Pumpkin Cookies

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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!"

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Ingredients

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

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

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

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

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

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Can I Freeze Before Baking?

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Gluten-Free Peanut Butter Cookies

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Meet Melissa!

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Let's connect!

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