Easy Pumpkin Cookies (Gluten-free)
These easy GF cookies are soft, chewy, and chocolatey. Perfectly sweetened and spiced, they're delicious and everyone will love them. The cookies are easy to make and ideal for gatherings or anytime you want a sweet treat. Enjoy them as a snack, dessert, or festive seasonal recipe.
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 gluten-free all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spices in a medium bowl. Set aside.
- Beat softened butter and sugar until creamy. Stir in egg, vanilla, and pumpkin puree and mix well until smooth.
- Add gradually the flour mixture and mix until well incorporated. The dough is sticky.
- Let the dough rest covered in the refrigerator for at least two hours.
- Preheat the oven to 350ºF (180°C). Line baking sheets with parchment paper or silicone mats.
- Let the dough soften at room temperature for 10 minutes. Drop large cookie doughballs 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.
Notes
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days.