Gluten-Free Pumpkin Cookies
These are great gluten-free pumpkin cookies for Thanksgiving or year round!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 24 cookies
- 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.
Calories: 207kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 146mg | Potassium: 146mg | Fiber: 3g | Sugar: 19g | Vitamin A: 3270IU | Vitamin C: 0.8mg | Calcium: 35mg | Iron: 1.8mg