Fall is here, finally! I can’t believe I’ve survived another desert southwest summer. But I did, and now it’s time for pumpkin, like these Gluten Free Pumpkin Chocolate Chip Cookies! And a tall, cold glass of milk.
Pumpkin Chocolate Chip Cookies
- ½ cup unsalted butter
- ¼ cup packed light brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 6 tbsp canned pumpkin puree
- 1 and ½ cups Bob's Red Mill gluten free all-purpose flour
- ¼ tsp salt
- ¼ tsp Clabber Girl gluten-free baking powder
- ¼ tsp baking soda
- 1 and ½ tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ½ cup semi-sweet chocolate chips
- Pre-heat oven to 350 degrees. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar, then add the vanilla and pumpkin and stir until smooth. In a large bowl, mix the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Pour the liquid in with the dry mix and stir thoroughly. The dough will be soft; cover and chill for 30 minutes (this step is crucial for the cookies to turn out). Take about 1½ tablespoons of doll and roll into a ball. Place on cookie sheet and slightly flatten. Continue with the rest of the dough. Bake for 10 minutes. After taking the cookies out of the oven, sprinkle chocolate chips on top of each cookie (about 5 or 6 chips on top of each). Allow the cookies to cool for at least 1 hour.
(adapted from Food Network Pumpkin Chocolate Chip Cookies)