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How to Make Gluten-Free Pumpkin Chocolate Chip Cookies
These cookies begin with one of the best techniques for a light and fluffy result: creaming the (vegan) butter and (brown) sugar. Next comes the pumpkin purée for a festive orange color and to add moisture for a soft cookie texture. Vanilla, cinnamon, pumpkin pie spice, and salt ensure the batter leaves no element of flavor forgotten, while baking powder helps them rise for soft and fluffy centers. And now for the star: Our NEW gluten-free flour blend carries the dry ingredient team with a little assist from almond flour to keep the cookies moist. Lastly, we stir in the chocolate chips (mmm, chocolate makes everything better) and chill the dough to allow the ingredients to meld together and help the cookies hold their shape. Then, friends, the finish line is near. Pop them in the oven and in minutes you’ll arrive at cookie-munching central! We hope you LOVE these pumpkin chocolate chip cookies! They’re:FluffyWarmingPumpkin-ySoft with slightly crisp edgesChocolaty& Perfectly sweet! Enjoy them on their own or with a Masala Chai Latte, Easy Pumpkin Spice Latte, or glass of (dairy-free) milk.
More Gluten-Free Cookie Recipes
Chewy Pumpkin Chocolate Chip Cookies (V/GF) Fluffy 1-Bowl Banana Chocolate Chip Cookies (Plant-Based, GF) Peanut Butter Cup Cookies (V/GF) Fudgy Vegan Brownie Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
