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Gluten Free Pumpkin Chocolate Chip Cookies
Emma Drennan

Gluten Free Pumpkin Chocolate Chip Cookies

Fluffy and delicious, these pumpkin chocolate chip cookies come together quickly and are the perfect Fall bake.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 C sugar
  • 1/2 C brown sugar
  • 1 15 oz can Libby's canned pumpkin or another gluten free brand
  • 1/3 C unrefined coconut oil, melted
  • 1 large egg
  • 1 tsp chia seeds
  • 1 tsp vanilla
  • 2 1/2 C my all-purpose gf flour blend
  • 1/2 tsp xanthan gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/3 tsp sea salt I feel like 1/2 is a bit too much, but 1/4 is a bit too little- so just estimate
  • 2 tsp pumpkin pie spice
  • 1 bag Guittard milk chocolate chips (about 11.5 oz)

Equipment

  • 2 cookie sheets
  • 2 silicone baking mats
  • 1 large bowl
  • 1 hand mixer
  • spatula, measuring spoons & cups, cookie scoop

Method
 

  1. Preheat oven to 350 degrees and prepare baking sheets with silicone mats. I really feel like the silicone mats make a HUGE difference in baking with gluten free flour. I never bake without them.
  2. In a large glass bowl, mix with a hand mixer both sugars, canned pumpkin, melted coconut oil. Then add the egg, chia seeds, and vanilla and mix again making sure to scrape down the sides of the bowl as necessary.
  3. In a separate bowl, mix together the flour, xanthan gum, baking powder, baking soda, sea salt, and pumpkin pie spice. Mix well with a fork, then add to the wet mixture in the large bowl.
  4. Mix well with hand mixer, scraping the bowl down as needed.
  5. Add the chocolate chips and stir with a spatula. Then using a small sized cookie scoop(pampered chef small if that helps), scoop dough onto prepared baking sheets.
  6. Bake cookies for 15 minutes(if doing 2 sheets at once, I switch them half way through). Then let cool 2 minutes ON THE BAKING SHEET before removing to finish cooling on a cooling rack.
    Pumpkin Chocolate Chip Cookies on Baking Sheet

Notes

Each oven cooks differently, so make sure your pumpkin chocolate chip cookies are well set and not too soft at the 15 minute mark.  You make need one more minute.
These tasted so good still 4-5 days later, which is sometimes a feat with gluten free flour.
I use UNREFINED coconut oil because my family doesn't love coconut flavor.  I love baking with this oil though because it gets healthier fats into our diet.  So that is how I can justify eating so many cookies. Ha-Ha!