GF pumpkin chocolate chip cookies


I should preface this by saying it’s September 25th and it’s 30+ degrees!! Woo hoo! However …the golden leaves and the calendar tell us fall is here. Time to get baking!!

My obsession (yes, obsession) with pumpkin cookies began about 6 years ago. There was a local coffee shop that made the most amazing, melt in your mouth pumpkin spice cookies! I would go back a few times a day for these cookies …they were fantastic! Two things (among MANY) were different 6 years ago. I wasn’t living without gluten and I wasn’t domesticated in the kitchen 😉
My hankering for soft pumpkin cookies found me today and so I made some!!

I had “pinned” a recipe from and adapted it a bit. Here it is:

*1 cup pumpkin
*1 cup white sugar
*1/2 cup vegetable oil – I did 1/4 oil and 1/4 cup applesauce that I made
*1 egg
*2 cups all purpose flour – I used Bob’s red mill GF all purpose flour
*2 tsp baking powder
*2 tsp ground cinnamon
*1/2 tsp salt
*1 tsp baking soda
*1 tsp milk
*1 tbs vanilla
* 1cup semi sweet mini chocolate chips

1. Combine pumpkin, sugar, oil and applesauce. In another bowl combine flour, baking powder, cinnamon, and salt. Dissolve the baking soda in milk and stir in. Add flour bowl to pumpkin mixture and combine.
2. Add vanilla and chips.
3. Spoon onto greased sheet in preheated 350 degree oven for 10-12 minutes.

I learned to make them much smaller by the 2nd and 3rd batches. This makes them less flimsy when they come out. They are super moist and taste just like fall!

What are your favorite tastes and smells of the season?

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