Description
Gluten-Free Pumpkin Spice Chocolate Chip Cookies – Soft, spiced cookies loaded with chocolate chips that taste like autumn in every bite.
Ingredients
- 1¼ cups granulated sugar
- ½ cup packed light brown sugar
- 1 can (15 oz) pure pumpkin puree
- ⅓ cup melted coconut oil, cooled slightly
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2⅔ cups gluten-free flour blend (with xanthan gum)
- 1½ tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1⅔ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl.
- Beat both sugars, pumpkin puree, and melted coconut oil in a large bowl for 2 minutes until smooth.
- Mix in egg and vanilla until combined.
- Fold dry ingredients into wet ingredients until just combined.
- Stir in chocolate chips gently.
- Scoop 2-tablespoon portions onto prepared baking sheets, spacing 2 inches apart.
- Bake 15-17 minutes until edges are set.
- Cool on baking sheets 5 minutes before transferring to wire rack.
Notes
- Use a gluten-free flour blend containing xanthan gum for best results
- Cookies are best eaten within 2 days but can be stored up to 4 days
- For dairy-free version, use dairy-free chocolate chips
- Prep Time: 18 minutes
- Cook Time: 16 minutes