35 Gluten-Free Pumpkin Chocolate Chip Cookie Recipes You’ll Love

Here is the summary table for the 35 gluten-free pumpkin chocolate chip cookie recipes.

Category	Recipe Name	Visuals	Estimated Cost (USD)
The Almond Flour All-Stars	1. The Classic Almond Flour Pumpkin Cookie		$18 – $25
	2. The Chewy Almond Flour Cookie		$18 – $25
	3. Almond Flour Thumbprints with a Chocolate Center		$20 – $28
	4. The Almond and Oat Flour Blend		$18 – $25
	5. The Cream Cheese Almond Flour Cookie		$20 – $30
Creative Single Flour Wonders	6. Soft & Spiced Oat Flour Cookies		$15 – $22
	7. Cakey Coconut Flour Cookies		$18 – $25
	8. The Cassava Flour Cookie		$18 – $25
	9. The Buckwheat Flour Cookie		$18 – $25
	10. The Sorghum Flour Cookie		$18 – $25
The Perfect GF Flour Blends	11. The Classic “1 to 1” Blend Cookie		$18 – $28
	12. The Brown Rice Flour Blend Cookie		$18 – $28
	13. The “Better Than Wheat” Cookie		$20 – $30+
	14. The Streusel Topped Cookie Bar		$22 – $30
	15. The Frosted Cut-Out Cookie		$20 – $30
Grain-Free & Paleo Pleasures	16. The Ultimate Paleo Pumpkin Cookie		$20 – $30
	17. The Nut Butter Based Cookie		$18 – $28
	18. The “Gelatin Egg” Cookie		$18 – $25
	19. The Sweet Potato Cookie		$15 – $22
	20. The Tigernut Flour Cookie		$20 – $30
Flour-Free & Protein-Packed	21. The White Bean Pumpkin Cookie		$12 – $20
	22. The Chickpea Cookie Dough Bite		$12 – $20
	23. The Tahini Pumpkin Cookie		$15 – $22
	24. The Protein Powder Cookie		$20 – $30
	25. The “SunButter” Cookie		$15 – $22
Fun Flavor Twists & Add-Ins	26. The Espresso-Infused Cookie		$15 – $22
	27. The White Chocolate & Cranberry Cookie		$18 – $28
	28. The Toasted Coconut Cookie		$15 – $22
	29. The “Pumpkin Pie” Cookie		$18 – $25
	30. The “Kitchen Sink” Harvest Cookie		$18 – $28
	31. The Salted Caramel Stuffed Cookie		$15 – $22
	32. The Toffee Crunch Cookie		$15 – $22
	33. The Maple Pecan Cookie		$20 – $30
	34. The S’mores Cookie		$18 – $25
	35. The Double Chocolate Cookie		$15 – $22

The arrival of autumn shouldn’t mean missing out on its most iconic treats. For those who avoid gluten, the idea of a soft, moist, perfectly spiced pumpkin chocolate chip cookie might seem out of reach, but it doesn’t have to be.

The world of gluten free baking is rich with creative flours and techniques that can produce a cookie that is not just “good for gluten free” but is genuinely, incredibly delicious.

This collection of 35 recipes offers a wide range of approaches, ensuring that everyone can enjoy the warm, comforting flavor of this seasonal favorite.

The Almond Flour All-Stars

Almond flour is a powerhouse in gluten free baking, known for creating a wonderfully moist, tender, and slightly dense texture with a rich, nutty flavor.

1. The Classic Almond Flour Pumpkin Cookie

This is a straightforward, reliable recipe that uses almond flour as the primary flour, resulting in a soft, cakey cookie that is naturally low in carbs.

DIY Tips:

• Use super fine, blanched almond flour for the best, most uniform texture.
• Let the cookies cool completely on the baking sheet, as almond flour cookies are more delicate when warm.
• A touch of almond extract in the dough will beautifully enhance the nutty flavor of the flour.

2. The Chewy Almond Flour Cookie

To achieve a chewier texture with almond flour, this recipe uses melted coconut oil and an extra egg yolk.

DIY Tips:

• Chilling the dough for at least 30 minutes is essential to prevent spreading and develop a chewy texture.
• Press the dough balls down slightly before baking, as they will not spread as much as traditional cookies.
• Use brown sugar or coconut sugar for a richer, more caramel like flavor that aids in chewiness.

3. Almond Flour Thumbprints with a Chocolate Center

A soft almond flour pumpkin cookie is indented before baking. Immediately after they come out of the oven, a chocolate kiss or a piece of dark chocolate is pressed into the warm center.

DIY Tips:

• Use your thumb or the back of a small spoon to create the indentation in the dough balls.
• Have your chocolates unwrapped and ready to go so you can press them into the cookies while they are hot and soft.
• A sprinkle of flaky sea salt on the chocolate is a delicious finishing touch.

4. The Almond and Oat Flour Blend

Combining almond flour with gluten free oat flour creates a cookie with a more complex, heartier texture that is both soft and slightly chewy.

DIY Tips:

• Use a 50/50 blend of almond flour and homemade or store bought oat flour.
• The oats will give the cookie a more rustic, wholesome flavor.
• Add a handful of whole gluten free rolled oats for even more texture.

5. The Cream Cheese Almond Flour Cookie

Adding a few ounces of softened cream cheese to the almond flour dough creates an unbelievably soft, tender, and tangy cookie.

DIY Tips:

• Ensure the cream cheese is at room temperature to incorporate smoothly into the dough.
• This method creates a cookie with a texture similar to a whoopie pie half, very soft and cakey.
• These cookies must be stored in the refrigerator due to the cream cheese.

Creative Single Flour Wonders

Beyond almond flour, other gluten free flours can create cookies with unique and delicious characteristics.

6. Soft & Spiced Oat Flour Cookies

Using 100% oat flour, made from ground gluten free rolled oats, results in a cookie with a wholesome, slightly dense, and wonderfully chewy texture.

DIY Tips:

• You can easily make your own oat flour by blending certified gluten free rolled oats in a high speed blender until fine.
• Oat flour cookies have a rustic, nutty flavor that pairs perfectly with warm spices.
• Add a handful of raisins or dried cranberries for a classic oatmeal cookie feel.

7. Cakey Coconut Flour Cookies

Coconut flour is highly absorbent and high in fiber, creating a very soft, light, and cake like cookie. A little goes a long way with this flour.

DIY Tips:

• You cannot substitute coconut flour 1:1 for other flours. Look for recipes specifically developed for it, as they require much more liquid.
• The subtle, sweet flavor of coconut pairs beautifully with pumpkin and dark chocolate.
• Do not overbake, as coconut flour baked goods can become dry if cooked too long.

8. The Cassava Flour Cookie

Cassava flour, made from the yuca root, is a great nut free, grain free flour that behaves similarly to wheat flour, creating a soft yet sturdy cookie.

DIY Tips:

• Cassava flour can sometimes have a slightly earthy taste, so be generous with your pumpkin pie spice and vanilla.
• It is a great option for those with nut allergies who cannot use almond flour.
• Let the dough rest for 10 minutes before scooping to allow the flour to fully hydrate.

9. The Buckwheat Flour Cookie

Despite its name, buckwheat is a gluten free seed. It has a robust, earthy, and nutty flavor that creates a sophisticated, hearty cookie.

DIY Tips:

• The strong flavor of buckwheat is best for those who enjoy earthy, whole grain tastes.
• Pair it with dark chocolate chunks and toasted walnuts for a truly robust cookie.
• A maple glaze would complement the earthy notes of the buckwheat beautifully.

10. The Sorghum Flour Cookie

Sorghum flour has a mild, slightly sweet flavor and a soft texture, making it a wonderful and versatile gluten free flour for cookies.

DIY Tips:

• Sorghum flour works best when combined with a starch, like tapioca or arrowroot, for better structure.
• It creates a cookie with a tender crumb and a classic taste.
• This flour is a great option for those who want a neutral flavor profile.

The Perfect GF Flour Blends

Using a well balanced gluten free all purpose flour blend is often the key to achieving a cookie texture that is remarkably similar to a traditional wheat based cookie.

11. The Classic “1 to 1” Blend Cookie

This recipe relies on a store bought gluten free all purpose flour blend that contains xanthan gum, designed to be substituted 1:1 for regular flour.

DIY Tips:

• Different brands of GF blends can have different absorbency, so be prepared to adjust your dough if it seems too wet or too dry.
• Let your cookie dough rest in the refrigerator for at least 30 minutes. This helps the GF flours hydrate and improves the texture.
• This is the most straightforward approach for converting your favorite traditional recipe.

12. The Brown Rice Flour Blend Cookie

Using a blend with brown rice flour as the base creates a cookie with a slightly sandy, shortbread like texture that is very pleasant.

DIY Tips:

• A blend of brown rice flour, potato starch, and tapioca flour is a classic homemade combination.
• A little xanthan gum is essential to bind the cookie and prevent it from being too crumbly.
• These cookies have a light, delicate crumb.

13. The “Better Than Wheat” Cookie

This recipe focuses on creating a superior texture by combining multiple flours and starches, like sorghum, millet, tapioca, and potato starch, for a complex and tender result.

DIY Tips:

• While it requires more ingredients, creating your own blend gives you complete control over the final taste and texture.
• Making a large batch of your custom flour blend and storing it in an airtight container saves time later.
• This approach is perfect for the baker who loves to experiment.

14. The Streusel Topped Cookie Bar

For an easy, no scoop option, press the gluten free cookie dough into a pan, top with a GF oat or nut based streusel, and bake as bars.

DIY Tips:

• Line the pan with parchment paper, leaving an overhang to easily lift the bars out for cutting.
• The streusel can be made with gluten free oats, almond flour, butter, and sugar.
• Let the bars cool completely before slicing for clean, neat squares.

15. The Frosted Cut Out Cookie

Using a sturdy gluten free flour blend, this dough can be rolled out and cut into festive shapes like pumpkins and leaves, then decorated with frosting.

DIY Tips:

• Chilling the dough thoroughly before and after rolling is crucial to help the cut outs hold their shape.
• A cream cheese frosting is a delicious and classic pairing.
• This is a fun activity to do with kids for the holidays.

Grain-Free & Paleo Pleasures

These recipes are not only gluten free but also free of all grains, and often dairy and refined sugar, making them perfect for those following a Paleo lifestyle.

16. The Ultimate Paleo Pumpkin Cookie

This cookie uses a blend of almond and coconut flour, is sweetened with maple syrup or coconut sugar, and uses coconut oil for fat.

DIY Tips:

• Ensure your chocolate chips are dairy free and refined sugar free to keep the cookie paleo compliant.
• A “flax egg” (1 tbsp ground flaxseed + 3 tbsp water) can be used as a binder in place of a regular egg.
• These cookies are dense, moist, and incredibly satisfying.

17. The Nut Butter Based Cookie

This ingenious recipe uses a base of almond or cashew butter instead of any flour at all, creating a dense, fudgy, and protein rich cookie.

DIY Tips:

• Use a natural, unsweetened nut butter where the only ingredients are nuts and salt.
• The type of nut butter you use will significantly impact the final flavor of the cookie.
• Because of the high fat content, these cookies will not spread much, so press them down slightly before baking.

18. The “Gelatin Egg” Cookie

For those with egg allergies, unflavored gelatin can be bloomed and used as a binder, creating a wonderfully chewy texture in grain free cookies.

DIY Tips:

• Bloom one teaspoon of gelatin in two tablespoons of cold water, then add two tablespoons of hot water to dissolve it.
• This creates a cookie with an excellent chew that is often hard to achieve in paleo baking.
• Let the cookie cool completely, as the gelatin needs time to set fully.

19. The Sweet Potato Cookie

For a different take, roasted and mashed sweet potato can be used instead of pumpkin puree, offering a slightly different flavor and texture.

DIY Tips:

• Roast the sweet potato to concentrate its natural sweetness.
• The flavor of sweet potato pairs wonderfully with pecans and a hint of bourbon extract.
• This is a great way to use up leftover baked sweet potatoes.

20. The Tigernut Flour Cookie

For a nut free paleo option, tigernut flour is a fantastic choice. It has a naturally sweet, nutty flavor and a fine texture.

DIY Tips:

• Tigernut flour can be used in a similar way to almond flour in many recipes.
• It has a slightly gritty texture when raw, but this disappears once baked.
• It is a great source of prebiotic fiber.

Flour-Free & Protein-Packed Options

These innovative recipes ditch flour altogether, using protein rich ingredients like beans, nut butters, or protein powder as the base.

21. The White Bean Pumpkin Cookie

It sounds unusual, but pureed cannellini beans create an incredibly moist, dense, and protein packed cookie with no detectable bean flavor.

DIY Tips:

• Rinse the canned beans very well before blending them until perfectly smooth in a food processor.
• This method creates a cookie with a texture similar to a fudgy blondie.
• Be generous with your pumpkin spice, vanilla, and chocolate chips to ensure a classic cookie flavor.

22. The Chickpea Cookie Dough Bite

This recipe creates a safe to eat, no bake cookie dough bite using chickpeas as the base. They are blended with pumpkin, oats, and chocolate chips.

DIY Tips:

• Peeling the chickpeas before blending will result in an even smoother, creamier texture.
• A food processor is essential for getting the right consistency.
• These are best stored in the refrigerator and eaten as a chilled treat.

23. The Tahini Pumpkin Cookie

Using tahini (sesame paste) as the primary fat and binder gives the cookie a sophisticated, nutty, and slightly savory edge that balances the pumpkin flavor beautifully.

DIY Tips:

• Use a high quality, runny tahini for the best texture and flavor.
• A sprinkle of sesame seeds on top before baking adds a nice crunch and visual appeal.
• This pairs exceptionally well with dark chocolate chunks and a hint of sea salt.

24. The Protein Powder Cookie

Adding a scoop of your favorite vanilla or unflavored gluten free protein powder can add structure and make the cookies more satiating.

DIY Tips:

• Different types of protein powder (whey, casein, plant based) will absorb liquid differently, so you may need to adjust your recipe.
• Vanilla flavored protein powder can add sweetness without adding extra sugar.
• Do not overbake, as protein heavy baked goods can become dry.

25. The “SunButter” Cookie

For a nut free option, sunflower seed butter can be used as the base, providing a distinct, earthy flavor that is delicious with pumpkin and chocolate.

DIY Tips:

• Sunflower seed butter can sometimes react with baking soda and turn green. This is harmless but can be surprising!
• This is a great school safe option for kids with nut allergies.
• The earthy flavor pairs well with milk chocolate or semi sweet chocolate chips.

Fun Flavor Twists & Add-Ins

Elevate your gluten free cookie with these creative additions that are sure to make your cookie the star of the cookie swap.

26. The Espresso-Infused Cookie

A teaspoon of instant espresso powder dissolved in the wet ingredients will not make the cookies taste like coffee, but it will dramatically deepen and enhance the flavor of the chocolate.

DIY Tips:

• This trick works in any gluten free pumpkin chocolate chip cookie recipe.
• For a true mocha flavor, increase the espresso powder to a full tablespoon.
• Use finely ground espresso beans for a more intense flavor.

27. The White Chocolate & Cranberry Cookie

Tart, gluten free dried cranberries and sweet, creamy white chocolate chips are a classic holiday combination that pairs wonderfully with pumpkin spice.

DIY Tips:

• Look for dried cranberries that are sweetened with apple juice instead of sugar if you are watching your sugar intake.
• A bit of orange zest in the dough will make the cranberry flavor pop.
• This is a festive and beautiful cookie for a holiday platter.

28. The Toasted Coconut Cookie

Toasting unsweetened shredded coconut until it is fragrant and golden brown before adding it to the dough adds an incredible nutty flavor and a delightful chewy texture.

DIY Tips:

• Toast the coconut in a dry skillet over medium heat, watching it carefully as it can burn quickly.
• Coconut pairs well with both dark and white chocolate chips.
• Add a little coconut extract to the dough to enhance the flavor even more.

29. The “Pumpkin Pie” Cookie

This cookie deconstructs the classic pie by mixing crushed gluten free gingersnaps or “graham style” crackers into the dough, giving it the flavor and texture of a pie crust.

DIY Tips:

• Reduce the amount of flour slightly to account for the added crumbs.
• A dollop of cream cheese frosting on top will complete the pumpkin pie a la mode effect.
• This is a fun and creative take on a classic flavor.

30. The “Kitchen Sink” Harvest Cookie

Make the cookies more interesting and satisfying by loading them with gluten free add ins like toasted pumpkin seeds (pepitas), sunflower seeds, and chopped pecans.

DIY Tips:

• Toasting the seeds and nuts before adding them is a crucial step for the best flavor.
• A mix of dark chocolate chunks and butterscotch chips works well with the nutty seeds.
• These are so hearty they could almost be considered a breakfast cookie.

31. The Salted Caramel Stuffed Cookie

A soft gluten free pumpkin cookie wraps around a gooey, molten salted caramel center for a truly decadent surprise.

DIY Tips:

• Use soft, individually wrapped caramels. Freeze them for 15 minutes before wrapping the dough around them to prevent them from melting out.
• Sprinkle the top of each cookie with coarse sea salt before baking.
• These are best served warm but are still delicious at room temperature.

32. The Toffee Crunch Cookie

Bits of crunchy, buttery toffee are mixed into the dough, creating pockets of caramelized flavor that are irresistible.

DIY Tips:

• Ensure your toffee bits are certified gluten free.
• A mix of toffee bits and milk chocolate chips is a fantastic combination.
• Press a few extra toffee bits onto the tops of the cookies before baking for a beautiful, textured look.

33. The Maple Pecan Cookie

This cookie uses pure maple syrup as a sweetener and is loaded with toasted, chopped pecans for a classic and cozy autumn flavor.

DIY Tips:

• Use a dark, robust grade of maple syrup for the most intense flavor.
• A maple glaze made with powdered sugar and maple syrup is the perfect finishing touch.
• These have a wonderfully soft and moist texture due to the liquid sweetener.

34. The S’mores Cookie

This cookie captures the magic of a campfire, featuring crushed gluten free graham crackers in the dough, chocolate chips, and a toasted marshmallow on top.

DIY Tips:

• Top each cookie with a large marshmallow during the last few minutes of baking.
• For an authentic “toasted” look, use a kitchen torch to toast the marshmallows after the cookies come out of the oven.
• This is a fun, kid friendly favorite.

35. The Double Chocolate Cookie

For the ultimate chocolate lover, this cookie features both cocoa powder in the dough and a generous amount of chocolate chips.

DIY Tips:

• Use a high quality, certified gluten free cocoa powder for the richest flavor.
• A mix of dark chocolate and semi sweet chocolate chips adds complexity.
• These are incredibly rich and fudgy.

Conclusion

Baking delicious gluten free pumpkin chocolate chip cookies is a joyful and creative process. With the wide array of alternative flours, natural sweeteners, and fun add ins available, there is a perfect recipe waiting for everyone, regardless of dietary needs. Whether you prefer a classic, cakey cookie, a hearty grain free bite, or a sophisticated flavor twist, these recipes prove that a gluten free treat can be every bit as comforting, festive, and crave worthy as the original. So preheat your oven and get ready to fall in love with your new favorite cookie.