{Gluten and Dairy Free} Pumpkin Chocolate Chip Cookies

I love these cookies from the Pretty Bee!  I am getting so hungry just looking at them! They are egg free, too!

photo from The Pretty Bee

THE BEST PUMPKIN CHOCOLATE CHIP COOKIES.

PRINT

PREP TIME

10 mins

COOK TIME

13 mins

TOTAL TIME

23 mins

Warm and wonderful, these pumpkin chocolate chip cookie are the perfect fall dessert!

Author: The Pretty Bee

Recipe type: Dessert

Cuisine: Gluten Free, Vegan

Serves: 20

INGREDIENTS

• ⅔ cup vegan buttery spread
• ½ cup coconut sugar or light brown sugar
• ½ cup organic cane sugar
• ½ cup pure pumpkin puree
• 1½ teaspoons vanilla extract
• 2 cups gluten free flour blend (I used Bob's Red Mill Gluten Free 1-To-1 Baking Flour) you can also use all-purpose flour if you are not gluten free
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ¼ teaspoon ginger
• pinch of cloves
• ½ teaspoon sea salt
• 1 teaspoon baking soda
• 1½ cups dairy free semi-sweet chocolate chips

METHOD

1. Preheat the oven to 350 degrees. Line a two cookie sheets with parchment paper.
2. Put the gluten free flour blend, spices, salt, and baking soda in a bowl and whisk together. Set aside.
3. Put the buttery spread and the sugars in a mixing bowl and beat until light and fluffy. Add the vanilla extract and the pumpkin puree and mix until combined.
4. Add the dry ingredients a little at a time while mixing on low speed. Stop the mixer and stir in the chocolate chips by hand.
5. Drop the batter by large tablespoonfuls onto the prepared cookie sheets.
6. Bake at 350 degrees for 11-13 minutes. Do not overbake.