These soft and tender gluten free pumpkin chocolate chip cookies make the perfect fall treat! They are easy to make and will be a family favorite!
Sure, we have had regular chocolate chip cookies, but once you add pumpkin to them, I swear you will never go back.
These chewy chocolate chip pumpkin cookies are moist, rich, and best of all .. gluten-free. Whip them up in a cinch and chill the dough to help them retain their shape when baking. Or, once mixed, roll into balls and free on a parchment lined baking tray. Once chilled, remove and store in a large ziplock bag in the freezer for refrigerated cookie dough that you can bake as needed through the holidays.
Even better? The dough can be refrigerated for up to 4 days before baking – making it incredibly handy to have on hand through the holiday season.
To get started, mix the dry ingredients and set aside. In your mixer, combine the pumpkin, butter and sugars and mix just until blended. Add in the vanilla extract and the egg yolks, one at a time, then slowly incorporate the dry ingredients being careful not to over mix.
Add in the chocolate chips and stir to combine – then cover with plastic wrap and refrigerate for 4 hours before baking .
Bake the cookies for 10-12 minutes and then cool them on a wire rack, being careful not to inhale the entire pan.
Do you love to incorporate pumpkin in your fall baking recipes as much as we do? What is your favorite way to use pumpkin?
Looking for more gluten-free recipes to serve up to your family? Don’t miss these gluten-free breads, cookies, muffins and more family favorites!