Description
These soft-batch cookies are the perfect fusion of chewy gingersnap and moist pumpkin cake. Featuring a pillowy, tender texture, they are packed with warm spices like ginger and molasses, contrasted by pools of rich dark chocolate. Naturally gluten-free and incredibly comforting, these treats fill your kitchen with a nostalgic autumn aroma, making them the ultimate cozy snack for any time of year.
Ingredients
1/2 cup butter, softened
1/2 cup pumpkin puree
1/2 cup molasses
1 cup brown sugar, packed
1 teaspoon vanilla extract
2 1/4 cups gluten-free all-purpose flour blend
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
1/4 cup granulated sugar for rolling
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and molasses until smooth.
Whisk in the pumpkin puree and vanilla extract until well combined.
in a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the dark chocolate chips.
Roll the dough into 1-inch balls, then roll each ball in the granulated sugar to coat.
Place on the prepared baking sheet and flatten slightly with the palm of your hand.
Bake for 10-12 minutes or until the edges are set and tops are crinkled.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling. These cookies stay soft for up to 5 days when stored in an airtight container at room temperature. For a deeper flavor, let the dough rest in the refrigerator for 30 minutes before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg