Pumpkin Chocolate Chip Cookies
These Gluten-Free Pumpkin Chocolate Chip Cookies are extra soft, chewy, and bursting with tons of pumpkin and chocolate flavor. Perfect for Halloween, Thanksgiving, and all things Fall!
Ingredients
- 2 cups Gluten-Free All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1½ teaspoon Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ground Cloves
- ½ cup Oil
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 cup Pumpkin Puree
- 1 Egg
- 1 cup Chocolate Chips
Instructions
- Preheat oven to 350°
- In a large bowl, combine your dry ingredients-flour, baking soda, baking powder, salt and spices. Set aside.
- In a mixing bowl, mix together oil, sugars and vanilla extract. Add in the pumpkin puree and egg and continue mixing.
- Slowly add in the flour mixture until all is incorporated. Fold in chocolate chips.
- Scoop out about 1½ to 2 tablespoons of cookie dough and place on baking sheets until all dough has been used. Using a cookie scoop helps to keep the cookies in a uniform size. If you prefer flatter cookies, press the dough down slightly before baking.
- Bake in preheated oven for about 12-14 minutes until edges are set and golden. Once the cookies are cool, store in an air tight container in the fridge.
Notes
Sub individual spices for 2 teaspoon pumpkin pie spice.
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