Gluten Free Chewy Pumpkin Chocolate Chip Cookies
 
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If you need a little fall reboot before diving all into Thanksgiving, give these perfectly fall-flavored Gluten Free Chewy Pumpkin Chocolate Chip Cookies a try. Your family is sure to feel the love with this easy to share recipe.
Author:
Recipe type: Dessert
Serves: 30 cookies
Ingredients
  • 1½ sticks butter (12 tablespoons), room temperature
  • 1 large egg
  • 1½ cups organic cane sugar
  • ⅓ cup brown sugar, packed
  • ½ cup 100% pumpkin puree
  • 1 teaspoon vanilla
  • 1¼ teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ cup plus 2 tablespoons brown rice flour
  • ½ cup plus 2 tablespoons white rice flour
  • ½ cup plus 2 tablespoons sweet sorghum flour
  • ½ cup potato starch
  • ¼ cup tapioca flour
  • 1 cup semi-sweet chocolate chips, plus more for pressing on top
Directions
  1. In a large mixing bowl or stand mixer, cream together butter, egg, cane sugar, brown sugar, and pumpkin puree until creamy, scraping down the sides as needed. Add vanilla and mix until incorporated.
  2. In a separate smaller mixing bowl, sift together salt, xanthan gum, baking soda, cinnamon, pumpkin pie spice, brown rice flour, white rice flour, sorghum flour, potato starch, and tapioca flour.
  3. Pour dry ingredients into wet mixture and mix on medium until combined, scraping down the sides as needed. Beat for an additional minute.
  4. Fold in 1 cup chocolate chips with spatula or wooden spoon. Cover and chill for 1 hour.
  5. When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper or a silpat mat. Place walnut sized scoops of cookie dough 2" apart and top with 5-6 additional chocolate chips. Gently press into dough.
  6. Bake cookies at 350 degrees for 12-14 minutes until edges are set. Remove from oven and allow to cool on baking pans until firm. Continue cooling on cooling racks.
  7. Store leftover cookies in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chewy-pumpkin-chocolate-chip-cookies/