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
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- ⅔ cup (152 grams) canned pumpkin purée, not pumpkin pie filling
- ⅔ cup (106 grams) coconut sugar
- ½ cup (109 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 (120 grams) chickpea flour or 96 grams almond flour
- ⅓ cup (40 grams) coconut flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup (180 grams) 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.⅔ cup canned pumpkin purée, not pumpkin pie filling, ⅔ cup coconut sugar, ½ cup coconut oil, 1 flax egg, 2 teaspoons pure vanilla extract
- 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.1 cup chickpea flour, ⅓ cup coconut flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon fine sea salt
- Gently fold in the dark chocolate chips until evenly distributed.1 cup dark chocolate chips or chunks
- 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.
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