GF chocolate chip & raisin pumpkin cookies are one of my favorite fall “go-to” cookies, with all the flavors of the upcoming season.
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.
To Make GF Chocolate Chip & Raisin Pumpkin Cookies, You Will Need These Ingredients:
- Butter or any dairy-free butter substitute
- Sugar or any dry sweetener
- Gluten-free flour mix (purchased type) or homemade gluten-free flour mixes (I used the combination I mentioned above.)
- Baking soda
- Baking powder ~ corn-free if needed
- Xanthan gum (omit if using a gluten-free, measure-for-measure type flour blend)
- Eggs (or egg replacers) I use Enger-G Egg Replacer or aquafaba.
- Mini chocolate chips ~ Allergy-Friendly if needed, like Enjoy Life Semi-Sweet Mini Chocolate Chips
Store in an airtight container or in freezer bags, my favorite way. These cookies are fabulous frosted too!
GF Chocolate Chip & Raisin Pumpkin Cookies
- 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.