These Pumpkin Chocolate Chip Cookies are a delightful fall treat, combining the warm flavors of pumpkin and spices with the rich sweetness of chocolate chips. Made without gluten or refined sugar, they use a gluten-free flour blend and natural sweeteners like maple syrup, making them a healthier alternative without compromising on taste. Soft, cakey, and full of autumnal flavor, these cookies are perfect for those with dietary restrictions or anyone looking for a wholesome indulgence.
What are Pumpkin Chocolate Chip Cookies
Looking for a delicious chocolate chip cookie that doesn’t spike your blood sugar? These use simple ingredients, gluten-free flour and natural sweeteners like maple syrup, for a healthier twist on the traditional cookie, making it perfect for those with gluten sensitivities or those looking to reduce their intake of refined sugar. The roasted pumpkin puree not only enhances the flavor but also provides moisture, resulting in soft, chewy cookies that are perfectly balanced in sweetness and texture. It also adds fiber to the cookie to make them a bit more blood sugar friendly than typical cookies.
The addition of warm spices like cinnamon, nutmeg, and cloves brings out the cozy, seasonal flavors associated with autumn, while the semi-sweet chocolate chips melt into gooey pockets of chocolate in every bite. This recipe is ideal for anyone looking to indulge in a guilt-free treat without compromising on taste. Whether you’re following a gluten-free or refined sugar-free diet, or simply want to enjoy a delicious, healthier dessert, these Pumpkin Chocolate Chip Cookies are sure to become a favorite. Perfect for sharing with friends and family or enjoying on your own, they capture the essence of fall in every bite.
Why You’ll Love Pumpkin Chocolate Chip Cookies
- Blood sugar friendly dessert. Get the same delicious flavor that you love from chocolate chip cookies with less sugar and added fiber to mitigate the blood sugar response.
- A seasonal twist on a yummy classic. Everyone loves a chocolate chip cookie, but this pumpkin version is perfect for the fall.
- Easy to make single servings. Whip up the cookie dough then bake 1-2 cookies at a time for a perfect single serving dessert.
The Ingredients for Pumpkin Chocolate Chip Cookies
- Butter.
- Eggs.
- Maple syrup. Just a touch of maple syrup to sweeten the cookies!
- Roasted pumpkin or squash puree. I like to roast my own pumpkin or squash for a fresh taste.
- GF all-purpose flour.
- Pumpkin pie spice.
- Sea salt, baking powder, baking soda.
- Semi-sweet chocolate chips.
Important Tips
- The dough. This makes a thick, fudgy dough so use a spoon to add the dough to a baking sheet in small cookie shapes! Use the back of the spoon to flatten the dough a bit before baking.
- Substitutions. If you prefer, you can substitute the butter with coconut oil for a dairy-free option. Additionally, if you don’t have maple syrup, honey or agave syrup can be used as alternatives, though maple syrup gives a nice depth of flavor.
Storing Pumpkin Chocolate Chip Cookies
This is best enjoyed right out of the oven or a few hours later! The cookies can be stored at room temperature for up to 4 days or frozen for up to 3 months. Just be sure to place parchment paper between layers if freezing to prevent them from sticking together. Store the raw dough in the fridge for 4-5 days or portion it into cookie balls and store in the freezer for up to 3 months.
Pumpkin Chocolate Chip Cookies (Gluten Free, Refined Sugar Free)
Ingredients
- ¼ cup salted butter melted
- 1 egg
- ¼ cup maple syrup
- 1 cup roasted pumpkin or squash puree
- ¾ cups gf all-purpose flour
- 1 tbsp ground pumpkin pie spice
- 1 teaspoon sea salt
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Instructions
Preheat the oven and prepare baking sheets:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
Mix wet ingredients:
- In a medium-sized mixing bowl, whisk together the melted butter, egg, maple syrup, and roasted pumpkin (or squash) puree until smooth and well combined.
Add the dry ingredients:
- In the bowl, add the gluten-free all-purpose flour, pumpkin pie spice, sea salt, baking powder, and baking soda. Stir to mix the dry ingredients evenly. The dough will be soft and slightly sticky.
Fold in chocolate chips:
- Gently fold the chocolate chips into the dough, ensuring they are evenly distributed throughout the cookie dough.
Scoop and shape cookies:
- Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can slightly flatten them with the back of the spoon if you prefer thinner cookies.
Bake the cookies:
- Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are golden brown, and the centers are set. The cookies will firm up as they cool, so be sure not to overbake them.
Cool and enjoy:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store them in an airtight container for up to 4 days.