These delicious gluten-free pumpkin chocolate chip cookies are sure to become a fall favorite. Soft and chewy, just like classic chocolate chip cookies, but with the addition of real pumpkin and pumpkin spice!
5 from 2 votes
Prep Time 20mins
Cook Time 15mins
Total Time 1hr5mins
1 ¼cupgluten free flour blendwith xanthan gum already included, such as cup4cup Multipurpose Flour or King Arthur Measure for Measure
1teaspoon pumpkin pie spice
½cupbuttersoftened to room temperature, Earth Balance Vegan Buttery Sticks for Dairy-free.
½ cupgranulated sugar
¼cup brown sugar
1egg yolk*see note
1teaspoon vanilla extract
1cup semi-sweet chocolate chips
Preheat the oven to 350°F.
In a small bowl, whisk together the dry ingredients and set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until well combined and creamy. About 2 minutes.
Blend in the pumpkin, egg yolk, and vanilla.
Blend in the dry ingredients.
Stir in the chocolate chips.
The mixture will be sticky. If it is too hard to work with, refrigerate the dough until firm, about 30 minutes to 1 hour.
Scoop 1 tablespoon of dough and place on a parchment paper lined baking sheet, at least 2 inches apart. Press a few extra chocolate chips into the tops if you like visible morsels on top of the cookies after they bake.
Bake for 12-14 minutes, or until the cookies are lightly browned on the bottom and set. Cool cookies for a few minutes on the pan before removing.
*The recipe calls for just the egg yolk, which will produce a chewier cookie. If you like softer cakey style cookies, use the whole egg.