I wait all year for fall to arrive so I can break out my Pumpkin Chocolate Chip Cookie {PCCC} recipe. Pumpkin + Chocolate?! It's divine.
I have to say, it's been tricky converting this to my gfree satisfaction. If you're a gluten consumer, I've included notes on how much flour to use. If you're gfree as I am, use the measurements I provided - any more flour and they will be too dry. {Trust me on this one.}
Prepare to fall in love...and you're welcome to your personal trainer or gym buddy for encouraging the need for extra workouts. ;)
Pumpkin Chocolate Chip Cookies
- 1 1/2 C Canned Pumpkin {use more and you get a more gooey, cake-like cookie, less and a more firm cookie}
- 3/4 C Sugar
- 1/2 C Oil
- 1 Egg
- 1 tsp Vanilla
- 1 1/2 C Gluten Free Flour Blend { I use 1/4 C Arrowroot Powder, 1/4 C Coconut Flour, 1 C Rice Flour. If you like a firmer cookie, add an extra 1/4 C Coconut Flour. I prefer the cake-like texture, but hubby likes the more cookie-like texture, so my flour ratio depends on who I'm making them for.} For my gluten eating friends, use 2 C Regular Baking Flour
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Allspice
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Milk
- 1 C Chocolate Chips {I always add extra}
- Nuts {optional - I usually do without, but if you're a nut lover - go for it!}
- Preheat oven to 375 degrees.
- Dissolve baking soda in milk & set aside.
- In a large bowl combine pumpkin, sugar, oil, and egg. Stir.
- Add flour, baking powder, cinnamon, nutmeg, allspice, salt, vanilla and baking soda mixture. Mix well.
- Stir in chocolate chips and then spoon onto parchment lined cookie sheet.
- Bake at 375 degrees 10 to 12 minutes. Let cool & enjoy!
Happy Fall!!
XO
They look amazing!
ReplyDeleteThese sound amazing!! Wow I most try to make them as soon as possible!
ReplyDeleteCarlee
Almost Endearing
Could I substitute milk with soy? I just learned I'm lactose and am finding it heard to get use to!
ReplyDeleteHi Jen! I'm sure it wouldn't hurt to substitute something for the milk. I recommend Almond or Coconut milk rather than soy - read up on soy to see if its the best milk replacement for you. I too am sensitive to milk. Hope you love the cookies!! Everyone that's made them has fallen in love with them! ;) -Danya
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