Easy Pumpkin Cookies (Gluten-free)
Soft, chewy, and packed with chocolate chunks, these gluten-free pumpkin cookies are just what you need when pumpkin baking season rolls around. They're lightly spiced, full of pumpkin flavor, and deeply satisfying cookies.
Ingredients
- 2 and ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 teaspoons pumpkin pie spices
- ½ cup unsalted butter, softened at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- Chocolate chunks or chips
Instructions
- Whisk together the gluten-free flour, salt, baking powder, baking soda, and pumpkin pie spices in a medium bowl. Set aside.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter with the granulated and brown sugar until creamy. Add the egg, vanilla extract, and pumpkin puree, then mix until smooth.
- Gradually incorporate the flour mixture into the wet ingredients. Mix until everything is well combined. The dough will be sticky.
- Cover the bowl and refrigerate for at least two hours.
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Let the dough soften at room temperature for 10 minutes. Drop large portions of dough onto the prepared baking sheets, leaving about an inch between them. Gently flatten each ball with your fingers and place chocolate chunks on top.
- Bake for 12 minutes or until golden brown. Let the cookies cool before removing them from the baking sheets.
Notes
Store the cookies covered at room temperature or in the refrigerator for up to a week. You can freeze them, once completely cooled, in an airtight container or freezer bag. When ready to enjoy, warm them slightly in a medium oven.