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.
why are we only putting the parchment paper or silpat on 1/2 the cookie sheet and why on earth are rapping the cookie sheet on the counter?
Pam, the size of the pan is a “half sheet pan” not “half a sheet pan”. You are rapping the half sheet pan on the counter to slightly flatten the cookies otherwise they will come out very fluffy. If you like a fluffier cookie you can skip that step.
Oh. My. Goodness! I can’t eat just one or two. I must put the rest of the batch in the freezer. Oh right, that won’t stop me from eating these one after the other. I am so thankful for the year’s supply of chocolate chips from Enjoy Life! I will probably be using this recipe for most of those chips. Thank you, Kristin, for this recipe
So glad you loved them, Sandie!! Enjoy that chocolate stash!!
A quick question, as I am confused. Can I use regular all-purpose flour for this recipe? I’m not gluten-free and we live in the country-side in France, so no access to the special blends you mention. Thanks!
Hi there! Love the concept of these cookies but what did I do wrong?! They are too doughy in the middle. I like a soft cookie but this is just raw! I put it in for way longer than the recipie called for and still not baked. Anyone else have this issue? What did I do wrong?
You are right, …nice and soft cookies! The house smells like Christmas! I had to bake these cookies for about 9 minutes…maybe mine were a bit bigger as I got 3 dozen. If I make these again, I would reduce the amount of cloves.
Can I replace the GF Flour with AP flour if I dont need this receipe to be GF?
Yes, that’s fine for this recipe!
These are amazing!! 2nd time making them in 2 weeks. Delicious!
Can’t wait to try the recipe
Wow, these cookies were a huge hit at my mom’s group on Monday. No one could believe they were gluten-free. I was glad to have the recipe, as one of the moms is gluten-free and she was excited to have a snack she could eat. I sent her away with some for her lunch, too.
Gingersnaps are my fave!! Never thought about adding pumpkin – definitely on my to do list ;)
A good old fashioned chocolate chip cookie is still my favorite
My favorite cookie recipe is the classic chocolate chip cookie. It is the best!
My favorite cookie recipe is chocolate chip cookies!