gluten-free pumpkin chocolate chip cookies

these gluten-free pumpkin chocolate chip cookies are the perfect fall treat. they're soft and chewy on the inside with a comforting, spiced molasses flavor.

PUMPKIN. CHOCOLATE. CHIP. COOKIES. and yes, they are as amazing and delicious as you think they will be! they're easy to make and the perfect cookie to add to any dessert table.

or to just enjoy in your pj's on a friday night... (any night of the week is acceptable in my opinion)

my two favorite parts of these cookies are the flavor and texture. the flavor gives a spiced, molasses-like flavor. which is perfect for this time of year!

next, is the texture. the outside of the cookie has the perfect crisp edge. however, the middle is soft and chewy. the perfect texture that you're looking for in a cookie.

now, let's talk ingredients. keep reading to find out what you need to make these cookies!

main ingredients

• salted butter
• dark brown sugar
• pumpkin puree, drained (what does this mean, keep reading below!)
• egg
• gluten free flour
• pumpkin pie spice
• cinnamon
• nutmeg
• baking powder
• dark chocolate chips
• flaky sea salt

how do you drain pumpkin puree?

1. measure out the pumpkin puree per the recipe instructions
2. use 2-4 paper towels folded into one
3. add the pumpkin into the center of the paper towel and fold the excess around it
4. squeeze until all of the water has been drained out of the pumpkin puree
5. fold the pumpkin puree into the batter when called for

let's chat about minerva dairy

who's minerva dairy and what makes them so special? minerva dairy is 125 years old at the time this recipe was developed and has gone through 4 generations of owners (and currently run by the 5th generation)!

these people live, eat and breathe all things BUTTER. which explains why the quality and flavor of their products are so good. while they've adapted with the times, the quality of their products has never been sacrificed.

the quality of their products are top notch, with the cows eating fresh, pasture grass giving the butter that deep yellow color.

now, let's chat about flavors! of course they have the classic salted and unsalted butter which is used in this recipe. however, they also have tons of different flavored butters for you to enjoy. make sure to check out all of their products for your butter needs!

do you have more questions about minerva dairy and their products? check out their FAQs!

how to make gluten-free pumpkin chocolate chip cookies

1. preheat the oven to 350 degrees F
2. prepare 2 cookie baking sheets with nonstick spray or parchment paper
3. drain the pumpkin puree
4. soften/melt the butter (if not done already)
5. mix the butter, sugar, egg and pumpkin puree in a large mixing bowl
6. fold in the dry ingredients
7. gently fold in the chocolate chips, do not overmix
8. use a 2 inch cookie scooper to measure the dough
9. scoop directly onto the baking tray or for a smoother cookie, roll gently in your hand then flatten out slightly on the baking sheet.
10. bake for 12-14 minutes until the edges are slightly golden
11. top with flaky sea salt as soon as you take the cookies out of the oven
12. cool for 5 minutes on the baking tray then transfer to a cool rack
13. let cool for ~30 minutes (if you can wait)
14. enjoy!

frequently asked questions

related recipes that use pumpkin puree

• buckwheat pumpkin bread
• copycat libby's pumpkin muffins
• pumpkin protein pancakes
• gluten free pumpkin snickerdoodle cookies
• low calorie brownies using pumpkin
• pumpkin baked oats without eggs

if you try this recipe, please consider leaving a rating and comment at the end of this blog post! it is incredibly helpful to my small business and to your fellow readers.

if you try this recipe, please consider leaving a rating and comment at the end of this blog post! it is incredibly helpful to my small business and to your fellow readers.