It's fall! These are such a delicious puffy, pumpkin chocolate chip cookie. You don't have to flatten these, but it's nice dipped in sugar and flattened slightly before baking. A perfect fall treat, or for anytime when you have some extra cooked or canned pumpkin you'd like to use. I have lots of pumpkin recipes linked from my fresh pumpkin puree and pumpkin seed recipe, too! Enjoy!
Fresh from the oven - delicious puffy pumpkin chocolate chip cookies!
Pumpkin Chocolate Chip Cookies!
Makes ~36 (depends on the size of cookies you make)
Preheat oven to 375 F. Line 3 baking sheets with parchment paper or silicon mats.
Mix together, then set aside:
1 1/2 cups Kristin's Gluten-Free Flour Mix
1 1/2 cups sweet white rice flour (or plain white rice flour)
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
large pinch ground cloves
Beat together:
12 Tbsp (3/4 cup) butter, softened
1 1/2 - 2 cups sugar
Add and mix until combined:
2 cups homemade pumpkin puree or 100% canned pumpkin
3 eggs
2 tsp vanilla extract or vanilla bean paste
Preheat oven to 375 F. Line 3 baking sheets with parchment paper or silicon mats.
Mix together, then set aside:
1 1/2 cups Kristin's Gluten-Free Flour Mix
1 1/2 cups sweet white rice flour (or plain white rice flour)
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
large pinch ground cloves
Beat together:
12 Tbsp (3/4 cup) butter, softened
1 1/2 - 2 cups sugar
Add and mix until combined:
2 cups homemade pumpkin puree or 100% canned pumpkin
3 eggs
2 tsp vanilla extract or vanilla bean paste
1 cup mini semi-sweet chocolate chips
Add dry ingredients and mix until combined (don't overmix). Scoop 1 or 2 Tbsp sized scoops onto prepared pan.
Add dry ingredients and mix until combined (don't overmix). Scoop 1 or 2 Tbsp sized scoops onto prepared pan.
Mixed, just until combined. Ready to scoop!
Optional: Put ~1/4 cup white sugar on a plate. Dip a flat bottomed glass into some white sugar and gently flatten each cookie.
1 Tbsp scoops - unflattened (left) and flattened with a bit of sugar (right) before baking
2 Tbsp scoops, just flattened gently with the back of the scooper, before and after baking.
Bake pumpkin chocolate chip cookies at 375 for ~10-12 minutes for 1 Tbsp size and ~14-15 minutes for 2 Tbsp size. Let rest a few minutes on pan before removing to wire rack to fully cool. Leftovers freeze perfectly. Enjoy!
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