Gluten Free Chocolate Chip Pumpkin Cookies

pumpkincook

During Thanksgiving, us Gluten Free folk often miss out on desert, or at least the good desert. I personally get sad to miss out on all of the pumpkin recipes: pumpkin pie, pumpkin roll, pumpkin cookies etc. These pumpkin chocolate chip cookies are an absolutely delicious & easy solution to this problem! Makes 22-24 cookies

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What You Need:

2 1/2 cups gluten free all-purpose flour (I use Domata, it’s recipe ready, cost effective & yummy-shop here)
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons pumpkin spice OR 1 tsp Cinnamon, 1/2 tsp nutmeg, 1/2 tsp clove, pinch of ginger
1 cup (2 sticks) butter, room temperature
1 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 15-ounce can pure pumpkin
1-2 cups chocolate chips (go for 2!)

Directions:

  1. Preheat oven to 375
  2. In a medium bowl, whisk flour, salt, baking soda & spices together. Set aside
  3. Get large bowl. Using a stand mixer or hand held mixer, beat butter on medium-high until creamy. Beat in brown sugar and sugar until sugar begins to dissolve and mixture appears smooth. Add egg, followed by vanilla extract, and beat until incorporated. Turn down mixer to low. Slowly beat in flour mixture and pumpkin in alternate batches until dough forms. Be careful not to overmix or pumpkin will become gummy. Fold in chocolate chips with spatula
  4. Use an ice cream scoop or spoon to drop rounded spoonfuls of cookie dough onto baking sheet
  5. Bake for 15-17 minutes or until edges start to brown. Remove from oven, and let sit on hot baking sheet for 2 more minutes. Move cookies to wire rack to cool completey

Enjoy!

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