Today I’m re-sharing my good friend Stephanie Fourie’s adorable and delicious Gluten-Free Mini Pumpkin Chocolate Chip Cookies. She shared these yummy one-bite cookies for my Home for the Holidays: Gluten-Free Style event many years ago.
Some sites have disappeared over the years. Including Stephanie’s unfortunately. She previously shared her recipes and wisdom at Gluten Free By Nature. I’ve been slowly re-sharing the recipes from the Home for the Holidays event here on gfe so they won’t be lost to us all.
I thought the beginning of Fall and October was the perfect time to resurface Stephanie’s Mini Pumpkin Chocolate Chip Cookies for your baking fun and enjoyment!
Gluten-Free Mini Chocolate Chip Cookies from Stephanie Fourie
You can read my original post here but here’s the part I think you’ll be most interested in—my words on Stephanie’s Mini Pumpkin Chocolate Chip Cookies:
“Today Stephanie shares a recipe that she says works for almost everyone—Mini Pumpkin Chocolate Chip Cookies. Thank goodness because I don’t think anyone would want to pass these little gems up! They are gluten free, dairy free, egg free, and vegan.
In her post, Stephanie shares all the events that she’s made these cookies for (oh, those lucky folks who were in attendance!) and the “home” and “holidays” connection. I seriously love the ingredients in Stephanie’s cookies. There’s nothing complicated at all about the recipe, but it’s clear that these are delicious cookies … certainly worthy of holiday memories! You already know that I love pumpkin (and chocolate, too, of course).”
Here is Stephanie’s introduction to her recipe from way back when and then her recipe for you.
“As far back as I can remember, my mom would bake for us. After school, we would come home to the most amazing smells…anything from freshly baked rustic bread loaves, to tea breads, cookies and lemon bars. As I have mentioned before, friends used to love coming over as there was always something “just out of the oven.”
I want to be able to give my children that same memory. Whether it’s Christmas-time or not. Already they love being in the kitchen, helping to measure flour, operating the stand mixer and spooning cookie dough onto parchment. We’re making memories. And it’s so much fun.
These cookies are a favorite in our house because they are kid size—perfect for their little mouths. They are also a great bite-size dessert for a party. I brought these allergy-friendly treasures into school for both my daughter and my son’s Thanksgiving “feasts.”
It was the perfect treat because every single child in the class was able to eat one right off the plate. For children with allergies/food sensitivities there is no greater joy than to be able to have what everyone else is having. After all, food is about community, right? It has an amazing way of bringing people together. I love that.
These cookies also accompanied me just last weekend to the annual New York City Cookie Swap, a fundraiser for Cookies for Kids’ Cancer (sponsored by Bloggers without Borders). Ninety plus local foodies gathered together to support a great cause and share beautiful cookies all while ushering in the holiday season. So, these cookies have been around the block or two. I am so happy to be able to share them with everyone.”
You only need one cup of pumpkin to make these cookies, which means you should be able to get two batches of these cookies out of one can of pumpkin. Love that!
Happy Mini Pumpkin Chocolate Chip Cookie baking, everyone!
More Fall-Worthy Gluten-Free Recipes That Use A Cup of Pumpkin or Less
~ Gluten-Free Honey Pumpkin Chocolate Chip Cookies
~ Gluten-Free Pumpkin Cinnamon Roll Cake
~ Gluten-Free Pumpkin Corn Muffins
~ Gluten-Free Pumpkin Spice Gingerbread Muffins
Gluten-Free Mini Pumpkin Chocolate Chip Cookies Recipe
Gluten-Free Mini Pumpkin Chocolate Chip Cookies
Stephanie shares a recipe that she says works for almost everyone—Mini Pumpkin Chocolate Chip Cookies. Thank goodness because I don’t think anyone would want to pass these little gems up! They are gluten free, dairy free, egg free, and vegan.
Ingredients
- 1/2 c / 2oz / 57g sorghum flour
- 1/2 c / 4 oz / 114g brown rice flour (superfine)
- 2/3 c / 4 oz / 114g tapioca starch (also known as tapioca flour)
- 3/4 tsp xanthan gum
- pinch salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 c / 4oz / 114 g light brown sugar
- 1/3 c / 3oz / 80ml vegetable oil (I used grapeseed)
- 1 c / 8oz / 228g organic pumpkin (I used canned)
- 1/3 c/3oz / 85g mashed banana
- 1/4 c / 2oz / 60ml maple syrup (I used grade B)
- 2 tsp vanilla extract
- 1/2 cup gluten-free chocolate chips (optional, I used Enjoy Life chocolate chips)
Instructions
- Preheat oven to 350F degrees.
- Place sorghum, brown rice flour, tapioca starch, xanthan gum, salt, spices, baking powder and baking soda in one bowl. Whisk to combine.
- Place brown sugar, oil, pumpkin, banana, maple syrup and vanilla extract in another mixing bowl. Whisk gently to combine.
- Transfer flour into wet ingredients. Using a wooden spoon or spatula, stir in the ingredients just until combined (overmixing here makes a sad cookie). Fold in the chocolate chips (if using).
- Spoon out batter in 1 tablespoon dollops onto a cookie sheet lined with parchment. I used a mini ice cream scoop. It’s just a wee bit bigger than a melon-baller. If you choose to make bigger cookies, be sure to adjust your baking time.
- Bake for 9 minutes. Leave cookies on parchment. Transfer/slide the parchment carefully onto a cooling rack.
- Cool for up to 10 minutes.
- Repeat steps 5 and 6 with the remaining cookie batter.
Originally published October 3, 2026; updated October 4, 2026.
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