Soft gluten-free pumpkin cookies with chocolate chips are fluffy, moist and cake-like cookies bursting with pumpkin spice. An easy gluten-free pumpkin cookies recipe loaded with creamy dark chocolate chips.
In a large bowl, whisk pumpkin purée, coconut sugar, coconut oil, flax egg, and vanilla extract until smooth and completely combined.
Add chickpea flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and sea salt. Stir until combined and dough is smooth. Fold in the dark chocolate chips.
Chill dough for a minimum of 30 minutes or up to 24 hours to firm up the batter and prevent cookies from spreading.
When ready, preheat oven to 350°F and line a large baking sheet with parchment paper.
Scoop cookie dough, about 3 tablespoons of dough per cookie, and place on prepared cookie sheet 2-inches apart.
Bake for 11-12 minutes, or until cookies are fluffy and slightly crispy on edges. Remove from oven and cool on baking sheet for 5 minutes before carefully transferring to wire rack to cool completely.
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!
Food storage - the soft chocolate chip pumpkin cookies can be stored in an airtight container at room temperature for a couple of days, or in the fridge for a week. Freeze for up to 2 months.