Pumpkin season is the perfect excuse to whip up a batch of these soft, cake-like pumpkin chocolate chip cookies made with chickpea flour. There's something so satisfying about the warm flavors of pumpkin pie spice combined with melty dark chocolate chunks, making every bite of these cookies absolutely irresistible. Plus, they’re a fantastic way to enjoy pumpkin treats without traditional flour.
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These chickpea flour chocolate chip cookies are naturally gluten-free and egg-free, making them a great option if you're looking to switch up your regular cookie recipes, just like these mini pumpkin pie sugar cookies and these sweet potato cookies with oats.
As the weather cools down, there’s nothing like filling your kitchen with the comforting aroma of pumpkin spice. These cookies are easy to make and perfect for fall gatherings, afternoon snacks, or a cozy treat with your favorite cup of coffee or tea.
What I love most about these cookies is their soft, tender texture that almost melts in your mouth. Even if it’s your first time baking with chickpea flour, you’ll find this easy dessert recipe approachable and foolproof. And yes, these chickpea cookies do firm up nicely after chilling, so don’t worry if they seem a bit soft fresh out of the oven!
If you love easy cookie recipes, enjoy my chocolate tahini cookies, gluten-free chocolate chip cookies and these flourless almond butter cookies.
Why You'll Love This Gluten-Free Cookie Recipe
- Soft and Fluffy: These gluten free pumpkin chocolate chip cookies have a delightful cake-like texture, thanks to the combination of chickpea flour and coconut flour, making them soft on the inside with slightly crispy edges.
- Burst of Fall Flavor: Infused with cozy pumpkin pie spices, these cookies bring out all the comforting flavors of the season. Each bite is filled with warm notes of cinnamon, nutmeg, and cloves.
- Chocolatey and Indulgent: Loaded with dark chocolate chunks, these cookies are perfect for anyone who loves the rich combination of chocolate and pumpkin.
- Dietary Friendly: Naturally gluten-free, vegan, and egg-free, these cookies are perfect for those with dietary restrictions or anyone looking for a plant-based treat.
- Quick and Simple: This recipe comes together easily in just one bowl, making it perfect for a quick baking session to satisfy your pumpkin cravings.
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Recipe Ingredients
You'll need the following ingredients to make gluten free pumpkin cookies:
Ingredient Notes:
- Chickpea Flour: A fantastic alternative to regular flour, adding structure to these cookies without any grains. Chickpea flour (also known as garbanzo bean flour) results in tender cookies that are both gluten-free and nut-free. If you’re not nut-free, you can substitute with almond flour (96 grams).
- Coconut Flour: Absorbs excess moisture, ensuring the cookies have the perfect cakey texture. Coconut flour is highly absorbent, so only a small amount is needed.
- Canned Pumpkin Purée: Make sure to use 100% pure pumpkin purée, not pumpkin pie filling, as it’s packed with added sugars and spices that can alter the taste and texture of your cookies. If your purée is watery, you may need to add a touch more coconut flour to absorb the moisture.
- Coconut Sugar: A natural sweetener that adds a subtle caramel flavor to these cookies. It’s a great alternative to refined sugars like brown sugar.
- Coconut Oil: Use melted and cooled coconut oil to keep these cookies soft and moist. You can substitute with softened vegan butter if preferred.
- Flax Egg: A great egg substitute that helps bind the cookie dough while keeping these treats vegan. To make a flax egg, combine 1 tablespoon ground flaxseed with 2.5 tablespoons water and let it sit for 5-10 minutes.
- Pumpkin Pie Spice: Adds that classic fall flavor with a blend of cinnamon, nutmeg, ginger, and cloves.
- Dark Chocolate Chips: Opt for high-quality dark chocolate chunks or chips, dairy-free if needed, for the best melty, chocolatey goodness in every bite.
See recipe card below for all ingredients and quantities.
How to Make Gluten-Free Pumpkin Cookies
- Step 1: Prepare Wet Ingredients: In a large mixing bowl, whisk together pumpkin purée, coconut sugar, coconut oil, flax egg, and vanilla extract until fully combined.
- Step 2: Mix Dry Ingredients: Sift in chickpea flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet ingredients. Stir until you get a smooth dough.
- Step 3: Fold in Chocolate Chips: Gently fold in the dark chocolate chips until evenly distributed.
Chill the Dough: Cover the bowl with plastic wrap and chill the cookie dough in the fridge for at least 30 minutes (up to 24 hours). This step helps the cookies hold their shape and prevents spreading.
- Step 4: Shape Cookies: Use a cookie scoop to portion out the balls of dough (about 3 tablespoons per cookie), roll into balls, and place them 2 inches apart on a parchment-lined baking sheet. Press a few chocolate chips on top of each cookie before baking.
Bake: Bake for 12-14 minutes in a 350°F preheated oven until the edges are slightly crispy and golden brown.
- Step 5: Cool and Serve: Let the baked cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Chill the Dough: Chilling the dough prevents the cookies from spreading too much during baking. It also enhances the flavors.
- Measuring Flour: Ensure you measure the coconut flour and chickpea flour correctly using a scale if possible. Otherwise, use a spoon to fluff it into your measuring cup. Too much flour can make the cookies dense.
- Don’t Overbake: These cookies will be soft when they come out of the oven. Let them set on the cookie sheet for a few minutes before transferring to a wire rack to firm up.
Serving Suggestions
- With Coffee or Tea: Enjoy these cookies alongside a warm cup of coffee or spiced chai for a cozy fall treat.
- Ice Cream Sandwich: Use two cookies to make a delicious pumpkin ice cream sandwich with this pumpkin pie ice cream —perfect for a special dessert!
- Dairy-Free Yogurt Parfait: Crumble cookies over dairy-free yogurt with a sprinkle of granola and fresh fruit for a decadent breakfast.
Storage Tips
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 2 days. The cookies will be very soft.
- Refrigerator: For longer storage, keep them in the fridge for up to a week. These cookies will firm up nicely after chilling.
- Freezer: Freeze the baked cookies in a single layer on a baking sheet, then transfer to a ziplock bag or freezer-safe container for up to 2 months. Thaw at room temperature before enjoying.
More Gluten-Free Cookie Recipes
📖 Recipe
Gluten Free Pumpkin Cookies
Pumpkin season is the perfect excuse to whip up a batch of these soft, cake-like pumpkin chocolate chip cookies made with chickpea flour. There's something so satisfying about the warm flavors of pumpkin pie spice combined with melty dark chocolate chunks, making every bite of these cookies absolutely irresistible. Plus, they’re a fantastic way to enjoy pumpkin treats without traditional flour.
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Servings: 18 cookies
Equipment
- 1 large bowl
- 1 large baking sheet lined with parchment paper
- 1 spoon, cookie scoop or ice cream scoop
Ingredients
- ⅔ cup (152 grams) canned pumpkin purée, not pumpkin pie filling
- ⅔ cup (103 grams) coconut sugar
- ½ cup (113 grams) coconut oil, melted and cooled
- 1 flax egg, mix 1 tablespoon ground flax + 2.5 tablespoons water, let set 5-10 minutes
- 2 teaspoons pure vanilla extract
- 1 cup (85 grams) chickpea flour, or 96 grams almond flour
- ⅓ cup (43 grams) coconut flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup (6 ounces) dark chocolate chips or chunks, plus extra for topping
Instructions
- In a large mixing bowl, whisk together pumpkin purée, coconut sugar, coconut oil, flax egg, and vanilla extract until fully combined.
- Sift in chickpea flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet ingredients. Stir until you get a smooth dough.
- Gently fold in the dark chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and chill the cookie dough in the fridge for at least 30 minutes (up to 24 hours). This step helps the cookies hold their shape and prevents spreading.
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper. Use a cookie scoop to portion out the balls of dough (about 3 tablespoons per cookie), roll into balls, and place them 2 inches apart on the prepared baking sheet. Press a few chocolate chips on top of each cookie before baking.
- Bake for 12-14 minutes until the edges are slightly crispy and golden brown.
- Let the baked cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the pumpkin cookies are best refrigerated where they will firm up nicely after chilling.
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Notes
- Chocolate chips or chocolate chunks - up to you, whichever you have on hand works well. I like to use chunks since they leave big melty sections in the cookies, but vegan chocolate chips work well too!
- Chill the Dough: Chilling the dough prevents the cookies from spreading too much during baking. It also enhances the flavors.
- Measuring Flour: Ensure you measure the coconut flour and chickpea flour correctly using a scale if possible. Otherwise, use a spoon to fluff it into your measuring cup. Too much flour can make the cookies dense.
- Store the cookies in an airtight container at room temperature for up to 2 days. The cookies will be soft.
- For best storage keep in the fridge for up to a week. These cookies will firm up nicely after chilling.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
Kyle M says
I love how gooey the center gets. No leftovers in this kitchen!
Jacqui Wilson says
So happy you love the cookies. Hard to resist that gooey chocolate!