Gluten Free Pumpkin Chocolate Chip Cookies
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Why You’ll Love This Recipe
- Gluten Free Pumpkin Chocolate Chip Cookies are chewy, sweet and absolutely delicious.
- They are made with brown butter which is what sets this recipe apart from the rest.
- The brown butter gives these cookies a delicious nutty flavor and aroma.
- These cookies are fluffy, pillowy and amazingly chewy.
- Filled with pumpkin pure and pumpkin spices.
- As written, this recipe is gluten free, grain free and can easily be made dairy free.
- A cookie recipe that will be loved by the entire family.
- Comes together in roughly 30 minutes.
- Check out almond flour chocolate chip cookies for another great gluten free recipe
Ingredients And Substitutions
These are the main ingredients and substitutions for Gluten Free Pumpkin Chocolate Chip Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.
What really sets this cookie recipe apart from the rest is the brown butter. You can skip this part if desired, but I strongly encourage you to do it.
I used coconut sugar for this recipe, but you can also use brown sugar if preferred.
White cane sugar mixed with the coconut sugar is what will help gives these cookies their fluffy texture. You can use organic or regular cane sugar.
A touch of vanilla extract makes any baked good so much better.
Use canned pumpkin puree and not pumpkin pie filling.
To keep this recipe gluten free, use a gluten free flour blend such as Bob’s Red Mill or King Arthur’s, otherwise, all purpose flour will work great. I have not tested this recipe with oat flour, almond flour or coconut flour.
A touch of salt helps balance out all the flavors.
Baking powder helps give these cookies a fluffy and pillowy texture.
Pumpkin pie spice adds a lovely fall flavor, if you don’t have or can’t find this seasoning, then use extra cinnamon.
Use dairy free or regular milk or dark chocolate chips. I recommend using mini chocolate chips for cookies because it’s much easier to incorporate into the batter to ensure each bite is filled with melted chocolate chips.
What is, and how do you brown butter
Brown butter is melted butter that has a lovely nutty, bold flavor and aroma. It’s a classic French staple in the kitchen that elevates both sweet and savory dishes.
With just one simple ingredient and about 10 minutes of time, you’ll have an amazing ingredient that can be used over pasta, meat, veggies or in desserts like this one.
- You can use unsalted or salted butter, my personal favorite is Kerry Gold’s Irish Butter, but make sure it’s cut into chunks, about 1 tbsp in size so it cooks evenly. Take the butter out of the fridge about 20-30 minutes before starting.
- It’s recommended to use a light-colored pan so you can see when the butter has browned, you can use a dark colored pan, but watch it carefully so you don’t burn the butter.
- Add the cubed butter to a pan over medium to low heat and allow it to melt, stirring occasionally. Use a wooden spoon, spatula or whisk to keep mixing the ingredients. In about 5-8 minutes the butter will first sizzle, foam and then turn brown. Remove from heat and let cool slightly before using in a recipe.
How To Make
ONE: Start by browning the butter on the stovetop in a medium saucepan or skillet on medium to low heat. When ready, add the browned butter to a mixing bowl with the coconut and cane sugar. Mix with the whisk attachment for about 1-2 minutes on medium speed to really incorporate the ingredients.
TWO: Next, add in the vanilla extract and pumpkin puree and mix once more.
THREE: When ready, add in the gluten free flour, baking powder, salt, pumpkin pie spice and cinnamon. Use the paddle attachment to mix the ingredient until they are just combined. Some flour showing is ok. Fold in the chocolate chips and mix once more.
FOUR: Cover the cookie dough and place in the fridge for a minimum of 30 minutes. Use a double cookie scoop to scoop the batter and roll into a ball. Flatten with the palm of your hands and place on a prepared baking sheet that’s lined with parchment paper. Top with more chocolate chips if desired and bake.
FIVE: Let the cookies cool slightly before moving to a cooling rack and enjoy.
Tips And Tricks
Browning the butter takes an additional 10 minutes, it’s not required but strongly recommended as it’s what set this recipe apart from the rest.
Use a light colored pan to brown the butter if you can, otherwise, watch the butter carefully so that it doesn’t burn.
Use mini chocolate chips for a more uniformed chocolate chip cookie.
Add more chocolate chips on top before baking if desired.
How To Serve And Store
Serve these Gluten Free Pumpkin Chocolate Chip Cookies with a cup of coffee, tea or glass of milk. Enjoy as soon as they are cool enough to handle, at room temperature, or warm them up in the microwave or air fryer if desired.
Store these cookies in an airtight container on the counter and enjoy within 3-4 days.
Taste And Texture
These Gluten Free Pumpkin Chocolate Chip Cookies taste nutty and have a caramel like flavor. You get gooey melted chocolate chips in eat bite and a touch of pumpkin pie spice.
The texture is fluffy, chewy and absolutely delicious.
Frequently Asked Questions
You definitely don’t have to brown the butter, but I strongly encourage it as it’s what really sets this cookie recipe apart from the rest.
Yes, but this recipe won’t be gluten free anymore.
No, unfortunately those flours are not a 1:1 substitute for gluten free flour blend.
Other Recipes You May Like
- Almond Flour Chocolate Chip Cookies
- Gluten Free Coffee Cake Cookies
- Salted Chocolate Chip Cookies, Gluten Free
- Small Batch Maple Butter Cookies
- Gluten Free Pumpkin Pie Truffles
If you make these Gluten Free Pumpkin Chocolate Chip Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!