Introducing the Gluten-Free Pumpkin Chocolate Chip Cookies – the ultimate Fall treat that will have you reaching for more. These cookies boast a delightful pillowy texture, enhanced by the rich, nutty aroma of browned butter.
Why You’ll Love This Recipe:
- These Gluten-Free Pumpkin Chocolate Chip Cookies are a chewy, sweet delight that’s simply irresistible.
- Made with brown butter, which sets this recipe apart, infusing the cookies with a deliciously nutty flavor and aroma.
- Enjoy the fluffy, pillowy texture of these cookies, perfectly complemented by the warmth of pumpkin puree and spices.
- As written, this recipe is gluten-free, grain-free, and easily adaptable to dairy-free preferences.
- A crowd-pleasing cookie recipe that’s sure to become a family favorite.
- Plus, it comes together in just around 30 minutes, making it ideal for busy Fall days.
Tips And Tricks:
- Browning the butter adds an extra layer of flavor, taking about 10 minutes. While not mandatory, it’s highly recommended for that special touch.
- Opt for a light-colored pan when browning the butter to prevent burning.
- Use mini chocolate chips for a more evenly distributed chocolatey goodness.
- Feel free to sprinkle extra chocolate chips on top before baking for an indulgent touch.
Frequently Asked Questions:
- Do I have to brown the butter, or can I use room temperature butter?
While not necessary, browning the butter enhances the flavor profile significantly, giving these cookies their distinct taste. - Can I use all-purpose flour instead of gluten-free flour blend?
Yes, but keep in mind that this substitution will make the recipe non-gluten-free. - Can I use a different flour like almond or coconut?
Unfortunately, almond or coconut flour cannot be directly substituted for gluten-free flour blend in this recipe.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup butter browned
- 1/4 cup coconut sugar
- 1/3 cup white sugar
- 2 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1.5 cups gluten-free flour blend or all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 cup dairy-free or regular mini chocolate chips
Instructions
- Begin by browning the butter in a medium saucepan or skillet over medium to low heat. Once browned, transfer it to a mixing bowl with coconut and cane sugar. Whisk together for 1-2 minutes until well combined.
- Add vanilla extract and pumpkin puree to the mixture, and mix again.
- Incorporate gluten-free flour, baking powder, salt, pumpkin pie spice, and cinnamon using the paddle attachment until just combined. Some flour showing is okay.
- Fold in chocolate chips, cover the dough, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Use a double cookie scoop to form the dough into balls. Flatten them slightly with your palm and place them on the prepared baking sheet. Add extra chocolate chips on top if desired.
- Bake for 10-12 minutes, then allow the cookies to cool for 5-10 minutes before transferring to a cooling rack.
Notes
- Browning the butter adds depth of flavor but is optional.
- Use a light-colored pan to avoid burning the butter.
- Mini chocolate chips ensure even distribution throughout the cookies.
- Feel free to add more chocolate chips on top for extra indulgence.