Gluten Free Pumpkin Chocolate Chip Cookies -

5 from 2 votes

Gluten Free Pumpkin Chocolate Chip Cookies

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.

Prep Time15

Cook Time15

Resting Time20

Total Time50

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 245kcal

Author: Nicole Spiridakis

Ingredients

2 ¼ cups oat flour or gluten-free 1:1 flour (270 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 ½ teaspoons cinnamon
½ teaspoon ginger
16 tablespoons unsalted butter at soft room temperature
½ cup light or dark brown sugar
½ cup granulated sugar
2 cups pumpkin puree or one 15-ounce can of pumpkin purée
2 large eggs
1 teaspoon pure vanilla extract
2 cups semisweet chocolate chips

Instructions

In a medium bowl, whisk together 2 ¼ cups oat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 1 ½ teaspoons cinnamon, ½ teaspoon ginger.
In a large bowl, using a mixer on medium speed, cream the 16 tablespoons unsalted butter with the ½ cup light or dark brown sugar and ½ cup granulated sugar. Beat in the 2 cups pumpkin puree 2 large eggs, and 1 teaspoon pure vanilla extract until well incorporated. Add the flour mixture on low speed and until incorporated. Fold in the 2 cups semisweet 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 the oven to 350℉. Line 2 a baking sheets with parchment paper.
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.

Notes

Chill the dough. If you can, plan ahead and place the dough in an airtight container in the fridge for at least 24 hours. This will help the flour to hydrate and also let the dough "season" - meaning it will result in more flavorful cookies when baked. Or, let the dough rest in the fridge for 30-60 minutes so that it firms up a bit.
What size? I like smaller, more bite-sized cookies, but you can make them any size you prefer. If you make larger cookies, make sure to keep enough space between them on the baking sheet.
Press down the dough. I personally prefer the cake-like appearance of these cookies, but for a flatter vibe, gently press down on each ball of dough before baking.
Bake them longer. I like the softer texture of these cookies (irresistible, really), but for a firmer, more chewy cookie, add a few more minutes of baking time.
Swap gluten free flour. If oat flour is not your thing, substitute it for a 1:1 all-purpose gluten-free flour blend by weight.
Try browning the butter. For extra depth of flavor! Instead of creaming the butter and sugar, brown it first. Here's a quick way to brown butter: Place it in a pot set over medium heat, then melt the butter, stirring occasionally. Let it cook a few minutes longer after it melts, swirling the pan if needed, until it's brown and has a nutty aroma. Cool the butter slightly, then proceed with the recipe. Feel free to use a whisk rather than a mixer if the butter is melted.
Make ice cream sandwiches! These pumpkin chocolate cookies are lovely when made into ice cream sandwiches! Fill them with no churn pumpkin ice cream or vegan chocolate sorbet for a treat.

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