Go Back
+ servings

Gluten Free Pumpkin Chocolate Chip Cookies

These healthy cookies are loaded with milk chocolate chips. They're refined sugar free and gluten free so everyone can enjoy them. And they smell heavenly when they're baking in your oven.
Course Dessert
Cuisine American
Keyword chocolate chip cookie, pumpkin cookie, pumpkin recipe idea
Prep Time 15 minutes
Cook Time 15 minutes
Servings 20 cookies
Calories 182kcal



  • Beat your softened butter in your stand mixer or with your hand mixer until fluffy.
    Add pumpkin, honey, and vanilla.
    Beat on high for about 1 more minute.
  • In a separate bowl, mix your gluten free flour, salt, baking powder, and pumpkin spice with a pastry cutter, fork, or whisk.
    Combine well and add to your wet ingredients.
  • Begin with your mixer on low speed and combine.
    Once combined, you can increase your mixer speed to combine well, scraping down the sides as needed.
    Your batter should be smooth.
  • Now fold in your chocolate chips.
  • Cover and chill the dough in your fridge for about an hour before forming into cookies.
  • When you're ready to bake, preheat your oven to 350 ℉ and line your baking sheet with parchment paper.
  • Scoop batter 2 tablespoons at a time.
    Roll each portion between your hands and press down each dough ball with your fingers to flatten on your baking sheet.
  • Bake for 11-15 minutes.
    Since ovens vary, check to see when your cookies are done.
    They're done when the edges are lightly browned and the tops of the cookies are golden.
  • Now I know you're tempted to eat them right away, but let them cool for about 10 minutes.



  • To soften your butter, take it out of the fridge about an hour before starting.
  • I use King Arthur Gluten Free 1/1 flour because it already contains xanthan gum. If you go with a different flour that doesn't contain xanthan gum, you may need to add it. Please note, I've only made this recipe with King Arthur Gluten Free 1/1 flour. 
  • I use organic pumpkin. You can also go with Libby's.
  • I use Rumford baking powder because it is gluten free, aluminum free, and non-GMO.
  • I use Ghirardelli milk chocolate chips. Yum. Go with whichever kind of chips you prefer. If you like nuts in your cookies, go ahead and add them. It's up to you.
  • Need to make this dairy-free? No problem. I haven’t tried this myself, but instead of butter, you could use a dairy-free butter substitute like Earth Balance. Also, go with dairy free chips or nuts.
  • Your cookies will keep in an airtight container at room temperature for a week.
  • Freezing your cookies: I would prefer to freeze my cookie dough over freezing already baked cookies. That way, you get the nice homemade aroma and softness when you take them out of your oven.
    But if you want, you can freeze the baked cookies. Just make sure to allow them to cool completely. Then store them in a freezer-safe zip-top storage bag with parchment paper between each cookie, squeeze out extra air and place flat in the freezer.


Calories: 182kcal