Gluten-Free Pumpkin Cookies with Chocolate Chips
*Canned pumpkin varies by brand. If it looks watery, blot with paper towels before using to prevent overly soft, cakey cookies. The color of the purée also differs by brand, which may affect how orange the cookies turn out.
Gluten-Free Flour Tips: If your gluten-free 1:1 flour blend already lists oat flour in the ingredients, use ⅓ cup gluten-free 1:1 flour (50–55 g) and skip the extra oat flour. The added oat flour increases chewiness, while leaving it out will make cookies more cake-like. If you prefer extra chewy cookies, swap the GF 1:1 flour for this flour blend instead: 3 tablespoon gluten-free oat flour (25 g) + 2–3 tablespoon tapioca flour (25 g). This mix creates a chewier texture than using GF 1:1 flour alone.
Batter Notes: The dough will be softer than most drop cookie batters — that’s normal! After chilling, if the dough still seems too wet and doesn’t scoop easily, gently mix in 1 additional Tablespoon of flour until it holds together.
Almond Butter Substitutes – Peanut butter or sunflower seed butter may be used in place of almond butter. Peanut butter gives a stronger flavor, while sunflower seed butter changes the color. Always use a drippy nut/seed butter, not a thick one.
Freezing Tips : Store baked or unbaked cookies in an airtight container or freezer bag for up to 2 months. If baking from frozen (unbaked dough): Add 3–5 minutes to the baking time. Cookies baked from frozen tend to be slightly chewier in the center. If thawing baked cookies: Let them sit at room temperature or warm briefly in a 300°F oven for 5 minutes.
