Need the perfect fall dessert to bring to Thanksgiving dinner? COMPASS has it for you. These homemade gluten-free pumpkin cookies are sure to make your contribution to the table most talked about!
- 1 tsp Ginger, ground
- 2 cups Pumpkin puree, canned
- 2 Eggs, large
Baking & Spices
- 2 1/4 cups flour
- 1 tsp Baking soda
- 3/4 cup Brown sugar
- 2 cups Chocolate chips, semisweet
- 2 tsp Cinnamon, ground
- 1/4 tsp Nutmeg, ground
- 1 tsp Salt
- 3/4 cup Sugar
- 1 tsp Vanilla extract
- 4 tbsp Butter, unsalted
Preheat oven to 375°F.
In a bowl, combine dry ingredients (flour, baking soda, salt, cinnamon, ginger and nutmeg). Set aside.
Using an electric mixer with paddle attachment, beat the butter and both sugars until well combined, about 2-3 minutes.
Add eggs, vanilla extract and pumpkin and continue mixing for 30 seconds.
Slowly add in the dry ingredients and mix on low until just combined. The dough is quite wet.
Add chocolate chips and stir in by hand.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Line 4 sheet trays with parchment paper.
Add scoop of cookie dough about 2 inches apart.
Wet your fingers and press down on the cookie to flatten it slightly.
Bake for 15-18 minutes. Cookies are spongy in texture and should spring back when touched.