I love chocolate chip cookies. LOVE. I also LOVE pumpkin...anything. So I combined the two in this wonderfully amazing fall cookie recipe. They are the perfect consistency, crispy yet still chewy and moist.
This recipe is gluten free "enough" for us, but if you have celiac's disease be sure to substitute your favorite gluten free ingredients (chocolate chips, vanilla, anything in recipe!)
3/4 cup butter, softened
1 1/2 cups raw cane sugar
1 tsp. vanilla
1/2 cup pumpkin puree
2 1/4 cups Jules Gluten-Free All Purpose Flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. ground clove
6 oz. semisweet chocolate chips
6 oz. butterscotch chips
Directions
Preheat oven to 375 degrees F. Prepare a greased baking sheet. (I love using Trader Joe's Coconut Oil Spray).
In a large bowl, cream butter and sugar. Gradually add pumpkin puree and vanilla while mixing. In a medium bowl, sift together gluten-free flour mix, baking soda, baking powder, salt, and spices. Stir into the butter mixture until blended. Finally, stir in the chocolate & butterscotch chips. If you don't have butterscotch chips or can't find them gluten free, just use chocolate chips. Really though, use the butterscotch chips if you can. They add an amazing caramelly flavor to the cookies, and everyone will ask "what is that flavor?" It's the butterscotch chips. I eat the batter by the spoonful, it is that good...and I don't feel too bad because it is egg free.
Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 15 to 18 minutes or until light brown. If you have a finicky uneven vintage oven like mine, switch your pans half way through baking. Let cookies cool on baking sheet for 5-10 minutes before removing to wire racks.
Voila ~ enjoy!
Maggie Pie :)
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