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Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Stefanie Fauquet


  • 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


  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