Gluten-Free Pumpkin Chocolate Chip Cookies

I never thought I’d say it, but pumpkin and chocolate might just be my new favorite combo—at least in these cookies. They’re soft, chewy, and filled with cozy fall flavor. Completely gluten-free and completely irresistible!

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Prep Time: 10 minutes | Chill Time: 30 minutes | Cook Time: 12 minutes per batch | Total Time: 1 hour 4 minutes

Ingredients:

• 1/2 cup unsalted butter, melted

• 1/3 cup pumpkin puree

• 1 cup light brown sugar

• 1 large egg yolk, room temperature

• 2 tsp vanilla extract

• 1 and 1/2 cups gluten-free flour

• 2 tsp ground cinnamon

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/4 tsp salt

• 1 cup semi-sweet or dark chocolate chips

• Flaky sea salt, for sprinkling (optional)

Instructions (yields 26 cookies):

• Preheat the oven to 350°F and line two large baking sheets with parchment paper. Set aside.

• Place 1/3 cup pumpkin puree on a thick paper towel and thoroughly dry it out by wrapping it and squeezing out the excess moisture (should yield ~1/4 cup pumpkin puree).

• In a large mixing bowl, combine the melted butter, pumpkin puree, and sugar. Whisk to combine.

• Add the egg yolk and vanilla extract—mix well.

• Add the flour, cinnamon, baking soda, baking powder, and salt. Mix until no streaks of flour remain.

• Use a cookie scoop to scoop out balls of dough and place them 1 inch apart onto the prepared baking sheets. Bake the cookies for 10-12 minutes or until they have puffed up and are set on the edges but still underbaked in the middle.

• Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Repeat with the remaining dough.

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