Soft, chewy pumpkin cookies with warm spices and plenty of chocolate chips. These easy gluten-free cookies are perfect for fall baking and everyday treats.

Ingredients

• ½ cup unsalted butter melted and slightly cooled
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 6 tablespoons pumpkin puree
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free 1-to-1 flour
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup chocolate chips

Directions

1. Melt the butter and let it cool slightly.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.
3. Add the pumpkin puree and vanilla extract. Mix until smooth.
4. In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, ginger, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients. Stir until just combined.
6. Fold in the chocolate chips.
7. Cover the dough and refrigerate for at least 30 minutes.
8. Preheat the oven to 350°F and line a baking sheet with parchment paper.
9. Scoop the dough into balls and place them about 2 inches apart. Gently flatten each dough ball to about ½ inch thick.
10. Bake for 10–12 minutes, or until the edges look set.
11. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
12. Sprinkle with flaky salt, if desired.