Gluten Free Pumpkin Chocolate Chip Cookies

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

Kids love the chocolate chip freckles in these cookies shaped into Jack-o'-lanterns. Get a group of kids together and watch the creativity!

Course Baking, Cookies & Bars

Cuisine Canadian

Keyword Pumpkin Chocolate Chip Cookies

Cook Time 22

Servings Jack-o'-lanterns

Calories 414kcal

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 20-22 minutes, slightly longer for larger 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.

Nutrition