top of page
  • Writer's pictureGutsy Baker

Chewy Pumpkin Chocolate Chip Cookies (Gluten Free, Easy and Delicious!)

These gluten free pumpkin chocolate chip cookies are the fall version of your favorite gooey chewy chocolate chip cookies. Made with fresh pumpkin and pumpkin pie spices and full of dark chocolate, these pumpkin cookies are just addicting! You'll never know they're gluten free and dairy free so let's just not tell anyone.


These soft, chewy and gooey pumpkin cookies are the texture and chewiness of an old fashioned chocolate chip cookie, but infused with fall spices and fresh pumpkin. Pumpkin and chocolate are just the best complement together in baking!

  • Easy to make

  • Super chewy, gooey and soft

  • Made with fresh pumpkin

  • Perfectly sweet and balanced with spices

  • No refined sugar

  • Kids love them

  • Full of chocolate

  • Secretly gluten free and dairy free so everyone can enjoy



1. Pumpkin Puree: I use canned pumpkin puree in these cookies. If you use homemade pumpkin puree, make sure it's blended well and then strained. Fresh pumpkin tends to hold a lot of water, which would affect the texture of these cookies.

2. Gluten Free Flour: I used Bob's Red Mill GF 1:1 Flour in the blue bag. I think using another 1:1 GF Flour would work here like King Arthur. So far no paleo blends have been successful in this recipe, but I'm working on it!

3. Dairy Free Butter: You should be able to sub this dairy free butter for coconut oil, but they may cook faster. You can also use real grass fed butter.

4. Egg: I have not yet tested these cookies with a vegan egg replacement, I do think a flax egg could work (1 Tbsp flax plus 3 Tbsp warm water), or even 1/4 cup of applesauce. Let me know in the comments below if you try this!

5. Pumpkin Pie Spice Seasoning: If you do not have pumpkin pie spice seasoning, you can make your own. Here's a recipe.

6. Sugar: I love to use coconut sugar or granulated maple sugar in these cookies, the flavors go perfect with the pumpkin. But any granulated sweetener should work!


1. Mix together the wet ingredients in one bowl and the dry ingredients in another. Mix into a dough and add in the chocolate chips.

2. Refrigerate the dough until completely chilled.

3. Scoop out the dough into balls, add to a lined baking sheet and top with flaky sea salt. Press down slightly on each cookie dough ball.

4. Bake for 11 minutes. Remove from the oven, tap the cookie sheet 3 times on the counter and put back in oven for 2-3 minutes. Bake for a total for up to 15 minutes, depending on how gooey you like your cookies!

5. Remove from oven, let cool or enjoy warm!


What brand of pumpkin should I use?

It's true that the brand of pumpkin will affect the texture and bake of these cookies. Not all canned pumpkin is the same texture, some is more wet and some is more dense. I had the best luck using Farmer's Market brand. The cookies were a little chewier. I recently made them with Trader Joe's pure pumpkin, they took a little longer to bake and were more soft than chewy. I also think Libby's will work well here. This is a great post on canned pumpkin comparison!

Can I make gluten free pumpkin chocolate chip cookies vegan?

I have not yet tested these cookies with a vegan egg replacement, I do think a flax egg could work (1 Tbsp flax plus 3 Tbsp warm water), or even 1/4 cup of applesauce. Let me know in the comments below if you try this!

Can I make ahead of time and store in fridge or freezer until I'm ready to bake?

Yes. I always make this dough in advance and bake when ready. Leave in the fridge in a covered bowl for 5 days before baking. Or make the dough, scoop into balls and freeze until ready to bake. You can bake them frozen but add 2-3 minutes onto the bake time.

How long do pumpkin cookies bake for?

This depends on your oven, how big the cookie dough balls are, and what brand of pumpkin used. The bake time on these cookies can be tricky because if they're underbaked you'll still see a little bit of 'raw' pumpkin, but if you bake too long they become more muffin-like. It depends on your preference. I bake mine for 13 total minutes and they're a perfect balance. Make sure to flatten the cookie dough balls into discs before baking. Start with 10 minutes, remove the cookies from the oven and tap the sheet 3 times on the counter. Return to oven and bake up to an additional 5 minutes. I wouldn't bake over 15 minutes!

How to store gluten free pumpkin chocolate chip cookies?

Store in an airtight container at room temperature for 2 days, then transfer to fridge for an additional 7 days. Can be stored frozen for up to 3 months.

Are gluten free pumpkin chocolate chip cookies also low FODMAP?

The only ingredient in these cookies that would be a higher FODMAP would be the pumpkin puree. According to the findings at Monash University, 1/3 cup of pumpkin puree is a safe green serve. The entire recipe calls for 3/4 cup of pumpkin puree and this recipe makes 14-16 large cookies, allowing 4-5 cookies as a low FODMAP safe serve. If you are following a low FODMAP diet, use maple sugar instead of coconut sugar!

What chocolate do you recommend?

I love Hu Kitchen chocolate. It's paleo, vegan, smooth and creamy and I use it in every single one of my chocolate recipes. I use the gems in this recipe but a chopped chocolate bar works too. Use GUTSYBAKER at check out for 20% off your order! I also like Lily's Sweets chocolate for a paleo, no refined sugar chocolate.

Any other questions? Ask me below!

If you make these delicious and easy pumpkin chocolate chip cookies, be sure to leave a star rating or comment below! And be sure to tag me on instagram @gutsy_baker of your creations.

Or Pin now and make later!


bottom of page