GF chocolate chip pumpkin cookies
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GF Chocolate Chip Raisin Pumpkin Cookies

GF chocolate chip & raisin pumpkin cookies are one of my favorite fall “go-to” cookies, with all the flavors of the upcoming season.

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I love chewy raisins in my muffins and cookies. This is the perfect cookie for raisins, but because I also like chocolate with pumpkin, I added both.

Growing up, my grandma always had frozen chocolate chip cookies in her freezer; therefore, I grew to love frozen cookies. As you might imagine, I freeze ALL my cookies, and these pumpkin cookies are no exception.  Of course, be sure to enjoy them fresh from the oven too!!!


One of my favorite cookie flour combinations is equal parts brown rice flour and garbanzo bean flour. I use this combination quite often in my cookie recipes. If you prefer to purchase a premade mix, try King Arthur Measure For Measure Gluten Free Flour or any other one-to-one gluten-free baking blend.


pumpkin cookies with chocolate chips and raisins

To Make GF Chocolate Chip & Raisin Pumpkin Cookies, You Will Need These Ingredients:

Store in an airtight container or in freezer bags, my favorite way. These cookies are fabulous frosted too!

GF Chocolate Chip & Raisin Pumpkin Cookies

Soft and mildly flavored gluten free chocolate chip & raisin cookies with an egg free option. A freezer friendly delightful cookie.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: allergy-friendly, cookies, dairy-free, gluten free chocolate chip raisin pumpkin cookies, gluten-free, Low FODMAP
Author: Mary Krick


  • 1/2 cup butter softened or any butter substitute
  • 1 cup sugar ~ or any dry sweetener
  • 2 cups gluten-free flour mix.   ~ or the combination I mention in notes.
  • 1 cup canned pumpkin
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder ~ corn-free if needed, link is in notes
  • 1/2 tsp xanthan gum
  • 2 eggs or egg replacer I used Enger-G Egg Replacer or Aquafaba
  • 3/4 cup mini chocolate chips allergy-friendly link is in notes
  • 1/2 cup raisins


  • Preheat oven to 350
  • In a large mixing bowl:
  • Cream together butter and sugar.
  • Add eggs or egg replacer, vanilla, and pumpkin. Mix well.
  • Stir in dry ingredients.  Fold in chocolate chips and raisins.
  • Drop by small cookie scoops (about 2 Tbls) onto prepared baking sheets. Bake for 12-15 minutes or until set. Cool on wire racks.
  • Store in an airtight container or in freezer bags, my favorite way.


Enger-G Egg Replacer
One of my favorite gluten-free flour combinations for cookies is equal parts of brown rice flour and garbanzo bean flour. I also like measure-for-measure flour blends.
If you use a measure-for-measure type gluten-free flour blend omit Xanthan Gum.
** Corn-free baking powder
** Enjoy Life Semi-Sweet Mini Chocolate Chips

GF chocolate chip and pumpkin cookies

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