Description
Delight in these soft and chewy Gluten Free Pumpkin Cookies, packed with warm pumpkin pie spices and rich chocolate chips. Perfect for fall or any time you crave a cozy treat, these cookies blend pumpkin puree with gluten free flour for a delicious and allergy-friendly dessert.
Ingredients
Scale
Wet Ingredients
- ½ cup room temperature butter (dairy free or regular)
- ½ cup light brown sugar
- ¾ cup white sugar
- ½ cup pure pumpkin puree
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups gluten free all purpose baking flour
- 1 teaspoon baking soda
- 2 ¼ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the perfect temperature for baking the cookies.
- Cream Butter and Sugars: In a medium mixing bowl, combine the room temperature butter, light brown sugar, and white sugar. Use an electric mixer to cream them together until the mixture is smooth and well combined, creating a fluffy base for the dough.
- Add Pumpkin and Vanilla: Mix in the pure pumpkin puree and vanilla extract into the creamed sugar and butter mixture, beating until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten free all purpose baking flour, baking soda, pumpkin pie spice, cinnamon, and salt to evenly distribute the spices and leavening agent.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, beating until a dough forms. Make sure the dough is well blended without overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in the chocolate chips using a spatula to evenly distribute them throughout the cookie dough.
- Shape Cookies: Line a baking sheet with parchment paper. Scoop heaping 2-tablespoon-sized portions of dough and place them a few inches apart on the baking sheet. Adjust size as desired.
- Bake Cookies: Bake the cookies for 13 to 18 minutes, or until the edges are slightly golden and the centers look matte but not wet. Remember they will firm up as they cool, so remove them in time to keep them soft and gooey.
- Add Final Touch: Upon removing from the oven, sprinkle a few extra chocolate chips on top of each cookie while they are still warm to enhance flavor and presentation.
- Encourage Spread: If the cookies didn’t spread enough during baking, carefully slam the cookie tray down on the oven rack immediately after baking to encourage spreading.
Notes
- Room temperature butter is crucial for creaming with sugars properly.
- Be careful not to overbake to maintain a soft and chewy texture.
- You can make cookies smaller or bigger by adjusting the dough portion size.
- Use dairy-free butter and chocolate chips for a vegan option.
- Cookies firm up as they cool, so remove them promptly from the oven when edges turn golden brown.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
