Gluten Free Pumpkin Cookies
by: claire cary
These chocolate chip gluten free pumpkin cookies are the ultimate Fall recipe. They're soft and chewy with tons of chocolate chips and plenty of pumpkin spice. Plus, they're made in one bowl and require no chill time!
Ingredients
Wet
- ½ cup room temperature butter dairy free or regular
- ½ cup light brown sugar
- ¾ cup white sugar
- ½ cup pure pumpkin puree
- 2 teaspoons vanilla extract
Dry
- 2 cups gluten free all purpose baking flour
- 1 teaspoon baking soda
- 2 ¼ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium mixing bowl, add the butter and both sugars and cream together with an electric mixer until well combined.
- Add in the pumpkin and vanilla and beat together.
- Add in the dry ingredients aside from the chocolate chips and beat together until a dough forms.
- Fold in the chocolate chips.
- Line a baking sheet with parchment paper and scoop a heaping 2 tablespoons of dough spaced a few inches apart. You can make the cookies smaller if you prefer!
- Bake for 13-18 minutes or until slightly golden brown on the edges and matte in the center. They will firm up quite a bit as they cool, so avoid leaving them in for too long if you like them soft and gooey in the center.
- Sprinkle on a few extra chocolate chips on top as soon as they come out of the oven.
- If they didn't spread as much as you would have liked, take the cookie tray and slam it down a few times on the oven rack, which will encourage spreading.
- let cool for at least 30 minutes before enjoying!
Notes
Be sure to use pumpkin puree, not pumpkin pie filling!
Serving: 1cookie / Calories: 202kcal / Carbohydrates: 42g / Protein: 3g / Fat: 12g / Fiber: 3g / Sugar: 22g
