Fall Favorite: Dark Chocolate Chip Pumpkin Cookies



Nothing screams autumn quite like a house full of baked goods, so today I’m sharing my favorite fall recipe (besides Libby’s Famous Pumpkin Pie) – Dark Chocolate Chip Pumpkin Cookies.

Thanks to my ever annoying Celiac Disease, this recipe has been modified to be gluten free, and can easily become dairy free as well if need be.

Dark Chocolate Chip Pumpkin Cookies

1/2 cup (1 stick) unsalted butter, softened
1/2 cup white sugar
1/2 cup light brown sugar
1 large egg
1/2 cup canned pumpkin puree
1 1/2 cups all purpose gluten free flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup dark chocolate chips
Parchment Paper

Heat oven to 350 degrees Fahrenheit. With a mixer, beat eggs until smooth then beat in white and brown sugars a little at a time, until mixture is light and fluffy. Beat in egg, vanilla, and pumpkin puree. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until combined. In thirds, slowly beat the dry mixture into the batter mixture. Gently fold in the chocolate chips. Scoop large spoonfuls of dough onto cookie sheets lined with parchment paper, and then bake for 15-20 minutes or until edges begin to brown. Remove from oven and let cookies stand for 2 minutes, and then remove from sheet and place onto wire racks to cool.


What are your favorite fall treats to bake?


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