The Butter Half / Recipe Index / Desserts / The Best Pumpkin Chocolate Chip Cookie Recipe (Gluten Free)
By Abbey Rodriguez • Published: • Modified: • 13 Comments • This post may contain affiliate links.
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You have not had the best pumpkin chocolate chip cookie recipe until now! And there is even a way to make them gluten free, now that I have celiac and have converted all my recipes!
I am aware I just posted a recipe for pumpkin chocolate chip harvest bread last week, but I hadto sneak inthispumpkin chocolate chip cookie recipe,too! I only have two more weeks until Halloween, so I am completely taking advantage. Youare thinking it's the same thing just lumped into balls instead of a loaf, but it is NOT the same! I've been testing out different ingredients and I have finally found the magic combination. There is one particular secret ingredient to these devilishly fluffy cookies. You want to know what it is? Okay, fine, I guess I will spill the chips...
Sour cream! Newsflash! Sour cream is always the secret ingredient to making something fantastically delicious. That, or buttermilk. It's all about the acidity, and your baked goods will thank you for taking them from basic toincredible. (This ain't no PSL, guys.)
People will be oohing and ahhingand demanding to know, "What's in this?!" (I feel like there is an underlying philosophical message here, but I'm not going to expound on the subject because we have pumpkin chocolate chip cookies to make. Just look for it in my book, Food Psychology: WhatYour Food Says About You.)
Ingredients for this pumpkin chocolate chip cookie recipe
- Pumpkin puree
- Granulated sugar
- Butter, softened
- Sour cream
- Eggs
- Vanilla extract
- Flour (I use this King Arthur flour gluten-free all purpose blend)
- Baking soda
- Baking powder
- Cinnamon
- Cloves
- Nutmeg
- Salt
- Chocolate chips
Health benefits of cinnamon and fall spices
- Cinnamon is loaded with antioxidants and contains anti-inflammatory compounds.
- Nutmeg is loaded with minerals and may support pain relief, enhance cognitive function, and support indigestion.
- Cloves are rich in antimicrobial properties, meaning they can support immune system health! Totally need during this cold and flu season!
In addition to using these spices in my foods, I like to diffuse these essential oils in my house. This one is my favorite for making my house smell and feel like a purified pumpkin spice fall haven!
Ready for a good pumpkin pun?
Hey guys, what's a pumpkin's favorite movie? Pulp Fiction! Ha.
Anyway, you should save this pumpkin chocolate chip cookie recipe to your fall bakingPinterestboard. Also, I apologize in advance if you get a little plumpkin from eating these, because it is impossible to eat just one. (We can berunningpartners if you want.) Grab the recipe below and enjoy!
The Best Pumpkin Chocolate Chip Cookie Recipe (Gluten Free)
By: Abbey Rodriguez
PRINTPIN RECIPE
This is the best pumpkin chocolate chip cookie recipe. It's gluten free, chewy, moist, and the perfect blend of spices for a good fall treat.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Calories: 153kcal
Ingredients
- 1 cup canned pumpkin
- 1 cup granulated sugar
- ½ cup butter softened
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups flour I use King Arthur flour cup for cup gluten-free blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Mix together the pumpkin, sugar, butter, sour cream, egg and vanilla extract in the bowl of a stand mixer on medium speed for about 1 minute. Add the baking soda, baking powder, cinnamon, cloves, nutmeg, and salt to one cup of flour. Add it into the wet mixture, thoroughly mix, then add in the remaining cup of flour. Pour in the chocolate chips until everything is well mixed.
Use a cookie scoop or spoon to drop a small mound of dough (about the size of a golf ball) on the cookie sheet. Bake for 10-12 minutes on 375°F. Allow to cool for 5 minutes, then serve warm.
Notes
Depending on your altitude and oven, you may need to increase your baking time to 15-18 minutes. Cookies are done when the edges start to firm and they slightly crack on top.
Nutrition
Calories: 153kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 138mg | Potassium: 55mg | Sugar: 13g | Vitamin A: 1750IU | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 0.8mg
Reader Interactions
Comments
Justine says
These cookies are fabulous! I pulled them out at 11 minutes and they looked underdone, but were perfectly soft and fluffy.Reply
Sandy Shea says
Fantastic cookie! Recipe was easy! Cookies were delicious, texture was unbelievable!
I buy gluten free pumpkin chocolate chip cookies at our gluten free bakery, pay $3.00 apiece for them & they are not as good as this recipe! Thank you!!Reply
Abbey Rodriguez says
Sandy, thanks so much for this great review! Now you have a great one that will cost pennies on the dollar! 🙂
Reply
Nichole says
Sadly the cookies never got hard, they are super soft and falling apart 🙁 not sure what I did wrong!
Reply
Abbey Rodriguez says
Hi Nichole! Thanks for sharing this feedback with me! These cookies are supposed to be a soft texture, not hard. They will resemble a more dense, almost cake-like texture.
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Wendy says
What would you suggest as a sub for the granulated sugar?
Reply
The Butter Half says
My favorite non-refined sugar substitute for cookies is coconut sugar.
Reply
JOcelyn says
Wow!! I’ve been forever searching for the secret to light, fluffy cookies. These are amazing! At 6,000 feet, I’ve never had a cookie turn out near as soft, plump, and perfect. Thank you!!Reply
The Butter Half says
So happy to hear they were a hit! Thanks for sharing your feedback. 🙂
Reply
Jenna says
The recipe looks amazing. But I don’t see a print button to just print the recipe, not the entire page. Am I missing it? I’m looking on a mobile phone.
Reply
The Butter Half says
Hey Jenna! There is a print button if you use it from a desktop!
Reply
Jemma Doley says
Thanks for another great recipe Abbie!
I had a go at making these and they were great!! I took some pics below (had shared your link to the recipe)...they didn't turn out quite as nice and orange looking as yours, but I used fresh pureed butternut squash (sadly we don't have canned pumpkin in Australia). I also found that the fresh pumpkin puree was quite watery, so I had to add a bit of extra flour... delicious nonetheless though!!
http://www.poptherapy.com.au/food/chocolate-chip-pumpkin-halloween-cookies/Reply
The Butter Half says
I'm so happy to hear they worked! I have also heard that about pumpkin puree... your location and altitude can also affect the consistency of the cookies. Glad you loved them! 🙂
Reply
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