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  • Scott Adams
    Scott Adams

    Pumpkin Chocolate Chip Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from RissaRoo in the Gluten-Free Forum.

    Ingredients:
    ½ cup butter
    1 cup white sugar
    ½ cup packed brown sugar
    2 eggs, slightly beaten
    1 cup pumpkin
    1 teaspoon gluten-free vanilla
    1 ½ cups white rice flour
    3/4 cup tapioca starch
    1 ¼ teaspoon xanthan gum
    3 teaspoons gluten-free baking powder
    1 teaspoon baking soda
    2 teaspoons cinnamon
    ½ teaspoon nutmeg
    ½ teaspoon ginger
    ½ teaspoon salt
    ½ cup gluten-free chocolate chips

    Directions:
    In large mixing bowl beat together butter and sugars; add eggs, pumpkin and vanilla. Mix until well blended.

    In medium mixing bowl combine dry ingredients and add to creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto a greased cookie sheet. Bake at 350F degrees for 12 minutes.


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    I have used a very similar recipe in the past, and it's always a huge hit. No one knows or cares that it's gluten-free - except for those of us who can enjoy only gluten- free cookies! Pumpkin is so healthful - I often use more of it than the recipe suggests.

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    I saw this recipe and had a few questions about the ingredients. Is the 'gluten free vanilla' the powdered white vanilla? Aren't chocolate chips, in general, already gluten free? and Is there another form of 'gluten free baking goods, but on these items I want to make sure they are the correct product. Thanks for all your information. It is so helpful and I look forward to getting it all of the time.

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    We loved these! I have a picky 8 year old who gobbled them up... I was out of brown sugar, so I used a quarter cup of honey in it's place. It made these a soft, cake like cookie, & they were all gone in just a couple of days... plus, anyway I can sneak in extra nutrition in veggies I love! Thanks

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    These were awesome. I added some oats at the end since for some reason it didn't seem thick enough before putting them on the baking sheet and I'm really glad I did. They are more bread-like (maybe because of the baking soda?) but really tasty. I have only three left and just made them a couple hours ago. I would probably agree with a previous posting that more pumpkin would be a good addition - they didn't taste too pumpkin-y.

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    Awesome cookies, I just added a little more cinnamon and added some cinnamon chips along with the chocolate chips. Great consistency as well, my kids (ages 2 & 4) love these.

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    Great base recipe! This is the closest I've been able to come to a nice, soft cookie! I did adjust to fit our dietary restrictions (Earth Balance shortening instead of butter, removed nutmeg and added more cinnamon in its place, some flour subs - I used 3/4 C white rice flour, 1/2 C corn flour, & 1/4 C garfava flour, and enjoy life choc chips).

     

    They turned out deliciously soft and almost cake like. The tops weren't the usual hardened shells normally found in gluten free baked goods.

     

    I was surprised that they didn't spread like a lot of gluten-free baked items do. Maybe the amount of baking powder?

     

    I will definitely use this recipe again!

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    LOVE LOVE LOVE this recipe! My son (4 years old) has a sensory condition meaning he struggles with textures and he devoured these! I had to change the flour mix and he could't have the ones mentioned.

    I used 1 cup brown rice flour, 3/4 cup potato starch and 1/2 cup almond meal. I also used dairy-free margarine and no egg powder.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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