Gluten Free Pumpkin Chocolate Chip Cookies

5 from 1 vote

Gluten Free Pumpkin Chocolate Chip Cookies

These gluten free pumpkin chocolate chip cookies are full of fall flavor! Brown butter, pumpkin purée, and pumpkin spice create the most delicious, soft baked cookies that are not cakey. No one will guess they are gluten-free, nut-free and egg-free!

Prep Time20

Cook Time10

Chill Time30

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: cookies

Calories: 210kcal

Author: Olivia Parsons

Ingredients

½ cup salted butter browned or melted
½ cup white sugar
⅓ cup packed brown sugar
⅓ cup pumpkin purée excess liquid squeezed out
2 tablespoon milk
2 teaspoon vanilla extract
1 ⅓ cup gluten-free 1:1 flour I use Bob's Red Mill 1:1 Baking Flour (blue bag)
2 teaspoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips

Instructions

Cube the butter and add it to a saucepan. Turn the heat to medium-high and allow the butter to melt, stirring occasionally. Once melted, it will begin to bubble, foam, and brown. When the butter is an amber colour, pour it into a heatproof bowl, scraping all the brown bits with it. This whole process should take 6-10 minutes. Allow the butter to cool for 10 minutes.
In a large bowl, whisk the melted brown butter and both sugars until smooth. Over a separate small bowl, place the pumpkin into paper towel or a thin towel and gently squeeze out the excess water.
Add the dried pumpkin, milk, and vanilla to the butter and sugar. Whisk until smooth. Switch to a rubber spatula and gently fold in the gluten-free flour, pumpkin spice, baking soda, and fine salt until just combined. Stir in the chocolate chips.
Place the cookie dough in the fridge for 30 minutes. Preheat the oven to 375ºF and line 2 cookie sheets with parchment paper.
Use a cookie scoop to form the dough into 2 tablespoon size balls. Spread out on the baking sheets. Bake for 9-11 minutes until the edges look just set and the middle is soft. Let the cookies sit on the baking sheet for 15 minutes then transfer to a cooling rack to cool completely.

Notes

We squeeze the excess moisture out of the pumpkin to avoid cakey cookies.
Make your own pumpkin pie spice by combining: 3 tablespoon cinnamon, 2 teaspoon ginger, 2 teaspoon nutmeg, 1 teaspoon allspice and 1 teaspoon cloves. Use 2 teaspoon of this total mixture.
If you're using unsalted butter, add an extra pinch of salt to the dough.
Dairy-free: Dairy-free butter won't brown, so skip that step and just melt it, and use dairy-free milk & chocolate chips too.
Err on the side of underbaked cookies, as they will solidify as they cool.
Store cookies in a closed container at room temperature for up to 5 days.
Freeze cookie dough balls in a closed container for up to 3 months. Bake as directed plus 1-2 minutes.

Nutrition facts are an estimate.

Nutrition