Pumpkin Chocolate Chip Cookies


-Pumpkin Puree (from the can) about 3/4 cup
-1 and 1/2 Cup GF Flour
-1/4 cup white sugar
-1/4 cup brown sugar
-1 teaspoon baking soda
-1/2 stick butter – melted
1 egg
– 3/4 cup choc chips
– pumpkin pie spice

Pre-heat oven to 350 degrees for 10-15 min
Mix dry ingredients together.
In a large bowl mix together the liquid ingredients.
Combine the dry into the wet ingredients using a mixer or stir together by hand for a few minutes, until smooth. Add in chocolate chips.
Bake for 10 – 15 minutes, this will depend on how your oven works and if you prefer your cookies soft and chewy, or hard and crunchy.

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I've been on a gluten free diet since January 2009. It's been an adventure, and a challenge at times. I love to go to new restaurants and try new foods, and being gluten free can make eating out difficult at times. But I will not let my dietary restrictions get in my way of finding new restaurants and products. These are my stories of being a young women in a big city, eating out and trying new foods, all while NOT eating gluten. Like I said, it's an adventure and you are welcome to come along... Please note that as I try to eat gluten free 100% of the time, my intolerance is not as severe as others so please use caution when dining at restaurants that are not certified gluten free.

4 thoughts on “Pumpkin Chocolate Chip Cookies

  1. These look great!!! I would probably substitute baking Stevia or brown sugar Stevia for the sugars though. I love the pumpkin an chocolate combo!

  2. Mmm. I love pumpkin and chocolate together!Bookmarking the heck out of this recipe for later!

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