Gluten Free Pumpkin Chocolate Chip Cookies
I absolutely love pumpkin spice season! From the lattes to the baked recipes, it brings out the creative baker in me and these Gluten Free Pumpkin Chocolate Chip Cookies is an ode to that.
Every year, around September/October, I like to go through my cookbooks and find inspiration for a fall recipes that usually involves pumpkin.
This year, I uncovered a Betty Crocker Fall Baking mini cookbook from 2007 that had pumpkin cookies and immediately the light bulbs went off. That is how these Gluten Free Pumpkin Chocolate Chip Cookies were born.
I took the idea for pumpkin cookies, added my homemade pumpkin spice along with some chocolate chunks and the result was a chewy cookie that my little sis said tastes just as good as an enjoy life one!
Let’s Talk Ingredients for these Gluten Free Pumpkin Chocolate Chip Cookies
The ingredients for these cookies are quote simple and similar to what you would use in a regular chocolate chip cookie, with the addition of:
Pumpkin Puree: You want pumpkin puree not pumpkin pie filling. We use out homemade recipe which may seem daunting, but making pumpkin puree is much easier than you think. Check out the recipe here.
Pumpkin Pie Spice: The addition of the spice gives these cookies are real fall flavour that is so good. Like the pumpkin puree we use our homemade blend.
With these additions you can take a simple chocolate chip cookie and turn it into a new fall creation, which will become a favourite too!
These cookies are chewy and delicious plus they are fun for the season. Like me and my family I hope you enjoy them and if you make the recipes as always, don’t forget to tag us on social or comment and let us know what you think!
Happy Pumpkin Baking Foodies,
Love always,
Gluten Free Pumpkin Chocolate Chip Cookies
Pumpkin Spice and all things nice shine in these chewy and yummy gluten free chocolate chip cookies. Dairy free option too!
Ingredients
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/3 cup butter, softened
- 1/2 teaspoon vanilla
- 1/4 cup pumpkin puree
- 1 egg
- 1 1/4 cup gluten free baking flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- 3/4 cup chocolate chunks
Instructions
- In a medium bowl, sift together flour, baking powder, baking soda, pumpkin pie spice and salt.
- In the bowl of a stand mixer or using a hand mixer, beat together sugars and butter until fluffy.
- Add in the vanilla and mix until well combined.
- Next add the pumpkin and the egg. Beat together until well mixed, then gradually add the flour mixture on low speed until combined.
- Fold in the chocolate chips, then cover and chill dough for 30 - 45 minutes.
- Before baking, preheat oven to 375° F and line 2 baking trays with parchment. Using a small scoop, scoop dough onto the trays at least 1.5 inches apart.
- Bake for 10 - 15 minutes until the edges are golden.
- Remove cookies from the pan and place on a cooling rack to cool completely before enjoying.
Notes
Make these dairy free by simply substituting the butter for your favourite dairy free butter substitute.
