Gluten Free Pumpkin Chocolate Chip Cookies
These gluten free chocolate chip cookies are an easy pumpkin cookie recipe for fall using a gluten free flour blend, pumpkin puree and warming pumpkin spice flavor.
Servings: 16 Cookies
Calories: 210kcal
Ingredients
- 2 ¼ cups Gluten Free Flour Blend with xanthan gum
- 1 tsp Baking Soda
- ½ cup Granulated Sugar
- ½ cup Brown Sugar packed
- 1 tsp Sea Salt
- 8 tbsp Unsalted Butter room temperature
- ½ cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 1 Egg
- 1 tsp Vanilla Extract
- ¾ cup Semi Sweet Chocolate Chips
Instructions
- Line a baking sheet with parchment paper.
- Using a stand mixer with paddle attachment or large bowl with hand mixer. Add in brown sugar, granulated sugar and room temperature butter. Mix until sugars and butter are creamed together.
- Add in pumpkin puree, egg, vanilla extract and mix until all wet ingredients are fully combined.
- In separate bowl, whisk together dry ingredients: gluten free flour blend, baking soda, and salt.
- Add in dry ingredients to wet ingredients in batches while slowly mixing until a dense cookie dough batter is formed.
- Once all ingredients are fully incorporated, fold in chocolate chips.
- Using an ice cream scoop or measuring spoon. Scoop out cookie dough in 2 inch even balls and flatten into discs 2 inches apart on baking sheet.
- Firm up cookies in the fridge for 2 hours or freezer for 30 minutes before baking.
- 5-10 minutes before baking, preheat your oven to 350.
- Bake for 18-20 minutes rotating pan halfway through. Let cool completely before serving.
Notes
Use a gluten free flour blend that already contains Xanthan Gum: Xanthan gum is what makes gluten free baked goods stick together. Purchasing a 1:1 gluten free flour blend to white flour that already contains xanthan gum takes the guesswork out of how much to add. I use the gluten free flour blend by Krusteaz because it works well as a 1:1 substitute in every recipe and you can find it on Amazon or at Walmart.
Before baking gluten free cookies, it’s important to let the dough rest. This will allow all the liquid to absorb into the flour. It will also help the butter to firm back up so that it doesn’t make the cookies spread during baking. Portion out cookie dough into flat round discs that are 2 inches apart and place in the fridge for one hour or freezer for 30 minutes before baking.
Use a lower temperature for gluten free baking: This will ensure that the cookies don’t burn around the edges as the flour blends usually need a bit longer to cook.
Add extra chocolate chips on top: This is an optional step, but if you would like your cookies to be asethetically pleasing for a party, make sure you reserve some chocolate chips from the cookie dough and press them into the top of each cookie before baking.
Nutrition
Serving: 1g | Calories: 210kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 233mg | Fiber: 1g | Sugar: 17g