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Pumpkin Chocolate Chip Cookies

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With Halloween just around the corner I wanted to make a gluten free version of my Pumpkin Chocolate Chip Cookies. I’ve been writing a monthly blog post series on how to use gluten free flours for baking so I’m more comfortable reworking old cookie recipes into gluten free ones. These Jack-‘o-lantern cookies are as easy to make as any chocolate chip cookie and kids love the chocolate chip freckles.

Gluten free bakers must learn as they go. There is so much variation between store bought flour blends, homemade blends and the inevitable substitutions for a missing flour. Add to that other dietary restrictions and you can see why baking is so much more challenging that everyday cooking. But you can learn to bake gluten free and if you like cookies this is a good place to start.

Pumpkin Chocolate Chip Cookies on teal plate
Pumpkin Chocolate Chip Cookies on teal plate, raising awareness of the #TealPumpkinProject -photo credit Jim Little

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Pumpkin Chocolate Chip Cookies as Jack-o’-Lanterns

This recipe can be made as regular round cookies but I wanted to make Jack-o’-Lanterns. To keep it simple I decorated them with regular size chocolate chips. If you have some enthusiastic children in the kitchen you can decorate them with colourful candy, regular icing or royal icing.

Using a scoop is the best way to make cookies that are the same size. This ensures they will all bake to the desired doneness. They can still be pushed into random shapes just like the pumpkins you see at the store. Just say that to a group of kids and they’ll have fun making them tall and skinny, short and stout and ridiculously odd shaped.

To make Jack-o’-lanterns I put three scoops of dough onto a parchment-lined baking sheet. I put them so close they were touching then used a small spatula to smush them together into a pumpkin shape. For the final touch I added a small bit of dough and shaped it into a stem. Make the stem fairly thick to ensure it doesn’t fall off when the cookies are removed from the baking sheet.

My Everyday Bake Ware Suggestions

Many of my pans are more than ten and twenty years old. Collecting good quality pans is a process that is worth the effort so take the time to notice what pans and sizes that you like and you will be happy for that in the long run. I suggest you work toward a collection like this so you can bake cookies, brownies, muffins and the occasional cake. Some of them can be used for savoury dishes too.

I’d love to hear about your cookie baking experience. Let me know in the comments below if you made this recipe and how they turned out.


1 cup GF flour mix (I used my mix)
¾ cup brown rice flour
¼ cup potato starch
1 cup GF whole oats or quick oats
1 tsp baking soda
1 tsp cinnamon
½ tsp xanthan gum
½ tsp salt
¾ cup + 2 Tbsp butter, melted
1 cup white sugar
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
2 Tbsp milk
1 cup mini chocolate chips


Combine flours, oats, baking soda, cinnamon and salt in a medium bowl. Stir and set aside.
In large bowl of an electric mixer add melted butter and sugars. Beat on medium speed for 2 minutes.
Add egg, vanilla, pumpkin puree and milk. Continue beating until combined.
On low speed add dry mixture until just combined.
Add chocolate chips.
Let cookie dough rest for 30 minutes to allow GF flours to hydrate.
Preheat oven to 350°F. While oven is heating portion cookie dough on parchment lined cookie sheet. For round cookies use a 3 Tbsp scoop. For pumpkins place 3 scoops of dough closely together on a cookie sheet. Using a small spatula or spoon smush them together into the shape of a pumpkin. Add a bit of dough at the top to look like a stem.
Bake cookies in 350°F oven for 20-22 minutes, slightly longer for large pumpkins.
Allow cookies to cool for a few minutes before transferring to a wire rack. Cool completely before decorating or storing.
Decorate as desired.


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