Gluten Free Chocolate Chip Pumpkin Cookies
These Gluten Free Chocolate Chip Pumpkin Cookies are the perfect sweet treat. They're easy to make, soft and chewy on the inside and have a perfectly crisp edge.
Ingredients
- 1/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 1 large egg yolk
- 1/4 cup pumpkin puree, drained of liquid
- 2 tsp vanilla extract
- 3/4 cup gluten free flour
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 2/3 cups dark chocolate chips/chunks
- flaky sea salt for topping, optional
Instructions
- Preheat the oven to 350 degrees F
- Prepare the baking sheets with nonstick spray or parchment paper
- Drain the pumpkin puree in a paper towel. add the pumpkin puree on 1-2 paper towels and squeeze the liquid out
- Melt the butter (if not done already) and mix with the dark brown sugar, granulated sugar, egg yolk and drained pumpkin puree in a large mixing bowl
- Fold in the dry ingredients
- Add in the chocolate chips/chunks, do not overmix
- Use a 2 tbsp cookie scooper to measure out the dough
- Scoop directly onto the baking tray or for a smoother cookie, roll gently in your hand then flatten out slightly on the baking sheet.
- Top with extra chocolate chips and chunks if desired
- Bake for 10-12 minutes until the edges are slightly golden
- (Optional) Top each cookie with flaky sea salt as soon as you take the cookies out of the oven
- Cool for 5 minutes on the baking tray then transfer to a cooling rack
- Let cool for ~10 minutes (if you can wait)
- Enjoy!
Nutrition
Calories: 210kcal