It's pumpkin season! Savor the essence of autumn with these gluten-free, egg-free easy pumpkin cookies, combining the chewiness of chocolate chip cookies with a soft, cakey texture. Made without eggs but with real pumpkin puree, rice flour, and butter, they offer a delightful, melt-in-your-mouth experience.
Fall baking season kicks off with these pumpkin cookies.
Explore my extensive collection of pumpkin recipes for more favorite cookies, as I've shared quite a variety. Don’t miss these cranberry pumpkin muffins, dessert pumpkin dip, and brown butter pumpkin cookies.
And if you're seeking additional inspiration, don't miss my curated list of over 30 favorite pumpkin dessert recipes. (to add later after roundup)
Jump To
- Why You’ll Love These Pumpkin Cookies
- 🛒Ingredients
- 🥣Instructions
- Flavor
- Make Your Own Pumpkin Puree
- How To Blot Pumpkin Puree
- ⏲️ Recommended Equipment
- 📋Tips
- Storage Instructions
- 🤷Frequently Asked Questions
- These Cookies Are...
- Pumpkin Desserts
- 📖Recipe
- Rice Flour Pumpkin Cookies With Chocolate Chips (No Eggs)
- 💬 Comments
Why You’ll Love These Pumpkin Cookies
- Simple and Allergen-Friendly. These gluten-free and dairy-free pumpkin cookies are a breeze to make because the ingredients are readily available in your kitchen.
- Soft and Flavorful. These cookies boast a unique texture, with a crispy exterior and a soft, cake-like texture on the inside that's not overly dense but still a chewy cookie. Despite their lightness, they explode with flavor.
- They are a crowd-pleaser, loved by those seeking classic fall flavors and those who appreciate moist, pillowy-soft treats.
🛒Ingredients
- Pumpkin - I recommend using homemade pumpkin but you can also simplify your process by taking a shortcut and using canned real pumpkin, which provides the same authentic pumpkin flavor as freshly baked pumpkin. (Avoid using pumpkin pie filling, this is different). Or substitute with sweet potato puree if you can’t find pumpkin!
- Rice flour - thanks to its fine texture, the cookies come out soft and it helps the exterior to crisp up beautifully.
- Sugar - This gluten-free pumpkin cookie recipe uses white sugar to add sweetness. You can also use light brown sugar to add molasses flavor.
- Butter - I’ve used melted unsalted butter in these pumpkin treats but you could use salted butter instead and omit the salt called for in the ingredients.
- Spices - The quintessential blend of cinnamon, and nutmeg, is a perfect match for all your pumpkin recipes. Or you can use a ready-made pumpkin pie spice.
- Vanilla - I like to use real pure vanilla extract for better flavor.
- Baking powder - This is needed to achieve the perfect rise and fluffy texture for these pumpkin cookies.
- Salt - I prefer fine sea salt or kosher salt for all of my baking, it gives the most natural flavor.
- Chocolate chips - regular or mini chocolate chips work. If you opt for normal-size chips, add them to taste or about ½ cups.
- Vanilla Extract - I like adding vanilla extract for extra flavor, but you may leave it out if you rather not, or if you simply don’t have it on hand.
- Iced pumpkin cookies - Feel free to add more sweetness and a light sugar glaze to your cookies. You can use this glaze from my lemon muffins recipe (use milk instead of lemon juice), or make it a dessert by adding cream cheese frosting, just like I used for these pumpkin cookies.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
✅ EXPERT TIP
🥣Instructions
In a large bowl or the bowl of a stand mixer, combine melted butter, sugar, pumpkin puree, and vanilla extract.
I recommend blotting the pumpkin puree before adding it to cookie batter (read more about how in the next paragraph).
In a separate bowl, mix together the dry ingredients: rice flour, baking powder, salt, nutmeg, and cinnamon.
Add the dry ingredient mixture to the wet ingredients and stir until well combined.
Gently fold in mini chocolate chips.
Refrigerate the cookie batter for 30 minutes.
Preheat your oven to 350°F (175°C).
Portion cookies. Shape the chilled batter into 16 cookie balls, using a 2-inch cookie scoop or your hands.
Arrange the cookie balls on a baking sheet lined with parchment paper and gently press down on each cookie to flatten it slightly.
Bake for 10-13 minutes, or until the edges of the cookies turn golden brown.
Once you remove the cookies from the oven, their tops will appear soft, which is perfectly normal. Allow them to cool completely, during which time the exterior will naturally become crisp.
Allow the cookies to cool on the baking sheet for 10 minutes, and then transfer them to a wire cooling rack.
Flavor
Fragrant with the warmth of fall spices, tender on the inside, and sporting a crispy outer layer.
Make Your Own Pumpkin Puree
I highly suggest making your homemade pumpkin puree - it's a straightforward process, and with an abundance of fresh fall pumpkins, you can whip up a generous batch to enhance your pumpkin-based recipes!
Here's how:
Cut the pumpkin into medium chunks. Layout the pumpkin on a baking tray (in one layer).
Bake at 370°F (175°C) for 30-45 minutes or until soft and slightly golden brown.
Once roasted, transfer the pumpkin to a food processor or for easier blending use immersion blender and puree the pumpkin in a bowl. Blot and allow to cool completely before using.
How To Blot Pumpkin Puree
Best Pumpkin Cookie Baking Tip - Blot the pumpkin puree.
Pumpkin has a lot of moisture, which is great for bread and cake but not cookies.
By blotting it with paper towels, you can reduce excess liquid, creating a denser, more flavorful pumpkin without squeezing it completely dry.
To blot pumpkin puree, spread it out on a thick paper towel or towels or kitchen towel (linen fabric works perfect), fold the towel over it and gently press to remove excess moisture before using it in your recipes.
You don’t necessarily have to remove all the moisture but the puree needs to look visually dryer than before.
This simple step helps maintain the desired texture and flavor in your dishes.
⏲️ Recommended Equipment
- Cookie sheet
- Silicone baking mat or brown parchment paper
- Wire cooling rack
- Measuring cups and spoons
- Airtight Food containers
- Mixing Bowls
- Kitchen Aid Stand Mixer
📋Tips
- Bake the cookies until they have a gentle golden hue on the outer edges. Even if the centers appear slightly underdone, don't worry, as they will firm up perfectly as they cool.
- Add-In Ideas. For an extra touch of flavor and texture, consider folding ¼ cup of chopped nuts, dried fruit, or more chocolate chips into the cookie batter before chilling. This optional addition can elevate your cookies to a whole new level of deliciousness.
- Double the chocolate. For a chewy texture, fold in a generous amount of semi-sweet chocolate chips.
- Don't forget to inspect the expiration date on your baking soda, as using old or expired ingredients can impact the cookies' rising ability during baking.
- These cookies taste incredible with maple cream cheese icing.
- No pumpkin? Try sweet potato! If you lack pumpkin puree but have sweet potato puree available, it's a suitable substitute. The cookies will maintain a similar taste and texture.
✅ EXPERT TIP
Storage Instructions
Like most cookies, these soft pumpkin chocolate chip cookies are best eaten the day they are made.
But if you do have leftovers, they can be stored in an airtight container for a few days. You don’t have to keep them refrigerated.
- 🍱To Store. Store in an airtight container at room temperature for up to 4-5 days - they don’t need to be refrigerated.
- 🥶Freezing. If you want to freeze cookie dough balls, freeze them on a plate or baking sheet until solid, then transfer them to a freezer bag for up to 2 months. When ready to bake, allow to thaw (they need to be chilled but not frozen) place frozen dough on a parchment-lined cookie sheet and follow the baking instructions. You can also freeze the baked cookies. Allow them to cool completely and transfer them to a bag or container and freeze for up to 2-3 months.
🤷Frequently Asked Questions
For this pumpkin cookie recipe, I highly recommend using canned pumpkin, with Libby's brand being my top choice.
Pumpkin not only imparts flavor but also enhances moisture in baked goods. Additionally, it can introduce a lovely hue to your cookies, cakes, or muffins.
Be sure to check the label; authentic pumpkin puree should have just one ingredient: pumpkin. On the other hand, pumpkin pie filling or pumpkin filling will include additional ingredients like sugar and spices.
Absolutely! If you'd like to prepare the dough in advance, you can freeze it (prior to forming into balls) in a freezer-safe container or ziplock bag for up to 2 months. When you're ready to bake, allow the dough to thaw overnight in the refrigerator until it's still firm but pliable enough to shape into small balls before baking.
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Enjoy these soft pumpkin cookies as a delightful treat during the fall season or any time of year. Don't forget to leave a star rating if you love them!
These Cookies Are...
- eggless
- soft
- made from scratch with simple pantry ingredients
- quick
- gluten free
Pumpkin Desserts
For all tasty treats, scroll through our Desserts archives.
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
📖Recipe
Rice Flour Pumpkin Cookies With Chocolate Chips (No Eggs)
Ingredients
- ½ cup unsalted melted butter
- ½ cup granulated white sugar
- ½ cup pumpkin puree unsweetened
- 1 teaspoon vanilla extract
- 1 ¼ cup rice flour
- ¼ teaspoon salt kosher or sea salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup mini chocolate chips
Instructions
- In a large bowl or the bowl of a stand mixer, combine melted butter, sugar, pumpkin puree, and vanilla extract. I recommend bloting the pumpkin puree before adding to cookie batter (read more in the blog post).
- In a separate bowl, mix together the dry ingredients: rice flour, baking powder, salt, nutmeg, and cinnamon.
- Add the dry ingredient mixture to the wet ingredients and stir until well combined.
- Gently fold in mini chocolate chips.
- Refrigerate the cookie batter for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Portion cookies. Shape the chilled batter into 16 cookie balls, using a 2-inch cookie scoop or your hands.
- Arrange the cookie balls on a baking sheet lined with parchment paper and gently press down on each cookie to flatten it slightly.
- Bake for 10-13 minutes, or until the edges of the cookies turn golden brown.
- Once you remove the cookies from the oven, their tops will appear soft, which is perfectly normal. Allow them to cool completely, during which time the exterior will naturally become crisp.
- Allow the cookies to cool on the baking sheet for 10 minutes, and then transfer them to a wire cooling rack.
Notes
- If you have enough time, I highly recommend making your own pumpkin puree. And don't forget to blot it before use. All info is in the post.
- Bake the cookies until they have a gentle golden hue on the outer edges. Even if the centers appear slightly underdone, don't worry, as they will firm up perfectly as they cool.
- Don't forget to inspect the expiration date on your baking soda, as using old or expired ingredients can impact the cookies' rising ability during baking.
- Store in an airtight container at room temperature for up to 4-5 days - they don’t need to be refrigerated.
- If you want to freeze cookie dough balls, freeze them on a plate or baking sheet until solid, then transfer them to a freezer bag for up to 2 months. When ready to bake, allow to thaw (they need to be chilled but not frozen) place frozen dough on a parchment-lined cookie sheet and follow the baking instructions. You can also freeze the baked cookies. Allow them to cool completely and transfer them to a bag or container and freeze for up to 2-3 months.
Enjoy soft chewy cookies with perfect crispy exterior. These pumpkin cookies are easy to make, without eggs or wheat flour.