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Pumpkin Chocolate Chip Cookies (Gluten-Free)

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

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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

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. welcomes your comments below (registration is NOT required).

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9 Responses:

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said this on
03 Nov 2008 5:41:16 PM PDT
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.

Donna Woodford
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said this on
03 Nov 2008 8:26:32 PM PDT
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.

Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
13 Dec 2008 11:40:43 AM PDT
I made these and they were not good.

Mistie Brady
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said this on
14 Jan 2009 9:36:39 AM PDT
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

SF Dani
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said this on
16 Mar 2009 3:17:46 AM PDT
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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said this on
21 Aug 2009 10:39:34 AM PDT
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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said this on
23 Oct 2009 12:13:11 PM PDT
Amazing!! They were a huge hit. Can't even tell that they are gluten free! I love them! Will make again soon.. even though I ate half the batch in one day! AH! So good.

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said this on
20 Oct 2011 10:16:55 AM PDT
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 GF baked items do. Maybe the amount of baking powder?

I will definitely use this recipe again!

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said this on
22 Oct 2012 2:20:32 AM PDT
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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All Activity Celiac Disease & Gluten-Free Diet Forum - All Activity

I am curious which gene you have? DQ6?

Tapioca is also a common source for "modified food starch."

Thanks for all your help. I got my new test results in. I'm surprised by how fast they came back. It is a different lab (different insurance) and fortunately, it is easier to read, but unfortunately, the results still seem a bit off from a clear cut answer. Gliadin DP Igg was elevated, along with my EMA. The tTG IgA was not elevated on this test, although it was equivocal last time but on a completely different scale since it was from a different lab. It seems odd that the tTG IgA is lower. Does anyone know anything about that? At the same time, EMA and Gliadin DP IgG are higher. I appreciate everyone's input. Until now, I have only been seeing an endocrinologist and my primary care. They both seem to be aware of celiac but not incredibly confident in navigating the diagnosis. My endo shrugged off the first test results as not that high. Obviously, I don't want to have celiac, but I wanted a second opinion. I was glad that my primary care wanted to at least look at tests again. I'm not sure yet what the next steps will be. Celiac Serology Profile with Reflex to Endomysial Antibody (EMA), IgA Titer by IFA NAME VALUE REFERENCE RANGE F Endomys. IgA Screen Positive A Neg. at 1:5 ("") F Endomys. IgA Titer 1:10 A Not Indicated (titer) F IgA 161 70-400 (mg/dL) F TTG IgA 10.7 0.0-14.9 (U/mL) - Reference Range: - 0.0-14.9 U/mL = Negative - >=15.0 U/mL = Positive F Interp Data See Note ("") - Test Negative Positive - Gliadin IgA 0.0-14.9 >=15.0 - Gliadin IgG 0.0-14.9 >=15.0 - TTG IgA 0.0-14.9 >=15.0 - EMA Titer >= 1:5 F Interp Test: See Result Note: ("") - RESULT INTERPRETATION: - Results support a diagnosis of Celiac disease. - TTG, IgA EMA,IgA AGA,IgA AGA,IgG Total IgA - -------- ------- ------- ------- --------- - Neg Pos Neg Pos N/A F Gliadin DP IgG 16.7 H 0.0-14.9 (U/mL) - Reference Range: - 0.0-14.9 U/mL = Negative - >=15.0 U/mL = Positive F Gliadin DP IgA 4.3 0.0-14.9 (U/mL) - Reference Range: - 0.0-14.9 U/mL = Negative - >=15.0 U/mL = Positive

In the rare instance that "modified food starch" is made from wheat, it will say so in the ingredients or Contains statement. If you wonder what it is made from, email or call and ask. I think its usually corn or potato Progresso is part of a large company. they would not label something gluten-free unless they know it is. Its a law in the US and Canada.

Progresso soup check the label on their gluten free products, modified food starch is not gluten free.