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Pumpkin Chocolate Chip Cookies Recipe

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3.8 from 15 reviews

These Pumpkin Chocolate Chip Cookies combine the warm, seasonal flavors of pumpkin and pumpkin pie spice with rich chocolate chips for a soft, chewy treat. Perfect for autumn or anytime you want a cozy, flavorful cookie that's naturally gluten-free and bursting with fall spices.

  • Total Time: 25 minutes
  • Yield: 24 cookies (2 dozen)

Ingredients

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup light or dark brown sugar
  • ¼ cup cane sugar
  • 1 large egg
  • ⅓ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 ¼ cups (185 g) gluten-free flour blend
  • 1 cup quick-cooking oats
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine salt

Add-ins

  • ¾ cup dark or semi-sweet chocolate chips

Instructions

  1. Cream Butter and Sugars: Using a hand mixer or stand mixer, cream together softened butter, brown sugar, and cane sugar until fluffy and well combined.
  2. Add Wet Ingredients: Mix in the egg, pumpkin puree, and vanilla extract on medium speed until all ingredients are incorporated into a smooth batter.
  3. Add Dry Ingredients: Gradually add gluten-free flour blend, quick-cooking oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and fine salt to the mixture. Mix on low speed until everything is combined evenly.
  4. Fold in Chocolate Chips and Chill Dough: Using a spatula, gently fold in the chocolate chips. Cover the dough and chill it for 20 minutes to firm up.
  5. Prepare Baking Sheets and Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C). Line two large rimmed baking sheets with parchment paper.
  6. Scoop Dough onto Baking Sheets: Using a spoon or cookie scoop, place 12 small mounds of dough (about 1 ½ tablespoons each) onto each lined baking sheet. Press down on each mound slightly to flatten.
  7. Bake Cookies: Bake one sheet at a time on the middle oven rack for 8-10 minutes, or until the edges turn lightly golden brown.
  8. Cool Cookies: Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
  9. Bake Second Batch: Repeat the baking process with the second sheet of dough as described above.

Notes

  • For best results, use unsalted butter to control the salt level in the cookies.
  • The egg binds the ingredients and adds moisture; use a large egg at room temperature.
  • Choose a gluten-free flour blend suitable for baking; avoid mixes with gums if sensitive.
  • Quick-cooking oats give a softer texture; old-fashioned oats can be substituted but may make cookies chewier.
  • Dark or semi-sweet chocolate chips complement the pumpkin flavor well; feel free to use dairy-free chips for a vegan variation.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/pumpkin-chocolate-chip-cookies-recipe/