These Gluten Free Pumpkin Chocolate Chip Cookies are sweet with a mild pumpkin flavor and loaded with chocolate chips. They're the perfect cozy cookie for autumn, or whenever that pumpkin craving hits! Best yet, they're of course gluten free, nut free, eggless and can easily be made vegan!
In a medium bowl, combine the gluten free flour, baking soda, salt and cinnamon. Whisk to combine.
Add the granulated sugar and room temperature butter or vegan baking stick into the bowl of an electric mixer or use a hand held mixer to combine. Beat until soft; about 2 minutes.
Measure out ¼ cup of pumpkin. Place it in a paper towel and very gently squeeze so that excess liquid comes out.
Beat in the strained pumpkin, the milk and the vanilla into the creamed sugar until fully combined. It will appear chunky. That’s normal.
Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides. It will be very sticky.
Fold in ½ cup of chocolate chips using a spatula.
Pop the entire bowl of dough in the freezer for 30 min. Make sure the bowl is freezer safe.
While the dough has 15 min left of chilling time, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
For the cookies, use an ice cream scoop to scoop the dough. There should be 6 scoops.
Press the top of each dough ball into the extra ¼ cup of chocolate chips.Then place the dough balls, chocolate chip side up about 3-4 inches apart on the parchment lined baking sheet. Take a slightly wet and clean hand and gently press the cookies down a little bit into more of a disc shape than a ball shape. This is to help them cook in the center when baking.
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
Immediately reshape the cookies into a circle with a spatula when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
If you don't let them cool on the baking sheet, the cookies will break apart into a giant mess.
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Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 13 min. Make sure to keep dough in the fridge in-between baking the batches.Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate chips.All Purpose Flour: I cannot test this due to celiac disease, but use ¾ plus 2 tablespoons of packed AP Flour (126 g plus 2 tablespoons), and 1 tablespoons of milk. Still chill the dough. Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days. Heat in microwave a few seconds before serving if you want them warm. Be careful not to burn your mouth.Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.