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Gluten free pumpkin spice chocolate chip cookies are one of my favorite cookies! I love the pumpkin spice mixed with chocolate chips!
These gluten free pumpkin spice chocolate chip cookies are so moist and soft. Unlike my gluten free pumpkin chocolate chip oatmeal cookies these do contain eggs and butter. 🙁 I know the girls are sad that they don’t get to “taste” the dough too.
Gluten Free Pumpkin Spice Chocolate Chip Cookies
- 3 cups gluten free all purpose flour *See notes below
- 1 cup sugar
- 1 1/2 tsp xanthan gum *See notes below
- 1 tsp baking soda
- 1 tsp salt
- 2 TBSP gluten free vanilla
- 1 can pumpkin puree or homemade pumpkin puree
- 1/2 cup butter, room temperature
- 3 eggs
- 2 cups chocolate chips (gluten free, dairy free & vegan friendly, if desired)
- 1 TBSP pumpkin pie spice
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In a stand mixer, beat together butter and sugar until fluffy.
- Mix in flour, xanthan gum, baking soda and salt.
- Beat in eggs one at a time.
- Add in pumpkin and vanilla and mix together until a dough forms.
- Stir in chocolate chips.
- Using a 1 inch scoop, drop the dough in balls onto prepared baking sheet.
- Bake about 14 minutes.
- Let stand on sheets for 5-6 minutes until firm.
Makes about 36 cookies.
- I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your flour does not, and most don’t, you’ll need to add 1 1/2 tsp of xanthan gum to the ingredients.
- You can use fresh or canned pumpkin puree. I usually use canned because it is easy to keep on hand.
- Store any remaining gluten free pumpkin spice chocolate chip cookies in an air tight bag or container on the counter for up to two days.
- Prepare cookies through step 7.
- Place the cookie sheet in the freezer for about 20-30 minutes.
- Remove the tray from the freezer and put the cookies in a ziptop bag, squeeze all the air out, and freeze.
- When you want to use them, simply place on a cookie sheet and bake.
When baking gluten free cookies I have found that allowing them to cool on the baking sheet for 5-6 minutes before moving them to the cooling racks really helps hold them together. I know that this does make the baking process last a lot longer but it really does help.
The pumpkin pie spice adds a bit of a kick to the gluten free pumpkin spice chocolate chip cookies. Cakey says they are too spicy but Doodles gobbles them up!
Do you love pumpkin and chocolate together? You have to try these gluten free pumpkin spice chocolate chip cookies! Let me know what you think of them in the comments below!
Have a blessed day!
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Looking for more desserts? Check out my Recipes: Desserts board on Pinterest.