Gluten-Free Pumpkin Cookies
Delicious and moist gluten-free pumpkin cookies, perfect for fall! Made with simple ingredients and easy to follow instructions.
Ingredients
Main Ingredients
- 1.5 cups gluten-free all-purpose flour I used Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup packed brown sugar
- 0.5 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together gluten-free flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, combine pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chocolate chips (if using).
- Drop by rounded tablespoons onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!