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–+ servings
Pumpkin Chocolate Chip Cookies in the shape of Jack-o-lanterns.

Gluten Free Pumpkin Chocolate Chip Cookies

Kids love the chocolate chip freckles in these Jack-o'-Lantern Pumpkin Chocolate Chip Cookies. Let everyone have fun shaping their own pumpkin cookie.
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Course: Baking, Cookies & Bars
Cuisine: Canadian
Keyword: Pumpkin Chocolate Chip Cookies
Servings: 13 Jack-o'-lanterns
Author: Cinde Little

Ingredients

DRY INGREDIENTS

  • 1 cup EGFG gluten free flour blend (130 g)
  • ¾ cup brown rice flour (110 g)
  • ¼ cup potato starch (40 g)
  • 1 cup gluten free whole oats (95 g)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt

WET INGREDIENTS

  • 14 tablespoon butter melted (1 cup less 2 tablespoons)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoon milk

ADD IN

  • 1 cup mini chocolate chips

Instructions

  • Combine flours, oats, baking soda, cinnamon and salt in a medium bowl. Stir and set aside.
  • In large bowl of an electric mixer add melted butter and sugars. Beat on medium speed for 2 minutes.
  • Add egg, vanilla, pumpkin puree and milk. Continue beating until combined.
  • On low speed add dry mixture until just combined.
  • Add chocolate chips. Let cookie dough rest for 30 minutes.
  • Preheat oven to 350°F. While oven is heating portion cookie dough on parchment lined cookie sheet. For regular round cookies use a 3 tablespoon scoop. For big Jack-o'-lanterns use an ice cream size scoop (½ cup). Using a bit of flour if needed, flatten into a large pumpkin shape. Add a bit of dough at the top for the stem.
  • Bake cookies in 350°F oven for 20-22 minutes, slightly longer for large pumpkins.
  • Allow cookies to cool for a few minutes before transferring to a wire rack. Cool completely before decorating or storing.
  • Decorate with icing, chocolate chips, candy corn or candy eyes. Makes 26 regular cookies or 13 large Jack-o'-lanterns.

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
To shape each Jack-o'-lantern put three scoops of dough, touching each other, onto a parchment lined baking sheet. Use a small spatula to smush them together into the shape of a pumpkin. Shape a fairly thick stem (so it won't break off) with a small scoop of dough.