Our Gluten Free Pumpkin Chocolate Chip Cookies are perfect for fall weekends, after school snacks, or school parties. They are top 8 allergen free and easy to make!
Now that fall is here, we’re in the thick of pumpkin recipe season, brace yourself! Just kidding (sort of). I’ll be posting pumpkin spice recipes to celebrate the change of seasons, but won’t go overboard.
We celebrated the start of fall by heading to a pumpkin patch in a nearby town last weekend, got to see some cool white turkeys, and baked some pumpkin treats, like these Pumpkin Chocolate Chip Cookies.
The squirrels are already munching away on our carved pumpkins, they might not last till Halloween! 😮
Our Gluten Free Pumpkin Chocolate Chip Cookies are based on my older recipe for Pumpkin Chocolate Chunk cookies, but this recipe is made with completely different ingredients. If you want a recipe that doesn’t use a gluten free flour blend, check out that recipe (it uses brown rice flour).
Our pumpkin chocolate chip cookies are soft inside and slightly crisp on the top, perfect for soft cookie lovers! My husband prefers crunchy cookies, but I love soft ones and these were perfect for me.
How to make allergy friendly pumpkin chocolate chip cookies
These cookies are incredibly easy to make since I used a gluten free all-purpose flour blend instead of my normal sorghum or brown rice flour with flaxseed combo. These cookies are nearly foolproof – unless you burn them or change the ingredients they won’t fail!
Most gluten free all-purpose baking blends should probably work in this recipe fine, but I used the King Arthur Flour gluten free flour since it didn’t have soy, dairy, or nut ingredients in it to fit our family allergies.
Since the gluten free all-purpose flour works as a 1-to-1 substitute for regular all-purpose flour, this recipe would also work made with regular all purpose flour, too, if you’re not avoiding gluten.
Using either gluten free all-purpose flour or regular all-purpose flour, there is no need for eggs in this recipe since the gluten free AP flour has xanthan gum and tapioca starch as binders, and regular AP flour has gluten as a binder. No need for eggs (similar to my sugar cookie recipe)!
We used regular allergy friendly chocolate chips in this recipe, but you can have some fun with this and use mini chocolate chips or dairy free white chocolate chips. Whichever you prefer! If you can have nuts, throw in some chopped pecans for a little extra crunch and flavor.
Check out our other pumpkin recipes:
- Gluten Free Instant Pot Pumpkin Spice Oatmeal
- Gluten Free Dairy Free Pumpkin Spice Pancakes
- No Bake Pumpkin Pie
- Easy Crustless Pumpkin Pie
- Sugar Free Pumpkin Spice Creamer
- Vegan and Gluten Free Pumpkin Cheesecake
- Pumpkin Spice Rice Crispy Treats
- Pumpkin Spice Cupcakes
- Pumpkin Spice Donuts with Cinnamon Glaze
Gluten Free Pumpkin Chocolate Chip Cookies (Vegan)
- 1 cup gluten free all-purpose flour blend (I used King Arthur Flour gluten free all purpose blend in this recipe)
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup packed brown sugar
- ⅓ cup palm oil shortening
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup allergy friendly chocolate chips (or allergy friendly white chocolate chips depending on your preference)
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together the gluten free flour blend, baking powder, pie spice, cinnamon, and salt. Set aside.
- In a large bowl, using a hand blender beat together the brown sugar, palm shortening, and pumpkin puree until smooth.
- Add the flour and the chocolate chips to the pumpkin mixture and blend again with the hand beater until completely mixed.
- Scoop out by rounded spoonfuls onto a baking sheet lined with parchment paper, or a baking stone. You can flatten the tops slightly if you like since these cookies won't spread much.
- Bake for 15-17 minutes or until golden brown on the edges. Cool for 5 minutes on the pan before removing to a wire rack to cool completely. Enjoy!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist