Gluten Free Pumpkin Cookies
These soft and chewy Gluten Free Pumpkin Cookies are loaded with warm pumpkin spice flavors and rich chocolate chips.
Servings 32
Ingredients
- 1 ¾ cups gluten free flour, 1:1 all purpose
- ¾ cup semi sweet chocolate chips
- ½ cup butter, room temperature
- ½ cup coconut sugar
- ½ cup light brown sugar
- ⅓ cup pumpkin puree
- 1 whole egg
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- pinch salt
Instructions
- Preheat oven to 325°F.
- Add the flour, pumpkin pie spice, baking soda and salt into mixing bowl.
- Whisk to combine, then set aside.
- In a separate bowl, add in the brown sugar, coconut sugar and butter. Using a hand mixer, cream them together for 2 minutes.
- Add in the egg, pumpkin puree and vanilla extract, then continue mixing.
- Pour the dry ingredients in and mix just until combined.
- Fold in the chocolate chips.
- Using a cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper. The cookies won’t spread a lot, but be sure to leave a little space in between each.
- Bake for 16-18 minutes or until they are cooked through and the edges have started to crisp slightly.
- Allow to cool completely before serving.
Recipe Notes
Makes 32 cookies.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Gluten Free Pumpkin Cookies
Amount per Serving
Calories
101
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
9
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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