Description
Delight in these soft and chewy gluten-free pumpkin cookies, packed with warm pumpkin pie spice and studded with melty chocolate chips. Perfect for fall or any time you’re craving a cozy, spiced treat without gluten.
Ingredients
Scale
Wet Ingredients
- 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 Ingredients
- 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 Oven: Preheat the oven to 350 degrees Fahrenheit to ensure a consistent baking temperature for the cookies.
- Cream Butter and Sugars: In a medium mixing bowl, add the room temperature butter, light brown sugar, and white sugar. Using an electric mixer, cream them together until the mixture is smooth and well combined.
- Add Pumpkin and Vanilla: Mix in the pure pumpkin puree and vanilla extract, beating the mixture until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten free all purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, beating until a cookie dough forms. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in the chocolate chips to evenly distribute them throughout the dough.
- Scoop Cookies: Line a baking sheet with parchment paper. Scoop heaping 2-tablespoon portions of dough spaced a few inches apart. You may adjust the size smaller if preferred.
- Bake: Bake the cookies in the preheated oven for 13 to 18 minutes. Remove when edges are slightly golden brown and centers appear matte. The cookies will firm up as they cool.
- Add Extra Chocolate Chips: Immediately after removing from the oven, sprinkle a few extra chocolate chips on top of each cookie to melt slightly, adding extra chocolate flavor.
- Encourage Spreading: If the cookies did not spread enough, place the baking tray on the oven rack and carefully slam it down a few times to encourage better spreading.
Notes
- Use room temperature butter for best creaming results and texture.
- If you prefer a softer, gooier center, avoid overbaking and remove cookies as soon as edges are just golden.
- Gluten free all purpose flour blend should contain xanthan gum or similar binder for proper cookie texture.
- For dairy-free version, ensure butter and chocolate chips are dairy-free.
- Cookies firm up as they cool, so let them rest on the baking sheet for several minutes before transferring.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
