Fall is all about pumpkin flavors and I love making these no egg, gluten free pumpkin chocolate chip cookies. They are soft, delicious, and melt in the mouth. They can also be made dairy-free by using a vegan butter.
These pumpkin cookies can be made from scratch at home in a matter of minutes. They are perfect for holidays, treats, or just as a snack for kids. The pumpkin spice adds a perfect warm flavor and makes these absolutely irresistible.
Gluten free pumpkin chocolate chip cookie ingredients
These eggless, gluten free pumpkin chocolate chip cookies are very easy to make at home with only a few ingredients. Of course, as the name suggests, you will need pumpkin and chocolate chips.
You can use homemade pumpkin puree or store bought one. Ensure that you are using the pumpkin puree, the can usually says pumpkin, and not the pumpkin pie filling or puree. Pumpkin flavor is incomplete without the warm flavors of pumpkin spice, it makes these cookies delicious.
Almond flour is used to make these cookies gluten-free. It is preferred to weigh the flour using a food scale to get consistent results and to avoid adding too little or too much of flour in the cookie dough.
Apart from basic ingredients like butter, sugar, and salt, you will also need some baking powder. Usually I do not add any baking powder or baking soda to cookies, however, pumpkin does not allow the cookies to expand much, so a little bit of baking powder helps them rise.
How to make pumpkin cookies from scratch?
Pumpkin cookies can be made at home from scratch once you have all the ingredients. To start with, the butter must be at room temperature. If you forget to keep it outside the fridge for a few hours, you can soften it in the microwave for a few seconds.
Using a hand blender whisk attachment, whip the butter, in a mixing bowl, until it becomes smooth. Now add the sugar and continue whisking until the butter and sugar mixture becomes light and fluffy.
Add the pumpkin spice, pumpkin puree, salt, baking powder, and the almond flour to the butter and sugar mixture and gently mix with a spatula ensuring a soft cookie dough is formed.
Turn the oven on 350 °F, it will preheat while you make the balls. Depending on your preference, make dough balls of preferred size and about a centimeter thick. I have made small size cookies, of about 2 inch in diameter and made balls of about 30 grams each.
Line a large baking tray with a parchment paper and then place the flattened dough balls on it leaving a space of about an inch to allow the cookies to expand. Bake the cookies for about 14 minutes until the edges start turning golden brown.
Once the cookies are done, allow them to cool down for a few minutes and then transfer them on a cooling rack by lifting them with a spatula and let them cool down completely.
How to make pumpkin cookies in air fryer?
Pumpkin chocolate chip cookies can be cooked in the air fryer, and that can be really handy if you are making a small batch of cookies. I have made these cookies in the Instant Vortex air fryer but this should also work in any other air fryer.
Since air fryer are small compared to the oven, the cookies are baked at a lower temperature of 330 °F in the air fryer. If you bake them at a higher temperature, they will brown faster, not expand enough, and may not cook thoroughly.
To make the cookies in the air fryer, first preheat the air fryer to 330 °F. Then place a parchment paper in the air fryer basket and line the cookie dough balls, about a centimeter thickness, on the parchment paper. Allow some space of about an inch between the cookies to allow them to expand.
Air fry the pumpkin cookies at 330 °F for about 8 minutes. You can also check in between if needed. Once the cookie edges start turning golden brown, they are done. Remove the air fryer basket and allow the cookies to cool down for a few minutes in it, else they can break.
Once the cookies have cooled down a bit, transfer them to a cooling rack and allow them to cool down completely. If you have more cookies dough, you can make another batch in the air fryer.
How to know when pumpkin cookies are done?
Pumpkin chocolate chips take about 14 minutes in the oven and about 8 minutes in the air fryer. However, it can vary a little bit depending on the appliance and the placement of the rack in the oven.
When the cookies start turning brown from the edges, it is a sign that they are done. You must remove the cookies immediately else they can over bake or end up becoming more brown than desired which would not taste best.
How to store pumpkin cookies?
Pumpkin chocolate chip cookies can be stored at room temperature for 3-4 days. If you have made a bigger batch of cookies and want to store it for a longer time, you can store them in the fridge in an air tight container for about 3 weeks.
When you are stacking the cookies in the container, place a parchment paper or a wax paper between the cookies to prevent them from sticking. Allow the refrigerated cookie to come to the room temperature or just place in in the microwave for a few seconds before eating.
How to make vegan pumpkin cookies?
These almond flour gluten free pumpkin cookies can be made vegan by substituting butter with vegan butter. You can also try using coconut oil, however, I have not tried it.
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Gluten-Free Pumpkin Cookies
- Convection Oven
- ½ cup Butter (unsalted, at room temperature)
- ½ cup Organic cane sugar
- ½ cup Pumpkin puree
- 2 teaspoon Pumpkin spice
- ½ teaspoon Baking powder
- ⅛ teaspoon Salt
- 1 ½ cup Almond flour (blanched)
- 1 cup Semi sweet Chocolate Chips
- Whip the butter with a hand blender using the whisk attachment. (or using a stand mixer)
- Add sugar and continue to whisk until the mixture is fluffy.
- Add pumpkin puree, pumpkin spice, salt, baking powder, and almond flour and mix well.
- Add chocolate chips and mix gently.
Baking in oven
- Preheat oven to 350° F with the rack at middle level.
- Make balls of about 30 grams each, flatten them by pressing slightly and place on a parchment paper lined in the baking tray.
- Place the baking tray in the oven and bake for about 12-15 minutes until the edges start turning golden brown.
- Remove the tray from the oven and allow the cookies to cool down.
Baking in the air fryer
- Preheat the air fryer to 330 °F.
- Make balls of about 30 grams each, flatten them by pressing slightly and place them in the air fryer basket on a parchment paper.
- Air fry the cookies for 8 minutes until the edges start turning golden brown.
- Remove the air fryer basket and allow the cookies to cool down completely before transferring.
can I use Stevia instead of cane sugar in the pumpkin cookie recipe?
Alpa Jain says
Stevia should work but I have not tried it. Let me know how it turns out if you do try.