Gluten Free Pumpkin Chocolate Chip Cookies
These Gluten Free Pumpkin Chocolate Chip Cookies are sweet with a mild pumpkin flavor and loaded with chocolate chips. They're the perfect cozy cookie for autumn, or whenever that pumpkin craving hits! Best yet, they're of course gluten free, nut free, eggless and can easily be made vegan!
Servings: 6 large cookies
Calories: 256kcal
Ingredients
- ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ½ cup plus 2 tablespoons granulated sugar
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ¼ cup pure pumpkin (squeezed out excess liquid)
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ¾ cup semi sweet chocolate chips (save ¼ cup for sprinkling)
Instructions
- In a medium bowl, combine the ¾ cup plus 2 tablespoons gluten free flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt and ¾ teaspoon ground cinnamon. Whisk to combine.
- Add the ½ cup plus 2 tablespoons granulated sugar and ¼ cup unsalted 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.
- Measure out ¼ cup of pumpkin. Place it in a paper towel and very gently squeeze so that excess liquid comes out.
- Beat in the strained pumpkin, 2 tablespoons milk and ½ teaspoon pure vanilla extract into the creamed butter and sugar until fully combined. It will appear chunky. That’s normal.
- 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.
- 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.
- While the dough has 15 min left of chilling time, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- After 30 min, using a large cookie scoop, make 6 scoops with the dough. (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Press the top of each dough ball into the extra ¼ cup of chocolate chips.Then place the dough balls, chocolate chip side up about 3-4 inches apart on the parchment lined baking sheet. 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. This is to help them cook in the center when baking.
- Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
- Immediately reshape the cookies into a circle with a spatula when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
- If you don't let them cool on the baking sheet, the cookies will break apart into a giant mess.
Video
Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 13 min. Make sure to keep dough in the fridge in-between baking the batches.
Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan chocolate chips.
All Purpose Flour: I cannot test this due to celiac disease, but use ¾ plus 2 tablespoons of packed AP Flour (126 g plus 2 tablespoons), and 1 tablespoons of milk. Still chill the dough.
Storing: Keep extra cookies in an airtight container or zip top bag at room temperature for up to 3 days. Heat in microwave a few seconds before serving if you want them warm. Be careful not to burn your mouth.
Freezing: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. Heat in microwave a few seconds before serving if you want them warm. Be careful not to burn your mouth
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 256kcal | Carbohydrates: 24g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 194mg | Potassium: 160mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1845IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 2mg