Recipe: Gluten Free Pumpkin Chocolate Chip Cookies

Gluten free pumpkin chocolate chip cookies are awesome. It’s still fall for about another two weeks and I intend to get in all the pumpkin love I can. And these pumpkin cookies certainly hit the spot. Let’s get started and bake up.

Ingredients

• 1/2 cup of salted soft butter
• 1 cup of brown sugar
• 1/4 cup of white sugar
• 2 teaspoons of vanilla
• 1/2 cup of pumpkin puree
• dash of salt
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of ginger
• 1/2 a teaspoon of cinnamon
• 1/8 teaspoon of nutmeg
• 1/4 teaspoon of all spice
• 1 1/2 cups of gluten free flour
• 1 cup of semi-sweet chocolate chips

First up, gather all of your ingredients and set the oven to 350 degrees. Use E.D Smith pumpkin – it’s the best.

Cream the butter and the sugars. Then add the vanilla and the pumpkin puree. Mix until it’s nice and smooth.

In a separate bowl combine all the dry ingredients. Then, add into the pumpkin mix. Combined well. Stir in the chocolate chips and you’re almost ready to bake up.

Don’t have chocolate chips? Add in pecans, walnuts, or even cranberries – anything that has that nice fall flavour. Try white chocolate chips if you’re looking for some added sweetness.

Line a pan with a silicone baking mat and roll out the dough into 1 inch round balls.

Bake for 11-15 minutes at 350 degrees.

Done

Take them out of the oven and let them cool.

Done – time to eat up! If you double or triple the recipe, wrap some up in plastic wrap and put them in a freezer bag – they’re so good cold, too. Plus, they’ll last in the freezer for about 4 months.

How good do these look? They are quick and easy to make – and they taste delicious. I could seriously eat about 6 without thinking twice. These gluten free pumpkin chocolate chip cookies are that good. Thanks for visiting and I’ll see you again soon!