This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeBetterCookies #CollectiveBias #ChewyCookies
These gluten-free pumpkin cookies with chocolate chips and holiday candies are the perfect combination of perfect cookie and pumpkin pie in every bite! This soft and chewy, melt in your mouth cookie is incredibly simple to make and this step-by-step recipe will show you how you can make the best gluten free pumpkin cookie you’ve ever had!
I am all about pumpkin flavored everything right now! The Pumpkin Pecan Truffles and the No-Bake Pumpkin Peanut Butter Cookie Cheesecake usually go wild in the Fall. So why not show off another of my favorite pumpkin sweets of all time?
Soft and chewy. Moist and gluten-free. Topped with chocolate. And PUMPKIN!
The secret ingredient for Gluten Free Pumpkin Cookies with Chocolate Chips is Karo® Corn Syrup. Karo® Corn Syrup is often used for baking during the holiday season for things like Thanksgiving pecan pie. It is a staple of Southern cuisine because it is the perfect ingredient that makes cookies chewier on the outside and still soft in the middle.
Table of Contents
The best gluten free pumpkin cookies!
Why are these the best gluten-free pumpkin cookies? Most gluten-free cookies in general have a notoriety about them for being crumbly and tasteless.
This pumpkin cookie is anything but that. These gluten-free cookies are soft, chewy, and flavorful. They have a slight crisp on the outside and moist and soft in the middle.
Pumpkin cookies are great to decorate to fit your mood or holiday.
Feeling ultra sweet? Sprinkle some cinnamon sugar crumbles on the top, like sugar cookies!
Feeling excited about Halloween? Top your pumpkin cookies with your favorite Halloween candies!
Looking forward to caramel season? Top your cookies with caramel or butterscotch chips!
The possibilities are endless!
Ingredients for Gluten Free Pumpkin Cookies with Chocolate Chips:
- 3 cups gluten-free baking flour
- 1.5 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pumpkin spice
- 1 cup unsalted butter, room temperature soft
- ⅔ cup light brown sugar, packed
- ½ cup Light Karo® Corn Syrup
- 6 tablespoon pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Mini chocolate chips or holiday inspired candies
How to make Gluten Free Pumpkin Cookies:
- Prepare. Preheat oven to 325*F and line a baking sheet with parchment paper.
- Combine Dry Ingredients. In a medium mixing bowl, combine your gluten-free flour, salt, baking powder, cinnamon, nutmeg, pumpkin spice and set aside.
- Mix. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter, brown sugar, and Karo® Corn Syrup until smooth, about 1 minute.
- Add Pumpkin. Mix in pumpkin puree and vanilla extract until smooth, about 30 seconds.
- Add Flour. Gradually add flour mixture, mixing on low speed until smooth dough forms.
- Bake. Spoon the batter out by the tablespoonful, rolling batter into a ball with your hands. Place your cookie balls 2 inches apart on the lined cookie sheet and top your pumpkin cookies with your favorite toppings. Bake for 11-13 minutes, until edges begin to turn golden brown. Remove from your oven and cool on the baking sheet for 1-2 minutes, then transfer them to a cooling rack. Enjoy!
Why use Light Karo® Corn Syrup?
- Using Karo® Corn Syrup in cookies results in chewier, great-tasting cookies cookies! They are chewier on the outside and still soft in the middle!
- Karo® Corn Syrup is the leading corn syrup brand with over 100 years of quality and it's the brand that I personally have used in my kitchen for 2 decades.
- Even adding Karo® Corn Syrup to your existing recipe will only enhance traditional cookie recipes and make the cookies sweeter and chewier, Karo® Corn Syrup is not just for that Thanksgiving pecan pie!
Gluten-Free Pumpkin Cookie Tips:
Ovens vary greatly. You may need to adjust the time that the cookies take to bake. For my oven here in Atlanta, Georgia, it takes my gluten-free pumpkin cookies exactly 12 minutes to perfectly bake. We're talking golden edges on the outside and soft chewy centers!
Press your cookies down with the prongs of a fork (think old school peanut butter cookies!) dipped in a small amount of granulated sugar (so the fork doesn’t stick to the cookie). This way your cookies are guaranteed to bake into a cookie-like shape!
How to store Gluten Free Pumpkin Cookies:
Like all other cookies, eating cookies the day of baking is always the best!
However, if you do happen to have leftovers or you want to pace yourself, you can store your chocolate chip cookies in an airtight container for up to 2-3 days.
Varieties of the gluten free pumpkin cookie recipe:
- Feeling ultra sweet? Sprinkle some cinnamon sugar crumbles on the top, like sugar cookies!
- Feeling excited about Halloween? Top your pumpkin cookies with your favorite Halloween candies!
- Looking forward to caramel season? Top your cookies with caramel or butterscotch chips!
- Have a chocolate craving? Crush it with chocolate chips, mini chocolate chips, or chocolate chunks on top of your cookies.
- Planning on going pumpkin picking? Create mini pumpkin patch cookies by placing pumpkin candy corns on the top of each cookie just after the cookies are taken out of the oven while they are cooling down. So cute!
For more inspiration visit the Karo® Corn Syrup cookie and bar recipe page.
Want more grab-and-go sweets?
- No-Bake Pumpkin Peanut Butter Cookie Cheesecake
- Gluten-Free Thin Mint Cookies
- Pumpkin Pecan Truffles
- Dark Chocolate Pomegranate Bites
- Gluten-Free German Chocolate Mini Cupcakes
Gluten Free Pumpkin Cookies
These gluten-free pumpkin cookies with chocolate chips and holiday candies are the perfect combination of perfect cookie and pumpkin pie in every bite! This soft and chewy, melt in your mouth cookie is incredibly simple to make and this step-by-step recipe will show you how you can make the best gluten free pumpkin cookie you’ve ever had!
Ingredients
- 3 cups gluten-free baking flour
- 1.5 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pumpkin spice
- 1 cup unsalted butter, room temperature soft
- ⅔ cup light brown sugar, packed
- ½ cup Light Karo® Corn Syrup
- 6 tablespoon pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Mini chocolate chips or holiday inspired candies
Instructions
- Prepare. Preheat oven to 325*F and line a baking sheet with parchment paper.
- Combine Dry Ingredients. In a medium mixing bowl, combine your gluten-free flour, salt, baking powder, cinnamon, nutmeg, pumpkin spice and set aside.
- Mix. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter, brown sugar, and Karo® Corn Syrup until smooth, about 1 minute.
- Add. Mix in pumpkin puree and vanilla extract until smooth, about 30 seconds. Gradually add flour mixture, mixing on low speed until smooth dough forms.
- Bake. Spoon the batter out by the tablespoonful, rolling batter into a ball with your hands. Place your cookie balls 2 inches apart on the lined cookie sheet and top your pumpkin cookies with your favorite toppings. Bake for 11-13 minutes, until edges begin to turn golden brown. Remove from your oven and cool on the baking sheet for 1-2 minutes, then transfer them to a cooling rack. Enjoy!
Notes
Press your pumpkin cookies down with a fork that has been dipped in a small amount of granulated sugar.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 101Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 44mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 1g
I'm a huge fan of chewy cookies. This one looks so addictive and love the twist with pumpkin and choco chips. Saving it to try later
These Pumpkin Cookies look perfect! I love that they are Gluten-Free! This definitely perfect for the Fall season!
They look so colorful and good. Thanks for the recipe.
I'm loving this pumpkin cookie! such a great idea for kids and love that they're gluten free!
I'm not gluten-free, but i have lots of friends who are and they'd love these cookies!! I'm sure I would, too!
These cookie are so cute! Never would have guessed they were gluten free from the pictures. They look like the perfect chewy cookie texture!
These cookies are just perfect for the fall. I love that they are gluten free, thanks for sharing.
Yeah! They really are a great sweet staple for fall!
I never would have thought to use corn syrup in the cookies! Genius! And so cute with the candies on top - perfect for any of the upcoming holidays!
Yes! Karo Corn Syrup isn't just for those holiday pies! It's great for so many sweet situations! 🙂
yum! I'm for pumpkin everything - especially cookies! These look wonderful for Fall.
Thanks so much Lizzy!
I love this idea of using pumpkin puree to make pumpkin cookies! And that's such a great tip to use corn syrup to make the cookies soft and chewy!
Absolutely! The Karo Corn Syrup makes the cookies so moist and chewy!
This looks like a cookie that can be addicting! I like the addition of chocolate chips, that gives a nice twist to the pumpkin.
I agree! The pumpkin and chocolate combination is hard to beat!
I was using gluten free flour mixes a lot a few years back when I was baking with kids at a local school and was always bummed by how fragile all biscuits were when made gluten free. Your cookies look so firm I wouldn't tell they're made with a gluten free mix!
Yes, these cookies are not your typical gluten-free cookie. These are moist and chewy yet still hold their form. You won't see any crumbly hard cookies over here! 🙂
Gluten-free and chewy? Count me in. I don't have gluten issues, but I have friends who do. Plus, I love chewy cookies. These check all the boxes.
Yes! Chewy cookies are the best! Agreed Ben!