Gluten-Free Pumpkin Cookies: A Fall Favorite
As the leaves start to turn and the air gets crisper, nothing complements the season quite like the warm spices of pumpkin-flavored treats. These Gluten-Free Pumpkin Cookies are not only a nod to autumn’s favorite gourd but are also perfect for those who are looking for a gluten-free option that doesn’t compromise on taste or texture.
Ingredients:
Wet Ingredients:
- ½ cup room temperature butter (can use dairy-free)
- ¾ cup light brown sugar
- ½ cup white sugar
- ½ cup pure pumpkin puree
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 2 ¼ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup chocolate chips
Directions:
- Preheat the Oven: Set your oven to 350°F (175°C).
- Cream the Butter and Sugars: In a medium mixing bowl, use an electric mixer to cream together the butter, brown sugar, and white sugar until well combined.
- Add Pumpkin and Vanilla: Incorporate the pumpkin puree and vanilla extract into the butter mixture, beating until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough.
- Prepare for Baking: Line a baking sheet with parchment paper. Scoop heaping 2-tablespoon portions of dough onto the sheet, spacing them a few inches apart to allow for spreading.
- Bake: Place the cookies in the oven and bake for 13-18 minutes, or until the edges turn a slight golden brown. The centers should appear matte and will firm up as they cool.
- Finish with Chocolate Chips: While the cookies are fresh out of the oven, sprinkle a few extra chocolate chips on top for added chocolatey goodness.
- Encourage Spreading if Necessary: If the cookies didn’t spread as much as you’d like, tap the cookie tray on the oven rack a few times to help them along.
- Cool: Allow the cookies to cool on the baking sheet for at least 30 minutes before serving.
Additional Tips:
- Dairy-Free Variation: For a dairy-free version, simply use your preferred dairy-free butter.
- Storage: Store these cookies in an airtight container to keep them fresh.
Nutritional Information:
- Prep Time: 10 minutes
- Cook Time: 13-18 minutes
- Total Time: 45-50 minutes
- Calories: 140 kcal per cookie
- Servings: 24 cookies
These gluten-free pumpkin cookies are the perfect treat to enjoy with a cup of coffee on a brisk autumn day. Whether you’re baking for a crowd or just whipping up a batch for the family, these cookies are sure to bring the cozy vibes of fall right into your kitchen. Enjoy the blend of spices, pumpkin, and chocolate in each bite!
Gluten-Free Pumpkin Cookies
- Total Time: 45-50 minutes
- Yield: 24 1x
Description
These Gluten-Free Pumpkin Chocolate Chip Cookies are the ultimate fall treat. The combination of pumpkin puree, warm spices, and rich chocolate chips creates a cookie that’s both comforting and indulgent. Perfectly soft and chewy, these cookies are ideal for cozy autumn evenings, whether you’re enjoying them with a cup of tea or sharing them with friends and family.
Ingredients
Wet Ingredients:
½ cup room temperature butter (dairy-free or regular)
¾ cup light brown sugar
½ cup white sugar
½ cup pure pumpkin puree
2 teaspoons vanilla extract
Dry Ingredients:
2 cups gluten-free all-purpose flour
1 teaspoon baking soda
2 ¼ teaspoons pumpkin pie spice
¼ teaspoon cinnamon
¼ teaspoon salt
1 cup chocolate chips
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, add the butter and both sugars. Cream together with an electric mixer until well combined.
Add in the pumpkin puree and vanilla extract, and beat together until smooth.
In a separate bowl, whisk together the gluten-free flour, baking soda, pumpkin pie spice, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, beating until a dough forms.
Fold in the chocolate chips.
Line a baking sheet with parchment paper. Scoop heaping 2-tablespoon portions of dough onto the sheet, spacing them a few inches apart. You can make the cookies smaller if you prefer.
Bake for 13-18 minutes, or until the edges are slightly golden brown and the centers are matte. The cookies will firm up as they cool, so if you prefer them soft and gooey, avoid over-baking.
Sprinkle a few extra chocolate chips on top of the cookies as soon as they come out of the oven.
If the cookies didn’t spread as much as desired, gently tap the cookie tray on the oven rack a few times to encourage spreading.
Let the cookies cool on the baking sheet for at least 30 minutes before enjoying.
- Prep Time: 10 minutes
- Cook Time: 13-18 minutes
Nutrition
- Calories: 140