Description
These Gluten-Free Pumpkin Chocolate Chip Cookies offer a soft, cakey texture that is perfect for autumn. By utilizing pure pumpkin puree as a natural humectant, this recipe avoids the dryness often associated with gluten-free baking. Infused with warming pumpkin spice and loaded with semi-sweet chocolate chips, these cookies provide a consistent, bakery-quality result that is easy to prepare at home without complex techniques.
Ingredients
2 cups gluten-free all-purpose flour (containing xanthan gum)
1/2 cup pumpkin puree (100% pure)
1 cup semi-sweet chocolate chips
3/4 cup brown sugar, packed
1/2 cup butter, softened
2 tsp pumpkin spice
1 tsp baking powder
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F and line two large baking sheets with parchment paper.
Whisk the gluten-free flour, baking powder, and pumpkin spice in a medium mixing bowl.
Cream the softened butter and brown sugar in a large bowl using an electric mixer until light and fluffy.
Beat in the pumpkin puree and vanilla extract until the mixture is fully emulsified.
Gradually add the dry flour mixture to the wet ingredients until a soft dough forms.
Fold the chocolate chips into the dough using a silicone spatula.
Scoop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 12 minutes or until the edges are set but the centers remain soft.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes before baking for a chewier texture and deeper flavor. Ensure your flour blend contains xanthan gum to help the cookies hold their structure. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American Autumn
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg