Pumpkin and chocolate are a delicious combination! My pumpkin chocolate chip cookies are sure to become a gluten free family favorite!
The original recipe called for milk chocolate chips. However, I have never been a fan of milk chocolate. It was not until my husband introduced me to dark chocolate that I liked chocolate at all. Now I am hooked! I eat dark chocolate almost every day and sometimes twice a day!
The dark chocolate compliments the pumpkin. These cookies are moist and cake-like making a tall glass of cold milk the perfect accompaniment.
Pumpkin Chocolate Chip Cookies Recipe
1 cup butter, softened
1 cup light brown sugar
1 cup cane sugar
2 large eggs
1 cup pumpkin
1 teaspoon vanilla extract
3 cups gluten free almond blend flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon Xanthan gum
2 cups 60% Ghirardelli cacao chips
- Preheat oven to 350°.
- In a large mixing bowl, beat butter and sugars until creamy.
- Beat in eggs, one at a time.
- Mix in pumpkin and vanilla.
- In a large bowl, sift together the dry ingredients.
- Slowly mix the dry ingredients into wet mixture.
- Stir in the chocolate chips.
- Drop by rounded Tablespoons onto parchment paper-lined cookie sheets.
- Bake 15 to 18 minutes or until edges are brown.
- Cool cookies for five minutes before moving them to finish cooling on wire racks.
-> Substitute the 60% cacao chips with semi-sweet or milk chocolate chips.
-> These cookies are incredibly moist. To prevent them from sticking together, stack them between pieces of parchment paper or place them on a tray and cover with plastic wrap.
Pumpkins, squashes and gourds all belong to the same family – Cucurbita.
I could eat pumpkin and chocolate every day! Pumpkin Chocolate Chip Cookies are wonderful any time of year. Did you enjoy this delicious cookie recipe? If so, here are some more delicious cookie recipes.
From my kitchen to yours,