Gluten-Free Pumpkin Chocolate Chip Cookies! - These soft and chewy pumpkin cookies are perfectly spiced and loaded with chocolate chips. It's the best Fall cookie yet! Easy to make with only a 15-minute chill time.
In a large bowl, combine the melted butter, brown sugar, sugar, and blotted pumpkin purée. Mix to combine.
Add the egg yolk and vanilla extract. Mix until smooth.
Add the dry ingredients. Stir until combined, with no streaks of flour remaining.
Fold in the chocolate chips. Cover the bowl with foil and place in the refrigerator to chill for 15 minutes.
While the cookie dough chills, line two cookie sheets with parchment paper and preheat the oven to 350°F.
After 15 minutes, use a spoon to scoop out the dough, about 1.5 tablespoons or (30 grams). Roll the dough in between clean palms. Place the balls of dough 2 inches apart on the prepared cookie sheet and bake for 9 to 10 minutes or until the edges are set.
Remove the cookies from the oven. Allow the cookies to rest on the tray for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Notes
Blot the pumpkin: Following the instructions on how to blot the pumpkin purée with several paper towels to help absorb the moisture. Start with 90 grams and blot enough moisture out of the pumpkin to end with 57-60 grams of pumpkin.Be sure to use pumpkin purée, not pumpkin pie filling! Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale.Make sure your spices are not expired: Fresh is best and it's easy to forget about seasonal spices as they sit in our cupboard awaiting the next season. Check the dates to make sure the spices are still good.