2 1/4 cups (315 g) all purpose gluten-free flour (I used Better Batter)
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, store-bought or homemade
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
6 ounces semi-sweet chocolate chips
*To 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.
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
Originally published on the blog in 2012. Recipe merged with another GFOAS recipe, text mostly new, photos and video new. Lots to see here!
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