Gluten Free Pumpkin Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp gf vanilla extract
- 1 cup canned pumpkin puree
- 3 cup gf all purpose flour*
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 2 cups chocolate chips**
- Heat oven to 350 degrees.
- Prepare cookie sheets with nonstick spray or line with parchment paper.
- Using a mixer, beat the butter until smooth.
- Beat in both sugars.
- Beat in the eggs one at a time.
- Mix in vanilla and pumpkin puree.
- In a separate bowl, mix together the flour, baking soda, salt, and pumpkin pie spice.
- Slowly beat the flour mixture into the batter. DO NOT add all at one time.
- Stir in the chocolate chips.
- Using a tablespoon, scoop cookie dough onto cookie sheets.
- Bake for 15 to 20 minutes or until cookies are browned around the edges.
- Remove the cookie sheets from the oven and let rest for 2 minutes.
- Using a spatula, transfer cookies to a wire rack to cool.
*I used Better Batter GF Flour
**I used Enjoy Life Dairy Free Chocolate Chips
Recipe by Let's Be Yummy at http://letsbeyummy.com/2016/10/02/gluten-free-pumpkin-chocolate-chip-cookies-recipe/
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