Gluten Free Pumpkin Chocolate Chip Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups gluten-free 1-to-1 baking flour (with xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, pumpkin pie spice, and salt. Set this mixture aside for later use.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with a hand mixer.
- Mix in the pumpkin puree, egg, and vanilla extract. Continue beating until the mixture is well combined and smooth. Do not worry if the mixture looks slightly curdled at this stage; it will come together once the flour is added.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand with a spatula until just combined. Be careful not to overmix the dough.
- Gently fold in the chocolate chips using a spatula. Ensure the chips are evenly distributed throughout the pumpkin cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and the tops look matte. Let them cool on the pan for 5 minutes before transferring to a wire rack.