These cookies are always hit with all my friends and family regardless of the season. I think pumpkin choc chip cookies are best during the holiday seasons, which is exactly why I’m dropping a different, but still delicious version of this recipe for you! The original recipe is from Sally’s Baking Addiction, but I’ve modified to make it gluten free!
Gluten Free Pumpkin Chocolate Chip Cookies
Servings: 20 cookies
Ingredients
- 1 1/2 cups Gluten Free Flour I use King Arthur 1:1
- 1/2 cup Mini Chocolate Chips
- 1/2 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1/2 cup Unsalted Butter melted and cooled slightly
- 6 tbsp Canned Pumpkin
- 1 1/2 tsp Vanilla Extract
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
Instructions
- Preheat the oven to 350ºF and line two baking trays with silicone baking mats or just use baking parchment if you don’t have silicone mats.
- In a large bowl, whisk together the butter, brown sugar, granulated sugar, pumpkin, vanilla extract, cinnamon, nutmeg, ginger, and salt. Make sure all the ingredients are fully combined.
- Then, add in the baking soda, baking powder, and gluten free flour. The dough will be quite thick at this point, which is the perfect consistency for these cookies! Gently fold in the chocolate chips. Let the dough chill in the fridge for 30 minutes. (It's very important you make sure to chill them!)
- Roll the dough into balls about 2 tablespoons in size, and gently flatten. The dough is a bit sticky so if you lightly wet your hands they will flatten easier. Bake for 12-13 minutes. Insert a toothpick into the center of the cookies, and if it comes out clean they are done.
