Happy fall everyone! Gluten Free Pumpkin Cookies with CHOCOLATE CHIPS are here.
Let’s dive into the quick and easy dessert that will be a guaranteed crowd-pleaser during the holiday season. These cookies have the perfect amount of pumpkin and are incredibly fluffy right out of the oven…cozy season, bring it on!
1 cup of dark brown sugar
1 cup of sugar
3 ½ cups of gluten free flour (use your favorite one!)
1 cup of canola oil
2 large eggs
15 oz. of organic pumpkin puree (1 can)
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of vanilla extract
½ teaspoon of salt
Large dark chocolate chips (optional)
2 tablespoons of pumpkin pie spice (optional)
-Preheat the oven to 350 degrees F.
-In a medium bowl whisk together, using a hand whisk or a KitchenAid mixer, gluten-free flour (we used Caputo Gluten Free Flour in this recipe), baking soda, baking powder and salt.
-In a separate bowl combine the eggs, dark brown sugar, sugar, canola oil, pumpkin puree and vanilla. Make sure everything is thoroughly mixed.
-Combine the two mixes together and add chocolate chips (not required). Use either a small or medium scoop depending on how big you want the cookies (they don’t expand much).
-Bake on a baking sheet lined with parchment paper for 11-13 minutes depending on the size of the cookie.