Description
Homemade gluten-free pumpkin cookies bring autumn’s warmth to your kitchen with delightful spices and creamy pumpkin essence. Crisp edges and tender centers invite cookie lovers to savor seasonal comfort in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 cup chocolate chips
- ½ cup pure pumpkin puree
Sugars and Sweeteners:
- ¾ cup light brown sugar
- ½ cup white sugar
Flavor Enhancers and Binding Ingredients:
- ½ cup room temperature butter (dairy-free or regular)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 ¼ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C), preparing a baking surface with parchment paper.
- Combine softened butter and sugars in a mixing bowl, using an electric mixer to create a creamy, homogeneous blend.
- Incorporate pumpkin puree and vanilla extract into the butter mixture, blending until smooth and uniform.
- In a separate bowl, thoroughly combine gluten-free flour, baking soda, pumpkin pie spice, cinnamon, and salt through careful whisking.
- Slowly integrate the dry ingredients into the wet mixture, mixing until a cohesive dough forms.
- Gently fold chocolate chips into the cookie dough, distributing them evenly throughout.
- Portion the dough onto the prepared baking sheet using heaping tablespoon-sized scoops, maintaining adequate spacing between each cookie.
- Transfer the baking sheet to the preheated oven and bake for 13-18 minutes, watching for slightly golden edges and a matte center.
- Upon removing from the oven, immediately garnish the warm cookies with additional chocolate chips for enhanced visual appeal.
- If cookies appear less spread out, tap the baking sheet gently against the oven rack to encourage flattening.
- Allow cookies to rest and solidify on the baking sheet for a minimum of 30 minutes before transferring or consuming.
Notes
- Ensure all ingredients are at room temperature for smooth mixing and consistent texture.
- Use a gluten-free flour blend specifically designed for baking to maintain cookie structure and taste.
- Chocolate chips can be substituted with nuts or dried fruit for varied flavor profiles.
- Slightly underbake cookies for a softer, chewier texture that remains moist and delightful.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper.
- Chill dough for 30 minutes before baking to prevent excessive spreading and create thicker cookies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg