Gluten Free Pumpkin Cookies

Gluten-free pumpkin cookies are soft, chewy, and all about those fall flavors. With real pumpkin flavor, plus all the warm spices, and loaded with chocolate chips, these cookies will add a delicious autumn vibe to after school treats and coffee breaks.

Course Cookies

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 114kcal

Author Colleen Milne

Equipment

Ingredients

1 cup canned pumpkin puree
½ cup granulated sugar
½ cup light brown sugar
½ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
2 cups gluten free all-purpose flour with xanthan gum
2 teaspoon gluten-free baking powder
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1½ cups milk chocolate chips or dark chocolate

Instructions

Preheat oven to 350° Prepare a large baking sheet by lining it with parchment paper.
In the bowl of a stand mixer, or a large bowl with an electric mixer, combine the pumpkin puree, white sugar, brown sugar, oil, egg, and vanilla.
Mix with the whisk attachment, on low speed for 2 minutes.
Add the flour, baking soda, baking powder, pumpkin pie spice, and salt.
Mix on low speed for 1 minute.
Fold in the chocolate chips.
Chill the dough for 15 to 20 minutes. (optional, see notes).
Scoop the dough in one tablespoon measures, onto the prepared baking sheet, leaving 1 ½ inch space between each cookie.
Bake for 14 to 16 minutes, checking at 14 minutes. Cookies should be set, and golden brown on bottoms and edges.
Cool for 5 minutes on the pan, then transfer the cookies to a wire rack to cool completely.

Notes

Pumpkin pie spice. If you don't have pumpkin pie spice, you can use the individual spices. Use 1.5 teaspoons cinnamon, 0.5 teaspoons each of ginger and nutmeg, and 0.25 teaspoons each of ground cloves and allspice.
Dairy-free. You can make this recipe dairy-free if you use dairy-free dark chocolate chips. (Check the labels). You can also omit the chocolate chips, or replace them with chopped pecans or walnuts.
Oil. Use any vegetable oil. I use olive oil. You can use coconut oil, but be sure it's refined, unless you don't mind the coconut flavor that unrefined coconut oil will impart.
Chill. You don't actually need to chill the cookie dough for these cookies. However, I do recommend it because the dough will be easier to scoop and will spread less. Just put the dough in the fridge for 15-20 minutes.
Scooping. Use a cookie scoop, a measuring spoon, or even a melon baller to make scooping easier and for uniform sizes and shaped cookies.
- Spacing. These cookies will spread as they bake, so be sure to leave 1.5 to 2 inches space around each cookie.
- Sizing. You can make the cookies larger, using a two tablespoon measure. Use half the number of cookies per baking sheet, each with 2.5 to 3 inches of space between them.
Oven temperature. If you are using a convection (fan) setting on your oven, you can reduce the oven temperature by 25 degrees. This is because the hot air causes food to cook more quickly. Always check earlier than the time stated in the recipe.
Baking sheet. Even if using non-stick baking sheets, I always line them with parchment paper. It guarantees that the cookies won't stick, and makes cleanup a breeze.
Storage. Your gluten free pumpkin cookies will keep, in an airtight container on the counter, for three to four days.
Freezing. These cookies freeze well. I recommend flash freezing them on a tray until they're firm, then transferring the cookies to a resealable freezer bag. Freeze for up to 3 months. Thaw in the fridge or at room temperature.

Nutrition