Ingredients

The following ingredients have 8 Servings
  • 2 Cups Gluten-Free Baking Flour
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Baking Powder
  • 3/4 Cup Dark Brown Sugar Sweetener (or preferred dark or light brown sugar)
  • 1/2 Cup Granulated Sweetener (or preferred granulated sugar)
  • 3/4 Cup Pure Pumpkin Puree
  • 1/4 Cup (1/2 Stick) Vegan Butter (soft, room temperature)
  • 1 Tsp Pumpkin Pie Spice
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 3/4 Cup Allergy-Free Dark Chocolate Chips (or semi-sweet)

Instruction

  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, and sweeteners.
  • Add the pumpkin softened butter, vanilla, and pumpkin pie spice. Mix everything together until combined.
  • Gently fold in the chocolate chips before chilling the dough for 20 minutes in the fridge.
  • Preheat the oven to 350°F and prepare a baking sheet with parchment paper or Silpats.
  • Scoop out 1 1/2 tablespoons of cookie dough and form spaced-out cookie mounds on your baking sheet. You should get about 16 cookies.
  • Bake the cookies for 10-12 minutes, just until they start to get golden brown around the edges.
  • Remove the cookies from the oven and let them chill on the baking sheet for 5 minutes before transferring the cookies to a wire rack.