Gluten Free Pumpkin Spice Chocolate Chip Cookies

This post, Gluten Free Pumpkin Spice Chocolate Chip Cookies, may contain affiliate links. This means if you make a purchase through one of these links, Penguins in Pink will receive a commission at no additional cost to you.

Gluten free pumpkin spice chocolate chip cookies are one of my favorite cookies! I love the pumpkin spice mixed with chocolate chips!

These gluten free pumpkin spice chocolate chip cookies are so moist and soft. Unlike my gluten free pumpkin chocolate chip oatmeal cookies these do contain eggs and butter. 🙁 I know the girls are sad that they don’t get to “taste” the dough too.

Gluten Free Pumpkin Spice Chocolate Chip Cookies

Ingredients:

• 3 cups gluten free all purpose flour *See notes below
• 1 cup sugar
• 1 1/2 tsp xanthan gum *See notes below
• 1 tsp baking soda
• 1 tsp salt
• 2 TBSP gluten free vanilla
• 1 can pumpkin puree
• 1/2 cup butter, room temperature
• 3 eggs
• 2 cups chocolate chips (gluten free, dairy free & vegan friendly, if desired)
• 1 TBSP pumpkin pie spice

Directions:

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. In a stand mixer, beat together butter and sugar until fluffy.
3. Mix in flour, xanthan gum, baking soda and salt.
4. Beat in eggs one at a time.
5. Add in pumpkin and vanilla and mix together until a dough forms.
6. Stir in chocolate chips.
7. Using a 1 inch scoop, drop the dough in balls onto prepared baking sheet.
8. Bake about 14 minutes.
9. Let stand on sheets for 5-6 minutes until firm.
   Makes about 36 cookies.

NOTES:

• I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your flour does not, and most don’t, you’ll need to add 1 1/2 tsp of xanthan gum to the ingredients.
• You can use fresh or canned pumpkin puree. I usually use canned because it is easy to keep on hand.

To store:

• Store any remaining gluten free pumpkin spice chocolate chip cookies in an air tight bag or container on the counter for up to two days.

To freeze:

• Prepare cookies through step 7.
• Place the cookie sheet in the freezer for about 20-30 minutes.
• Remove the tray  from the freezer and put the cookies in a ziptop bag, squeeze all the air out, and freeze.
• When you want to use them, simply place on a cookie sheet and bake.

When baking gluten free cookies I have found that allowing them to cool on the baking sheet for 5-6 minutes  before moving them to the cooling racks really helps hold them together. I know that this does make the baking process last a lot longer but it really does help.

The pumpkin pie spice adds a bit of a kick to the gluten free pumpkin spice chocolate chip cookies. Cakey says they are too spicy but Doodles gobbles them up!

Do you love pumpkin and chocolate together? You have to try these gluten free pumpkin spice chocolate chip cookies! Let me know what you think of them in the comments below!

Have a blessed day!

Brandi

This post may or may not contain referral links.  Please read my disclosure policy here.

Gluten Free Pumpkin Spice Chocolate Chip Cookies

Delicious pumpkin pie spice and pumpkin combine with sweet chocolate to make a soft, moist, yummy cookies!

Category From My Kitchen

Tags

Chocolate,

Desserts,

Freezer Friendly,

Fruit,

Gluten Free,

Recipe,

Snack,

Vegetable

October 25, 2017

by Brandi

Persons

36

Serving Size

1 cookie

© 2023 This recipe originally appeared on www.penguinsinpink.com

Ingredients

• 3 cups gluten free all purpose flour
• 1 cup sugar
• 1 1/2 tsp xanthan gum
• 1 tsp baking soda
• 1 tsp salt
• 2 TBSP gluten free vanilla
• 1 can pumpkin puree or homemade pumpkin puree
• 1/2 cup butter, room temperature
• 3 eggs
• 2 cups chocolate chips
• 1 TBSP pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. In a stand mixer, beat together butter and sugar until fluffy.
3. Mix in flour, xanthan gum, baking soda and salt.
4. Beat in eggs one at a time.
5. Add in pumpkin and vanilla and mix together until a dough forms.
6. Stir in chocolate chips.
7. Using a 1 inch scoop, drop the dough in balls onto prepared baking sheet.
8. Bake about 14 minutes.
9. Let stand on sheets for 5-6 minutes until firm.

Notes

I use Better Batter's gluten free flour for all my baking and it already contains xanthan gum. If your flour does not, and most don't, you'll need to add 1 1/2 tsp of xanthan gum to the ingredients. You can use fresh or canned pumpkin puree. I usually use canned because it is easy to keep on hand.
To store: Store any remaining gluten free pumpkin spice chocolate chip cookies in an air tight bag or container on the counter for up to two days.
To freeze: Prepare cookies through step 7. Place the cookie sheet in the freezer for about 20-30 minutes. Remove the tray  from the freezer and put the cookies in a ziptop bag, squeeze all the air out, and freeze. When you want to use them, simply place on a cookie sheet and bake.

Nutrition Facts

Gluten Free Pumpkin Spice Chocolate Chip Cookies

Serves: 36 cookies

Amount Per Serving: 1 cookie
Calories		97
% Daily Value*
Total Fat 6.1		9.2%
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate 11		3.7%
	Dietary Fiber	0
	Sugars
Protein 1.2

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Penguins in Pink

http://penguinsinpink.com/gluten-free-pumpkin-spice-chocolate-chip-cookies/

Looking for more desserts? Check out my Recipes: Desserts board on Pinterest.