Easy Gluten Free Pumpkin Chocolate Chip Cookies

I never thought I’d find myself baking Pumpkin Chocolate Chip Cookies at midnight, but here we are. The house smells like autumn wrapped in a warm hug.

These soft, pillowy cookies have become my go-to when the leaves start turning. You’ll love how they melt just slightly on your tongue while keeping that perfect chewy center.

Here is why this Pumpkin Cookies is a family favorite

The texture gets me every single time. They’re soft without being cake-like, with just enough spice to make your kitchen smell like a cozy coffee shop.

My neighbor Sarah always asks for the recipe when she smells them baking. You can serve these to anyone without mentioning they’re gluten-free, and watch faces light up with that first bite.

I love how these work with thick peanut butter cookies when I’m putting together a fall cookie platter. The flavors play so nicely together, and both recipes use simple pantry ingredients.

Everything you need for the perfect Pumpkin Chocolate Chip Cookies

• 1¼ cups granulated sugar – adds clean sweetness
• ½ cup packed light brown sugar – for molasses depth
• 1 can (15 oz) pure pumpkin puree – not pie filling
• ⅓ cup melted coconut oil, cooled slightly (or substitute vegetable oil)
• 1 large egg, room temperature
• 2 teaspoons vanilla extract – use pure if possible
• 2⅔ cups gluten-free flour blend (with xanthan gum included)
• 1½ tablespoons pumpkin pie spice (or a mix of cinnamon, nutmeg & cloves)
• 2 teaspoons baking powder – ensures a good rise
• 1 teaspoon baking soda – reacts with pumpkin’s acidity
• ½ teaspoon fine sea salt – balances flavor
• 1⅔ cups semi-sweet chocolate chips – mini chips work great too

For dairy-free version, just grab dairy-free chocolate chips. The Pumpkin Chocolate Chip Cookies taste just as rich and satisfying.

How I Make This Pumpkin Chocolate Chip Cookies

1. Heat your oven to 350°F and line two baking sheets with parchment. I always do this first so I’m not scrambling later when the dough is ready.
2. Mix all your dry ingredients in a medium bowl. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until everything looks evenly distributed.
3. Combine the wet ingredients in a large bowl. Beat together both sugars, pumpkin puree, and melted coconut oil for about 2 minutes until the mixture looks smooth and slightly lighter.
4. Add the egg and vanilla to the pumpkin mixture. Mix just until combined – you’ll see it get creamier and more golden.
5. Fold the dry ingredients into the wet ingredients. Mix on low speed or stir by hand until you can’t see any flour streaks, but don’t overwork it.
6. Stir in the chocolate chips gently. I like to save a few to press into the tops of each cookie before baking.
7. Scoop the dough onto your prepared baking sheets. Use about 2 tablespoons of dough per cookie, spacing them about 2 inches apart.
8. Bake for 15-17 minutes until the edges look set. The centers might still look slightly soft, but they’ll continue cooking on the hot pan.
9. Cool on the baking sheets for 5 minutes, then transfer to a wire rack. This prevents them from breaking apart while they’re still tender.

I’d love for you to follow me on Pinterest where I share more cozy recipes like this one.

My go to methods for Pumpkin Chocolate Chip Cookies success

Don’t skip the cooling time on the baking sheets. These cookies need those few minutes to firm up, or they’ll fall apart when you try to move them.

The dough will look quite soft compared to regular cookie dough, and that’s exactly what you want. Resist the urge to add more flour, as the pumpkin creates a naturally moister texture.

I always test one cookie first by gently pressing the center. If it springs back slightly, they’re done. Pumpkin Chocolate Chip Cookies continue baking a bit on the hot pan, so slightly underdone is better than overdone.

Can I substitute the gluten-free flour?

You really need a flour blend that contains xanthan gum for these to hold together properly. Regular all-purpose flour won’t give you the same texture in this recipe.

If your blend doesn’t have xanthan gum, add 1 teaspoon to the dry ingredients. Without it, the Pumpkin Chocolate Chip Cookies might crumble or spread too much.

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How should I store these cookies?

Keep them in an airtight container at room temperature for up to 4 days. They’re honestly best eaten within the first two days when they’re still perfectly soft.

For longer storage, freeze them in a freezer bag for up to 3 months. Just thaw at room temperature for about 30 minutes before serving.

Can I make the dough ahead of time?

Absolutely! Cover the dough and refrigerate for up to 2 days. Cold dough actually scoops easier and holds its shape better during baking.

You might need to add an extra minute to the baking time if you’re using chilled dough straight from the fridge.

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My favorite occasions to make Pumpkin Chocolate Chip Cookies

October through December, these cookies show up at every family gathering I attend.

They’re perfect for Halloween parties, Thanksgiving dessert tables, or just those chilly Sunday afternoons when you want something warm and comforting.

I love packing them in tins for neighbors or bringing them to book club meetings. They pair beautifully with coffee, tea, or even a glass of cold milk on those crisp autumn evenings.

If you enjoy trying new cookie recipes, you might love my easy lemon blueberry soft cookies for a bright contrast to these spiced treats.