Pumpkin Cookies

Gluten Free

As a seasoned gluten-free baker, I’ve shared many tricks for making soft, bakery-style gluten-free cookies, but making these pumpkin spice treats requires a special tweak. If you love chewy gluten-free pumpkin cookies, not fluffy or cakey, you’ve come to right place!"

– Mamagourmand


Canned Pumpkin Puree Butter | Light Brown Sugar Eggs | Vanilla Extract Molasses | GF Flour Cinnamon | Nutmeg Ginger | Cloves Baking Soda Baking Powder Semisweet Chocolate Chips

Start by spreading out the pumpkin puree on a large plate and using a paper towel to soak up the moisture.

Let's Make It!

In a large bowl, mix together the butter and brown sugar until fluffy. Then mix in the wet ingredients.

Add in the remaining dry ingredients and mix together. Then stir in the chocolate chips.

Cover the bowl and refrigerate for 30 mins. Use a cookie scoop to evenly scoop out the dough onto a baking sheet.

Cook in the oven until cracks start to form on top and the shine dissapears.

Can I Freeze Before Baking?

Yes! Drop portioned cookies on parchment-lined baking sheet and freeze until solid. Once the cookies are hard, transfer to a ziplock freezer bag and freeze up to 3 months. When ready to bake, place on a baking sheets and bake, adding an additional 1-2 minutes baking time.

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