Gluten-Free Pumpkin Chocolate Chip Cookies: the ultimate fall treat

As bakers, one of our favorite things about fall, aside from the gorgeous foliage we get here in Vermont, is pumpkin. We’ve had our fair share of fun with pumpkin recipes over the years, but today we’re keeping things basic and showing you how to make soft-and-chewy gluten-free pumpkin chocolate chip cookies.

This recipe is perfect for anyone who loves pumpkin and wants an easy cookie recipe that also happens to be gluten-free. We’re not making any special changes to our classic Pumpkin Chocolate Chip Cookie recipe, we’re just changing out our All-Purpose Flour for our Gluten-Free Measure for Measure Flour.

If you’re new to the world of gluten-free baking, we’ve totally got your back here. Measure for Measure is the perfect solution for those of you who want to quickly and easily convert a recipe to gluten-free. In recipes like muffins, cookies, pancakes/waffles, scones, and quick breads, you can simply swap out our All-Purpose Flour for Measure for Measure and keep everything else the same.

How awesome is that!?

Celebrate fall with these pumpkin chocolate chip cookies that just so happen to be #glutenfree Click To Tweet

And that’s just what we’re doing with today’s recipe. We’re making these soft and tender cookies with a lovely fall twist. We know you and your loved ones are going to gobble them right up!how to make Gluten-Free Pumpkin Chocolate Chip Cookies via @kingarthurflour

Gluten-Free Pumpkin Chocolate Chip Cookies

To make our pumpkin cookies, we’ll start by preheating the oven to 375°F. Lightly grease two baking sheets, or line them with parchment paper.how to make Gluten-Free Pumpkin Chocolate Chip Cookies via @kingarthurflour

In a medium mixing bowl, whisk together: 

2 1/4 cups (9 1/2 ounces) Gluten-Free Measure for Measure Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

Set this aside while you combine the wet ingredients.

how to make Gluten-Free Pumpkin Chocolate Chip Cookies via @kingarthurflour

In a separate bowl, beat together:

1 cup (16 tablespoons) unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar

Scrape down the sides of the bowl as you go and continue to beat just until smooth.

how to make Gluten-Free Pumpkin Chocolate Chip Cookies via @kingarthurflour

To this mixture add in:

1 (15-ounce) can pumpkin
2 large eggs
1 teaspoon vanilla extract

Beat this until it’s smooth and fluffy. If desired, you can also beat in the zest (grated rind) of one orange.

Slowly add the dry ingredients to the wet ingredients, beating to blend.

how to make Gluten-Free Pumpkin Chocolate Chip Cookies via @kingarthurflour

Stir in 2 cups chocolate chips. You could also add 1 cup of walnuts, if desired.

Then, using a tablespoon cookie scoop or soup spoon, drop the dough onto the prepared baking sheets in 1 1/4″ balls.

Bake them on the middle oven rack for about 18 minutes, until the edges are lightly browned.

how to make Gluten-Free Pumpkin Chocolate Chip Cookies via @kingarthurflourRemove the cookies from the oven, and let them cool on the baking sheets for 5 minutes before transferring them to racks.

how to make Gluten-Free Pumpkin Chocolate Chip Cookies via @kingarthurflour

Wrap loosely, and store for several days at room temperature; freeze for longer storage.

To serve, slightly reheat in the microwave for a soft and chewy cookie. They’re delicious dipped in a glass of milk!

how to make Gluten-Free Pumpkin Chocolate Chip Cookies via @kingarthurflour

Let us know what you think about this gluten-free twist on our classic Pumpkin Chocolate Chip Cookie recipe. You can print out the recipe for easy reference – just remember to swap in the Measure for Measure.

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She’s been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

    1. The Baker's Hotline

      Hi Kathleen, we don’t have a version of this recipe currently developed using our Gluten-Free All-Purpose Flour. We do, however, have a full article on our blog that might be able to give you some guidance about how to consider making these changes. Check it out here, and let us know if you have any other questions. Happy GF baking! Kye@KAF

    1. The Baker's Hotline

      Jackie, if you’re hoping to make a regular (not gluten-free) version of these Pumpkin Chocolate Chip Cookies, you can use this recipe here. It calls for 2 1/4 cups of our All-Purpose Flour. Happy baking! Kye@KAF

    1. The Baker's Hotline

      Morgan, as a general rule it works best to sub a solid fat for a solid fat or a liquid fat for a liquid one. In this case, since the butter is beaten with the sugar, you’ll want an alternative that can perform in the same way (as opposed to an oil, for example, which can’t). We’ve found the Vegan Buttery Sticks from Earth Balance work beautifully as a sub for butter in all kinds of recipes for just this reason, and we’d suggest giving them a try here. Happy baking! Mollie@KAF

    2. Lisa

      I substitute ghee because of gluten and dairy allergies … I’ve been using either the vegan buttery sticks or ghee for over 20 years, and made my own gf flour blends before they were widely available.

  1. Helen Holmes

    I have been baking Pumpkin Chocolate Chip Cookies since I was a child (I am now 70 years old). My mom cut the recipe out of the newspaper. Her recipe called for 2 1/2 cups all purpose flour (have been KA Unbleached All Purpose flour for 10-15 years). Mom used 1/2 cup Crisco instead of butter, added 1/4 teaspoon cloves and used 1 teaspoon nutmeg instead of Ginger. Her recipe calls using 2 cups Mimi Chocolate Chips. This is a favorite with my children, their spouses a d my nieces and nephews. I have developed a problem and wonder if ther is a grain free alternative for this recipe. I love King Arthur products.

    Reply
    1. Mary Zemla

      I bake grain-free quite often as I have health issues and an allergy to soy. I combine almond flour, garbanzo bean flour and tapioca flour together. I add xanthum gum to it. I never use Crisco any more (because of the soy) – I use Earth Balance buttery sticks. My husband & grandson eat the cookies and say they can’t tell the difference.

  2. Elaine DeCarli

    Does King Arthur gluten free flour have Xanthan gum already in it or do you add Xanthan gum pending on what recipe your making such as cookies, cakes, muffins, etc.

    Reply
    1. PJ Hamel

      Elaine, our gluten-free all-purpose flour doesn’t include xanthan gum, and is designed to be used with gluten-free recipes that include xanthan gum as part of the list of recipe ingredients. Our gluten-free Measure for Measure flour does include xanthan gum, and can be substituted for all-purpose flour in standard recipes (with the exception of yeast recipes) — e.g., recipes not written to be gluten-free. Hope this helps — PJH

  3. Norma O.

    I love the idea of a pumpkin cookie that is gluten free. I was also pleased to see that dipping in milk was suggested. I have been dunking cookies in milk since I was a preteen, so much so that my Dad nicknamed me “Dunk”, even addressing me in this way in the presence of some of my guests when I owned an RV park in a tourist area of Northern Michigan. I ‘m 79 now, Dad is deceased, and I miss being called Dunk, but I can still dunk my cookies, which I will make using KA Measure for Measure Gluten Free flour. Glad I have plenty on hand.

    Reply
    1. The Baker's Hotline

      Sure thing, fellow baker! Feel free to divide all of the ingredients in half and proceed with the recipe. You’ll get about two to three dozen cookies, based on how large you scoop them. Enjoy! Kye@KAF

  4. Catherine Kohl

    I tried the gluten-free almond flour chocolate chip cookies today with a few substitutions. I used 1/4 cup Sukrin Gold (instead of 1/4 cup brown sugar), used 1/2 stick salted butter (instead of only 2 Tbs.) and omitted the salt in the recipe. I also added 1/2 cup white chocolate chips and 1/2 cup chopped pecans (instead of 1/2 cup chocolate chips), and used 2 eggs (instead of 1 egg). This recipe turned out fabulous!

    The full recipe: White Chocolate Chip and Pecan Almond Flour Cookies

    1/4 cup Sunkrin Gold 1/2 cup Sunkrin 1:1 (or Splenda or Stevia)
    1/2 tsp. baking soda 1/2 cup salted butter, at room temperature
    2 tsp. vanilla extract 2 eggs, at room temperature
    2 cups almond flour 1/2 cup white chocolate chips
    1/2 cup chopped toasted pecans

    Directions are the same as “Gluten-Free Almond Flour Chocolate Chip Cookies” on the King Arthur recipe site. Hope you enjoy these as much as I have!

    Reply
    1. The Baker's Hotline

      Hi Helen, we haven’t developed a pumpkin chocolate chip version of our Gluten-Free Cookie Mix at this time. However, I’ve shared your request to see this considered in the future. If you’d like to make Gluten-Free Pumpkin Chocolate Chip recipes, we recommend using making this recipe with our Measure for Measure Flour. Happy GF baking! Kye@KAF

  5. anita Kramarz

    How many cookies does this recipe make? I ended with 6 dozen. My cookies did not flaten. Did I do something wrong? The cookies are fantastic, no matter the shape.

    Reply

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