1(50g (weighed out of shell))eggat room temperature, beaten
1teaspoonpure vanilla extract
6ouncessemi-sweet chocolate chips
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them 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, working out any lumps.
Add the melted butter, pumpkin butter, then the vanilla and beaten egg, and mix to combine. The dough will be thick but relatively soft. Keep mixing until all the dry ingredients are incorporated into the wet ingredients.
Add the chocolate chips. Mix until they’re evenly distributed throughout the cookie dough.
Using a medium-size ice cream scoop or two spoons, place portions of the dough (each about 2 tablespoonsful) on the prepared baking sheet, about 1-inches apart. The cookies won’t spread too much.
Roll each piece of cookie dough into a ball and press into a disk about 1/2-inch thick and return to the baking sheet.
Place the baking sheet in the center of the preheated oven and bake until the cookies are golden brown around the edges and set in the center, about 15 minutes. Remove from the oven and allow to cool on the baking sheet until firm.
For the pumpkin pie spiceTo make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.
Originally published on the blog in 2012. Recipe modified in 2017, and again in 2021 to make somewhat softer cookies, text mostly new, photos and video new.
Soft Pumpkin Chocolate Chip Cookies from Nicole Hunn at Gluten Free on a Shoestring. Find recipe online at https://glutenfreeonashoestring.com/soft-pumpkin-chocolate-chip-cookies/