Gluten-Free Pumpkin Cookies
These GF cookies are soft, chewy, and full-packed with chocolate chunks. Perfectly sweetened, they're delicious!
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
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- Chocolate chunks
Instructions
- 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 (180°C). 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.
Notes
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days.