Soft pumpkin chocolate chip cookies. A gluten-free taste of Fall. more
9 things you may or may not know about me & my kitchen:
1. I run. Even when no one is chasing me. Matter of fact, as soon as I’m done here, I’m going out for a run.
2. I hate shopping for food when the refrigerator is nearly empty. I get overwhelmed by the lack.
3. My 3 least favorite words to hear out of my children’s mouths are “I’m still hungry.” When I just finished feeding them nearly everything in the refrigerator. Which is now empty. Because of them. Please see #2.
4. I think the secret to good parenting is not necessarily patience (which I have sometimes in very short supply). It’s honesty. Like, “I’m cranky. Be scarce or I might say something I’ll later regret. It’s not your fault.”
5. I seem to be categorically unable to appreciate reality TV. This failure to appreciate it makes me feel a bit old. I am 39. Not really old.
6. I don’t have a slow cooker, and I don’t want one. Even if you offered me one for free. I’m fast, not slow.
7. I do love to watch QVC. I am in awe of the marketing genius. They make you buy things, and then call them to thank them for taking your money.
8. I love to have sharp knives in the kitchen, but when I first get them sharpened, I cut myself every single day for about a week. Then I hit the sweet spot, and it lasts for months. That first week is like a bloodbath.
9. Two of the most often used tools in my kitchen are my spring-loaded ice cream scoops and my kitchen shears. If you don’t have at least a couple ice cream scoops, you really should buy one (or two). For everything from filling cupcake liners to making soft pumpkin chocolate chip cookies to serving rice. Kitchen shears are for, well, everything else.
Semi-Pro Tip #1: If you don’t have any ice cream scoops, start with a #70 scoop (1 3/8-inch bowl, 2 tablespoon capacity) and a #24 scoop (nearly 2-inch bowl, 3 tablespoon capacity). The numbers of the scoops refer to the number of level scoops it takes to fill a 32 ounce container. The lower the number, the larger the scoop.
So when are we going to get to these soft and beautiful Fall cookies? Now.
These cookies are soft and light, with a nice, deep pumpkin flavor (don’t skimp on the pumpkin pie spice!). They’re a great way to flex your Fall-baking muscles. If you don’t have any of those ice cream scoops (I used the #70 here), just make do with 2 spoons. You’ll smooth them out with wet fingers anyhow. Don’t let a no-scoops-kitchen keep you from making these sweet little cookies. Matter of fact, don’t let a lack of pumpkin pie spice keep you from them, either.
Semi-Pro Tip #2: If you don’t have pumpkin pie spice in the pantry, make some! For homemade pumpkin pie spice, combine 2 parts ground cinnamon + 1 part ground ginger + 1/2 part ground allspice + 1/2 part ground nutmeg.
2 cups (280 g) high-quality all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter, at room temperature
7 1/2 ounces (1/2 can) solid packed pumpkin
1 extra-large egg at room temperature, beaten
1 teaspoon pure vanilla extract
4 ounces miniature semi-sweet chocolate chips
1/2 teaspoon cornstarch
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, pumpkin pie spice and granulated sugar, and whisk to combine well. Add the brown sugar and whisk to combine, working out any lumps. Add the butter, pumpkin, egg and vanilla, mixing to combine after each addition.
In a separate small bowl, combine the chocolate chips with the cornstarch, and toss to coat. Add the chips and cornstarch to the pumpkin dough mixture, and mix until the chips are evenly distributed throughout the batter. It will be thick but soft.
Scoop the dough by the rounded tablespoon onto the prepared baking sheet, placing the dough about 1 1/2-inches apart. With very wet fingers, press each piece dough down into a flat disk about 1/4-inch thick. Place the baking sheet in the center of the preheated oven and bake, rotating once, until the edges are lightly golden brown and the tops are set.
Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.