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Chocolate Chip Gluten Free Pumpkin Cookies

Chocolate chip gluten free pumpkin cookies with soft, golden edges and melty chocolate pockets. Made by blending a lightly spiced batter, baking until set, then finishing with flaky sea salt.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

gluten-free all-purpose flour blend (with xanthan gum)
  • 2 cup gluten-free all-purpose flour blend (with xanthan gum)
baking soda
  • 1 tsp baking soda
pumpkin pie spice
  • 2 tsp pumpkin pie spice
cinnamon
  • 1 tsp cinnamon
salt
  • 0.5 tsp salt
unsalted butter, softened
  • 0.75 cup unsalted butter, softened
brown sugar, packed
  • 0.75 cup brown sugar, packed
granulated sugar
  • 0.5 cup granulated sugar
pumpkin puree (blotted very dry)
  • 0.33 cup pumpkin puree (blotted very dry)
egg + yolk
  • 2 egg + 1 yolk
vanilla extract
  • 2 tsp vanilla extract
semi-sweet chocolate chips
  • 1.5 cup semi-sweet chocolate chips
flaky sea salt for topping
  • 0.25 tsp flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line baking sheets with parchment, so the cookies bake evenly without sticking.
  2. Blot pumpkin very dry between paper towels to prevent spreading and keep the cookies tender.
Mix dry ingredients
  1. Whisk GF flour blend, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and speckled throughout.
Mix wet ingredients
  1. Beat butter and both sugars until light and fluffy, then add blotted pumpkin, egg, egg yolk, and vanilla extract and beat until smooth.
Combine and portion
  1. Fold in the flour mixture just until no dry streaks remain, then fold in the chocolate chips.
  2. Scoop into 2-tablespoon rounds and place on the lined baking sheets with space between for spreading.
Bake and finish
  1. Bake at 375F for 10-12 minutes, until edges are golden and centers look slightly soft.
  2. Sprinkle with flaky salt, then cool on the pan for 5 minutes before transferring to finish cooling.

Notes

For thick cookies, keep the pumpkin puree blotted very dry before mixing. Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free option, use a 1:1 plant-based butter substitute (softened) to keep the same cookie texture.