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**
  1. Heat oven to 350 degrees.
  2. Prepare cookie sheets with nonstick spray or line with parchment paper.
  3. Using a mixer, beat the butter until smooth.
  4. Beat in both sugars.
  5. Beat in the eggs one at a time.
  6. Mix in vanilla and pumpkin puree.
  7. In a separate bowl, mix together the flour, baking soda, salt, and pumpkin pie spice.
  8. Slowly beat the flour mixture into the batter. DO NOT add all at one time.
  9. Stir in the chocolate chips.
  10. Using a tablespoon, scoop cookie dough onto cookie sheets.
  11. Bake for 15 to 20 minutes or until cookies are browned around the edges.
  12. Remove the cookie sheets from the oven and let rest for 2 minutes.
  13. 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