Chewy Pumpkin Chocolate Chip Cookies

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These Chewy Pumpkin Chocolate Chip Cookies are sweet with a mild pumpkin flavor and loaded with chocolate chips. Best yet, they're gluten free, nut free, eggless and easily vegan!

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In a medium bowl, combine the gluten free flour, baking soda, salt and cinnamon. Whisk to combine.

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Add the granulated sugar and room temperature butter or vegan baking stick into the bowl of an electric mixer or use a hand held mixer to combine. Beat until soft; about 2 minutes.

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Measure out ¼ cup of pumpkin. Place it in a paper towel and very gently squeeze so that excess liquid comes out.

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Beat in the strained pumpkin, the milk and the vanilla into the creamed sugar and butter until fully combined. It will appear chunky. That’s normal.

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Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides. It will be very sticky.

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Fold in ½ cup of chocolate chips using a spatula. Pop the entire bowl of dough in the freezer for 30 min. Make sure the bowl is freezer safe.

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For the cookies, use an ice cream scoop to scoop the dough. Press the top of each dough ball into the extra ¼ cup of chocolate chips.

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Take a slightly wet and clean hand and gently press the cookies down a little bit into more of a disc shape than a ball shape.

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Bake the cookies in the center rack of the oven at 350 degrees until golden on the bottoms. You can carefully use a cookie spatula to check.

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Get the complete recipe via the link below!

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