I’ve been working on these for awhile… wanted them to be cakey and light, and taste like pumpkin muffins. These hit the spot with a cup of tea on a Fall afternoon.
- ½ cup butter
- scant 1 ½ cups sugar ( I used brown mixed with coconut)
- 1 egg
- scant 1 cup of pumpkin (if you use a full cup, just add a little more flour)
- 1 tsp vanilla
- 2 ¼ cups gluten free flour (if you use one with xanthum gum, they won’t be as light and cakey)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ tsp nutmeg
- 1 tsp cinnamon
- 1 cup chocolate chips ( I use Enjoy Life)
- Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and vanilla, and then add the pumpkin. Mix the dry ingredients together in a smaller bowl, and add them, mixing just until blended. Add chocolate chips.
- Drop by tablespoon, or small scoop onto parchment paper lined baking sheet.
- Press slightly with palm of your hand to flatten and form rounded cookie.
- Bake for 10-12 minutes at 350.
Note: If you use a full cup of pumpkin, you may need up to 2 ½ cups of flour. It depends on the kind of gluten free mix you’re using. I make my own with brown rice flour, tapioca starch, and potato starch. Bob’s is good, but has xanthum gum, so use less and don’t mix a lot.