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These delicious, easy to make chewy Pumpkin Chocolate Chip Cookies can be made with Gluten Free Ingredients. They’re sure to be the hit of your fall festival or party!

Chewy Pumpkin Chocolate Chip Cookies

These Chewy Pumpkin Chocolate Chip Cookies are gluten free, and perfect for anyone who loves pumpkin and chocolate! During the fall season, Pumpkin Spice is all the rage, so why not throw some pumpkin into the chocolate chip cookie mix, and spice it up. They’d be delicious at any fall festival or party.

In a medium bowl, add gluten free flour, xanthan gum, baking soda and salt. Whisk to combine.

Using a stand mixer with paddle attachment, mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.

Add vanilla extract and egg yolks (one at a time) and mix on low-medium speed until combined.

Pour in flour mixture, and mix on low-medium speed – being careful not to overmix.

Stir in chocolate chips.

Cover mixing bowl with plastic wrap and allow dough to chill in the refrigerator for 4 hours. The dough can be refrigerated for up to 4 days before removing to bake.

Preheat oven to 375 degrees F.

Line baking sheet with parchment paper.

Evenly scoop cookie dough balls onto baking sheet, leaving 2 inches apart.

Bake for 11-12 minutes. Edges should be a light golden brown.

Remove from oven and allow cookies to continue cooking on baking sheet for 3 minutes before placing on a cooling rack.

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Chewy Gluten Free Pumpkin Chocolate Chip Cookies

Ingredients

• 2 ¼ cups all-purpose gluten free flour
• ½ teaspoon xanthan gum omit if your flour blend contains it
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup pumpkin puree
• ¾ cups unsalted butter 12 TBS, melted
• 1 cup brown sugar packed
• ½ cup sugar
• 1 ½ teaspoons vanilla extract
• 2 egg yolks
• 2 cups semi-sweet chocolate chips

Instructions

1. In a medium bowl, add gluten free flour, xanthan gum, baking soda and salt. Whisk to combine.
2. Using a stand mixer with paddle attachment, mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.
3. Add vanilla extract and egg yolks (one at a timand mix on low-medium speed until combined.
4. Pour in flour mixture, and mix on low-medium speed – being careful not to overmix.
5. Stir in chocolate chips.
6. Cover mixing bowl with plastic wrap and allow dough to chill in the refrigerator for 4 hours. The dough can be refrigerated for up to 4 days before removing to bake.
7. Preheat oven to 375 degrees F.
8. Line baking sheet with parchment paper.
9. Evenly scoop cookie dough balls onto baking sheet, leaving 2 inches apart.
10. 1Bake for 11-12 minutes. Edges should be a light golden brown.
11. 1Remove from oven and allow cookies to continue cooking on baking sheet for 3 minutes before placing on a cooling rack.

These are a few items I find helpful in my own kitchen when preparing this Pumpkin Chocolate Chip Cookies Recipe:

King Arthur Flour, Measure for Measure Flour, Gluten Free, 3 PoundAnthony’s Xanthan Gum, 1lb, Batch Tested Gluten Free, Keto Friendly, Product of USALibbys 100% Pure Pumpkin, 29-Ounce Cans (Pack of 12)OXO 1169600 Good Grips 3-Piece Mixing Set, White Bowls with Blue/Green/Brown Handles, YellowKitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire RedCookie Scoop Set, Ice Cream Scoop with Trigger, Multiple Size Large-Medium-Small Size Professional 18/8 Stainless Steel Cupcake ScoopWilton 417-1112 Stainless Steel Cookie Scoop, SilverMrs. Fields Silicone Scoop N Cut Cookie ToolThe Ultimate Gluten-Free Cookie Book50 Delicious Pumpkin Dessert Recipes – Pumpkin Pie, Pumpkin Cookies, Pumpkin Muffins and More (The Ultimate Pumpkin Desserts Cookbook – The Delicious … Desserts and Pumpkin Recipes Collection 1)

Don’t miss these other delicious Pumpkin flavored treats here at When is Dinner:

• Pumpkin Pie
• Pumpkin Spice Playdough
• Homemade Pumpkin Bread

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