Ingredients:

  • 2 cups (280g) gluten-free all-purpose flour blend
  • 1/2 cup (56g) almond flour
  • 1 tsp (6g) baking soda
  • 1/2 tsp (2g) baking powder
  • 2 tsp (5g) ground cinnamon
  • 1/4 tsp (1g) ground ginger
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) fine sea salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (165g) brown sugar, packed
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. In a large bowl, cream together the softened unsalted butter and packed brown sugar until the mixture is smooth and creamy.
  3. Beat in the large egg, pumpkin puree, and vanilla extract. Whisk until the batter is fully emulsified and no streaks of butter remain.
  4. In a separate medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and fine sea salt.
  5. Gradually fold the dry flour mixture into the wet ingredients using a rubber spatula until just combined, being careful not to overmix.
  6. Gently stir in the semi-sweet chocolate chips.
  7. Using a 2-tablespoon cookie scoop, drop uniform portions of dough onto the prepared baking sheet.
  8. Bake for 15 minutes until the edges are mahogany-colored and the centers are set.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.