Gluten Free Pumpkin Chocolate Chip Cookies Recipe
Now that September is here, I have really been using a ton of pumpkin in the kitchen. Most of it has been canned pumpkin, but I have to say that once sugar pumpkins are available around New England, I am going to make some fresh pumpkin treats. For now, canned pumpkin is sufficing in my many baked goods.
Since my daughter has to eat a gluten free diet, I have been adapting all my recipes to suit her dietary restrictions. Since pretty much everyone loves chocolate chip cookies I decided to try a Gluten Free Pumpkin Chocolate Chip Cookies Recipe. This is a much more cakey cookie, and not as chewy as a traditional chocolate chip cookie, but they were a hit!
These cookies were pretty tiny, and lasted about three days. I made close to 36 cookies because I have a tendency to make odd shaped balls. I really need to work on measuring out my cookies so that they are all pretty consistent. I currently have four cookie sheets so I pretty much did three batches of 12 in less than a half hour.
I usually make my own gluten free flour blend, but I did cheat and uses the King Arthur Gluten Free Flour Blend. It is by far my favorite pre-made flour blend, and tastes really close to regular flour. As mentioned, I also used canned pumpkin for this Gluten Free Pumpkin Chocolate Chip Cookies Recipe.
Ingredients
- 1 1/2 cup & 2 tablespoons of King Arthur Gluten Free Flour Blend
- 1/2 cup & 2 tablespoons of white sugar
- 1/2 teaspoon on baking soda
- 1/4 teaspoon of salt
- 1/2 tablespoon of pumpkin pie spice
- 6 tablespoons of canned or pureed (drained) pumpkin
- 4 tablespoons of melted butter
- 1 egg
- 3/4 cup chocolate chips
Directions
Preheat your oven to 350 degrees
Mix your dry ingredients thoroughly
In a Kitchen Aid, or stand mixer; mix in the melted butter and pumpkin
Beat in the egg
Fold in your chocolate chips
Roll the batter into tiny 1 inch balls
Place them on an ungreased cookie sheet
Bake for 10-15 minutes until the bottom of the cookie is golden brown, and the top feels firm.
Allow your cookies to completely cool before placing them on a platter, or eating them.
I hope your family enjoys our Gluten-Free Pumpkin Chocolate Chip Cookies Recipe as much as we did.
I am so glad the GF products are now readily available. Great recipe.
This recipe looks delicious and I’m sure the kids will enjoy it. As long as cookies have chocolate chips you can bet it’s a winner.
These look great and I love how pumpkin makes cookies more of a cake texture than a regular cookie.
These look yummy. I love that they are gluten free!
A friend at work recently switched to a gluten free diet, so I have been trying to find recipes that will work with her diet when I take sweets in to share. I will definitely be trying this one.
It is always great to have gluten free recipes available. These sound wonderful and I will be sure to make them soon.
I have a few gluten free students this year so I’m glad you posted this recipe that I can share with them!
These sound so good! Pumpkin and chocolate chips, that’s the best!
Thanks for adding this to my Halloween Linky! I really appreaciate it!
These were delicious! I just made a batch! I used Truvia instead of regular sugar, which I think worked well. I was surprised that they did not flatten out though! Also, the chocolate chips never really melted, which also was unexpected. But I can’t complain, they were still delicious!
Yes, these bake very interesting, but still so good, and healthy in your case!
Does the gluten free flour require xanthan gum?
Hi, it normally has it in it.
Some GF flours do not have xanthan gum, you have to add it.
I made these in a pampered chef stoneware cake pan. They came out great. Cooked them at 350 for 23 minutes. I love Bar cookies.
Hi there! Any recommendations to make these non-dairy??
Your chocolate pumpkin cookies,gluten free how do you store them thanks
Hello, store in an airtight container for 3 days at room temperature, or freeze for up to 3 months in a freezer-safe bag or container.