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Pumpkin Chips Ahoy! Cookies

Pumpkin Chips Ahoy! Cookies

The good folks at Nabisco make Chips Ahoy! chocolate chip cookies. I make gluten-free Chips Ahoy! because, well, frankly … they won’t. To be fair, I never asked, but sometimes you don’t ask because hearing ‘no’ is just too painful.

Since we’re making them ourselves, and since they’re really not hard to make, I did ’em one better. Now, this is a recipe blog & the title of the post = the spoiler. And there’s also the matter of the picture at the top. You already know just what I’ve done here.

But did you know that I’ve done it with pumpkin butter, rather than pumpkin puree? I love pumpkin puree as much as the next person this time of year. Without it, I can’t make gluten-free pumpkin swirl cheesecake. Or gluten-free pumpkin cake roll. But pumpkin puree has so much moisture that it can only make soft pumpkin cookies. And I wanted Pumpkin Chips Ahoy!

I wanted them to crumble and splinter when you bite into them, just like I remember. I also wanted them to have enough of that deep, rich pumpkin flavor that you wouldn’t mistake them for some regular chocolate chip cookie, much as I love regular gluten-free chocolate chip cookies.

On the left, pumpkin puree (29 oz. can) mixed with apple cider (8 fl. oz.), a touch of maple syrup (1/4 cup) and pumpkin pie spice (2 teaspoons). Cook it down, cook it down, then cook it down some more. You have the pumpkin butter you see on the right. But you don’t have to make pumpkin butter. You can buy it. It’s kind of spendy, but you don’t even need a cup.

Roll the cookie dough into a log, about 2 1/2-inches in diameter, and this time, you really need to freeze it solid. These aren’t the same recipe as my gluten-free Chips Ahoy!, just with pumpkin butter added. They needed quite a bit more tweaking than that (trust me – I learned the hard way). And since this recipe has more butter than the other, if you freeze it well, it will be easy to slice the roll of dough into proper rounds. Otherwise, the pumpkin butter in the dough makes it too sticky to slice cleanly.

The good news (like you needed more good news!) is that you can wrap this recipe in two separate logs, freeze both, and only bake one. Then, whenever you need a special cookie, just slice and bake.

This time, they aren’t just like Mom used to buy. They’re just like Mom wishes she could buy. For now, DIY baby.

 

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Prep time: Cook time: Yield: 24 cookies

Ingredients

2 1/4 cups (315 g) high-quality all-purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

2 teaspoons pumpkin pie spice

3/4 cup (150 g) granulated sugar

1/4 cup (55 g) packed light brown sugar

8 tablespoons (112 g) unsalted butter, at room temperature

1/2 cup (125 g) pumpkin butter

1 1/2 teaspoons pure vanilla extract

1 extra-large egg (60 g) at room temperature, beaten

9 ounces semi-sweet chocolate chips

2 tablespoons (16 g) cornstarch

Directions

  • Preheat your oven to 325°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, working out any lumps in the brown sugar. Add the butter, pumpkin butter, then the vanilla and egg, and mix to combine. The dough will be thick.

  • In a separate small bowl, toss the chocolate chips with the cornstarch to coat. Add the chips and cornstarch to the cookie dough in the large bowl. Mix until the chips are evenly distributed throughout the dough.

  • Scrape the dough onto a large sheet of plastic wrap or parchment paper. Shape it into a log about 2 1/2 inches in diameter and close the wrap tightly over the log. Place the dough log in the freezer until nearly frozen solid, 30 to 45 minutes.

  • Remove the cookie dough from the freezer, unwrap, and slice with a large serrated or very sharp chef’s knife thickly in cross-section into rounds that are nearly 3/4-inch thick. Place the rounds about 1-inch apart on the prepared baking sheet, and bake, rotating once during baking, until the cookies are golden brown all over, about 22 minutes.

  • Remove from the oven and allow to cool on the baking sheet until firm. Store any leftovers in the freezer, in a freezer-safe container or wrap.

Love,
Me

 

P.S. If you haven’t already, please pick up a copy of both of My Cookbooks! I can’t keep the blog going without your support!

Comments are closed.

  • […] it in with yogurt or oatmeal, or try out these recipes: Chocolate Covered Pumpkin Granola Bars and Pumpkin Chip Cookies. I plan on […]

  • Carole
    November 1, 2012 at 8:46 AM

    Was looking at the New England hot dog pan as my next purchase. What recipe do you use for it???
    The hot dog buns they sell are terrible  and I’m tired of them for a quick lunch with baked beans.

  • Suzannne Morris
    October 31, 2012 at 4:24 PM

    I hope you and your family are okay and will get your electricity and life back to normal very soon!

    • gfshoestring
      November 1, 2012 at 10:35 PM

      Thank you, Suzanne, for the kind words and good vibrations. We are back in business and I couldn’t be happier!!
      xoxo Nicole

  • Sarah
    October 30, 2012 at 7:52 PM

    It’s interesting timing that you posted this today. Just last night I swirled homemade pumpkin butter into your recipe for blueberry cheesecake cookies substituting pumpkin butter for blueberries. They were good!!

  • Farida
    October 30, 2012 at 11:26 PM

    Hi Nicole,
    I’m checking in on you, and hoping that your family is safe. Those pumpkin chip cookies look good, too.

  • October 30, 2012 at 5:07 PM

    Hi Nicole!  I was checking Amazon, and your new book isn’t available on Kindle yet.  I prefer to do this and then use my tablet in the kitchen, any idea when it will be out on Kindle????Thanks! -Elaine

    • gfshoestring
      October 31, 2012 at 3:18 PM

      Hi, Elaine,
      It should be available as an ebook on the official publication date for the book, which is November 6, 2012. You should be able to download it then!
      xoxo Nicole

  • Michele
    October 30, 2012 at 12:57 PM

    Nicole, I just want to tell how happy I was to find your website. I absolutely LOVE your recipes. Having a lot of fun trying them. My daughter is celiac and I am wheat sensitive, plus allergies to soy, corn, and oats. Many others but too many to mention. I’ve made cookies, crackers, muffins, breads etc. but I have to mention the Japanese water roux bread….ugh! DELISH! The best GF bread ever! It didn’t quite look as good as yours but close and was very very tasty! I thank you again! I will be purchasing your cookbooks for the holidays as a gift…Thank-you for sharing your expertise!

  • Kathy
    October 30, 2012 at 4:49 PM

    The  Pumpkin Chips Ahoy cookies look and sound delicious.  But I have a question.
    In your comments about making pumpkin butter, you say  ” you only need a cup”. 
    In the recipe, only 1/2 cup is called for.
    Is the recipe the correct amount? 

  • Kathy
    October 30, 2012 at 12:49 PM

    The  Pumpkin Chips Ahoy cookies look and sound delicious.  But I have a question.
    In your comments about making pumpkin butter, you say  ” you only need a cup”. 
    In the recipe, only 1/2 cup is called for.
    Is the recipe the correct amount? 

    • Farida
      October 30, 2012 at 7:26 PM

      Hi Nicole,
      I’m checking in on you, and hoping that your family is safe. Those pumpkin chip cookies look good, too.

    • gfshoestring
      October 31, 2012 at 3:22 PM

      Thank you, Farida! I can always count on you to look out for me. :) We’re safe. Very, very cranky because we haven’t had power since Monday evening, but safe. Thank you!
      xoxo Nicole

    • gfshoestring
      October 31, 2012 at 3:20 PM

      Hi, Kathy,
      The recipe is correct as written. I meant to write in the text of the post that you ‘don’t even need a cup.’ I have corrected that in the text – and the recipe has been right all along!
      xoxo Nicole

  • Sarah
    October 30, 2012 at 3:16 PM

    Would replacing the egg with apple sauce ruin your Soft Frosted Sugar  Cookies recipe? I want to make them for the kiddos in my daughters preschool class, but one of the kids is egg free as well… 

    Thank you for sharing such wonderful recipes.

    • October 31, 2012 at 7:21 PM

      I’m afraid it wouldn’t work with applesauce, Sarah. Applesauce adds only moisture, not protein or structure, both of which are provided by eggs, in addition to moisture. Sorry about that!
      xoxo Nicole

  • Sarah
    October 30, 2012 at 11:16 AM

    Would replacing the egg with apple sauce ruin your Soft Frosted Sugar  Cookies recipe? I want to make them for the kiddos in my daughters preschool class, but one of the kids is egg free as well… 

    Thank you for sharing such wonderful recipes.

    • gfshoestring
      October 31, 2012 at 3:21 PM

      I’m afraid it wouldn’t work with applesauce, Sarah. Applesauce adds only moisture, not protein or structure, both of which are provided by eggs, in addition to moisture. Sorry about that!
      xoxo Nicole

    • […] TAKE A LOOK AT THIS WEEK’S DINNER MENU… Monday -Sweet Potato Casserole and Pumpkin Chips Ahoy Cookies This dish will help your belly get geared up for all the sweet goodness that will come next week!  […]

    • Kristy B.
      November 3, 2012 at 9:34 AM

      I made these with 1 tbsp. flax meal soaked in 3 tbsp. warm water. They rolled out, cut out, and tasted delicious.

  • JoAnn C.
    October 30, 2012 at 11:11 AM

    Thanks for this recipe.  Be safe my friend.

  • Patti
    October 30, 2012 at 9:53 AM

    I like that, “They’re just like Mom wishes she could buy.” 

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