Have you been searching for a soft, chewy pumpkin cookie that also happens to be dairy-free and gluten-free? These Dairy and Gluten-free Pumpkin Chocolate Chunk Cookies have become one of my favorite fall bakes. They’re cozy, lightly spiced, and full of melty chocolate in every bite. Blotting the pumpkin makes a big difference here because it keeps the cookies from turning cakey and helps them stay tender in the center with those slightly crisp edges everyone loves. They come together quickly and feel like the kind of cookie you want to make on a cool afternoon when you’re craving something warm and homemade. Perfect for weekend baking, sharing with friends, or keeping in the freezer for a little treat anytime.
The Inspiration
When I asked all of you what type of pumpkin recipes you were craving this season, the most common request was a really good pumpkin cookie that was both dairy-free and gluten-free. So we took that idea and ran with it. I wanted something soft and chewy with real chocolate chunks and warm fall spices, not a cakey pumpkin cookie that tastes like a muffin. It took quite a few rounds of testing to get these just right. I kept adjusting the texture, sweetness, and spread until they felt like the kind of cookie you could sit down with and really enjoy.
One thing that became clear during testing was that the type of gluten-free flour and dairy-free butter you use makes a huge difference. Some gluten-free blends bake beautifully, while others become gritty or literally fall apart the moment you try to pick the cookie up. The same goes for dairy-free butter since certain brands add more water, which changes how the dough spreads. Once I found the right combination and blotted the pumpkin to remove excess moisture, everything came together. The result is a soft and chewy pumpkin chocolate chunk cookie that feels nostalgic and cozy, while still fitting into a dairy-free and gluten-free lifestyle. If you’re looking for another allergen-friendly pumpkin dessert, try my Gluten & Dairy-Free Pumpkin Streusel Muffins!
Kitchenware you’ll need:
- Mixing Bowls: I recommend using two mixing bowls, one for your dry ingredients and another for your wet ingredients. This separation helps ensure everything is mixed properly!
- Baking Sheet: I’d actually recommend using two baking sheets to ensure your cookies don’t spread into each other.
- Electric Hand Mixer: While you can use a stand mixer if you have one, I find that this affordable hand mixer is super easy to work with for baking!
Choosing the Right Gluten-Free Flour and Dairy-Free Butter
The flour and butter you use in these Dairy and Gluten-free Pumpkin Chocolate Chunk Cookies is truly what determines the final texture. I tested multiple gluten-free flour blends during recipe development, and King Arthur Gluten-Free Measure for Measure consistently gave the best results. It has a balanced ratio of starches and flours and includes xanthan gum, which helps the cookies hold together and stay chewy rather than crumbly. Other blends can make the cookies gritty, dry, or so delicate they fall apart when you try to lift them off the baking sheet.
The same goes for the dairy-free butter. I found that Country Crock Unsalted Plant Based Butter works especially well because it has a smooth, creamy consistency and a moisture level similar to traditional butter. This helps the cookies spread just enough while still holding their shape. Many dairy-free butter alternatives contain higher water content, which can cause the cookies to spread too thin or bake up cakey. For the best soft, chewy texture, stick with King Arthur Gluten-Free Measure for Measure Flour and Country Crock Unsalted Plant Based Butter. Any swap can change the structure of the dough and lead to a completely different cookie.
Additions and Substitutions: Dairy and Gluten-Free Pumpkin Chocolate Chunk Cookies
Customizing these dairy and gluten-free pumpkin chocolate chunk cookies is simple, and the right additions can enhance flavor and texture while keeping the cookies soft and chewy. Since gluten-free and dairy-free baking is sensitive to ingredient changes, these suggestions help maintain structure and prevent the cookies from spreading too much or falling apart.
Chocolate on Top: For an extra melty look, press a few chocolate chunks or white chocolate pieces onto the tops of the cookie dough before baking.
Chocolate Options: You can use dairy-free chocolate chips or chopped dark chocolate in place of chocolate chunks. For a sweeter variation, use dairy-free white chocolate chips, which pair really well with the warm pumpkin spice flavor.
Adjust the Spice Level: If you love bold fall flavor, increase the pumpkin pie spice or cinnamon by 1/4 teaspoon. For a more subtle flavor, reduce the pumpkin spice slightly.
Maple Syrup Swap: You can replace the maple syrup with the same amount of honey or agave. The sweetness profile will shift slightly, but the texture of the cookie will remain consistent.
Gluten-Free Flour: This recipe is specifically developed with King Arthur Gluten-Free Measure for Measure Flour. Other gluten-free blends may produce cookies that are gritty, overly dense, or that literally fall apart because of different starch ratios.
Dairy-Free Butter: Country Crock Unsalted Plant Based butter provides the ideal spread and chew. Using coconut oil or another plant-based butter may result in cookies that are oily or cakey due to differences in water and fat content.
Warm Spice Variations: A pinch of nutmeg or cardamom can be added to deepen the cozy fall flavor without affecting texture.
Finishing Touch: After shaping your cookie dough balls, sprinkle a small pinch of flaky sea salt on top. This enhances the chocolate flavor and balances the sweetness for a bakery-style finish.
Step-by-Step Directions: Dairy and Gluten-Free Pumpkin Chocolate Chunk Cookies
Follow these step-by-step instructions to get the perfect soft and chewy texture in these Dairy and Gluten-Free Pumpkin Chocolate Chunk Cookies. Each step supports structure, prevents the cookies from becoming cakey, and helps achieve that warm, bakery-style finish.
Preheat the Oven and Prep the Butter:
Preheat your oven to 340°F and let your dairy-free butter come to room temperature. Softened butter blends more smoothly with sugar and helps create a tender, chewy cookie texture.
Blot the Pumpkin Purée:
Place the pumpkin purée on a small plate and gently blot with a paper towel several times to remove excess moisture. This step is key to preventing cakiness and keeping the cookie soft in the center.
Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the gluten-free flour, pumpkin pie spice, cinnamon, baking soda, salt, and 1 teaspoon ground flax seed. The flax helps improve structure and chew without altering flavor.
Cream the Butter and Sugars:
In a separate bowl, combine the softened dairy-free butter, brown sugar, and granulated sugar. Blend until smooth and creamy.
Add the Wet Ingredients:
Add the blotted pumpkin, egg yolk, maple syrup, and vanilla. Mix until just combined, without over-blending.
Combine Wet and Dry:
Slowly add the dry ingredients into the wet mixture and mix until no visible flour remains. Do not overmix, as this can toughen the cookies.
Fold in the Chocolate:
Stir in the chocolate chunks or dairy-free chocolate chips until evenly distributed.
Chill the Dough:
Cover the mixing bowl and chill the cookie dough for 20 to 30 minutes. Chilling helps the cookies hold their shape, improves flavor, and prevents them from spreading too thin during baking.
Shape the Cookies:
Scoop the dough into 10 to 12 cookies and place them on a parchment-lined baking sheet, leaving space between each one. For a bakery-style look, press a few extra chocolate pieces on top of the dough before baking.
Bake:
Bake for 9 to 10 minutes. The cookies will look slightly underbaked when removed from the oven. This is what gives them that soft, chewy texture once cooled.
Cool:
Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring to a cooling rack. They will settle and flatten slightly as they cool.
Dairy and Gluten-free Pumpkin Chocolate Chunk Cookies
- Total Time: 45 minutes
- Yield: 10–12 Cookies 1x
Description
Gluten-free dairy-free pumpkin chocolate chip cookies that are soft, chewy, and full of fall flavor. Easy to bake and allergy-friendly.
Ingredients
Dry:
1 1/4 cup King Arthur’s Gluten-free Measure for Measure Flour (other gluten-free flours WILL produce a different texture)
1 tsp ground flaxseed
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
Wet:
1/2 cup Country Crock Plant Butter Unsalted (other dairy-free butters WILL produce a texture)
1/3 cup packed brown sugar
1/4 cup granulated cane sugar
1/3 cup pumpkin puree-blotted
1 egg yolk
1 tsp maple syrup
1/2 tsp vanilla extract
Other:
3/4 cup chocolate chunks
Instructions
1. Preheat the oven to 340 F. Remove the butter from the fridge and allow to warm to room temperature.
2. Place your pumpkin puree on a plate. Using a paper towel, absorb some of the liquid from the pumpkin, blotting a few times.
3. Combine the dry ingredients in a bowl. Whisk well and set aside.
4. In a bowl, add the room temperature butter and the sugar (brown and granulated). Blend until well combined.
5. Add in the pumpkin, maple syrup, vanilla extract, and egg yolk. Blend until well combined.
6. Slowly add in the dry ingredients and blend until you don’t see any flour on the sides. Don’t overmix. Let chill in the refrigerator for 20-30 minutes.
7. Divide into 10-12 cookies and place on parchment lined baking sheet (I usually use 2 to ensure the cookies don’t blend into each other).
8. Cook for 9-10 minutes. Take out earlier than you’d expect.
9. The cookies will be puffier to start but will flatten as they cool. Let cool on the baking sheet for 5-10 minutes before moving to a cooling sheet.
10. Let cool entirely before cooling, otherwise they may break apart. Enjoy!
- Prep Time: 35 minutes
- Cook Time: 10 minutes
FAQ: Dairy and Gluten-Free Pumpkin Chocolate Chunk Cookies
1. Can I make these cookies dairy-free and gluten-free?
Yes! This recipe is entirely dairy-free and gluten-free when using dairy-free butter and gluten-free flour. It’s perfect for anyone with dietary restrictions or looking for allergen-friendly fall treats.
2. Can I use a different gluten-free flour?
You can try, but some blends may cause the cookies to fall apart. King Arthur Gluten-Free Flour works best for the ideal texture.
3. Can I use a different dairy-free butter?
Using a different plant-based butter can change the texture significantly. Country Crock Unsalted Plant-Based Butter is recommended for soft, chewy cookies.
4. Can I swap chocolate chunks for white chocolate or another mix?
Yes! White chocolate chunks or chips work great, and you can even mix in a combination of dark and white chocolate for variation.
5. Should I chill the dough?
Yes, chilling the dough for 20–30 minutes helps the cookies hold their shape and improves the texture.
6. Can I add a sprinkle of sea salt on top?
Absolutely. A light sprinkle of sea salt enhances the flavor and balances the sweetness.
7. How many cookies does this recipe make?
This recipe yields 10–12 cookies, depending on the size you scoop.
8. Can I make these cookies ahead of time?
Yes. You can make the dough ahead and store it in the fridge for up to 24 hours before baking.
9. How do I prevent the cookies from falling apart?
Use the recommended flour and butter, avoid overmixing the dough, and allow cookies to cool completely before removing from the baking sheet.
10. Can I add other mix-ins?
Yes! Try pumpkin seeds, dried cranberries, or white chocolate chips for extra flavor and texture.
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Questions? Comment Below!