Gluten-Free Pumpkin Chocolate Chip Cookies
Indulge in the warm and cozy flavors of fall with these Gluten-Free Pumpkin Chocolate Chip Cookies! Brimming with seasonal favorites like pumpkin puree, cinnamon, and nutmeg, these soft and chewy treats offer the perfect balance of sweetness and spice. The addition of gluten-free all-purpose flour ensures they are ideal for those with dietary restrictions, while rich, melty chocolate chips elevate every bite. Ready in just 12 minutes of baking time, they’re a quick and easy dessert option for busy days or holiday gatherings. Serve them fresh from the oven or store them for up to five days—either way, these cookies are sure to be a crowd-pleaser. Perfect for autumn-inspired baking, this recipe is a must-try for gluten-free dessert lovers!
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Recipe Information
Ingredients
- 1.5 cups gluten-free all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1 teaspoon pure vanilla extract
- 0.5 cups pumpkin puree
- 1 large egg
- 0.75 cups gluten-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes using an electric mixer.
Add the vanilla extract, pumpkin puree, and egg to the butter mixture. Beat until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Stir in the gluten-free chocolate chips using a spatula or wooden spoon.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers should still be soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your gluten-free pumpkin chocolate chip cookies fresh or store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 417.7 g | 152% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 225.3 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 289 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
