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2.75 from 4 votes

Chewy Gluten Free Pumpkin Chocolate Chip Cookies

These soft and tender gluten free pumpkin chocolate chip cookies make the perfect fall treat! They are easy to make and will be a family favorite!
Prep Time4 hrs 10 mins
Cook Time12 mins
Total Time4 hrs 22 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin, cookies, spice, chocolate chip
Servings: 18 servings
Calories: 300kcal
Author: Admin


  • 2.25 C all-purpose gluten free flour
  • 1/2 tsp xanthan gum omit if your flour blend contains it
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 C pumpkin puree
  • 3/4 C unsalted butter 12 TBS, melted
  • 3/4 C brown sugar packed
  • 1/2 C sugar
  • 1.5 tsp vanilla extract
  • 2 egg yolks
  • 2 C semi-sweet chocolate chips


  • In a medium bowl, add gluten free flour, xanthan gum, baking soda and salt. Whisk to combine.
  • Using a stand mixer with paddle attachment, mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.
  • Add vanilla extract and egg yolks (one at a time) and mix on low-medium speed until combined.
  • Pour in flour mixture, and mix on low-medium speed – being careful not to overmix.
  • Stir in chocolate chips.
  • Cover mixing bowl with plastic wrap and allow dough to chill in the refrigerator for 4 hours. The dough can be refrigerated for up to 4 days before removing to bake.
  • Preheat oven to 375 degrees F & line baking sheet with parchment paper.
  • Evenly scoop cookie dough balls onto baking sheet, leaving 2 inches apart.
  • Bake for 11-12 minutes. Edges should be a light golden brown.
  • Remove from oven and allow cookies to continue cooking on baking sheet for 3 minutes before placing on a cooling rack.


Calories: 300kcal | Carbohydrates: 37g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 209mg | Potassium: 144mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1334IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg