Cooking and Serving: 35 minutes | 14 cookies
Ingredients
How to make gluten free pumpkin chocolate chip cookies | Ingredient substitutions
Description
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 14 cookies
Ingredients
How to make gluten free pumpkin chocolate chip cookies
Expert tips
Ingredient substitutions
Instructions
WHY THIS RECIPE WORKS
Baking with pumpkin usually means some tender, cakey recipes that we all love,.
like our gluten free pumpkin roll.
And every year, I still make our pillow-soft classic gluten free pumpkin cookies.
layer of white icing.
But I’ve worked hard over the years to perfect this recipe for pumpkin chocolate.
chip cookies to give them the crisp edges and chewy centers of a classic gluten.
free chocolate chip cookie.
added more butter, reduced the flour, and blotted much of the moisture from.
classic Libby’s canned pumpkin puree.
The result is a crispy-edged, chewy cookie with a buttery flavor that melts in.
your mouth, and still has tons of pumpkin flavor. They may look much like.
regular cookies, but the taste and aroma is unmistakably pumpkin.
ingredients for gluten free pumpkin chocolate chip cookies in small bowls with.
names of ingredients below each bowl on light marbled surface.
for gluten free pumpkin chocolate chip cookies in small bowls with names of.
ingredients below each bowl on light marbled surface.
INGREDIENTS EXPLAINED
All the ingredients in these cookies have a specific purpose. Here’s what each.
of them contributes to cookies with the perfect taste and texture:.
Butter: Adds flavor, moisture, crisp edges, and when beaten with the sugars,.
lightens the texture of the middle of the cookie.
Brown sugar: Adds depth of flavor, sweetness and tenderness. Also adds.
moisture for chewy cookies.
White sugar: Adds tenderness, sweetness, and that lacy texture on the edges.
as white sugar melts more quickly in the oven.
Pumpkin spice: These is a blend of the warm spices that smell and taste like.
pumpkin to us. Try making your own 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/4 teaspoon ground.
cloves, and 1/8 teaspoon ground nutmeg.
Pumpkin puree: We remove the excess moisture from the canned pumpkin puree to.
add pumpkin flavor without making the cookies cakey, like our classic iced.
gluten free pumpkin cookies.
Egg yolks: Using just egg yolks adds richness and some structure without the.
extra moisture in the whites that would make the cookies puffy.
Gluten free flour: There is almost as much butter in this recipe as there is.
gluten free flour, but it’s still important to choose a high-quality blend.
Use Better Batter’s classic blend, Nicole’s Best multipurpose (and add.
xanthan gum), or Bob’s Red Mill 1-to-1 gluten free flour (just add another.
1/8 teaspoon xanthan gum).
Baking soda: Helps with browning in the oven.
Salt: Balances sweetness and brightens all flavors.
Chocolate chips: I only add 4 ounces of chips for just a touch of chocolate.
flavor that doesn’t overpower the buttery pumpkin flavors. You can add up to.
6 ounces if you prefer.
overhead image of 7 round cookies with chocolate chips and a light orange color.
on a gold baking sheet lined in white paper with a red cloth.
image of 7 round cookies with chocolate chips and a light orange color on a gold.
baking sheet lined in white paper with a red cloth.
HOW TO MAKE GLUTEN FREE PUMPKIN CHOCOLATE CHIP COOKIES.
PREPARE THE DRY INGREDIENTS AND PUMPKIN PUREE.
Place the gluten free flour blend (including xanthan gum), baking soda, salt,.
and pumpkin pie spice) in a small bowl, and whisk to combine.
Spread pumpkin puree on a plate in a thin, even layer.
Place regular kitchen paper towels on top of the puree on the plate and apply.
even, relatively gentle pressure. The towels will absorb excess moisture from.
the puree. Once they’re saturated, discard them.
Repeat the process, layering the towels two at a time at the start, until the.
puree is reduced to about 2 ounces from 4 ounces. The puree should seem crumbly,.
rather than fluffy and puffy.
Small round metal mixing bowl with mostly white powder and some brown powder.
with wire whisk next to bowl.
round metal mixing bowl with mostly white powder and some brown powder with wire.
same dry ingredients whisked together with whisk in small bowl into very light.
dry ingredients whisked together with whisk in small bowl into very light brown.
small round dessert plate with orange pumpkin puree spread into even layer.
round dessert plate with orange pumpkin puree spread into even layer.
fingers of one hand pulling away white paper towel soaked in orange moisture.
from plate with orange pumpkin puree.
of one hand pulling away white paper towel soaked in orange moisture from plate.
with orange pumpkin puree.
MAKE THE COOKIE DOUGH.
Cream butter, brown sugar and white sugar until light and fluffy to create some.
air pockets and help the sugar dissolve a bit. Beat in the egg yolks, blotted.
pumpkin puree, and vanilla extract.
Mix in the whisked dry ingredients mixture may seem like it won’t moisten all of the dry ingredients, but keep.
pressing down with the back of the spoon until you form a thick cookie dough.
You can use the mixer for this step, but the cookie dough is so thick that it.
can be difficult. Mix in the chocolate chips.
Large round metal mixing bowl with soft and fluffy light brown mixture of brown.
sugar, white sugar and butter.
round metal mixing bowl with soft and fluffy light brown mixture of brown sugar,.
white sugar and butter.
Same mixture with 2 yellow egg yolks, dried orange pumpkin puree and brown.
vanilla extract added.
mixture with 2 yellow egg yolks, dried orange pumpkin puree and brown vanilla.
All previous ingredients beaten into butter and sugar mixture for fluffy, beaten.
previous ingredients beaten into butter and sugar mixture for fluffy, beaten.
Same bowl with very light brown powder dry ingredients mixture added on top.
bowl with very light brown powder dry ingredients mixture added on top.
All dry ingredients mixed into wet in same mixing bowl with large metal mixing.
spoon into thick light orange cookie dough.
dry ingredients mixed into wet in same mixing bowl with large metal mixing spoon.
into thick light orange cookie dough.
same mixture with chocolate chips mixed in.
mixture with chocolate chips mixed in.
SCOOP THE COOKIE DOUGH AND BAKE AT 350°F.
Don’t chill the cookie dough, since you want the cookies to spread quickly and.
Scoop the cookie dough into mounds of 1 1/2 to 2 tablespoons of dough onto lined.
baking sheets about 1 1/2 to 2 inches apart.
Don’t flatten the cookie dough at all. It will melt in the oven into rounds.
Bake at 350°F for 15 minutes, or until the edges and undersides are lightly.
golden brown and the cookies are set in the center.
Let them cool on the baking sheets. They will wrinkle and flatten a bit as they.
cool, but will stay thick.
Overhead image of 6 raw rounds of light orange cookie dough with chocolate chips.
spaced evenly apart on white paper on gold rimmed baking sheet.
image of 6 raw rounds of light orange cookie dough with chocolate chips spaced.
evenly apart on white paper on gold rimmed baking sheet.
same 6 balls of cookie dough baked into 6 round light orange-brown gluten free.
pumpkin chocolate chip cookies.
6 balls of cookie dough baked into 6 round light orange-brown gluten free.
pumpkin chocolate chip cookies.
USE BUTTER AT COOL ROOM TEMPERATURE
When you’re using a mixer to cream butter with sugars, use butter that is at.
“cool room temperature.
65°F/18°C. If your butter is greasy to the touch when you begin, your cookies.
will spread more than you intend. To raise the temperature of refrigerated.
butter more quickly, chop it, scatter it on the wrapper, and let it sit at room.
temperature for 15 to 20 minutes.
WEIGH YOUR DRAINED PUMPKIN PUREE
Libby’s brand pumpkin puree has the most consistently rich puree without too.
much moisture, but there is still variation. You should be able to start off.
with 4 ounces of pumpkin puree, blot it with paper towels to reduce it down to 2.
ounces. But if your puree seems very wet, start with more puree, blot it, and.
measure out 2 drained ounces to add to the cookie dough.
DON’T CHILL THE COOKIE DOUGH.
To make thick and chewy cookies with lacy edges, begin with cookie dough at room.
temperature so the mounds of raw dough begin to melt in the oven right away.
during baking. To make the cookie dough ahead of time, refrigerate it after.
shaping or even freeze it, but let it come to cool room temperature before.
3 mounds of light orange balls of raw cookie dough with chocolate chips spaced.
evenly apart on white paper on baking tray.
mounds of light orange balls of raw cookie dough with chocolate chips spaced.
evenly apart on white paper on baking tray.
DAIRY FREE
If you can’t have dairy, you can replace the unsalted butter in this recipe with.
vegan butter. Miyoko’s Creamy and Melt brands are my favorite. Violife vegan.
butter in block form is also very good. The cookies may spread a bit more, but.
they should still be delicious.
Avoid Earth Balance buttery sticks, which have too much moisture, or any other.
butter substitute that comes in a tub. Be sure to use dairy free chocolate.
EGG FREE
There are two egg yolks in this recipe, and I generally don’t have success.
replacing egg yolks with a common egg replacer like chia eggs or flax eggs.
Since egg yolks mostly add richness, you can try replacing the two yolks with 2.
more tablespoons of butter.
light brown-orange cookies with chocolate chips on baking tray with bite taken.
out of front cookie showing melted chocolate chips in center.
brown-orange cookies with chocolate chips on baking tray with bite taken out of.
front cookie showing melted chocolate chips in center.
GLUTEN FREE PUMPKIN CHOCOLATE CHIP COOKIES RECIPE
Prep Time: 20 minutes mins.
Cook Time: 15 minutes mins.
Cooling time: 10 minutes mins.
Total Time: 45 minutes mins.
stack of 3 gluten free pumpkin chocolate chip cookies with bite taken from top.
of 3 gluten free pumpkin chocolate chip cookies with bite taken from top one.
These gluten free pumpkin chocolate chip cookies are crispy on the edges, chewy.
in the center, and packed with pumpkin flavor.
EQUIPMENT
Handheld mixer Stand mixer fitted with paddle attachment.
INGREDIENTS
1 ½ cups (210 g) all purpose gluten free flour blend.
INGREDIENTS
1 ½ cups (210 g) all purpose gluten free flour blend.
Notes
* ⅜ teaspoon xanthan gum, omit if your blend already contains it
* ½ teaspoon baking soda
* ¼ teaspoon kosher salt
* 4 ounces pure pumpkin puree
* ¾ cup (150 g) granulated sugar
* ½ cup (109 g) packed light brown sugar
* 12 tablespoons (168 g) unsalted butter, at cool room temperature
* 2 (50 g) egg yolks, at room temperature
* 1 teaspoon pure vanilla extract
* 4 ounces semi-sweet chocolate chips
* Preheat your oven to 350°F. Line rimmed baking sheets with unbleached
parchment paper and set them aside.
* In a small bowl, place the flour, xanthan gum, baking soda, salt, and pumpkin
pie spice, and whisk to combine well. Set the bowl aside.
* Place the pumpkin puree on a small, flat plate and spread it into a thin,
even layer. Using paper towels, blot the puree to absorb all excess moisture,
pressing down gently and evenly. You will use and discard about 8 layers of
paper towel, two layers at a time.
* Keep blotting until the volume of the puree has reduced should ultimately weigh about 2 ounces). There will still be more moisture if
you continue to press with a paper towel, but the puree should darken in
color and its texture should go from fluffy to almost crumbly.
* Place the granulated sugar, brown sugar and butter in a large mixing bowl,
and beat with a handheld mixer (or in the bowl of a stand mixer fitted with
the paddle attachment) for about 5 minutes or until light and fluffy.
* To the butter and sugars mixture, add the dried pumpkin puree, egg yolks, and
vanilla, and beat until fully combined.
* Add the dry ingredients and mix the back of the bowl of the spoon to get all of the dry ingredients moistened
dry ingredients, but keep pressing and it will come together.
* Add the chocolate chips. Mix until they’re evenly distributed throughout the
* Using a medium-size ice cream scoop or two spoons, place rounded portions of
the dough (each about 2 tablespoonsful) on the prepared baking sheet, about 1
* Place the baking sheet in the center of the preheated oven and bake until the
cookies are lightly golden brown around the edges and set in the center,
* Remove from the oven and allow to cool on the baking sheet until firm, about
I really like using Nicole’s Best multipurpose gluten free flour blend, with
added 3/8 teaspoon xanthan gum, to make these cookies. Better Batter’s classic
blend also works well, as does Bob’s Red Mill 1-to-1, with 1/8 teaspoon added
They’ve changed the formula for Cup4Cup, and I can no longer recommend it. You
can use any of my “mock” blends on the all purpose gluten free flour blends
For the pumpkin pie spice.
To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2
teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground
cloves + 1/8 teaspoon ground nutmeg.
Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 97mg | Potassium: 82mg | Fiber: 2g
| Sugar: 22g | Vitamin A: 1602IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
These cookies will maintain their lacy edges and chewy center texture at room
temperature for at least 3 days. Even if I don’t remember to seal them in a
container with a lid carefully, they still taste great.
For longer storage, you can always freeze the baked cookies. Place them in a
sealed, freezer safe container, and remove as much air as possible since that
leads to freezer burn. They’ll stay fresh for up to 3 months.
You can also freeze the raw cookie dough. Shape it into mounds of dough, and
freeze them in a single layer on a baking sheet or other flat surface. Once
they’re frozen, pile them into a freezer safe bag, seal out air, and freeze raw
REFRESHING INSTRUCTIONS
For frozen baked cookies, defrost them at room temperature or in the microwave
for 15 seconds (no longer to preserve texture).
For frozen raw cookie dough, place them on a lined baking sheet 1 1/2 inches
apart as instructed in the recipe card, and let them defrost to cool room
temperature while the oven preheats. If they’re too cold during baking, they’ll
What happens if I don’t blot the moisture from the pumpkin puree?
If you don’t blot out the moisture from the pumpkin puree, your cookies will
still be delicious, but their texture will be puffy and very uniform. You should
flatten the mounds of raw dough into disks, because they won’t spread much,
Can I replace the chocolate chips?
Yes! You can even leave out the chocolate chips entirely, and just make thick
and chewy pumpkin cookies. You can also replace them with a different type of
dry mix-in, like chopped pecans, walnuts, or almonds for a crunchier cookie.
Are these cookies cakey?
No! Our classic gluten free pumpkin cookies with a thin layer of white icing are
the kind of cakey cookies that you sink your teeth into. These are thick and
chewy, with slightly crisp edges and a satisfying chewy texture all the way to
Can I put the cookie dough in the refrigerator and bake them the next day?
Yes! You can cover the bowl of prepared cookie tightly with plastic wrap and
store the cookie dough in the refrigerator for up to 3 days. When you’re nearly
ready to bake, let the dough sit at room temperature, still covered so it
doesn’t dry out, until the dough reaches cool room temperature. Then, shape and
Can I use an alternative sugar to make these sugar-free?
You can try using Lankato brand monkfruit alternative sugars for the brown sugar
and white sugar. They do tend to be drying, though, so you may need to add some
water to the cookie dough, or leave a bit more moisture in the pumpkin puree to
Can I squeeze the liquid out of the pumpkin rather than blot it?
The best way to remove moisture from the pumpkin puree without its sticking to
anything is to blot it with disposable paper towels to absorb the moisture one
or two layers of towel at a time. It usually takes about 8 layers of paper
towels, which sounds like a lot but only takes about 5 minutes total.
Can coconut sugar substitute for the brown sugar?
You can try using coconut sugar instead of brown sugar, moisture than brown sugar, and it’s very grainy. I recommend processing the
coconut sugar lightly in a food processor or blender to soften it, and watching
the texture to see if you need to moisten it with a bit of water to match the
texture of brown sugar.
How can I make my cookies flatter and less puffy?
Most likely, you didn’t remove enough moisture from the pumpkin puree before
adding it to the cookie dough. It can be tricky because your paper towel will
never come up dry after you blot, but the puree will take on a crumbly, rather
than fluffy, texture when it’s done.
Is there a substitute for the pumpkin?
You can try roasting sweet potatoes or butternut squash until very soft,
removing the skins, and making a puree. It will have more moisture than canned
Libby’s pumpkin puree, so measure the weight of the puree after blotting and
make sure you get about 2 ounces.