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Home >> Food >> Desserts >> Pumpkin Chocolate Chip Cookies Recipe

Pumpkin Chocolate Chip Cookies Recipe

Published: Sep 1, 2019 · Modified: Sep 9, 2020 by Stefanie Fauquet · This post may contain affiliate links · 1 Comment

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Pumpkin Chocolate Chip Cookies are chewy, delicious, and perfect for a pumpkin-flavored fall treat...they also happen to be gluten-free!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

When the fall season hits, and grocery stores stock up on canned pumpkin puree, I go a little crazy with baking! I cannot get enough pumpkin baked goods because this is the only time of the year that I cook with it— which is slightly funny, because I could be making pumpkin goodies year-round with canned pumpkin!?

I often find myself adding a little pumpkin to everyday dessert recipes because it's so versatile, making treats even more moist and flavorful. One of my greatest successes is Pumpkin Chocolate Chip Cookies. Doesn't the combo of chocolate and pumpkin sound delightful!?

My recipe for Pumpkin Chocolate Chip Cookies is gluten-free as written, but if you don't have an issue with gluten, you can easily substitute all-purpose flour for the gluten-free version. Either way, these cookies are delicious!

Pumpkin Chocolate Chip Cookies Recipe

Pumpkin Chocolate Chip Cookies Ingredients:

  • 2-¼ cups all-purpose gluten-free flour
  • ½ teaspoon xanthan gum (omit if your gluten-free flour blend contains it)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup pumpkin puree
  • ¾ cups unsalted butter (12 TBS), melted
  • 1 cup brown sugar, packed
  • ½ cup sugar
  • 1-½ teaspoons vanilla extract
  • 2 egg yolks
  • 2 cups semi-sweet chocolate chips

Pumpkin Chocolate Chip Cookies Recipe Ingredients

How to Make Pumpkin Chocolate Chip Cookies

1. In a medium bowl, add gluten free flour, xanthan gum, baking soda and salt. Whisk to combine.

Pumpkin Chocolate Chip Cookies recipe

2. Using a stand mixer with paddle attachment, mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.

 

gluten-free Pumpkin Chocolate Chip Cookies

3. Add vanilla extract and egg yolks (one at a time) and mix on low-medium speed until combined.

4. Pour in flour mixture, and mix on low-medium speed – being careful not to over mix.

5. Stir in chocolate chips.

chewy Pumpkin Chocolate Chip Cookies

6. Cover mixing bowl with plastic wrap and allow the dough to chill in the refrigerator for 4 hours. The dough can be refrigerated for up to 4 days before removing to bake.

chewy gluten-free Pumpkin Chocolate Chip Cookies recipe

7. Preheat oven to 375 degrees F.

8. Line baking sheet with parchment paper or silicone baking mat.

9. Evenly scoop cookie dough balls onto a baking sheet, leaving 2 inches apart.

10. Bake for 11-12 minutes. Edges should be a light golden brown.

11. Remove from oven and allow cookies to continue cooking on baking sheet for 3 minutes before placing on a cooling rack.

See below for a printable version of this recipe

pumpkin chocolate chip cookies recipe

Chewy Pumpkin Chocolate Chip Cookies
Print
Chewy Pumpkin Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Author: Stefanie Fauquet
Ingredients
  • 2 ¼ cups all-purpose gluten free flour
  • ½ teaspoon xanthan gum omit if your flour blend contains it
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup pumpkin puree
  • ¾ cups unsalted butter 12 TBS, melted
  • 1 cup brown sugar packed
  • ½ cup sugar
  • 1 ½ teaspoons vanilla extract
  • 2 egg yolks
  • 2 cups semi-sweet chocolate chips
Instructions
  1. In a medium bowl, add gluten free flour, xanthan gum, baking soda and salt. Whisk to combine.
  2. Using a stand mixer with paddle attachment, mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.
  3. Add vanilla extract and egg yolks (one at a time) and mix on low-medium speed until combined.
  4. Pour in flour mixture, and mix on low-medium speed – being careful not to overmix.
  5. Stir in chocolate chips.
  6. Cover mixing bowl with plastic wrap and allow dough to chill in the refrigerator for 4 hours. The dough can be refrigerated for up to 4 days before removing to bake.
  7. Preheat oven to 375 degrees F.
  8. Line baking sheet with parchment paper.
  9. Evenly scoop cookie dough balls onto baking sheet, leaving 2 inches apart.
  10. Bake for 11-12 minutes. Edges should be a light golden brown.

  11. Remove from oven and allow cookies to continue cooking on baking sheet for 3 minute

More Recipes Made with Pumpkin Puree

  • Pumpkin Muffins (Gluten Free)
  • Pumpkin Cream Cheese Swirl Muffins
  • Baked Pumpkin Donuts
  • Pumpkin Banana Chocolate Chip Bread
  • Caramel Pumpkin Spice Latte Cupcakes
  • Pumpkin Butter Recipe

Other Fall Dessert Recipes:

  • Pumpkin Spice Apple Rings
  • Pumpkin Spice Latte Cupcakes
  • Candy Corn Magic Bars
  • Crockpot Caramel
  • Turkey Oreo Truffles
  • Cinnamon Apple Oatmeal Cookies
  • Mini Apple Cheesecakes
  • Blueberry Bread
  • Mini Apple Dumplings
  • Mini Muffin Tin Apple Pie Bites
« Gluten Free Pumpkin Muffins Recipe
Pumpkin Cream Cheese Swirl Muffins Recipe »
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Comments

  1. Sarah

    October 21, 2017 at 4:35 am

    Oooh delicious! Planned to bake with the kids tonight! Thanks for the inspiration!

    Reply

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Welcome to Mommy Musings™ - I'm Stefanie Fauquet and my passions are food & family travel! I regularly share easy recipes and travel tips to inspire families to create a life they love...one that's full of delicious food and incredible adventures!

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