Description
Indulge in these chewy, cake-like gluten-free pumpkin chocolate chip cookies. Perfectly balanced with warm cinnamon spice and rich semi-sweet chocolate, these cookies are a fall favorite. By using a precise blend of gluten-free flour and pumpkin puree, this recipe creates a delightful texture that avoids the common pitfalls of gluten-free baking. They are the ideal allergen-friendly treat for cozy seasonal gatherings, delivering consistent, delicious results every single time.
Ingredients
1/2 cup pure pumpkin puree
2 cups gluten-free flour blend (with xanthan gum)
1 cup semi-sweet chocolate chips
3/4 cup coconut sugar
1/2 cup butter (or vegan butter)
1 large egg
2 tsp pumpkin pie spice
1 tsp baking soda
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Line two large baking sheets with parchment paper.
Cream the softened butter and coconut sugar in a large mixing bowl until smooth.
Add the room temperature egg and pumpkin puree, whisking until fully incorporated.
Combine the flour, baking soda, and pumpkin pie spice in a separate medium bowl.
Gradually stir the dry ingredients into the wet mixture until a dough forms.
Fold in the semi-sweet chocolate chips.
Chill the dough for 30 minutes to improve flavor and texture.
Scoop rounded tablespoons onto the prepared baking sheets.
Bake for 12 minutes or until the edges are set.
Notes
Chilling the dough for 30 minutes is crucial for the best texture and flavor development. Ensure your pumpkin puree is 100% pure pumpkin and not pre-mixed pie filling to keep the moisture levels accurate. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 45
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg