Gluten Free Pumpkin And White Chocolate Chip Cookie

Name: Gluten Free Pumpkin And White Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups Gluten Free Flour (I Used Better Batter); 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Pumpkin Pie Spice; 1 teaspoon Cinnamon; 1/2 teaspoons Salt; 1/2 cups Butter, Softened; 1 cup White Sugar; 1/2 cups Brown Sugar; 14 ounces, weight Can Pumpkin Puree; 1 Egg; 2 teaspoons Vanilla Extract; 1-1/2 cup White Chocolate Chips

Servings: persons

2-1/4 cups Gluten Free Flour (I Used Better Batter)
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Pumpkin Pie Spice
1 teaspoon Cinnamon
1/2 teaspoons Salt
1/2 cups Butter, Softened
1 cup White Sugar
1/2 cups Brown Sugar
14 ounces, weight Can Pumpkin Puree
1 Egg
2 teaspoons Vanilla Extract
1-1/2 cup White Chocolate Chips

1
Preheat oven to 350u00b0F. Whisk gluten-free flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt together in a medium-sized mixing bowl and set aside.
2
In a stand mixer, cream the butter and sugars. Combine pumpkin, egg, and vanilla and mix on medium spread until all ingredients are fully incorporated. Slowly add the dry ingredients. Once dry ingredients are thoroughly combined, add in white chocolate chips and mix until they are mixed throughout your batter. Put tablespoon-sized scoops of the dough on a cookie sheet that you've lined with parchment paper or a Silpat.
3
Bake for 15-18 minutes or until a toothpick comes out clean. Remove from cookie sheet and place on a cooling rack for 5 minutes.
4
Adapted from All Recies, via Bake Your Day (original recipe White Chocolate Pumpkin Spice Cookies also found here in Tasty Kitchen).

867

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-1/4 cups Gluten Free Flour (I Used Better Batter), 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Pumpkin Pie Spice, and more.

Yes, Gluten Free Pumpkin And White Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Pumpkin And White Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions