Ingredients

The following ingredients have 4 Servings
  • 1/2 cup room temperature butter (dairy free or regular)
  • 3/4 cup light brown sugar
  • 1/2 cup white sugar
  • 1/2 cup pure pumpkin puree
  • 2 tsp vanilla extract
  • 2 cups gluten free all purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup chocolate chips

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a medium mixing bowl, add the butter and both sugars and cream together with an electric mixer until well combined.
  • Add in the pumpkin and vanilla and beat together.
  • Add in the dry ingredients aside from the chocolate chips and beat together until a dough forms.
  • Fold in the chocolate chips.
  • Line a baking sheet with parchment paper and scoop a heaping 2 tablespoons of dough spaced a few inches apart. You can make the cookies smaller if you prefer!
  • Bake for 13-18 minutes or until slightly golden brown on the edges and matte in the center. They will firm up quite a bit as they cool, so avoid leaving them in for too long if you like them soft and gooey in the center.
  • Sprinkle on a few extra chocolate chips on top as soon as they come out of the oven.
  • If they didn't spread as much as you would have liked, take the cookie tray and slam it down a few times on the oven rack, which will encourage spreading.
  • let cool for at least 30 minutes before enjoying!