Ingredients
Method
- Preheat oven to 350 degrees F.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg, pumpkin puree, and vanilla extract until smooth.
- Whisk gluten-free flour, baking soda, baking powder, and pumpkin spice in a separate bowl.
- Gradually add dry ingredients to wet, mixing until just combined. Stir in chocolate chips.
- Drop 1-1/2 tablespoon-sized mounds onto parchment-lined baking sheets.
- Bake for 14-16 minutes, until edges are lightly golden.
- Cool on baking sheets for a few minutes, then transfer to a wire rack.
Notes
- Don't overmix the dough once the flour is added; this can result in tough cookies. Mix until just combined. - For perfectly baked cookies, I've found that removing them from the oven when the edges are set but the centers still look slightly underdone yields the chewiest results as they continue to cook on the hot baking sheet.
- To achieve an even bake, rotate your baking sheets halfway through the cooking time. - Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To achieve an even bake, rotate your baking sheets halfway through the cooking time. - Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.