minutes so that it firms up a bit.
- What size? I like smaller, more bite-sized cookies, but you can make them any size you prefer. If you make larger cookies, make sure to keep enough space between them on the baking sheet.
- Press down the dough. I personally prefer the cake-like appearance of these cookies, but for a flatter vibe, gently press down on each ball of dough before baking.
- Bake them longer. I like the softer texture of these cookies (irresistible, really), but for a firmer, more chewy cookie, add a few more minutes of baking time.
- Swap gluten free flour. If oat flour is not your thing, substitute it for a 1:1 all-purpose gluten-free flour blend by weight.
- Try browning the butter. For extra depth of flavor! Instead of creaming the butter and sugar, brown it first. Here's a quick way to brown butter: Place it in a pot set over medium heat, then melt the butter, stirring occasionally. Let it cook a few minutes longer after it melts, swirling the pan if needed, until it's brown and has a nutty aroma. Cool the butter slightly, then proceed with the recipe. Feel free to use a whisk rather than a mixer if the butter is melted.
- Make ice cream sandwiches! These pumpkin chocolate cookies are lovely when made into ice cream sandwiches! Fill them with no churn pumpkin ice cream or vegan chocolate sorbet for a treat.
I'd love to hear from you! Please leave me a note.