Gluten Free Pumpkin Chocolate Chip Cookies
Warm, chewy and melt in your mouth! Perfect for Fall or any time of the year. You are going to love these Gluten Free Pumpkin Chocolate Chip Cookies. The great part about this recipe is your gluten free friends are going to enjoy them, but even if you don’t have gluten issues you are going to love them too! It is a win, win for sure.
Gluten Free Pumpkin Chocolate Chip Cookies
Yields: 18-20 cookies
Prep: 10 minutes + 4 hours chill time | Cook Time: 12 minutes | Total Time: 4 hours 22 minutes
- Ingredients:
- 2 ¼ cups all-purpose gluten free flour
- ½ teaspoon xanthan gum (omit if your flour blend contains it)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup pumpkin puree
- ¾ cups unsalted butter (12 TBS), melted
- 1 cup brown sugar, packed
- ½ cup sugar
- 1 ½ teaspoons vanilla extract
- 2 egg yolks
- 2 cups semi-sweet chocolate chips
Directions:
- Start with a medium mixing bowl. You will want to add your gluten free flour, xanthan gum, baking soda and salt into one bowl. Whisk to combine till well mixed.
- By hand or with an electric mixer you will want to mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.
- Once well mixed stir in the vanilla and egg yolks.
- Pour in flour mixture, and mix on low-medium speed – being careful not to overmix.
- Fold in chocolate chips by hand.
- Cover mixing bowl with plastic wrap and allow dough to chill in the refrigerator for 4 hours. The dough can be refrigerated for up to 4 days before removing to bake.
- Preheat oven to 375 degrees F.
- Line baking sheet with parchment paper.
- Evenly scoop cookie dough balls onto baking sheet, leaving 2 inches apart.
- Bake for 11-12 minutes. Edges should be a light golden brown.
- Remove from oven and allow cookies to continue cooking on baking sheet for 3 minutes before placing on a cooling rack.
Gluten Free Pumpkin Chocolate Chip Cookies
Prep: 10 minutes + 4 hours chill time | Cook Time: 12 minutes | Total Time: 4 hours 22 minutes
- 2 1/4 cup all-purpose gluten free flour
- ½ teaspoon xanthan gum (omit if your flour blend contains it)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup pumpkin puree
- 3/4 cup unsalted butter (12 TBS), melted
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 1 1/2 teaspoon vanilla extract
- 2 egg yolks
- 2 cups semi-sweet chocolate chips
-
Start with a medium mixing bowl. You will want to add your gluten free flour, xanthan gum, baking soda and salt into one bowl. Whisk to combine till well mixed.
By hand or with an electric mixer you will want to mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.
Once well mixed stir in the vanilla and egg yolks.
Pour in flour mixture, and mix on low-medium speed – being careful not to overmix.
Fold in chocolate chips by hand.
Cover mixing bowl with plastic wrap and allow dough to chill in the refrigerator for 4 hours. The dough can be refrigerated for up to 4 days before removing to bake.
Preheat oven to 375 degrees F.
Line baking sheet with parchment paper.
Evenly scoop cookie dough balls onto baking sheet, leaving 2 inches apart.
Bake for 11-12 minutes. Edges should be a light golden brown.
Remove from oven and allow cookies to continue cooking on baking sheet for 3 minutes before placing on a cooling rack.
