Gluten Free Chocolate Chip Pumpkin Cookies

Although these cookies taste like fall in your mouth, we love them so much that I make them year round. You have to trust me on this that they are delish! 

Ingredients - Wet

  • 1 can 100% pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup grapeseed oil (or vegetable oil)
  • 1 large egg (to make it vegan, substitute with 1 tbs apple sauce)
  • 1 tbsp pure vanilla extract

Ingredients - Dry

  • 2 and 1/2 cups gluten-free all purpose flour (we love Pamela's All Purpose)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp real sea salt
  • 1 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees
  2. Mix wet ingredients
  3. Mix dry ingredients in a separate bowl
  4. Mix dry into wet with a spatula, just until combined, do not overmix
  5. Fold in chocolate chips
  6. Scoop onto baking sheet 1/2 inch apart
  7. Bake 12-15 minutes, rotating 180 degrees halfway through
  8. Let cool and serve