This post for gluten-free pumpkin cookies contains affiliate links.
The leaves are changing colors and everything is lit up pumpkin in grocery stores across America. At Trader Joe’s last weekend I felt assaulted by all the pumpkin treats!
So now that I’m in a pumpkin kinda mood, I decided to whip up a little pumpkin dessert for my family.
I found this recipe for gluten-free pumpkin cookies on the Cup4Cup website. As you all know, I’m a big fan of the Cup4Cup gluten free flour blend and use it often – I have no connection to the company except I use their flour because it’s a fantastic cup for cup substitute for wheat flour in my baked gluten-free recipes.
This recipe for gluten-free pumpkin cookies looked too good to pass up. I followed the instructions and here is what I came up with!
I really enjoyed these gluten-free pumpkin cookies, but I realize they may not be for everyone. While they are cookies, they are more cakey than cookie and are quite soft and spongy but still delicious no less.
So if you’re craving pumpkin this fall, you’ll love this gluten-free pumpkin cookie recipe. You can view the recipe here on the Cup4Cup website, or I’ll also feature it below with my commentary. Also, stock up on Cup4Cup flour. You can buy it on Amazon – Enjoy!
Gluten-Free Pumpkin Cookies
These are great gluten-free pumpkin cookies for Thanksgiving or year round!
- 2 1/4 cups Cup4Cup flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 4 Tbsp. unsalted butter, at room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 2 cups canned pumpkin puree
- 2 cups semisweet chocolate chips
- Preheat oven to 375°F.
- In a bowl, combine dry ingredients (flour, baking soda, salt, cinnamon, ginger and nutmeg). Set aside.
- Using an electric mixer with paddle attachment, beat the butter and both sugars until well combined, about 2-3 minutes.
- Add eggs, vanilla extract and pumpkin and continue mixing for 30 seconds.
- Slowly add in the dry ingredients and mix on low until just combined. The dough is quite wet.
- Add chocolate chips and stir in by hand.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Line 4 sheet trays with parchment paper.
- Add scoop of cookie dough about 2 inches apart.
- Wet your fingers and press down on the cookie to flatten it slightly.
- Bake for 15-18 minutes. Cookies are spongy in texture and should spring back when touched.