chocolate chip pumpkin cookies {gluten free}

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Gluten free baking mixes are underrated. It is great to find your own combinations that work for you, but when you find one that creates delicious anything, you need to keep it handy. These gluten free Chocolate Chip Pumpkin cookies were made using Pamela’s Baking Mix. I use this mix a lot for my kids… pancakes, waffles, cookies and dinner rolls to name a few. The outcome is always fantastic and most people can’t even tell it’s gluten free.

In the spirit of all things Halloween and Thanksgiving, I added pumpkin and molasses to holiday up an already favorite recipe. I often bake traditional chocolate chip cookies using this baking mix and use them as the send in to school treat, so my kids can enjoy.

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I doubled the recipe making @ 30 cookies. If you don’t think you will use this much in a few days, freeze some for later. It’s probably a bad thing to keep treats un the fridge, but do it anyway! If you store them in a sealed, glass container, separating the cookies with parchment paper, they will last for up to week. Adding walnuts would be a really good addition to the recipe too.


  • 3 cups plus 3 Tbs. Pamelas Baking Mix

  • 3/4 cup evaporated cane sugar

  • 1 Tbs. Molasses

  • 2 eggs

  • 14 Tbs. softened butter

  • 1/2 cup organic pumpkin pureé

  • 1 Tsp. vanilla

  • 1 1/2 cups chocolate chips

  • 1/2 cup walnuts (optional)


  • Preheat oven to 350° F

  • Using a stand or hand mixer cream together butter, and sugar.

  • Mix in egg, molasses and vanilla extract.

  • Add pumpkin Pureé

  • Gradually add flour mixture into wet mixture until combined.

  • Fold in chocolate chips.

  • Line cookie sheet with parchment paper.

  • Using a 2 inch ice cream scoop (medium sized) Place cookies on sheet..

  • Bake for 9-11 minutes on the middle rack. (May need more or less time so watch very carefully after 5 minutes)

  • When the edges are golden, remove from oven and let cookies sit on pan for 2-3 minutes. (cookies will appear under done. They will firm up nicely as they cool.

  • Remove from pan and place cookies on a cooling rack to finish cooling.

  • Store in airtight container.