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Pumpkin Chocolate Chip Cookies

November 5, 2018 Desserts, Gluten-Free/Dairy-Free, Recipes, Snacks

This post may contain affiliate links which won’t change your price but will share some commission.

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These gluten free pumpkin chocolate chip cookies are a healthy, kid-friendly fall dessert recipe. They're perfect for holiday parties and bake sales!

These gluten free pumpkin chocolate chip cookies are a healthy, kid-friendly fall dessert recipe. They’re perfect for holiday parties and bake sales!

These gluten free pumpkin chocolate chip cookies are a healthy, kid-friendly fall dessert recipe. They're perfect for holiday parties and bake sales!

If I could have just one healthy treat during fall, it would be these gluten-free pumpkin chocolate chip cookies. From September to November every year, my oven yields batch after batch of these autumn goodies.

I’ve made these cookies for bake sales and moms with new babies, friends going through hard times and classroom parties. But I always have an ulterior motive – I keep part of each batch for my family.

When I started making these cookies several years ago, I used 1 1/2 cups of white sugar. I now use 3/4 cup of maple syrup, and they’re perfectly sweet. So many recipes call for way too much sweetener, so it’s a good idea to keep cutting down on the amount of sweetener in a recipe until you get your dessert to be just sweet enough.

These are much healthier than traditional chocolate chip cookies, and the cinnamon pumpkin flavor makes them the perfect fall dessert.

These gluten-free pumpkin chocolate chip cookies are so delicious!

Pumpkin Chocolate Chip Cookies

These gluten free pumpkin chocolate chip cookies are a healthy, kid-friendly fall dessert recipe.
($.47 per serving)
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cookie, Pumpkin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 14
Calories: 299kcal
Author: Annemarie Rossi

Ingredients

  • 2 1/2 cups gluten-free flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 2 eggs
  • 1/4 cup mashed banana 1 medium banana
  • 3/4 cup maple syrup
  • 1/3 cup melted coconut oil
  • 1 cup pumpkin puree
  • 1 tsp. vanilla extract
  • 1 cup chocolate chips or dark chocolate broken into bits

Instructions

  • Preheat the oven to 350 degrees.
  • In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
  • In the bowl of a stand mixer, combine the eggs, banana, maple syrup, coconut oil, pumpkin puree, and vanilla extract.
  • Add the dry ingredients to the wet ingredients, and mix to combine. Stir in the chocolate chips.
  • Drop heaping tablespoons of dough onto a cookie sheet and bake for 10-12 minutes, until the cookies begin to brown.
  • Cool on a wire rack.

Nutrition Estimate

Calories: 299kcal
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!

Gluten Free Pumpkin Chocolate Chip Cookies Price Breakdown

This recipe costs $6.25 to make, and it yields 40 cookies. This comes out to $.47 per serving (3 cookies). These pumpkin chocolate chip cookies are the classic flavor of fall, and they’re a healthy dessert that kids and adults will love.

And try my gluten free chocolate chip pumpkin bread for another variation on this delicious theme.

Note: This post was originally published in 2013. The photos and text were updated in 2018.

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41 Comments

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Recipe Rating




Comments

  1. Katie Beck says

    November 13, 2018 at 7:15 am

    5 stars
    My kids would love these! We are super into pumpkin and chocolate together!

    Reply
  2. jennifer says

    November 11, 2018 at 10:32 pm

    5 stars
    Oooh, I need these in my life!

    Reply
  3. Anne Lawton says

    November 11, 2018 at 4:15 pm

    5 stars
    Yum! These sound so good. I love the idea of pumpkin and chocolate chips together

    Reply
  4. STACEY CRAWFORD says

    November 9, 2018 at 5:36 pm

    5 stars
    Such yummy Fall cookies! A real treat.

    Reply
  5. ChihYu Smith says

    November 8, 2018 at 10:44 pm

    5 stars
    OMG! These cookies are so adorable and I absolutely love the pumpkin and chocolate flavor combo!

    Reply
  6. Renee D Kohley says

    November 7, 2018 at 11:12 am

    5 stars
    So fun! They look delicious – my kids would love this!

    Reply
  7. Shelby @Fitasamamabear says

    November 6, 2018 at 7:53 pm

    5 stars
    Yay for cookie season (Christmas haha) !!! These look awesome 🙂

    Reply
  8. Joni Gomes says

    November 6, 2018 at 5:47 pm

    5 stars
    These look cakey and I love it!! Making these for my niece ASAP!

    Reply
  9. Hope says

    November 5, 2018 at 7:58 pm

    5 stars
    These look very moreish! Pumpkin and chocolate chips is such a great combination!

    Reply
  10. Raia Todd says

    November 5, 2018 at 1:35 pm

    5 stars
    My kids are going to go crazy over these! I can’t wait to give them a try!

    Reply
  11. Celsea says

    December 1, 2013 at 5:16 pm

    These are absolutely amazing! I’d love to feature them on my site if thats ok (hyperlinked to you of course 🙂

    Reply
    • Annemarie says

      December 1, 2013 at 5:29 pm

      Thank you, Celsea! You’re welcome to link to my recipe, but I don’t give permission for people to re-publish the text of the recipe and instructions.

      Reply
  12. Kammie @ Sensual Appeal says

    November 22, 2013 at 2:20 pm

    If I wanted to use stevia, instead of maple syrup – is that possible? Think it would still work out? I could increase the liquid in it a bit, maybe extra pumpkin puree? Thoughts?

    Reply
    • Annemarie says

      November 22, 2013 at 7:13 pm

      Kammie, I haven’t used stevia before, so I’m not sure how it works. Pumpkin cookies are usually very forgiving though, so I bet you’d be okay.

      Reply
  13. Courtney says

    November 16, 2013 at 7:10 pm

    Just wanted to let you know we have made these quite a few times now and our whole family loves them. Thak you so much for a great, not too unhealthy treat!

    Reply
    • Annemarie says

      November 16, 2013 at 8:14 pm

      Thanks, Courtney! I’m so glad you’re enjoying them.

      Reply
  14. Holly says

    November 14, 2013 at 4:59 pm

    I just tried these for the first time and I thought they had a very strong banana flavor and I could hardly taste the pumpkin. I did use a frozen banana that I thawed out and I didn’t even use the whole banana, just the measurement you gave. Maybe my banana was a little too ripe? Can you typically taste the banana in these cookies? Maybe next time I will try them using applesauce instead of the banana.

    Reply
    • Annemarie says

      November 14, 2013 at 5:28 pm

      Holly, that’s interesting. We don’t taste the banana at all. Next time, you can skip the banana and either increase the oil to 1/2 cup or substitute applesauce as you mentioned. How was the texture for you?

      Reply
      • Holly says

        November 14, 2013 at 9:46 pm

        Thanks for the quick reply. The cookies very much resembled a muffin consistency. Is that how they are for you?

      • Annemarie says

        November 15, 2013 at 3:33 pm

        They’re a little cake-like, but not crumbly like a muffin. You’ll move closer to a traditional cookie consistency if you increase the oil/butter to 1/2 cup.

  15. Shelly says

    October 26, 2013 at 10:45 pm

    Do you happen to have the nutritional breakdown on these delicious sounding cookies?

    Reply
    • Annemarie says

      October 27, 2013 at 8:28 am

      Shelly, I don’t do nutritional breakdowns for my recipes, but I believe there are online tools where you can plug in the ingredient list to get a breakdown.

      Reply
  16. manda says

    October 26, 2013 at 3:51 pm

    I have everyhting but the chocolate chips…:L bummer…will they still be yummy? Im guessing they will be okay.

    Reply
    • Annemarie says

      October 26, 2013 at 4:24 pm

      Yes, they’ll still be good without the chocolate. Enjoy!

      Reply
  17. Lindsey says

    October 16, 2013 at 6:18 pm

    I pinned this right after you posted it, Annemarie, and it’s been re-pinned over 500 times! I made it with the kiddos and they were amazing! Everyone loved them and I love your blog. Thanks for all the recipes and inspiration!

    Reply
    • Annemarie says

      October 16, 2013 at 7:01 pm

      I’ve noticed lots of blog traffic from that pin, Lindsey, so thank you! I’m happy to hear that everyone in your house liked the cookies. I’m actually eating one right now. I can’t stop making them. 🙂

      Reply
  18. Courtney says

    October 1, 2013 at 8:57 pm

    I am making these now for the second time! Thanks for a wonderful recipe my whole family has been begging for!

    Reply
    • Annemarie says

      October 1, 2013 at 10:03 pm

      That’s wonderful to hear, Courtney! I’m glad you’re all enjoying the cookies.

      Reply
  19. Kirsten@FarmFreshFeasts says

    September 23, 2013 at 9:25 pm

    Annemarie,
    I’m excited to get pumpkins in the share, so I can stock up on puree and make these cookies. They look wonderful!

    Reply
    • Annemarie says

      October 2, 2013 at 9:06 am

      Thanks, Kirsten! I hope you get lots of pumpkins this fall. It’s so nice to have a stockpile of puree in the freezer.

      Reply
  20. Evelyn says

    September 22, 2013 at 6:59 pm

    Think I could use oat flour for these??

    Reply
    • Annemarie says

      September 22, 2013 at 7:01 pm

      Evelyn, I haven’t baked with oat flour, but these cookies are very forgiving so I think it would work. Let me know if you try it!

      Reply
      • Evelyn says

        September 23, 2013 at 12:25 am

        Thanks. & will do 🙂

  21. hande says

    September 19, 2013 at 6:05 pm

    what can I use instead of maple syrup, for example honey?

    Reply
    • Annemarie says

      September 19, 2013 at 6:23 pm

      Hande, honey would work well here too.

      Reply
  22. Jill says

    September 18, 2013 at 2:02 pm

    Yum! I love that you used maple syrup! So good!

    Reply
    • Annemarie says

      September 18, 2013 at 4:01 pm

      Thanks, Jill!

      Reply
  23. Anita says

    September 18, 2013 at 9:13 am

    Could you sub something for banana? I assume it makes it sweeter 🙂

    Reply
    • Annemarie says

      September 18, 2013 at 9:18 am

      Anita, you could substitute applesauce for the banana. Alternately, leave the banana out and increase the coconut oil to 1/2 cup.

      Reply
  24. dana says

    September 18, 2013 at 8:52 am

    I could live on this kind of cookie 🙂 I’ve been making a vegan GF one, but I would love to give your version a try.

    Reply
    • Annemarie says

      September 18, 2013 at 8:59 am

      I could live on these too, Dana. They’re my all-time favorite fall treat, and they do really well with gf flour.

      Reply

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Welcome!

Annemarie Rossi

I’m Annemarie, a regular mom who got tired of feeding my family processed food. Read more. . .

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