Fall is here, and that means pumpkins, warm flavors, and cozy baking projects. I’ve always loved chocolate chip cookies, but this season I decided to bring in pumpkin for a festive twist. In this post, I’ll walk you through how I made my own pumpkin puree, how I adapted my recipe for gluten-free baking, and the little sugar and chocolate choices that made these cookies irresistible.
Pumpkin Puree at Home
To get started, I made my own pumpkin puree. I baked small pumpkins at 450°F for about 45 minutes, though bigger pumpkins will need more time. Once they cooled, I deseeded them, scooped out the flesh, removed the skin, and blended everything until smooth. It’s simple, fresh, and adds such a rich flavor to fall recipes—definitely worth the extra step.
The Gluten-Free Cookie Struggle
Finding a gluten-free cookie that has the right texture is always a challenge. Too often, they’re crumbly or dense. That’s why I was thrilled when this recipe came out slightly chewy, with crispy edges and a soft center. Finally, a cookie that felt like the real deal! Having this recipe on hand feels like a win, especially for anyone who struggles with gluten-free baking.
Sugar Choices That Matter
For these cookies, I made some intentional sugar choices. I browned my sugar first, which adds a deeper, caramelized flavor that really complements the pumpkin. I used sucanat sugar, which is less processed than regular brown sugar, and for the white sugar component, I mixed allulose and monk fruit. You could use either on their own, but the blend worked well to balance sweetness without being overpowering.
The Chocolate Factor
Of course, chocolate chips are what make chocolate chip cookies. I went with Lily’s Semi-Sweet Chocolate Chips because I love that middle ground—sweet but not too sweet, and not as heavy as dark chocolate. You can use whichever chips you prefer, but for me, semi-sweet is the perfect match for pumpkin.
Making It Fun
Baking these cookies wasn’t just delicious, it was fun. I even made an Instagram Reel while baking, and it was such a blast to share the process. Fall flavors, cozy vibes, and a batch of cookies cooling on the counter—honestly, it doesn’t get better than that.
Cookie Conclusion
Pumpkin chocolate chip cookies are the perfect mix of fall coziness and classic sweetness. From making homemade pumpkin puree to experimenting with gluten-free baking and choosing just the right sugars and chocolate, every detail made these cookies special. If you love fall flavors as much as I do, this recipe is a must-try—and I hope it brings as much joy to your kitchen as it did to mine.
Ingredients
Recipe
Gluten Free Pumpkin Chocolate Chip Cookies
Ingredients
- * ½ cup browned butter
- * ¾ cup brown sugar (or sucanat sugar)
- * ¼ cup allulose/monk fruit sugar blend (or one of them alone)
- * 1 teaspoon vanilla extract
- * 6 tablespoon pumpkin puree
- * 1 ½ cups gluten-free all-purpose flour
- * ¼ teaspoon salt
- * ¼ teaspoon baking soda
- * 1 ½ teaspoon cinnamon
- * 1 teaspoon pumpkin spice seasoning
- * 1 teaspoon nutmeg
- * ¼ teaspoon cardamom
- * ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Brown the butter in a pan and let it cool.
- In a mixing bowl, combine the brown sugar and allulose/monk fruit sugar.
- Add the cooled browned butter to the sugar mixture and mix well.
- Stir in vanilla extract and pumpkin puree until combined.
- In a separate bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin spice.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in chocolate chips.
- Scoop dough onto a parchment-lined baking sheet.
- Bake for 20 minutes.
- Let cookies cool for 5 minutes before enjoying.
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