One-Bowl Gluten-Free Pumpkin Cookies with Chocolate Chips and Pecans
These one-bowl gluten-free pumpkin cookies are studded with chocolate chips and pecans. They're a soft, chewy cookie with crunchy pecans and lots of chocolate flavour. Perfect for fall snacks!
Preheat oven to 350°F. and line two baking sheets with silicone baking mats or parchment paper.
In a medium bowl, combine melted butter, brown sugar, granulated sugar and egg yolk. Stir until just combined. Don't overmix.
Add pumpkin purée, pumpkin spice mix (see Notes) and vanilla extract. Gently stir.
Add gluten-free flour blend, salt, and baking soda.
Gently stir in chocolate chips and chopped pecans.
Form balls of 1 ½ tablespoons of dough and arrange 2 inches apart on baking sheets. Bake one sheet at a time on the center rack for 10 - 12 minutes.
Remove from the oven and let the cookies sit on the baking sheet for 15 minutes before removing to a wire rack to cool completely. The cookies will become more firm and crisp as they cool.
Notes
*Make your own pumpkin spice mix. While you can buy Pumpkin Spice Mix ready-made, it’s ridiculously easy to make your own and you can be sure that the spices you’re using are fresh. Mix the following spices, store them in a small jar, and label it.To make your own Pumpkin Spice Mix, combine:
3 tablespoons cinnamon
2 tablespoons ground ginger
2 tablespoons ground nutmeg
1 ½ tablespoons ground allspice
1 ½ tablespoons ground cloves
Then you'll have it ready to make other gluten-free pumpkin recipes too, like these
*This recipe has been tested with both Bob's Red Mill Gluten-Free 1 to 1 Baking Mix and with Cup4Cup gluten-free flour. Make sure the gluten-free flour blend you use contains xanthan gum.