It’s here!!! It’s officially pumpkin season! The pumpkin spiced lattes at Starbucks are in full force and so are my pumpkin recipes! Side note: Has anyone else heard that pumpkin spiced lattes actually have no pumpkin in them? I’m not sure if that grosses me out or not. I don’t drink them anyways so I suppose it doesn’t really matter, but just a random pumpkin thought. Anyways, today I have for you some gluten-free pumpkin chocolate chip cookies. I haven’t experimented too much with mixing gluten-free flours as it is extremely intimidating, so I have been using a flour blend to make some goodies. The one I have is called Namaste Perfect Flour Blend. I have used it in soups, cookies, and muffins so far and have had pretty good results. I did try it in my favorite sugar cookie recipe, but no dice. I’ll have to keep experimenting until I find something that works. As for these pumpkin chocolate chip cookies, they are super delicious! Somewhat cakey, but also chewy and moist with a hint of pumpkin flavor. I brought them to work today and received rave review. No one could even tell they were gluten free! If you want to make these with regular flour, by all means go ahead!
Gluten Free Pumpkin Chocolate Chip Cookies
- 1 1/4 cup gluten-free flour blend
- 1/4 tsp xanthan gum (if your blend doesn't already contain it)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 cup butter (melted)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp pure vanilla extract
- 1/2 cup pumpkin puree
- 3/4 cup chocolate chips
- Preheat oven to 350F.
- In a medium bowl, whisk together flour, salt, baking soda, cinnamon, cloves, nutmeg and ginger. Set aside.
- In a large bowl, mix together melted butter, pumpkin, sugar, brown sugar and vanilla. Then gradually add in the dry ingredients to the sugars, mixing thoroughly. Mix until completely combined.
- Stir in the chocolate chips.
- Refrigerate the dough for 30 minutes to an hour.
- Spoon tablespoon sized balls of dough until a parchment lined baking sheet.
- Press down slightly on the balls of dough as they won't spread very much during baking. Bake for 8-12 minutes or until edges and bottom of cookies are slightly browned. Let cool on baking sheet for 5 minutes before transferring to a wire rack.