I don’t claim to be the best baker in the world. I actually don’t claim to be a baker at all, but the fall season is starting and I can’t resist fall recipes, especially breads and cookies. I have seen all these fall cookie recipes floating around out there and I’ve been dying to make these cookies for 2 weeks now! My plan was to make these last night after the kiddos went to bed, but I was too tired…so I woke up at 6am on a Saturday and made my cookies. The kids came down about 20 minutes later feeling confused because they had just woken up and I wasn’t making their breakfast…I was making cookies. My son became very excited that we were having cookies for breakfast!
These were so easy to make, but keep in mind that these are meant to be soft cookies. The dough is a wet consistency and no matter what you do to try and flatten them out, they are going to rise a bit. That’s because of the pumpkin puree. Oh my goodness… I love pumpkin puree! I have made so many things with pumpkin puree, but not cookies so I was very curious as to how these would turn out. They turned out beautifully and have a fantastic fall taste. The other thing I love about this recipe is that it only makes 12 cookies. I love that because it ensures I won’t eat too many! And yes, I did have one of these for my breakfast. It went perfectly with my coffee!
I made 2 batches…1 was Gluten Free and the other was with regular all-purpose flour. So I’m going to give you both recipes below. My husband could not taste the difference in the cookies that were Gluten Free vs. the regular ones so all my Gluten Free readers, you’re going to love these!
Welcome to the fall season and Happy Eats!
Ingredients
- 1/4 cup butter, softened
- 1/3 cup brown sugar
- 1 egg at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 cup milk chocolate chips
Ingredients for Gluten Free Version
- 1/4 cup butter, softened
- 1/3 cup brown sugar
- 1 egg at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree
- 1 cup Gluten Free Bob’s Red Mill Gluten Free Flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 cup milk chocolate chips
Directions
Regardless if you make a Gluten Free version or a regular flour version, the directions are the same. You’ll see what I mean below. Preheat oven to 350 F and prepare a cookie sheet with parchment paper. Spread a little bit of extra virgin olive oil on the parchment paper. If you have a silpat, I would recommend using that.
First, we will work with the wet ingredients. In a large bowl, beat the butter with a standing mixer for 1 minute. Your butter needs to be softened just a bit so it mixes easily. Add the brown sugar and beat on low speed until smooth and creamy. Add in the egg and vanilla extract. Beat the eggs and vanilla into your mixture on medium speed until all ingredients are well combined. Mix in the pumpkin puree.
In a separate bowl, mix all your dry ingredients together. With a small whisk, mix well until dry ingredients are blended evenly. Add wet ingredients into the dry ingredients and mix on low speed until well combined. You mixture will be more of a wet consistency, but that’s what you want. Fold in the chocolate chips.
With a large spoon, place about 2 Tablespoons of cookie dough on the baking pan and flatten with your fingers. Take the spoon and shape into a circle shape.
Bake for 15 minute. Remove from the oven and cool on a wire cooling rack.
- Recipe source: inspired by IIona’s Passion
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