Gluten-Free Pumpkin Cookies
Josefina Almond Yes
These GF cookies are soft, chewy, and full-packed with chocolate chunks. Perfectly sweetened, they're delicious!
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Resting time 2 hours hrs
- 2 and 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 teaspoons pumpkin pie spices
- 1/2 cup unsalted butter (113gr/1 stick)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- Chocolate chunks
Whisk together gluten-free all-purpose flour, salt, baking powder, baking soda, and pumpkin spice in a medium bowl. Reserve.
Beat butter and sugar until creamy. You can use an electric mixer or a hand whisk.
Stir in the egg, vanilla, and pumpkin puree and mix well until smooth.
Add gradually the flour mixture mixing until well incorporated. The dough is sticky.
Cover and chill the dough in the fridge for at least two hours.
Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats.
Let soften the dough at room temperature for 10 minutes. Drop large cookie dough balls on the prepared sheets, spacing them an inch or so.
Use your fingers to gently press down on the balls and flatten them slightly. Place the chocolate chunks on the surface of the cookies.
Bake for 12 minutes or until golden brown. Let cool before removing.
- Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days.
Keyword Gluten free pumpkin chocolate cookies