Side Pannel
Soft Pumpkin Chocolate Chip Cookies
Soft Pumpkin Chocolate Chip Cookies
- Recipe Submitted by maryjosh on 01/17/2018
Ingredients List
- 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
Directions
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, pumpkin pie spice, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk, working out any lumps. Add the butter, pumpkin butter, then the vanilla and egg, and mix to combine. The dough will be thick, so keep mixing until all of the dry ingredients are incorporated into the wet ingredients. Add the chocolate chips, reserving a few to place on top before baking. Mix until the chips are evenly distributed throughout the dough.
Using a medium-size ice cream scoop or two spoons, place portions of the dough (each about 2 tablespoonsful) on the prepared baking sheet, about 1 1/2-inches apart. Roll each into a ball and press into a disk about 1/2-inch thick and return to the baking sheet. Place a few extra chips on top of each piece of dough. Place the baking sheet in the refrigerator or freezer until firm to the touch. This will help prevent them from spreading too much in the oven.
Place the baking sheet in the center of the preheated oven and bake, rotating once, until the cookies are golden brown around the edges and set in the center, about 15 minutes. Remove from the oven and allow to cool on the baking sheet until firm.
In a large bowl, place the flour, xanthan gum, baking soda, salt, pumpkin pie spice, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk, working out any lumps. Add the butter, pumpkin butter, then the vanilla and egg, and mix to combine. The dough will be thick, so keep mixing until all of the dry ingredients are incorporated into the wet ingredients. Add the chocolate chips, reserving a few to place on top before baking. Mix until the chips are evenly distributed throughout the dough.
Using a medium-size ice cream scoop or two spoons, place portions of the dough (each about 2 tablespoonsful) on the prepared baking sheet, about 1 1/2-inches apart. Roll each into a ball and press into a disk about 1/2-inch thick and return to the baking sheet. Place a few extra chips on top of each piece of dough. Place the baking sheet in the refrigerator or freezer until firm to the touch. This will help prevent them from spreading too much in the oven.
Place the baking sheet in the center of the preheated oven and bake, rotating once, until the cookies are golden brown around the edges and set in the center, about 15 minutes. Remove from the oven and allow to cool on the baking sheet until firm.
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