Pumpkin Chocolate Chip Cookies

Hi Bakers, Usually when you add pumpkin to cookies it makes them puffy and cake-like because of the extra moisture...I don't want that! How do you make great pumpkin chocolate chip cookies? Grab the paper towels!? Soak up some of the pumpkin moisture with a few paper towels on top before adding it to the dough. It’s a quick and easy way to get chewy, dense sweet cookies instead of a cake-like texture. You'll love this easy and fun bake. I hope you try it! ~Carolyn

Gluten-Free Chocolate Chip Pumpkin Cookies

Adapted for gluten-free from Broma Bakery’s recipe for Pumpkin Cookies

Dry

1 1/2 cups Cup4Cup Multipurpose gluten-free flour +1 tablespoon

1 teaspoon sweet rice flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon xanthan gum

1/4 teaspoon pumpkin pie spice

Wet

1/2 cup butter, melted 

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg yolk

1 teaspoon vanilla

1/3 cup Libby’s pumpkin puree that has been drained of some of the moisture*

2/3 cup mini chocolate chips

Preheat the oven to 350F.

In a medium-sized bowl, whisk together dry ingredients and set aside.

 In a large bowl, mix butter and brown sugar together until combined. Add egg yolk, and vanilla and stir well. Mix in the pumpkin and stir well. Add the dry ingredients to the wet and stir until well combined. Next, add the chocolate chips. Chill the dough for 15 minutes. Roll into 2.5 tablespoon-sized balls and then place 3 inches apart on a parchment-lined cookie sheet. Bake for 11-13 minutes or until the edges are set up and the center is puffy and soft. I band the cookie tray on the counter lightly a few times to make the cookies flatter but you don’t have to if you want them taller. Let cookies cool on a baking sheet and then store in the fridge for up to 4 days.

*Start with 2/3 cup of puree or more to make sure you have enough for 1/3 cup once you remove some moisture. There are a few ways you can drain the pumpkin of liquid, you can use a fine strainer and let it drain overnight, or squeeze it through some fine cheesecloth. I like to lay a folded paper towel over the top of the pumpkin puree and replace the towel a few times once it’s soaked. You want the pumpkin to have the consistency of cooked mashed potato.