Post-turkey Sweets!

Happy Thanksgiving, everyone!

This recipe for Gluten-free Pumpkin Chocolate Chip Cookies was passed along by a friend. We're still trying to find out its origin to give credit for the original recipe where it is due and I'll post that as soon as I find out. I tweaked it a bit and you can, too (maybe you want to add more pumpkin to your taste, etc.). Enjoy!

Gluten-Free Pumpkin Chocolate Chip Cookies


1/2 cup unsalted butter

1 cup sugar

1/2 cup packed brown sugar

2 eggs, slightly beaten

1 cup canned pumpkin

1 tsp vanilla extract

1-1/2 cups white rice flour*

3/4 cup tapioca flour*

1-1/4 tsp xanthan gum

3 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp salt

1 cup semisweet or dark chocolate chips

*I used Bob's Red Mill Stone Ground White Rice Flour and Bob's Red Mill Finely Ground Tapioca Flour.

(NOTE: In gluten-free recipes, tapioca flour and tapioca starch are interchangeable.)


Preheat oven to 350 degrees.

Using a stand mixer, combine butter, sugars, eggs, pumpkin and vanilla and beat on medium speed until well-blended. Combine dry ingredients in a separate bowl and then add to creamed mixture. Beat on low until well-blended. Scrape down beater attachment and sides of bowl with rubber spatula, then stir in chocolate chips with wooden spoon. Drop by teaspoonfuls onto a greased or non-stick cookie sheet. Bake for 12 minutes. Cool on wire rack and store in airtight container.

Makes approximately 36 cookies.