Description
These gluten-free pumpkin cookies are the perfect autumn treat, offering a soft, chewy texture and a cozy blend of cinnamon and pumpkin pie spice. Combining pure pumpkin purée with pantry staples and rich chocolate chips, this one-bowl recipe is both efficient and indulgent. It is an ideal go-to recipe for busy days when you need a quick burst of comfort that is safe for those with gluten sensitivities. Warm, inviting, and nostalgic, these cookies capture the essence of fall in every delicious, allergy-friendly bite.
Ingredients
1/2 cup room temperature butter
1/2 cup light brown sugar
3/4 cup white sugar
1/2 cup pure pumpkin puree
2 teaspoons vanilla extract
2 cups gluten free all-purpose baking flour
1 teaspoon baking soda
2 1/4 teaspoons pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, cream together the softened butter, light brown sugar, and white sugar.
Mix in the pure pumpkin puree and vanilla extract until well combined.
Add the gluten free all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt directly into the wet ingredients.
Stir until a dough forms, then fold in the chocolate chips.
Scoop the dough onto your prepared baking sheet.
Bake for approximately 12-15 minutes or until the edges are set.
Remove from the oven and allow to cool before serving.
Notes
Ensure you use plain pumpkin purée and not canned pumpkin pie filling, as the seasoning ratios will be incorrect. This recipe does not require chilling, so you can bake immediately. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg