The Best Pumpkin Chocolate Chip Cookie Recipe (Gluten Free)
This is the best pumpkin chocolate chip cookie recipe. It's gluten free, chewy, moist, and the perfect blend of spices for a good fall treat.
Servings 24 cookies
Calories 153kcal
Ingredients
- 1 cup canned pumpkin
- 1 cup granulated sugar
- ½ cup butter softened
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups flour I use King Arthur flour cup for cup gluten-free blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Mix together the pumpkin, sugar, butter, sour cream, egg and vanilla extract in the bowl of a stand mixer on medium speed for about 1 minute. Add the baking soda, baking powder, cinnamon, cloves, nutmeg, and salt to one cup of flour. Add it into the wet mixture, thoroughly mix, then add in the remaining cup of flour. Pour in the chocolate chips until everything is well mixed.
- Use a cookie scoop or spoon to drop a small mound of dough (about the size of a golf ball) on the cookie sheet. Bake for 10-12 minutes on 375°F. Allow to cool for 5 minutes, then serve warm.
Notes
Depending on your altitude and oven, you may need to increase your baking time to 15-18 minutes. Cookies are done when the edges start to firm and they slightly crack on top.
Nutrition
Calories: 153kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 138mg | Potassium: 55mg | Sugar: 13g | Vitamin A: 1750IU | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 0.8mg