Gluten free Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies are soft, chewy, perfectly sweet, and packed with fall flavors.
“These cookies are so incredibly delicious. They are soft and full of flavor…a delightful taste explosion!! This recipe will be at the top of my holiday cookie list.”
Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies with a a side of sweet potato chips counts as a well balanced lunch, right? Two kinds of vegetables and all that?
Asking for a friend.
In other news, I’ve been on a fall baking kit lately and gluten-free Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies are my latest creation. HOLY smokes, y’all!
Think gingery, chocolate studded cookies made extra soft and doughy thanks to the addition of pumpkin in the batter. These 2-bite, technically-baked-but-taste-like-dough-balls are perfect for fall and so irresistible that you might end up eating them for lunch like me!
I mean my friend…
Gingersnaps + Pumpkin + Chocolate Chips
These pumpkin gingersnap cookies are a mash up of three of my favorite cookie recipes – gingersnap molasses cookies, pumpkin cookies, and chocolate chip cookies – and are just as tasty as they sound.
Each 2-bite cookie is soft and doughy on the inside, sweet and spicy on the outside thanks to a roll in ginger-sugar before baking, and contain all the flavors I crave in the fall.
I also love that since the cookies are small, they’re a nice-sized treat for kids — and adults. Built in portion control, FTW!
Recipe Notes
- Big batch: This recipe makes a ton of cookies. Five dozen to be exact! That said, each cookie is just 2″ and you can fit 20 of them on a half sheet pan as they don’t spread too much. They also only bake for 7-8 minutes so you can churn and burn through the dough in a short amount of time.
- Soften overnight: These cookies are divine warm, but I might like them even more the next day when they’ve softened even more.
- Freezer-friendly: Feel free to freeze these cookies for a later date. You can warm them on 50% power in the microwave or let them sit at room temperature for 20-30 minutes before devouring!
How to Make This Recipe
Start by mixing up the wet ingredients. Add sugar and softened butter (or vegan butter like Earth Balance) to the bowl of an electric mixer, or glass bowl if using a hand held mixer, then beat until light and creamy. Add pure pumpkin puree, molasses, vanilla, and an egg then mix until smooth.
Note: since these cookies bake in such a short amount of time, it’s important that your butter is very, very soft. If the butter is too cold there won’t be enough time for the cookies to spread.
Next mix up the dry ingredients – that’s gluten-free flour blend WITH binder (I used Bob’s Red Mill 1:1 Gluten-Free Flour Blend), baking soda, salt, plus warming spices including cinnamon, ginger, and cloves. Add to the wet ingredients in two batches, mixing until just combined before adding the second batch.
Chocolate time! Add dark or semi-sweet chocolate chips to the party then mix until just combined.
Last step is to stir together sugar and ground ginger in a small bowl. Scoop the dough by the Tablespoon into the sugar/ginger mixture then roll to coat and place on a silpat or parchment paper-lined baking sheet. Bake for 7-8 minutes then, when you take the baking sheet out of the oven, rap it on the countertop.
That just means, hold the baking sheet a couple inches above the countertop – then drop it on the countertop!
Pumpkin makes cookies soft and fluffy so to get a more gingersnap appearance I like to flatten them out just a touch using this method.
Finally, devour! I must warn you, the saying for potato chips also applies to these cookies – dare you to eat just one! Enjoy!
More Gluten Free Fall Treats
- Gluten Free Pumpkin Muffins
- Gluten Free Pumpkin Cupcakes
- Pumpkin-Spice Chocolate Covered Pretzels
- Gluten Free Pumpkin Bread
- Classic Apple Crisp
- Crustless Pumpkin Pie
- Apple Cinnamon Muffins
- Stovetop Apple Crisp for Two
Equipment
Ingredients
- 1/2 cup butter or vegan butter, softened to room temperature
- 1-3/4 cups sugar, divided
- 1/2 cup pure pumpkin puree, not pumpkin pie filling
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 egg
- 2-1/3 cups gluten free baking flour blend WITH binder, see notes
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 4-1/2 teaspoons ground ginger, divided
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup dark chocolate chips, Enjoy Life recommended
Directions
- Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
- Add butter and 1 cup sugar to the bowl of an electric mixer or large glass bowl if using a handheld mixer. Beat until lightly and fluffy. Add pumpkin puree, molasses, and vanilla then beat until combined. Add egg then mix until just combined.
- In a separate bowl stir together flour, baking soda, cinnamon, 1-1/2 teaspoons ground ginger, ground cloves, and salt. Add to the wet ingredients in two batches, mixing until just combined before adding the second batch. Add dark chocolate chips then mix until just combined.
- Stir together remaining 3/4 cup sugar and 3 teaspoons ground ginger in a bowl then scoop cookie dough by the Tablespoon into the mixture and roll to coat. Place onto prepared baking sheet then bake for 7-8 minutes — do not overbake. Rap the sheet pan on the counter (aka drop the sheet pan from a couple inches above the countertop onto the countertop) then let cookies cool slightly before transferring to cooling racks to cool completely.
Notes
- I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for this recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
These cookies are so incredibly delicious. They are soft and full of flavor…a delightful taste explosion!! This recipe will be at the to of my holiday cookie list.
Wohoo!! So happy to hear this, Anne! Thank you so much for your feedback and recipe rating!
These cookies are very good. I will definitely hang on to this recipe!
I’m so glad you loved them, Patricia! Thank you so much for your feedback and recipe rating!
These cookies are so delicious! Just the right amount of fall spice to balance with the pumpkin and chocolate. I will be making these again! Loved the easy method to spread out the baked cookie!
I’m so glad these were a hit with you, Sue! Always good to hear from you. :) Thank you so much for your feedback and recipe rating!
These cookies are addictive!! I normally dont care for ginger all that much but these cookies are wonderful! Soft and chewy! Will make again, thank you!
Right?! So glad you loved them, Joanne!
My oven just died as I was just about to make these for an out of town trip tomorrow! Do you think I could prepare the cookies ahead of time, refrigerate them overnight, and bake them tomorrow when I get to my destination? Thank you! I was really looking forward to trying this recipe for a mom/daughter group trip.
Yes that’s just fine, Jennifer! :) Have fun!
Hi! Can I use a flax egg as I can’t eat eggs. and also possibly omit the chocolate chips (maybe)?
Hi Vanessa! You could try the flax egg — I fear the cookies might come out doughy since they’re already very soft. Maybe tack on an extra five minutes of baking time? Omitting the chocolate chips is fine!
Can you make it dairy free by using coconut oil?
That could probably work, Mary Ellen!
Hi. I made these and after checking at the 8 min mark they were not cooked. Baked for another 4 mins and they are still doughy (sp?). I couldn’t really tell from your picture how they should look inside. I want to gift them but people will think they aren’t cooked fully. I have a good oven and made them the correct size. How are they supposed to be inside?
Hi Sinead! The cookies should still be dense and doughy inside. Is it possible you scooped the dough in portions larger than 1 Tablespoon?
These were delicious! However, I had to increase the baking time significantly. At 8 and 10 minutes, they were still nearly raw inside. I’ll have to play with cooking time some more. Thank you for the recipe!
5 dozen cookies is a LOT. Am i able to half all the ingredients easily to make about 25-30 cookies?
Sure!
These are so delicious…my teenage son who only likes “regular chocolate chip cookies” said these were “fire” they are so spicy and delicious!! I didn’t get 5 dozen I made them too big I think and had to bake longer
I just made these and they are soooo soft and delicious. Thank you so much for sharing your recipe. Our family is GF and LOVES ginger snaps and these have just the right amount of that ginger spicy zip to them. Definitely a keeper!
I’m thrilled to hear it, Michele! Thanks for your feedback and recipe review!
My family is not “allergic” to gluten. Can I use regular flour instead of gluten-free in this recipe? It sounds delicious!
Hi Barbara! I haven’t tested this recipe with AP flour, but I think it would work just fine!