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.
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.
To store: Store the chocolate chip cookies for up to 5 days in an airtight container in the fridge.
To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
To reheat: You can reheat these cookies in the microwave for just a few seconds. The overall time will depend on your microwave.