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Chocolate Chip Gluten Free Pumpkin Cookies

Chocolate chip gluten free pumpkin cookies with soft, golden edges and melty chocolate chip pockets. Built on a dry-blotted pumpkin puree for stable dough and a quick bake at 375°F.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Gluten-free dry ingredients
  • 2 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Gluten-free cookie dough
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted very dry)
  • 2 egg + yolk
  • 2 tsp vanilla extract
  • 1.5 cup semi-sweet chocolate chips
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line baking sheets with parchment.
Prepare the pumpkin and dry mix
  1. Blot the pumpkin puree very dry between paper towels until it looks thick and less wet.
  2. Whisk together the gluten-free flour blend, baking soda, pumpkin pie spice, cinnamon, and salt.
Make the dough
  1. Beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add the blotted pumpkin puree, the egg plus yolk, and the vanilla extract, then beat until smooth.
  3. Fold the flour mixture into the wet ingredients until no dry streaks remain.
  4. Fold in the semi-sweet chocolate chips so they are evenly distributed through the dough.
Bake and finish
  1. Scoop the dough into 2-tablespoon rounds and space them on the baking sheets.
  2. Bake for 10–12 minutes, until the edges are golden and the centers look slightly set.
  3. Sprinkle flaky sea salt over the warm cookies for a salty contrast.
  4. Cool the cookies on the pan for 5 minutes before transferring to a rack to firm up.

Notes

Pro tip: blotting the pumpkin puree very dry is what helps these gluten-free pumpkin cookies hold their shape and bake up tender. Store baked cookies in an airtight container at room temperature for up to 4 days. Freeze cookies (fully cooled) in a freezer bag for up to 2 months; thaw at room temperature. For a dairy-free swap, use a 1:1 plant-based butter substitute (softened) to keep the dough texture similar.