Gluten-Free Pumpkin Chocolate Chip Cookies

Gluten-Free Pumpkin Chocolate Chip Cookies! - These soft and chewy pumpkin chocolate chip cookies are perfectly spiced and loaded with chocolate chips. It's the best Fall cookie yet! Easy to make with only a 30-minute chill time.

Course cookies

Prep Time 30

Cook Time 11

Chill Time 30

Total Time 1 11

Servings

Calories 271kcal

Author Rebecca Taig

Ingredients

Wet Ingredients

8 tablespoons (113g) unsalted butter, browned
⅓ cup (86g) pumpkin purée, thoroughly dried (measure 86 grams and blot to get 60 grams) see note*
1 large egg yolk
¾ cup (150g) dark brown sugar, packed
¼ cup (50g) granulated sugar
2 teaspoons vanilla extract

Dry Ingredients

1¼ cup (170g) gluten-free flour (Bob's Red Mill 1 to 1 Gluten-Free Flour)
1½ teaspoons pumpkin pie spice
¼ teaspoon cinnamon
¾ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup (85g) dark chocolate chips
½ cup (85) semi-sweet chocolate chips

Topping

flaky sea salt, for sprinkling on top

Instructions

Brown the butter. Melt 113 grams of butter in a medium skillet over medium heat. Stir continuously with a rubber spatula. Keep stirring until the butter achieves a rich amber color and a nutty aroma (this is the sign that it's finished!). Immediately remove the pan from the heat and turn off the burner.
Note: Starting with 113 grams of butter will yield approximately 93 grams of brown butter.
Let the butter cool. Transfer the browned butter immediately to a large mixing bowl or the bowl of your stand mixer, and let it cool for 20 minutes.
Mix in the sugars. Once the butter has reached the ideal temperature (liquid and slightly warm), add the granulated sugar and dark brown sugar to the bowl and whisk thoroughly to blend.
Prepare the pumpkin purée. Using a food scale, measure 86 grams of pumpkin purée and spread it in a thin, even layer across a paper towel. Blot to absorb moisture, then transfer the purée to a fresh paper towel and repeat the blotting process one or two more times until the purée weighs 60 grams.
Add the remaining wet ingredients. Add the blotted pumpkin, egg yolk, and vanilla extract to the bowl. Mix on medium speed until the ingredients are just combined and the mixture looks smooth and creamy.
Add the dry ingredients. Next, add the gluten-free flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Use a whisk (or mix on medium speed) until the ingredients are thoroughly blended. Be careful not to overmix the dough. Use a spatula to fold in the chocolate chips until evenly distributed. Cover the bowl and place it in the refrigerator for 30 minutes.
Scoop and roll the dough. After 30 minutes, remove the dough from the refrigerator. Preheat your oven to 350°F. Line two large baking sheets with parchment paper. Using a large cookie scoop or a spoon, portion the chilled dough into precise 57-gram balls, ideally weighing them on a food scale for accuracy. Roll each portion smoothly between your palms, then place 6 of these smooth dough balls onto each prepared baking sheet, ensuring they are spaced well apart to allow for proper spreading.
Bake the cookies. Bake the cookies for 11-12 minutes or until the edges are browned and the center is puffed and slightly cracked. Immediately after removing the tray from the oven, sprinkle flaky sea salt over the tops. For perfectly round cookies, gently use a large cookie cutter to shape them while still warm. Let the cookies rest on the baking sheet for 10 minutes before carefully moving them to a wire rack to cool completely.

Notes

Be sure to use pumpkin purée, not pumpkin pie filling!

Blot the pumpkin: Following the instructions on how to blot the pumpkin purée with several paper towels to help absorb the moisture. Start with 86 grams and blot enough moisture out of the pumpkin to end with 60 grams of pumpkin.

Make sure your spices are not expired: To ensure the best flavor, check the dates on your seasonal spices. Fresh is best, and it is easy to forget about these ingredients as they sit in the cupboard awaiting the next season.

Nutrition