These are not my prettiest cookies, but they taste pretty good and were easy to make. To make the cookies chewier and less cakey, you do have to "man handle" them a bit by flattening them when they first come out of the oven. That's why these guys aren't beauty queen cookies - I smooshed them!
The original recipe comes from Sally’s Baking Addiction, the only change I made was to make them gluten-free and use mini chocolate chips (from Enjoy Life Foods, they are soy free!).
Pumpkin Chocolate Chip Cookies (Gluten-Free)
Makes about 20 cookies
Ingredients:
1 stick unsalted butter, melted
¼ cup light brown sugar
½ cup granulated sugar
1 teaspoon vanilla
6 tablespoons pumpkin puree
½ cup sweet sorghum flour
½ cup garbanzo bean flour
½ cup cornstarch
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon xanthan gum
1 ½ teaspoons ground cinnamon
1 ½ teaspoons pumpkin pie spice
½ cup mini chocolate chips
Directions: In a medium bowl, combine the butter, sugar and brown sugar. Add vanilla and pumpkin, stir until smooth. In a separate bowl, mix the flours, cornstarch, salt, baking powder, baking soda, xanthan gum, cinnamon, and pumpkin pie spice. Combine the wet ingredients with the dry ingredients. Add the mini chocolate chips. Cover the dough and chill for 30 to 60 minutes. When ready to bake, remove cookie dough from the refrigerator and preheat the oven to 350°F. Prepare a baking sheet with parchment paper or a Silpat mat. Roll the dough into balls, about the size of a ping pong ball. Slightly flatten the dough balls and bake for 8-10 minutes. The cookies will appear underbaked. If the cookies didn't spread much at all, flatten them with a spatula when you remove them out of the oven. Allow the cookies to cool for about 10 minutes on the cookie sheets before transferring to a wire rack. If you can stand it, allow the cookies to cool a while before enjoying, they will be chewier if you do!
Adapted from Pumpkin Chocolate Chip Cookies from Sally’s Baking Addiction.
The original recipe comes from Sally’s Baking Addiction, the only change I made was to make them gluten-free and use mini chocolate chips (from Enjoy Life Foods, they are soy free!).
Pumpkin Chocolate Chip Cookies (Gluten-Free)
Makes about 20 cookies
Ingredients:
1 stick unsalted butter, melted
¼ cup light brown sugar
½ cup granulated sugar
1 teaspoon vanilla
6 tablespoons pumpkin puree
½ cup sweet sorghum flour
½ cup garbanzo bean flour
½ cup cornstarch
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon xanthan gum
1 ½ teaspoons ground cinnamon
1 ½ teaspoons pumpkin pie spice
½ cup mini chocolate chips
Directions: In a medium bowl, combine the butter, sugar and brown sugar. Add vanilla and pumpkin, stir until smooth. In a separate bowl, mix the flours, cornstarch, salt, baking powder, baking soda, xanthan gum, cinnamon, and pumpkin pie spice. Combine the wet ingredients with the dry ingredients. Add the mini chocolate chips. Cover the dough and chill for 30 to 60 minutes. When ready to bake, remove cookie dough from the refrigerator and preheat the oven to 350°F. Prepare a baking sheet with parchment paper or a Silpat mat. Roll the dough into balls, about the size of a ping pong ball. Slightly flatten the dough balls and bake for 8-10 minutes. The cookies will appear underbaked. If the cookies didn't spread much at all, flatten them with a spatula when you remove them out of the oven. Allow the cookies to cool for about 10 minutes on the cookie sheets before transferring to a wire rack. If you can stand it, allow the cookies to cool a while before enjoying, they will be chewier if you do!
Adapted from Pumpkin Chocolate Chip Cookies from Sally’s Baking Addiction.
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