Gluten Free Pumpkin Chocolate Chip Cookies
As the air gets crisper and the leaves start to turn, there’s one flavor that steals the spotlight – pumpkin spice! And what better way to welcome autumn than with a plate full of warm, Gluten Free Pumpkin Chocolate Chip Cookies? These little bites of fall goodness are about to become your new obsession. They’re your soft classic chocolate chip cookie with a twist and super easy to make! Whether you’re a pumpkin spice fanatic or just looking for a cozy treat, get ready to savor the taste of the season.
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Ingredients for Gluten Free Pumpkin Chocolate Chip Cookies
Here’s a breakdown of the functions of the ingredients in our gluten-free pumpkin chocolate chip cookie recipe:
Butter: Provides richness and flavor to the cookies, while also contributing to their tender texture.
Granulated Sugar: Sweetens the cookies and helps create a slightly crispy exterior while contributing to their overall structure.
Light Brown Sugar: Adds moisture and a subtle caramel-like flavor to the cookies, enhancing their chewiness and depth of flavor.
Egg: Acts as a binder, helping to hold the cookie dough together and providing moisture for a soft and chewy texture.
Pumpkin Purée: Adds moisture, pumpkin flavor, and a lovely orange hue to the cookies, making them perfect for the fall season.
Vanilla: Enhances the overall flavor of the cookies and complements the warm spices, adding a touch of sweetness.
Gluten-Free All-Purpose Flour: The main dry ingredient, creating structure and thickness in the cookies while ensuring they are gluten-free and safe for those with dietary restrictions.
Salt: Balances the sweetness and enhances all the flavors in the cookies, bringing out the best in the pumpkin and spices.
Baking Soda: Helps the cookies rise and spread while keeping them tender and slightly cakey.
Pumpkin Pie Spice: The star of the show! This blend of warm spices like cinnamon, nutmeg, and cloves infuses the cookies with that quintessential pumpkin spice flavor we all love during the fall.
Tips for making Gluten Free Pumpkin Chocolate Chip Cookies
Use Pumpkin Purée: Make sure you’re using pure pumpkin purée and not pumpkin pie filling, which contains added spices and sugar. These two are very different! This ensures you have full control over the flavor and final outcome of the cookies.
Check Your Flour Blend: Not all gluten-free flours are created equal. Choose a high-quality gluten-free all-purpose flour blend that is designed for baking. Some blends contain xanthan gum, which can help with texture.
Use a Cookie Scoop: For evenly sized cookies, use a cookie scoop or spoon to portion out the dough. This helps ensure they bake uniformly.
Don’t Overmix: When incorporating dry ingredients into wet, mix just until everything is combined. Overmixing can lead to tougher cookies.
Keep an Eye on Baking Time: Since oven temperatures can vary, start checking your cookies a minute or two before the suggested baking time is up. They should be golden around the edges but still soft in the center.
PLUS, check out my video where I share my 3 favorite tricks to picture perfect cookies!
Frequently Asked Questions
What is the best flour for gluten free cookies?
So far, with all of my gluten free recipe testing, I have found that the King Arthur Measure for Measure Gluten Free Flour Blend gives the best results for cakes, cupcakes, and cookies across the board! It doesn’t change the texture of the batters (which I LOVE!!!) and the end results are always delicious!
What makes chocolate chip cookies hard or soft?
The texture of chocolate chip cookies depends on factors like fat content, sugar ratio, baking time, leavening agents, egg quantity, mixing method, add-ins, and cooling time. More fat and brown sugar make softer cookies, while less fat and more white sugar result in crisper cookies. You can adjust these elements to achieve your desired texture.
What is the secret to making cookies soft?
The secret to making cookies soft is using a higher ratio of fat (such as butter), including brown sugar, using an adequate number of eggs, avoiding overbaking, and being mindful of the mixing method. One way to ensure soft cookies is to slightly underbake your cookies and they will be soft and oh so delicious!
Gluten Free Pumpkin Chocolate Chip Cookies
Equipment
- Electric mixer w/ paddle attachment
- Mixing bowls
- Measuring Cups & Spoons
- Rubber spatula
- Whisk/fork
- Parchment Paper
- Cookie Sheets
- cookie scoop
Ingredients
- 1 c. (2 sticks) Butter unsalted, softened
- 3/4 c. (164g) Granulated Sugar
- 3/4 c. (155g) Brown Sugar light
- 1 Egg
- 1 tsp. (5g) Vanilla Extract
- 1/2 c. (132g) Pumpkin Puree
- 3 c. (400g) Gluten Free All-Purpose Flour
- 1 tsp. (8g) Salt
- 2 tsp. (12g) Baking Soda
- 2 tsp. (6g) Pumpkin Pie Spice
- 1-10oz. bag Dark Chocolate Chips
- 1/2 bag Mini Chocolate Chips optional
Instructions
- Preheat oven to 350°F and prepare cookie sheets with Parchment paper.
- In a medium mixing bowl, measure out the butter, sugar, and brown sugar.
- Using a stand mixer fitted with the paddle attachment, mix the softened butter and sugars together on medium speed (speed 4 for a Kitchen Aid) for 2-4 minutes until light and fluffy.
- Next, scrape down the sides of the bowl and add the egg. Mix until fully combined and scraping down the sides of the bowl after mixing.
- Then add the vanilla and pumpkin puree, mix on a medium-low speed until combined.
- In a separate bowl, measure the flour, salt, baking soda, and pumpkin spice. Whisk together with a whisk or a fork until all the dry ingredients are evenly distributed.
- Add the dry ingredients to the mixing bowl and mix on a low speed until the flour is almost completely mixed in.
- Finally, add the chocolate chips and continue mixing on low until the chocolate chips are evenly distributed. Be careful NOT to overmix!
- Using a cookie scoop, scoop the cookie dough and place 1 inch apart from each other on the parchment lined cookie sheets. If desired, sprinkle sea salt flakes on top of the cookie dough balls before baking to create a sweet and salty flavor profile.
- Place the trays in the oven and bake for 10-12 minutes or until the edges are slightly golden brown.
