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Pumpkin Chocolate Chip Cookies

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 134-135)

Gluten-Free Pumpkin Chocolate Chip Cookies: A nice twist on a chocolate chip cookie, this version uses pumpkin and spices to form a remarkably soft and delicious cookie.

Pumpkin Chocolate Chip Cookies — pumpkin does not need to be reserved only for Thanksgiving pumpkin pies!

Gluten-Free Recipe Card and Pictures

Gluten-Free Pumpkin Chocolate Chip Cookies
1 Cup Canned Pumpkin
1 Cup White Sugar
¼ Cup Packed Brown Sugar
½ Cup Vegetable Oil
1 Egg
¼ Cup Almond Paste
1 Teaspoon Vanilla
1 Teaspoon Maple Syrup
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Cinnamon (to taste)
¼ Teaspoon Ground Nutmeg (to taste)
¼ Teaspoon Ground Cloves (to taste)
1½ Cups White Rice Flour
½ Cup Glutinous Rice Flour
½ Cup Tapioca Flour
1 Cup Chocolate Chips
½ Cup Chopped Pecans
Approximately 4-5 dozen 2" cookies.
  1. Using mixer beat together pumpkin, sugars, vegetable oil, egg, almond paste, vanilla, and maple syrup on medium speed until ingredients are well distributed and have a smooth texture.
  2. Add baking powder, baking soda, cinnamon, nutmeg, and cloves; mix well.
  3. Add flours slowly to batter, mixing on low speed.
  4. Add chocolate chips and pecans; mix until evenly dispersed.
  5. Place heaping teaspoons of batter onto greased standard cookie sheet and bake at 375°F for 15-18 minutes or until the cookies become golden brown on the surface.
  6. Place cookies on cooling tray, and serve slightly warm or fully cooled.

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