Name: Gluten-Free Pumpkin Cookies with Chocolate Chips Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 50 min
Cuisine: American
Ingredients: ½ cup canned unsweetened pumpkin purée (100-105 g); 1 large egg; 1 teaspoon vanilla extract; ¾ cup drippy almond butter (200 g); ¼ cup cane sugar; 2 Tablespoons maple syrup; ¼ cup gluten-free 1:1 flour (35-40 grams); 2 Tablespoons gluten-free oat flour (15 grams); 1 Tablespoon flax meal (optional); 1 teaspoon baking powder; ¼ teaspoon kosher salt; ½–1 teaspoon pumpkin pie spice (or cinnamon + nutmeg mix); ⅓–½ cup dairy-free or dark chocolate chips; Chopped nuts (optional); Dried cranberries (optional)

Jump to Recipe· 4.2 from 4 reviews

If you’ve been searching for a delightful fall treat that everyone can enjoy, the Gluten-Free Pumpkin Cookies with Chocolate Chips Recipe is an absolute gem. Soft and chewy, with just the right amount of sweetness and those irresistible pockets of melty chocolate, these cookies bring together the cozy flavors of pumpkin pie spice and wholesome ingredients for a naturally dairy-free, oil-free dessert that feels indulgent yet nourishing. Whether you’re new to gluten-free baking or a seasoned pro looking for a new favorite, this recipe is here to win hearts and taste buds alike.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled textured surface, filled with a mixture that has two main layers: a base of thick, orange-brown paste and a top layer of light, powdery white flour sprinkled unevenly over it. A light green silicone spatula is partially dipped into the bowl on the right side, resting in the mixture with some flour sticking to it. The mixture shows textures of smooth paste peeking through the scattered flour. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple, but each one plays a vital role in creating the perfect texture and flavor of these cookies. From the naturally sweet pumpkin purée to the rich almond butter and that perfect blend of gluten-free flours, every component builds layers of taste and a tender crumb.

½ cup canned unsweetened pumpkin purée: Adds moisture, natural sweetness, and that beautiful orange hue reminiscent of autumn.
1 large egg: Acts as a binder giving structure and lift to the cookies.
1 teaspoon vanilla extract: Enhances all the flavors with a warm, cozy note.
¾ cup drippy almond butter: Provides richness and a subtle nutty backbone; make sure it’s smooth and runny.
¼ cup cane sugar: Gives sweetness without overpowering the natural pumpkin flavor.
2 tablespoons maple syrup: Adds a mild, deep sweetness and keeps the cookies tender.
¼ cup gluten-free 1:1 flour blend: The base gluten-free flour that creates a soft, balanced crumb.
2 tablespoons gluten-free oat flour: Contributes a slightly chewy texture and mild flavor.
1 tablespoon flax meal (optional): Adds chewiness and a boost of fiber, great for texture if you like a bit of bite.
1 teaspoon baking powder: Helps cookies rise gently for the perfect fluffiness.
¼ teaspoon kosher salt: Balances sweetness and elevates flavor.
½ to 1 teaspoon pumpkin pie spice: The star seasoning capturing the essence of fall; cinnamon and nutmeg work beautifully if you prefer.
⅓ to ½ cup dairy-free or dark chocolate chips: Because what’s a pumpkin cookie without chocolate chips? Melty little pockets of joy.

How to Make Gluten-Free Pumpkin Cookies with Chocolate Chips Recipe

Step 1: Prepare Your Oven and Mixing Bowls

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. Having your bowls ready helps keep the process smooth — one for wet ingredients and one for dry. Baking is all about organized flow!

Step 2: Combine the Wet Ingredients

In your medium bowl, whisk together the pumpkin purée, egg, vanilla, almond butter, maple syrup, and cane sugar until the mixture is smooth and creamy. This blend is where the magic begins: the almond butter adds richness, pumpkin provides moisture, and the syrup and sugar create that perfect sweetness balance.

Step 3: Mix the Dry Ingredients Separately

Whisk together the gluten-free flour blend, oat flour, flax meal (if using), baking powder, salt, and pumpkin pie spice in a separate bowl. This dry mix will ensure even distribution of leavening agents and spices, which creates consistent cookies every time.

Step 4: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture in two batches. Stir gently until just combined — taking care not to overmix. Expect a thick, slightly sticky dough; this texture means your cookies will be tender and chewy after baking.

Step 5: Fold in the Chocolate Chips

Now the best part: folding in those gorgeous chocolate chips. This step ensures every cookie has lovely bursts of sweet, melty chocolate in every bite. After mixing them in, cover the dough and refrigerate for 20 to 30 minutes to help it firm up, making scooping and shaping much easier.

Step 6: Scoop and Bake

Use a medium cookie scoop to portion out the dough — about 1.5 to 2 tablespoons per cookie — onto the parchment-lined baking sheet. Leave 1 to 2 inches between each cookie because they will expand slightly. Bake for 10 to 12 minutes until the edges are just set and the centers still look a bit soft. Starting at 9 minutes, keep an eye on them — you want that delicate balance between soft and baked through.

Step 7: Cool and Set

After removing the cookies from the oven, let them cool on the baking sheet for about 15 minutes so they firm up to a chewy, tender perfection. If the cookies rise too thick, you can gently press them down while warm for a more traditional cookie shape. Patience here rewards you with ideal texture.

How to Serve Gluten-Free Pumpkin Cookies with Chocolate Chips Recipe

A metal baking tray lined with white parchment paper holds twelve round cookies arranged neatly in three rows of four. Each cookie is medium brown with a slightly cracked, soft texture and topped with three to four large, dark chocolate chips nestled into the surface. The tray is set on a white marbled surface, creating a clean and bright background. The cookies have a rustic, homemade look with uneven edges and a moist center. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these cookies are delightful as is, dusting a little powdered sugar or adding a drizzle of dairy-free caramel sauce can brighten up presentation and add an extra layer of flavor. Toasted pumpkin seeds sprinkled on top before baking add a crunchy contrast to the soft crumb.

Side Dishes

Pair these cookies with a warm cup of chai tea or cinnamon-spiced almond milk for an utterly cozy snack. A scoop of dairy-free vanilla ice cream alongside also transforms them into a decadent dessert worthy of any celebration.

Creative Ways to Present

Why not turn your batch of gluten-free pumpkin cookies into a festive gift? Stack them between parchment paper in a pretty tin or wrap with a seasonal ribbon. Or create cookie sandwiches with a smear of pumpkin buttercream or chocolate hazelnut spread for a playful twist.

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature for up to two days. They stay tender and moist, but because they are naturally free of oils and dairy, you’ll want to enjoy them fresh for the best texture.

Freezing

You can freeze the dough for up to a month. Scoop and freeze on a tray first, then transfer cookies to a freezer-safe bag. When ready to bake, thaw slightly and bake as usual. Baked cookies freeze well too — just wrap tightly and warm briefly before serving.

Reheating

Warm cookies gently in the oven at 300°F for about 5 minutes to bring back that freshly baked softness. Avoid microwaving too long or they might dry out, but a quick nudge does wonders to revive their chewy, melty charm.

FAQs

Can I substitute almond butter for another nut or seed butter?

Absolutely! Sunflower seed butter or cashew butter work well, just pick a creamy, drippy style for the best dough consistency.

Is it necessary to refrigerate the dough before baking?

While you can bake immediately, chilling the dough firms it up and helps control cookie spread, resulting in more uniform, chewy cookies.

What can I use if I don’t have pumpkin pie spice?

A simple mix of cinnamon plus a pinch of nutmeg and ginger creates a great substitute, allowing you to customize the flavor intensity to your liking.

Are these cookies suitable for kids?

Yes! They are naturally sweetened and free from common allergens like gluten and dairy, making them a great treat even for picky eaters.

How do I know when the cookies are perfectly baked?

The edges should look set and slightly golden while the centers appear just soft and barely underdone — they firm up as they cool, so avoid overbaking.

Final Thoughts

I can promise that trying this Gluten-Free Pumpkin Cookies with Chocolate Chips Recipe will quickly become one of your favorite ways to celebrate pumpkin season in a healthier, fuss-free way. With its simple ingredients and satisfying flavor, it’s the kind of recipe you’ll want to bake again and again — for friends, family, and especially those cozy, quiet moments with a cup of tea. So go ahead, treat yourself to these soft, chewy cookies that are as comforting as a warm sweater on a chilly day. Happy baking!