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.
Servings: 36 cookies
Ingredients
- 1/2 cup of salted butter soft
- 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 teaspoon of cinnamon
- 1/8 teaspoon of nutmeg
- 1/4 teaspoon of all spice
- 1 1/2 cup of gluten free flour
- 1 cup semi-sweet chocolate chips
Instructions
- 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.
- 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.
- Take them out of the oven and let them cool. Done – time to eat up!