{Gluten-Free} Pumpkin Chocolate Chip Cookies

Welcome October, my favorite month of the year. I am celebrating the true return of fall with these delicious pumpkin chocolate chip cookies, an annual favorite I started baking back in my early San Francisco days. Unsurprisingly, they have withstood the test of time and are so wonderful to enjoy during this time of the year, especially with a hot cup of coffee.

Since this is a gluten-free baking blog, this recipe is a gluten-free, refined sugar-free version of those pumpkin cookies (original version is here). I’ve used oat flour for all-purpose flour and a combination of coconut sugar and maple syrup for brown sugar. These are cakey, soft cookies that are perfect with or without chocolate chips (but may I suggest … with!). I love that they are not too sweet; the pumpkin brings natural sweetness and moisture, which plays beautifully off of the oat flour. The coconut sugar gives the cookies a slightly smoky undertone and the warming spices feel just right for the season.

Not to overdo it on the pumpkin in the coming weeks, but I do have a few recipes on the docket I’ll be sharing … the kind you can file away and return to year after year. ’tis the season!

Til next time — N xx

Need substitutions? Try a mix of sorghum flour and almond flour for the oat flour or just straight sorghum flour. Swap brown sugar for the coconut sugar.

{Gluten-Free} Pumpkin Chocolate Chip Cookies

Recipe by Nicole SpiridakisCourse: Dessert
Servings

24

servings

These cookies are soft and cakey, with just the right balance of pumpkin to chocolate. You could also try adding fresh grated ginger for an extra flavor punch.

Ingredients

  • 320 g (about 4 cups) gluten-free oat flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 cup unsalted butter or coconut oil, at cool room temperature

  • 1 cup coconut sugar

  • 1/4 cup maple syrup

  • 2 large eggs

  • 3/4 cup pumpkin puree

  • 1 teaspoon pure vanilla extract

  • 1 cup semi sweet chocolate chips

Directions

  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
  • In a large bowl, using a mixer on medium speed, cream the butter with the sugar coconut sugar and maple syrup. Beat in the eggs until well incorporated. Beat in the pumpkin and vanilla. Add the flour on low and stir just until incorporated. Gently mix in the chocolate chips.
  • Cover the bowl with a piece of plastic wrap and place in the fridge for 1 hour and up to 48 hours (I did 24 hours). Then, preheat oven to 350 F. Line a baking sheet with parchment paper and position a rack in the middle of the oven.
  • Using a tablespoon measure, scoop out balls of dough, roll into a smooth ball, and place about 1 inch apart on the baking sheet. Use the palm of your hand to gently flatten each cookie, then place the baking sheet in the oven and bake cookies for 15-16 minutes. Remove from oven and place on a wire rack to cool. Repeat with the remaining batter. Cookies will keep in an air tight container at room temperature for up to 5 days.
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cucinanicolina by nicole spiridakis © copyright 2021. all rights reserved.
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