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Gluten-Free Pumpkin Chocolate Chip Cookies

Gluten-Free Pumpkin Chocolate Chip Cookies

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Ingredients Method Notes

Ingredients
  

  • 1 cup butter at room temperature
  • ¾ cup brown sugar
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 3 cups Cup4Cup gluten-free flour
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 cups chocolate chips I like a mix of semi sweet and milk chocolate

Method
 

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. Using a mixer, cream the butter and sugars together until light and fluffy, about 3–4 minutes.
  3. Add the egg, vanilla, and pumpkin puree. Mix until combined, about 3 minutes.
  4. Slowly add the gluten-free flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves.
  5. Mix just until combined.
  6. Stir in the chocolate chips.
  7. Drop dough by large, rounded tablespoons onto the prepared baking sheet.
  8. Bake for 10–12 minutes, or until the cookies are just beginning to brown around the edges.
  9. Let cookies cool on the baking sheet for 2 minutes.
  10. Transfer to a wire rack and cool completely.

Notes

*Use pumpkin puree, not pumpkin pie filling. Plain pumpkin puree is important because the recipe adds its own sugar and spices.
*Don't skip the creaming time. Creaming the butter and sugars for 3–4 minutes helps create the texture we're looking for.
*Mix your chocolate chips. Try a combination of mini chocolate chips, semisweet chips, and milk chocolate chips for an extra delicious cookie.
*Don't overbake. Take them out when they're just beginning to brown around the edges. They'll continue setting as they cool.
*Use Cup4Cup gluten-free flour. It's my favorite flour for this recipe and gives these cookies that wonderful classic-cookie texture.