Pumpkin Chocolate Chip Cookies

Yes, it’s pumpkin time again.  It’s been over a week since I last wrote about baking with pumpkin, so it’s time.

pump final

Last week, I went to a South American wine tasting and was given the task of bringing a dessert.  Of course my first idea was, pumpkin cookies!  Sometimes I wonder if I’m pushing too hard on the pumpkin thing: maybe not everyone sees pumpkin as the ideal sweet treat.  But, I went ahead and made the pumpkin cookies.  Sure, it would have been easier to make a batch of Betty Crocker GF brownies, but it’s fall and we need pumpkin.

When I made these cookies, I wasn’t sure what the response would be.  I brought a few to my friend, Jen, who assured me that she liked them.  (I didn’t actually see her eat the cookies though, so I wasn’t sure how truthful this statement was.

So, at the wine event that evening, I was nervous as to how these oddly shaped orange balls would go over with everyone else, especially the guys in the group.  My pumpkin doubts were quickly wiped away, as the pumpkin cookies were devoured.  I would watch a person eat one, then grab another, and a little while later, another.  I couldn’t believe how quickly they were disappearing!  I had to make sure I got my fill of the goodies before they ran out.

Success?  I think so.  They’re not the most beautiful cookies, but they were a crowd pleaser.

pump mixer

Pumpkin Chocolate Chip Cookies

  • 1/2 cup butter, softened
    1 1/2 cups sugar
    1 egg
    1 cup canned pumpkin
    1 tsp. vanilla
    1 cup white rice flour
  • ½ cup sorghum flour
  • ½ cup tapioca flour
  • 1/ cup amaranth flour
    1 tsp. baking powder
    1 tsp. xanthan gum
    1/2 tsp. salt
    1 tsp. nutmeg
    1 tsp. cinnamon
    1 cup chocolate chips

Mix flours, xanthan gum, salt, and baking powder and spices in a bowl.  In a separate bowl, cream butter and sugar together until light and fluffy. Beat in egg, pumpkin, and vanilla. Add dry ingredients (flours, etc.) to creamed mixture; mix well. Add chocolate chips; mix thoroughly.

pump bowl

Drop by teaspoons onto well-greased cookie sheets. Bake at 350 degrees for 10-12 minutesor until lightly browned. Remove from cookie sheets while warm and cool on racks. Makes 3 1/2 to 4 dozen cookies.  Enjoy!

Note to Gluten-Eaters: If you want to make this recipe with gluten, just use 3 cups of regular flour in lieu of the other flours and omit the xanthan gum.

Any more pumpkin ideas for me?

pump pan

  1. moxie says:

    It was TRUE!!! i would never lie to you!unless…you made me gross cookies. jk!

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