Pumpkin Cookies

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If you love chewy gluten-free pumpkin cookies, not fluffy or cakey, you’ve come to right place! What’s the easy trick? Eliminate excess moisture in the canned pumpkin before combining with warm spices, gooey chocolate chips, and other simple ingredients!"

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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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Additional mix-ins

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Peanut Butter Cookie Sandwiches

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Meet Melissa!

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Let's connect!

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