Gluten-Free Pumpkin Chocolate Chip Cookies
These soft and chewy gluten-free pumpkin chocolate chip cookies are the perfect fall treat. By combining almond flour with pumpkin puree and aromatic spices like cinnamon, nutmeg, and ginger, this recipe achieves a perfect balance of moisture and flavor without the need for gluten. The semi-sweet chocolate chips provide a delightful contrast to the subtle pumpkin, resulting in a comforting cookie that holds its shape beautifully every time you bake it.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 24 cookies 1x
- Category: breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Ingredients
2 cups almond flour
1/2 cup pumpkin puree (canned, not pie filling)
1 cup semi-sweet chocolate chips (certified gluten-free)
1/2 cup brown sugar, packed
1 large egg, room temperature
1 tsp pumpkin pie spice
1/2 tsp baking soda
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Line two large baking sheets with parchment paper.
Whisk the almond flour, baking soda, and pumpkin pie spice in a large mixing bowl.
Combine the pumpkin puree, brown sugar, and egg in a separate medium bowl until smooth.
Fold the wet ingredients into the dry mixture until a thick dough forms.
Stir in the chocolate chips evenly throughout the batter.
Scoop rounded tablespoons of dough onto the prepared baking sheets.
Flatten each dough ball slightly with your palm.
Bake for 12 to 14 minutes until the edges appear golden brown.
Cool on the pan for five minutes before transferring to a wire rack.
Notes
Ensure your pumpkin puree is 100% pure pumpkin, not pie filling. Use the spoon-and-level method when measuring almond flour to avoid over-packing. These cookies are best kept in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9g
- Sodium: 65mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 15mg