gluten free pumpkin chocolate chip cookies
These gluten-free pumpkin chocolate chip cookies are irresistibly soft, perfectly spiced, and low in carbs! They are the best sweet treat for fall and a star at any holiday party.
Servings: 12 people
Ingredients
- 1/2 cup room temperature butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup pure pumpkin puree
- 2 tsps vanilla extract
- 2 cups gluten free all purpose flour
- 1 tsp baking soda
- 1/4 tsp cinnamon
- Pinch of salt
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350F.
- In a medium bowl, stir together butter and both sugars until well combined. Add in the pumpkin and vanilla and beat together. Mix well.
- In a large bowl, stir together all the dry ingredients, except the chocolate chips.
- Add the dry ingredients to the wet ingredients and stir until well combined, working in batches if needed. Then, gently fold in the chocolate chips. Scoop out 1 tablespoon of the batter and place onto a parchment-lined tray.
- Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
- Bake for 10 minutes. Let them cool completely to remove from the baking sheet, otherwise the cookies may break apart.
- Top them with coarse salt.
Notes
- Canned pumpkin and pumpkin pie filling are different as pumpkin pie filling is seasoned with spices such as cinnamon, nutmeg, cloves, and sugar.
- Use a cookie scoop for perfectly even cookies.
- You can save a few chocolate chips to press on top of the cookies before you bake them.
- Let the cookies cool completely before you remove them from the baking sheet to prevent breaking.
- This recipe was inspired and adapted from Eat with Clarity.
Nutrition
Serving: 1/12 | Calories: 243kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 52mg | Fiber: 1g | Sugar: 23g