Pumpkin chocolate chip cookies with almond flour

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!

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!

Pumpkin chocolate chip cookies with almond flour

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
  • VIDEO: How to Make Them!
  • Ingredients You’ll Need
  • How to Make these Gluten-Free Pumpkin Cookies
  • Storage Instructions
  • FAQs
  • Expert Tips & Tricks
  • Gluten-Free Pumpkin Chocolate Chip Cookies

Why You’ll Love this Recipe

  • Moist and pillowy soft
  • Classic fall flavors
  • Easy to make
  • Made with simple ingredients
  • Crowd pleaser
  • Gluten- and dairy-free

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 Need

Here are all of the ingredients you’ll need to make delicious gluten-free pumpkin cookies.

Pumpkin chocolate chip cookies with almond flour
  • Gluten-free flour: I recommend using a high-quality gluten-free 1:1 baking flour that contains xanthan gum. I use and recommend King Arthur Flour 1-to-1 Gluten-Free Flour!
  • Oil: I like to use coconut oil for this recipe, but you can substitute another type, like vegetable oil or canola.
  • Sugar: This gluten-free pumpkin cookies recipe uses both white sugar and brown sugar to add sweetness and molasses flavor to the pumpkin cookies.
  • Pumpkin: Make it easy on yourself—take a shortcut and used canned real pumpkin, which offers the same pumpkin flavor of a freshly baked pumpkin. (Note: Do NOT use pumpkin pie filling.)
  • Spices: Pumpkin spice like cinnamon, nutmeg, and cloves are the ultimate combination for any pumpkin recipes.
  • Brown sugar: Brown sugar adds greater depth of flavor and a hint of molasses to these cookies.
  • Vanilla: I like to use real vanilla extract for better flavor, but imitation vanilla works too.
  • Egg: Use one large egg to bring the batter together and add moisture and richness.
  • Baking powder/baking soda: Both baking powder and baking soda are needed to achieve the perfect rise and fluffy texture for these gluten-free pumpkin cookies.
  • Salt: I prefer fine sea salt for all of my baking, including in this recipe.
  • Chocolate chips: Use semi-sweet or dark chocolate chips for this pumpkin cookie dough. Mini chocolate chips work well too!

Dairy-Free? Be sure to use dairy-free chocolate chips to keep these cookies dairy-free!

How to Make these Gluten-Free Pumpkin Cookies

  • Preheat the oven to 350F. Line 2 baking sheets with parchment paper or silpat liners.
Pumpkin chocolate chip cookies with almond flour
  • In a large mixing bowl, mix together the gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the granulated sugar, brown sugar, pumpkin and oil on medium speed for 1-2 minutes until incorporated.
Pumpkin chocolate chip cookies with almond flour
  • Add the egg and vanilla and mix to combine.
  • Add the dry ingredients to the wet ingredients in the stand mixer and mix on low speed to to fully combine.
Pumpkin chocolate chip cookies with almond flour
  • Stir the chocolate chips into the gluten-free pumpkin cookies batter.
Pumpkin chocolate chip cookies with almond flour
  • Using a cookie scoop, scoop 1 1/2 tablespoon-sized dough balls onto the baking sheets.
  • Bake the gluten-free pumpkin cookies for 14-16 minutes, until set. (Do not under-bake, or the gluten-free pumpkin cookies will be too wet.)

Storage Instructions

Like 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.

Pumpkin chocolate chip cookies with almond flour

FAQs

How 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

  • For the ideal texture, be sure to bake these gluten-free pumpkin cookies for the full time until they are set.
  • For best results with this gluten free pumpkin cookies recipe, make sure the gluten-free all-purpose flour blend you use contains xanthan gum or another binder.
  • If you don’t have coconut oil, you can use vegetable oil or any other liquid oil in these gluten-free pumpkin cookies.
Pumpkin chocolate chip cookies with almond flour

More Gluten-Free Pumpkin Recipes

  • Gluten-Free Crustless Pumpkin Pie (Dairy-Free)

  • Top 15 BEST Gluten-Free Pumpkin Recipes

  • Pumpkin Protein Pancakes

  • Gluten-Free Pumpkin Cake

  • Gluten-Free Pumpkin Bars

  • Gluten-Free Pumpkin Whoopie Pies

  • Gluten-Free Pumpkin Pancakes

  • The Best Gluten-Free Pumpkin Muffins

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!

  • 1 cup granulated sugar 200 grams
  • 1/2 cup lightly packed brown sugar 105 grams
  • 15 ounce can of pumpkin 100% pumpkin
  • 1/3 cup oil vegetable or coconut will work
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups gluten-free 1:1 baking flour 375 grams
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips

  • Preheat the oven to 350F. Line 2 baking sheets with parchment paper or silpat liners.

  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the granulated sugar, brown sugar, pumpkin and oil on medium speed for 1-2 minutes until incorporated. Add the egg and vanilla and mix to combine.

  • In a medium bowl, mix together the gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients in the stand mixer and mix on low speed to to fully combine. Stir in the chocolate chips.

  • Using a cookie scoop, scoop 1 1/2 tablespoon-sized mounds onto the baking sheets. Bake for 14-16 minutes, until set. (Do not under-bake or the cookies will be too wet.) Like most gluten-free cookies, these are best eaten the day they are made, although leftovers can be stored in an airtight container. Enjoy!

Dairy-Free? Be sure to use dairy-free chocolate chips to keep these cookies dairy-free!

RECIPE NOTES

  • For the ideal texture, be sure to bake these gluten-free pumpkin cookies for the full time until they are set.
  • For best results, make sure the gluten-free all-purpose flour blend you use contains xanthan gum or another binder. I recommend King Arthur Flour Gluten-Free Measure-for-Measure Flour.
  • If you don’t have coconut oil, you can use vegetable oil or any other liquid oil in this recipe.

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

Pumpkin chocolate chip cookies with almond flour

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!

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What 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.
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.
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.
Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.