These nut-free, egg-free Gluten Free Pumpkin Cookies are studded with luscious mini dark chocolate chips engulfed in rich pumpkin cookie dough.
Gluten Free Pumpkin Cookies with Chocolate Chips
Crispy on the outside with an incredible crumb on the inside, Gluten Free Pumpkin Cookies with Chocolate Chips are an easy to make gluten free dessert.
Gluten Free Dessert Recipes
They’re ideal for holidays like Halloween and Thanksgiving, but so good we make them all year round.
Pumpkin Chocolate Chip Cookies
You’ll be astounded at how addictive these nut-free, egg-free cookies are!
Gluten Free Pumpkin Cookies with Chocolate Chips
Ingredients
- ¼ cup coconut flour
- ¼ cup arrowroot powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup salted butter, cold, cut into 12 pieces
- ¼ cup canned pumpkin puree
- ¼ cup honey
- ½ cup chocolate chips
Instructions
- In a food processor, combine flours, pumpkin pie spice, salt, and baking soda
- Pulse in butter, pumpkin, and honey until dough forms
- Remove blade from food processor and stir in chocolate chips by hand
- Press balls of dough down firmly
- Bake at 350°F for 10-15 minutes
- Cool for 1 hour on baking sheet (do not handle prior or cookies will break)
- Serve
Healthy Pumpkin Recipes
I love pumpkin because of its deep, gorgeous color and also because it is:
- Flavorful
- Fiber Rich
- Nutrient Dense
Further, this fruit is full of carotenoids (a precursor to vitamin A) and contains loads of vitamin C.
Coconut Flour Recipes
Over time, I had spent numerous hours attempting to make gluten free pumpkin chocolate chip cookies, each year working to perfect a recipe.
Canned Pumpkin Recipes
The challenge was the cookies were cake-like. Using pumpkin puree has the tendency to make puffy little things that are more like a muffin top than a cookie.
Nut Free Recipes
I continued in my pumpkin pursuit because many of you suffer from a tree nut allergy, and others have kids that attend nut-free schools–here’s my Nut-Free Recipes page for you!
The requests for nut-free recipes were flying in, so I had to create a nut free cookie, and because of egg allergies, they had to be egg free too.
Egg Free Coconut Flour Cookies
I made more than a dozen batches of nut-free, egg-free, grain-free cookies and was not yet pleased.
Recipe with Under 10 Ingredients
I took a step back and referred to Coconut Mama’s website for egg-free coconut flour cookies. I made her astonishing 3-ingredient recipe containing coconut flour, butter, and honey.
Almond Flour Recipes
For my palate, which is accustomed to high-fat almond flour dessert recipes, the result was a tad dry, but a wonderful start.
Arrowroot Powder Cookies
I then added arrowroot flour, also known as arrowroot starch, a lot more butter, and pumpkin.
Voila! The best nut-free Pumpkin Chocolate Chip Cookies recipe was born.
Coconut Flour Cookies
The coconut flour-arrowroot base is so amazing that I foresee using this flour combination for many other cookie recipes.
Gluten Free Cookies
This gluten free cookie recipe punches every button because I ended up testing it 21 times to get it just right!
Easy Pumpkin Cookies with a Cuisinart Food Processor
When it comes to you, my readers, making cookies should be easy, and this recipe is.
All you need to do is throw the ingredients into a food processor, pulse, then stir in the chocolate chips and bake ’em up.
Healthy Pumpkin Desserts
Lately, I’ve been going gaga over pumpkins! If you’re in the same boat, check out my Healthy Pumpkin Recipes, including:
This post is an oldie but goodie from the archives, I first published this Gluten Free Pumpkin Cookies with Chocolate Chips recipe in 2015.
Alie says
Elana, amazing recipe! I’ve already made it twice this week. I love the base of it so much (butter, arrowroot starch, coconut flour), I’m wondering if it could also be used as a base for other cookie recipes or a plain chocolate chip cookie recipe? I am just not sure what would happen if the pumpkin were omitted. I bet banana or maybe apple sauce might work to add a new spin to it when it’s no longer pumpkin season. Love the recipe as is, but hoping it will also work for non-pumpkin cookies it’s so great. Thanks!
Heather says
I made these and they were soft and crumbly even though I let them cool for a few hours. They spread a lot while baking and I did use cold butter. I used all the ingredients listed except for fresh pumpkin purée instead of canned.
Kate says
Fresh pumpkin has much more liquid than canned; you need to drain it for a few hours.
jennyquack says
I really liked these…used maple sugar, a bit more cinnamon and a dash of cloves and some vanilla. Taste was great and texture fantastic. A bit too salty for me, but I did use kosher salt which may have been my issue. They were less flaky (more moist) with storage…any way to prevent that in the future? Will certainly make again…love that there are no eggs!
Elana says
Hi Jenny, leave them out overnight unwrapped and they will get crispy :-)
Kim says
Delicious and easy, as usual! I’m dairy-free so I used lard instead of butter and they turned out great. Very cake-like cookies. My boyfriend said they were better than the ones his grandmother used to make.
Angela says
Flavor is great! But, I followed this recipe exactly and my cookies just fell apart when touched (and yes, I let them cool for more than an hour – overnight, actually!) What did I do wrong?
Sam says
Thank you for this delicious recipe. Wish I hadn’t messed with it today!! Yesterday I made it with half coconut oil and half palm shortening instead of the butter bc we are dairy free. I kept everything else the same. My whole family devoured these. So pumpkiny and with a perfect chewy texture. Today I subbed coconut sugar for the honey bc I don’t like the taste of honey in baked goods (even though I couldn’t taste it in the first batch) and I also did all palm shortening instead of half coconut oil. Still good but they were a little dry and crumbly. Back to the original next time!! These were a treat for my girls bc they don’t eat dairy!!
Laura says
Thank you for sharing this dairy free substitution, Sam! This will allow me to make a delicious cookie for my family this Thanksgiving.
Trish says
Made these for the second time and they still came out very soft. Followed recipe exactly.,Baking time much less with electric oven…just got them out in time. Flavor is good just wanted them crispier.
Made the Asian Stir Fry and my husband loved it! We have no allergies to anything but might as well try to cut gluten when you can….enjoying your cookbooks.
Thanks Elana!
Deborah @ The Harvest Kitchen says
I love everything about these cookies!! Can’t wait to make them!!! Great recipe!
Maddy says
Elana, you’ve done it again!! I love all your healthy and amazing recipes. So nice for people like me with food allergies! These are the BEST cookies I’ve ever had and I love pumpkin, always eating and drinking pumpkin wherever I can get it in in the fall! Ha. These are so yummy and so flavorful, the pumpkin spice reminds me of Fall. I used coconut oil in the same ratio, cause I am dairy free, and it was great!! Thanks again you are the best.
Emily says
Ok, so I made these, and followed them to a t, and they came out really soft, and tasted really good! I am not sure what I did that didn’t allow for the crisp and I did let them sit for 1 hour. Has anyone tried these with ghee? I ate one with the butter and my stomach or rather intestines got kind of tight. I am going to try them again with ghee next week, once these are eaten up. Thanks for this recipe. It is so nice to have pumpkin in these. I love it.