Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies
The perfect fall cookie recipe! These gluten-free pumpkin chocolate chip oatmeal cookies have a fudgy, chewy texture, with warm spices, a kiss of vanilla, and plenty of chocolate in every bite!
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Servings: 20 Cookies
Ingredients
- 1 cup Gluten-Free Measure-For-Measure Gluten-Free Flour* (120 grams)
- 1 cup Gluten-Free Rolled Oats (Old-Fashioned Oats) (90 grams)
- 1 ¼ teaspoons Pumpkin Pie Spice
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Canned Pumpkin Puree - unsweetened (120 ml)
- ½ cup Softened Butter (113 grams)
- ½ cup Light Brown Sugar (100 grams)
- ¼ cup Granulated Sugar (50 grams)
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract
- ½ cup Semi-Sweet or Dark Chocolate Chips (85 grams)
- ½ cup Mini Chocolate Chips (95 grams)
- Optional: Additional Chocolate Chips & Mini Chocolate Chips (for garnish)
Instructions
- Preheat & Prep. To start, preheat the oven to 350 degrees F. Line two sheet pans with parchment paper and set them aside.
- Blot The Pumpkin. Line a plate with paper towels and spread the pumpkin puree out onto the lined plate. Blot with additional paper towels to remove extra moisture from the puree, until you only have 1/3 cup pumpkin puree left. (You may need to use some extra paper towels!)
- Whisk The Dry Ingredients. In a medium bowl, combine gluten-free flour, oats, baking soda, pumpkin spice, and salt until well blended, then set aside.
- Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), cream the butter, brown sugar, and sugar 2-3 minutes with the paddle attachment (or a hand mixer), until smooth and creamy.
- Finish The Wet Ingredients. Scrape down the sides of the bowl, then add pumpkin puree, egg yolk, and vanilla extract and mix until evenly blended. (It may look a tiny bit separated here--don't panic!)
- Combine The Dough. Next, scrape down the sides of the bowl again and add the flour mixture. Mix until just blended, then add chocolate chips and mini chocolate chips and stir until evenly distributed.
- Scoop & Bake. Use a medium cookie scoop to measure 2 Tablespoon size scoops of cookie dough onto a prepared baking sheet. Bake 6 cookies at a time, for 8-10 minutes. When the cookies come out of the oven, garnish with additional chocolate chips or mini chocolate chips, if desired. Then, transfer cookies to a wire rack to finish cooling. Repeat with the remaining cookie dough, alternating cookie sheets with each batch so you don't put cool dough on a hot cookie sheet.
- Serve & Store. Enjoy the cooled cookies and store leftover cookies in an airtight container at room temperature 2-3 days or freeze in a freezer bag up to 2 months.
Notes
- Gluten-Free Flour. We recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another 1:1 flour blend, make sure it contains xanthan gum, so the texture is right! (Do not substitute almond flour, oat flour, or coconut flour into this recipe.)
- How Do You Get Chewy Pumpkin Cookies Instead of Cakey Pumpkin Cookies? We use 3 tricks to solve this. First, blot the extra liquid out of the pumpkin puree, which reduces the liquid in the dough. Next, we use ONLY an egg yolk, for a richer, denser, fudgier texture. Third, we've adjusted the ratio of wet and dry ingredients to keep the cookies from getting too cakelike and tall.
- Want Bigger Cookies? No problem! Use a large cookie scoop to measure 3-Tablespoon scoops of cookie dough and bake the cookies 9-11 minutes. You'll end up with fewer cookies, but they'll be closer to bakery-size cookies!
- Cookies Not Spreading? This can often occur if you accidentally added too much flour, but can also happen depending on the temperature of your butter or the room. You can pat the dough down slightly before baking to help the cookies spread more.
Video
Find the recipe:
sweetsandthankyou.com/pumpkin-oatmeal-chocolate-chip-cookies/