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Chewy Gluten-Free Pumpkin Cookies with Chocolate Chips

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  • Bake Time: 11 - 13 minutes


  • 3 cups gluten-free baking flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp pumpkin spice
  • 1 cup unsalted butter room temperature soft
  • 2/3 cup light brown sugar packed
  • ½ cup Light Karo® Corn Syrup
  • 6 TBSP pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • Mini chocolate chips or holiday inspired can dies


  • Prepare. Preheat oven to 325*F and line a baking sheet with parchment paper.
  • Combine dry Ingredients. In a medium mixing bowl, combine your gluten-free flour, salt, baking powder, cinnamon, nutmeg, pumpkin spice and set aside.
  • Mix. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter, brown sugar, and Karo® Corn Syrup until smooth, about 1 minute.
  • Add Pumpkin. Mix in pumpkin puree and vanilla extract until smooth, about 30 seconds.
  • Add Flour. Gradually add flour mixture, mixing on low speed until smooth dough forms.
  • Bake. Spoon the batter out by the tablespoonful, rolling batter into a ball with your hands. Place your cookie balls 2 inches apart on the lined cookie sheet and top your pumpkin cookies with your favorite toppings.
  • Bake for 11-13 minutes, until edges begin to turn golden brown.
  • Remove from your oven and cool on the baking sheet for 1-2 minutes, then transfer them to a cooling rack. Enjoy!

Corn Syrup

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