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Chocolate Chip Gluten Free Pumpkin Cookies

Chocolate chip gluten free pumpkin cookies with warm spice flavor and soft, golden edges. Made as scooped 2-tablespoon rounds, then topped with flaky sea salt for a sweet-salty finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.3333333333 cup pumpkin puree (blotted very dry)
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
Add-ins and topping
  • 1.5 cup semi-sweet chocolate chips
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep the oven and ingredients
  1. Preheat the oven to 375F, and line baking sheets with parchment to prevent sticking.
  2. Blot the pumpkin very dry between paper towels so the cookies bake up soft instead of wet.
  3. Whisk the gluten-free flour blend, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix the dough
  1. Beat the softened butter and both sugars until light and fluffy.
  2. Add the blotted pumpkin, egg, egg yolk, and vanilla extract, and beat just until the batter looks smooth.
  3. Fold in the flour mixture until no dry streaks remain.
  4. Fold in the semi-sweet chocolate chips so dark pockets are evenly distributed.
Bake and finish
  1. Scoop the dough into 2-tablespoon rounds and arrange on the baking sheets.
  2. Bake for 10-12 minutes at 375F, until the edges are golden.
  3. Sprinkle with flaky sea salt, then cool on the pan for 5 minutes so they set before moving.

Notes

Pro tip: blotting the pumpkin very dry is key to keeping the centers soft without turning gummy. Store cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies (well-cooled) for up to 2 months. For a dairy-free option, use a 1:1 dairy-free butter substitute that measures like butter.