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These Gluten-free Pumpkin Chocolate Chip Cookies are the perfect fall sweet treat for you to enjoy, minus the guilt. They’re made with whole grains and have no refined oil or sugar. Soft, chewy and with the perfect balance of chocolate and fall flavors, this is one cookie recipe that will make you fall in love with baking. A scrumptious treat that is Gluten-Free + Low Calorie + Vegan.
Fall isn’t complete without comfort food, and for me, it’s about consciously choosing healthy ingredients to create flavorful, wholesome meals.
It may include starting my day with a stack of healthy cinnamon apple pancakes, and then having a cozy lunch of chicken tortilla soup, followed up by a veggie packed gluten-free meatloaf for dinner.
And when I’m craving for something to munch on in the evening, I turn to these delicious fall inspired cookies.
Why You’ll Love This Gluten-Free Pumpkin Chocolate Chip Cookies Recipe
- Simple and easy: Making healthy pumpkin chocolate chip cookies has never been easier! This recipe is perfect even if you’re not a pro at baking.
- Wickedly delicious: With a soft and chewy texture and delicate flavors, they’re brimming with deliciousness in every single bite.
- Classic fall flavors: These cookies have the perfect fall flavor with those little bits of chocolate in every bite. Just magical!
- Healthy and wholesome: They’re made using healthy and wholesome ingredients, and have no added sugar too! They’re as healthy as cookies can be!
Ingredients
- Pumpkin: Canned pumpkin works best for this recipe. Make sure you don’t end up using pumpkin pie filling by mistake!
- Olive Oil: To make the cookies moist and soft.
- Maple syrup: A natural sweetener to sweeten the cookies.
- Vanilla: Just a little, for that beautiful aroma.
- Oat flour: Choose gluten-free oat flour.
- Rolled oats: Pick gluten-free rolled oats. I prefer rolled oats over quick oats because they lend a nice bit of texture to the cookies.
- Coconut sugar: Another natural sweetener, with a subtle flavor that works wonderfully with this recipe.
- Cinnamon: For that incredible fall flavor!
- Baking powder: To help the cookies puff up a bit. Make sure the baking powder is within its expiration date, as it makes a difference in how well the cookies rise.
- Mini chocolate chips: For that beautiful chocolate-y flavor. I used dairy-free chocolate chips to keep it vegan.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Flour swap: You can substitute the oat flour and rolled oats in for the gluten-free flour and oats. Make sure it has xanthan gum, which will help the cookies stabilize. This recipe has not been tested with other flours so I cannot guarantee how different flours and combinations will turn out.
- Chocolate swap: Swap the classic milk chocolate chips for white chocolate chips. The result is a delectable pumpkin cookie that tastes like it’s filled with whipped cream inside. You can use regular chocolate chips or mini. I used mini chips. You can also use dairy-free chocolate chips.
- Sweetener swap: I used a mix of maple syrup and coconut sugar here. You could also choose other natural sweeteners. You can use agave or honey to replace the sugar while brown sugar is a good swap for the coconut sugar.
- Oil swap: Olive oil was used for this recipe. You can use canola oil or coconut oil. If using coconut oil, melt it first and allow it to cool before mixing with the ingredients.
How to Make Gluten-Free Pumpkin Chocolate Chip Cookies
Start by getting all your ingredients ready and preheating your oven at 325 F.
Step 1: Mix the wet ingredients. Combine the pumpkin, maple syrup, vanilla, olive oil, vanilla extract and coconut sugar in a large mixing bowl.
Step 2: Mix dry ingredients. Mix the oats, oat flour, baking powder, cinnamon and a dash of sea salt in another bowl.
Step 3: Combine both. Mix them both together until you get a dough with a uniform consistency.
Step 4: Add chocolate chips. Add the chocolate chips and give the dough a good mix.
Step 5: Portion the cookie dough. Portion out the cookie dough on your lined baking sheet with space between each dough ball.
Step 6: Bake, cool and enjoy. Bake for 10-12 minutes or until the edges are golden. Remove from the oven, let them rest for a few minutes, and then transfer them to a wire rack. Let them cool down completely and serve!
Storage Directions
- Storing: You can store your leftover gluten-free pumpkin cookies at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze these if you want them to last longer. Store them in a freezer safe bag to prevent freezer burn, and they should stay good for up to 3 months.
- Freezing the Cookie Dough: If you don’t want to bake all the cookies, you can also freeze the dough. Place the scooped cookie dough on a parchment lined baking tray and freeze. When dough is frozen, transfer it to an airtight container or freezer bag and store for up to two months. Remove cookie dough and place on a prepared baking tray and allow to thaw on the counter for an hour before baking the cookies as directed in the recipe.
Expert Tips
- Size it right: To get the perfect, even sized cookie dough balls, use a cookie scoop to portion out the dough.
- Prep baking tray: Make sure you line the baking tray with parchment paper before you place the cookie dough balls on it. This will make cleanup easier, and will also keep the cookies from sticking to the surface of the tray.
- Time it right: If you’re confused about the correct time to get the cookies out, check the edges of the cookies. If they seem to be crisping up, and the center looks just a tad bit undercooked, the cookies are done and ready to come out of the oven!
- Serving Ideas: These gluten-free cookies are perfect as a snack whenever you’re craving a fall flavored sweet treat. Team it up with a delicious pumpkin gingerbread smoothie or a healthy pumpkin spice latte. They’re also ideal for fall entertaining such as Thanksgiving and Halloween or for a fall bake sale.
Recipe FAQs
You actually don’t! This is one of those recipes where you can make the dough and bake the cookies right away!
To lend some extra fall flavors and deliciousness to the cookies, you can skip the cinnamon and add some pumpkin pie spice into the dough and make pumpkin spice chocolate chip cookies.
More Delicious Pumpkin Recipes
If you tried this gluten-free pumpkin cookie recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Gluten-Free Chocolate Chip Pumpkin Cookies
Ingredients
- ½ cup Pumpkin, canned
- ½ cup Olive Oil
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Sea Salt
- ⅓ cup Coconut Sugar
- 1 ½ cups Gluten Free Oat Flour
- ¼ cup Gluten Free Rolled Oats
- ¼ cup Mini Chocolate chips, or dairy free chocolate chips
Instructions
- Preheat oven 325 F. Prepare a baking sheet with parchment paper.
- In a large mixing bowl, whisk together pumpkin, melted olive oil, vanilla extract, maple syrup and coconut sugar.
- In a separate smaller bowl, mix together oats, oat flour, sea salt, cinnamon and baking powder.
- Slowly fold the dry ingredients into the wet. Next add chocolate chips.
- Scoop 2 tbsp of the batter onto the baking sheet to form a cookie.
- Bake for 10-12 minutes until the edges are golden. The middle will be a little under cooked. Keep cookies on the baking sheet 3-4 minutes after baking then carefully transfer to a wire baking rack to cool.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think you forgot to include when to add the pumpkin puree in your instructions! I added it with the wet ingredients… made the most sense 🙂
Thank you for the catch! It’s updated now.
I’m not sure is this a large can of pumpkin/796 ml? Or a regular sized can/typical Campbell’s soup?
I’m not sure what your question is. It’s a 1/2 cup of canned pumpkin, not a full can or measured by the can.
Just tried the recipe! Luckily I remembered to add the pumpkin at the very end. I’m still learning how to bake but I am going to guess this was supposed to be added somewhere between the wet and the dry ingredients coming together. I was wondering what was missing. Now what to do with the leftover can….. got any other pumpkin recipes?
There’s a ton on the site. I recommend you use the search bar to search “pumpkin” so you can see them all!
Baking sounds like THE MOST PERFECT THING TO DO TODAY on this delicious Nov 1!!!!
You should bake because tomorrow’s my birthday and nothing would make me happier than to see you make these cookies!
I now do not feel as bad Megan as I thought that I was the only “Halloween scrooge”.
Nope, I concur you’re not on your own here. Last night I avoided the hoards of kids as I drove into our street after work. I locked the doors and turned off the lights. I hid!
Yes it’s not my thing either. But I do LOVE your pumpkin chocolate chip oatmeal cookies though. So I’ve come out of hiding for those! 😀
Neil, you and I are meant to be friends! That is exactly what I do on Halloween. Actually, my neighborhood doesn’t get trick or treaters or very few. We had none last night so no hiding required. Hope you were able to safely make yourself some cookies. LOL
i’m pretty sure the saying, “betcha can’t eat just one” applies here! These cookies look so good!
That is very true! I’m sure I had more than one. LOL
YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
We had a small kitty take home in a yard.. I heard the meowing.. Found it a home & wish I could have kept – he turned out to be the best kitty, now cat!!!!
Aww….that’s so sweet!
Poor black cats 🙁 They just want to be your friend and help you eat these cookies 😉 ha ha! Really though, I’m not a huge fan of Halloween either (other than eating lots of snacks!!) These cookies look like the perfect healthier alternative to lots of candy!
Thanks! I will take cookies any day over candy.
I need a cookie, like right now. I’m also starving but the puppy is asleep on my lap and I’m not about to move her…
Haha…the puppy is definitely your baby. Too cute!
Don’t worry, I’ll take Suzy’s cookie while her pup naps. haha! I’m that kind of friend. YUM!
HA now that is hilarious! I would like to see that fight go down in real life.