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There’s something about the aroma of pumpkin and chocolate mingling in the oven that takes me back to cozy fall days. These gluten-free pumpkin chocolate chip cookies are a family favorite, especially during the autumn months when pumpkins are in abundance. They’re soft, chewy, and packed with the warm flavors of the season.
Tips
- Pumpkin Puree: If using homemade pumpkin puree, ensure it’s well-drained to prevent excess moisture in the dough
- Gluten-Free Flour: Opt for a high-quality gluten-free all-purpose flour blend that includes xanthan gum for better texture.
- Chocolate Chips: For a twist, try using dark chocolate or white chocolate chips.
Variations
- Nutty Addition: Fold in 1/2 cup of chopped walnuts or pecans for added crunch.
- Spice It Up: Add 1/2 teaspoon of ground nutmeg or ginger for extra warmth.
- Dairy-Free Option: Use dairy-free chocolate chips and substitute the milk with almond or soy milk.
Serving Suggestions
- Enjoy these cookies with a glass of cold milk or a warm cup of tea.
- Serve them as a delightful dessert at fall gatherings or holiday parties.
- Pack them in lunchboxes for a sweet treat.
Enjoy baking and sharing these delightful cookies with your loved ones!
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Gluten-Free Pumpkin Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Gluten Free
Description
Soft and chewy cookies that combine the rich flavors of pumpkin and chocolate, perfect for autumn days.
Ingredients
Scale
- 1 cup pumpkin puree (preferably homemade or canned without additives)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups gluten-free all-purpose flour (ensure it contains xanthan gum)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, sugar, vegetable oil, and egg. Beat until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, ground cinnamon, and salt.
- Integrate Dry into Wet: Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Activate Baking Soda: In a small bowl, dissolve the baking soda in the milk. Add this to the cookie dough along with the vanilla extract, mixing thoroughly.
- Fold in Chocolate Chips: Gently stir in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Scoop Dough: Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Place the cookies in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure the pumpkin puree is well-drained to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
