Scrumptious Gluten Free Pumpkin Cookies
Delightful gluten-free pumpkin cookies with a soft, cake-like texture and warm spices, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 2 cups gluten free all-purpose flour with xanthan gum
- 2 tsp gluten-free baking powder
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the wet ingredients: combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract.
- Add the dry ingredients: gradually mix in gluten-free flour, baking powder, pumpkin pie spice, baking soda, and salt.
- Fold in the chocolate chips gently using a spatula.
- Chill the dough for 15-20 minutes if desired.
- Shape tablespoon-sized portions onto the baking sheet, leaving space between cookies.
- Bake for 14-16 minutes, checking for a golden brown bottom.
- Cool for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for 10 days. They freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://us.recipesfood.org/gluten-free-pumpkin-cookies/
