Soft, fluffy gluten-free pumpkin cookies are a classic for a reason! They’re perfectly pumpkin-y, lightly spiced and loaded with chocolate chips. These are some of my all-time favorite cookies! Show
This recipe was originally published in 2016. With dozens of 5-star reviews, it’s a recipe my readers and I come back to every year! Fall isn’t complete without making a batch or two of these cookies! If you want a pumpkin chocolate chip cookie recipe that’s delicious and gluten-free, you’re in the right place. A combination of pumpkin, spices, and chocolate chips make these gluten-free, dairy-free cookies the ideal fall treat. Made with a moist, pillowy soft texture, these gluten-free pumpkin cookies are a total crowd pleaser! Fall just isn’t fall without pumpkin desserts. I LOVE baking with pumpkin, and it shows! (Check out some of my other favorite fall recipes for gluten-free pumpkin chocolate chip bread, gluten-free pumpkin whoopie pies, gluten-free pumpkin pie, gluten-free pumpkin bars and gluten-free pumpkin muffins.) Jump to:
Why You’ll Love this Recipe
This gluten-free pumpkin cookies recipe is gluten-free and dairy-free, yet tastes just like the classic pumpkin chocolate chip cookies I grew up eating. And though I sometimes want healthier versions of my favorite desserts, other times, I just want something that tastes like the classic. These soft cookies are the real deal! This is the kind of recipe you can fearlessly make for a big group, party, or gathering of friends and nobody will even notice the cookies are gluten-free. VIDEO: How to Make Them!Ingredients You’ll NeedHere are all of the ingredients you’ll need to make delicious gluten-free pumpkin cookies.
Dairy-Free? Be sure to use dairy-free chocolate chips to keep these cookies dairy-free! How to Make these Gluten-Free Pumpkin Cookies
Storage InstructionsLike most gluten-free cookies, these soft pumpkin cookies are best eaten the day they are made. But if you do have leftovers, they can be stored in an airtight container for a few days. FAQsHow do you make gluten free cookies moist? Adding an extra egg or egg yolk can help make gluten-free cookies more moist. For better texture, it’s best to let the dough rest for up to 30 minutes in order to allow the gluten-free flour to absorb all of the liquid. How do you store pumpkin cookies? Because of the high moisture content, pumpkin cookies taste best on the day they are made. However, you can store them in an airtight container at room temperature for up to three days. How long can you freeze pumpkin cookies? Pumpkin cookies can be stored in the freezer in a freezer bag for up to three months. Expert Tips & Tricks
More Gluten-Free Pumpkin Recipes
I hope you love this easy recipe as much as we do! If you try these gluten-free pumpkin cookies, be sure to leave me a comment/rating below. I’d love to hear from you!
Dairy-Free? Be sure to use dairy-free chocolate chips to keep these cookies dairy-free! RECIPE NOTES
Calories: 194kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 109mg | Potassium: 127mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2793IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg Categories: Dairy-Free Recipes, Erin’s Grain-Free Flour Blend, Gluten Free, Gluten-Free Christmas Cookies, Gluten-Free Cookies, Gluten-Free Desserts, Gluten-Free Fall Recipes, Gluten-Free Holiday Recipes, Gluten-Free Pumpkin Recipes, Gluten-Free Thanksgiving Recipes, Latest Recipes Hi, I’m Erin! BS Food Science, MS Nutrition I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you! You may also likeWhat does almond flour do in cookies?Almond flour adds flavor in the form of very mild sweetness (not enough to negatively affect savory recipes), and a certain richness. Baking with almond flour extends the shelf life of baked goods by adding fat, which helps retain moisture.
What makes a cookie soft and chewy or crispy?Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
What makes a cookie moist and chewy?Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.
Should pumpkin cookie dough be refrigerated before baking?Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
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