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Pumpkin Chocolate Chip Cookies

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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!

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
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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Comments

    • Annemarie says

      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

    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

      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

    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

  14. Holly says

    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

      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

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

      • Annemarie says

        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.

    • Annemarie says

      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

  17. Lindsey says

    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

      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

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

    Reply

  19. Kirsten@FarmFreshFeasts says

    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

      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

    • Annemarie says

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

      Reply

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