Who else is loving all things pumpkin right now!?!? I have to say these were a pretty fun surprise yesterday. As part of my son’s preschool curriculum they had us make cookies. Of course I did not want to miss out on an opportunity to make cookies so we gave them a try! The conclusion was they were pretty much amazing and definitely ones to share on here and ones we will want to make again! 
Being gluten free, and trying to eat a little healthier, I did modify the recipe from the original. They turned out so soft and fluffy, almost muffin like, and the chocolate with the pumpkin had us all going back for seconds and maybe even thirds! These are not the prettiest cookies, as I didn’t realize they would not spread out, so next time I might try and make them look a little neater. Or forget about making them look pretty and just glop them right on there like I did!
Directions:
Pre-heat the oven to 350 degrees. In a large bowl, I used the bowl of my mixer, add the canned pumpkin, egg, oil, sugar, baking powder, flour, cinnamon, salt, baking soda, almond milk, and vanilla extract. Mix on medium speed with the paddle attachment until well blended. Add in the chocolate chips and mix on low until combined. I used dark chocolate chips, Enjoy Life brand. I get them at Sprouts or Target. I like that brand because it is free of all the major allergens. You could also use semi-sweet chocolate chips if you don’t like dark chocolate. I think the dark chocolate was pretty perfect with the sweet cookie though! 
Drop by spoonfuls onto an un-greased cookie sheet. My spoonfuls were probably at least a good 2 tablespoons. I always use my stoneware when baking cookies, from Pampered Chef, as I feel like my cookies turn out so much better. Bake at 350 degrees for about 15-17 minutes. Just adjust the time down and watch them if you make smaller cookies. These did not spread out at all and seriously came out looking almost the same as when I put them in! 
Let cool on wax paper and then dive right in!! 
These were seriously so good and will definitely be added to our fall pumpkin baking line up! Here is your printable recipe!
- 1 can pumpkin puree (15 oz)
- 1 egg
- ½ cup avocado oil
- 1 cup coconut sugar
- 2 teaspoons aluminum free baking powder
- 2 cups Bob's Red Mill Gluten free 1 to 1 flour
- 1 teaspoon cinnamon
- 1½ teaspoons salt (I use fine ground pink salt)
- 1 teaspoon baking soda
- 1 teaspoon almond milk
- 1 teaspoon vanilla extract
- 1 cup Enjoy Life brand dark chocolate chips (can use semi-sweet if you prefer)
- Pre-heat the oven to 350 degrees.
- In a large bowl, I used the bowl of my mixer, add the canned pumpkin, egg, oil, sugar, baking powder, flour, cinnamon, salt, baking soda, almond milk, and vanilla extract. Mix on medium speed with the paddle attachment until well blended. Add in the chocolate chips and mix on low until combined.
- Drop by spoonfuls onto an un-greased cookie sheet. My spoonfuls were probably at least a good 2 tablespoons.
- Bake at 350 degrees for about 15-17 minutes. Just adjust the time down and watch them if you make smaller cookies.
- After about 5 minutes transfer cookies to wax paper and let cool completely.
XOXO
JEN
OTHER FALL RECIPES YOU MIGHT LIKE….
~ Pumpkin Pancakes with Homemade Syrup
~ Pumpkin Salted Caramel Rice Krispie Treats
I am happy to have another gluten free cookie recipe, and yes we all our loving pumpkin! Have a great week!!
I hope you enjoy!! I think I am going to make them again this weekend! Have a great one!