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Fluffy Gluten-Free Pumpkin Chocolate Chip Cookies Recipe

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3.9 from 135 reviews

These Fluffy Gluten-Free Pumpkin Chocolate Chip Cookies offer a perfect balance of warm spices, rich pumpkin purée, and melty dairy-free chocolate chips. Made with a blend of gluten-free flours and vegan butter, they are tender and soft, ideal for a cozy autumn treat or anytime you crave a delightful, allergy-friendly cookie.

  • Total Time: 57 minutes
  • Yield: 18 cookies

Ingredients

Wet Ingredients

  • 2/3 cup packed organic brown sugar
  • 1/2 cup softened vegan butter (we used Miyoko’s salted)
  • 1/2 cup pumpkin purée
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup MB 1:1 Gluten-Free Flour Blend
  • 1/2 cup almond flour
  • 1 tsp ground cinnamon
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt

Add-ins

  • 1/2 cup dairy-free semi-sweet chocolate chips or chunks

Instructions

  1. Cream the butter and sugar: In a medium mixing bowl, beat together the brown sugar and softened vegan butter using an electric mixer until the mixture is pale in color and fluffy, about 1 minute.
  2. Add pumpkin and vanilla: Mix in the pumpkin purée and vanilla extract and continue to whip until the mixture is light and fluffy, ensuring they are fully incorporated.
  3. Incorporate dry ingredients: Add the gluten-free flour blend, almond flour, ground cinnamon, pumpkin pie spice, baking powder, and sea salt to the wet mixture. Stir until fully combined, then gently fold in the dairy-free chocolate chips or chunks.
  4. Chill the dough: Place the cookie dough in the refrigerator to chill for 30 minutes. This step helps the dough firm up, making it easier to scoop and shaping the cookies better during baking.
  5. Preheat the oven and prepare baking sheets: After chilling, preheat your oven to 350°F (176°C). Line two baking sheets with parchment paper to prevent sticking and aid in even baking.
  6. Shape the cookies: Using a cookie scooper or tablespoon, portion out 1 ½ tablespoons of dough per cookie, keeping them in a domed shape rather than flattening. Arrange the cookies about 2 inches apart on the prepared baking sheets to allow for spreading.
  7. Bake the cookies: Bake in the preheated oven for 11-14 minutes, or until the edges turn golden and the centers remain soft. This ensures a tender and fluffy texture.
  8. Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. This helps them set properly.
  9. Store properly: Once fully cooled, store the cookies in an airtight container at room temperature for up to 3-5 days to maintain freshness.

Notes

  • For best results, use a 1:1 gluten-free flour blend to maintain the right texture and consistency.
  • Do not flatten the cookie dough balls before baking to achieve fluffy, domed cookies.
  • Chilling the dough is important to prevent excessive spreading during baking.
  • You can substitute pumpkin purée with sweet potato purée if desired.
  • Ensure the vegan butter is softened for easier creaming with sugar.
  • Store cookies in an airtight container to keep them fresh longer.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/fluffy-gluten-free-pumpkin-chocolate-chip-cookies-recipe/