Deliciously soft chocolate chip pumpkin cookies made with real pumpkin, maple syrup, warm spices, and lots of chocolate chips. Capturing all the delicious flavors of fall in one easy-to-make healthier gluten-free treat!
SPONSORED BY SUNBUTTER
With as much as I love pumpkin + chocolate together, I just can’t comprehend how it’s taken me so this long to create a classic pumpkin CCC recipe. But now that I have, I can guarantee you I will be remaking these every fall from now until forever. They’re soft and chewy, warm and spicy, fluffy and melty, and so simple to make. Of course I’ve put my own healthy-ish spin on this recipe with SunButter in place of butter, maple syrup and coconut sugar in place of white sugar, gluten-free flour in place of all-purpose, and dairy-free chocolate chips so this recipe is vegan friendly too.
Gluten-Free Pumpkin Cookie Ingredients
To make these thick, soft-baked, deliciously caked pumpkin cookies you will need:
- Pumpkin puree. I do prefer using organic canned pumpkin for a brighter flavor and color, but regular will work too.
- SunButter. I love using No Sugar Added SunButter for baking. And I tested this recipe multiple times without a single cookie turning green on me, so no early halloween cookie chemistry surprises.
- Coconut oil. SunButter solo made for too chewy of a cookie, but adding some coconut oil too gave that perfect moist cookie texture.
- Coconut sugar. The flavor pairs so well with all the warm spices, plus it helps keep the cookies moist.
- Maple syrup. To add extra fall flavor, it compliments the coconut sugar perfectly.
- Vanilla extract.
- Gluten-free flour. I tested with almond flour: too fragile. Oat flour: too gummy. So a gluten-free all purpose blend is the best GF option here.
- Baking powder, baking soda, and salt.
- Pumpkin pie spice. Or make your own with a mix of cinnamon, ginger, nutmeg, cloves, and allspice like this.
- Dairy-free chocolate chips. Dark or semi-sweet, mini or full size, even chopped dark chocolate – whatever you prefer.
How To Make The Perfect Pumpkin Chocolate Chip Cookies
This recipe requires just one bowl, a hand mixer, and 15 minutes of prep work. I do recommend chilling the batter before baking for the best texture and taste, but if you are really impatient you can skip it and your cookies will still cookie. It’s a simple process of mixing the wet, adding the dry, folding in the chocolate chips, and then chilling. After your batter has been in the fridge, it will be easier to roll into balls as well. These cookies bake to soft pumpkin-y perfection in just 11 or 12 minutes in the oven, and this recipe is one I HIGHLY recommend digging into warm right off the pan.
Optional Ingredient Swaps and Substitutions.
I always always recommend trying the recipe as written, especially the first time. And even more so, I recommend going by weight for the most accurate measurements. But if you want to tweak, here are a few swaps that I know will work:
- Coconut oil → avocado oil or vegan butter
- Coconut sugar → brown sugar
- Maple syrup → honey or agave (less fall flavor though)
- Gluten-free flour → all purpose if you aren’t vegan
- Pumpkin pie spice → just cinnamon will still yield a deliciously warm spiced cookie.
- Add in chopped nuts (pecans would be my top choice) with the chocolate chips for extra texture and flavor!
More Pumpkin Cookie Recipes You’ll Love
Soft Chocolate Chip Pumpkin Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 18 cookies 1x
Category: cookie
Method: baking
Cuisine: american
Description
Deliciously soft chocolate chip pumpkin cookies made with real pumpkin, maple syrup, warm spices, and lots of chocolate chips. Capturing all the delicious flavors of fall in one easy-to-make healthier gluten-free treat!
Instructions
- Preheat the oven to 350°F and line 2 baking pans with parchment paper.
- In a large mixing bowl, combine SunButter, coconut oil, pumpkin puree, coconut sugar, maple syrup, and vanilla. Beat together with a hand mixer until combined.
- Add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix until just combined.
- Fold in the chocolate chips.
- Chill the batter 30 minute. Or if you chill it for longer, allow it to sit out 15 minutes before scooping/baking.
- Use a cookie scoop to scoop/roll into balls, about 2 tbsp of batter per cookie.
- Arrange the cookies on a pan (I like to press a few extra chocolate chips into the top of each cookie!), leaving some space for spreading. I recommend 6 cookies per pan.
- Bake for 11-12 minutes at 350°F.
- Cool 10 minutes on the pan before transferring to a cooling rack to cool completely.
- Store in an airtight container in the fridge for up to a week, or freeze for longer storage.
Keywords: gluten free, healthy, fall, spice, baking, dairy free, egg free, maple, one bowl
