Ingredients:

  • 1 1/2 cups (180g) Gluten-Free All-Purpose Flour blend
  • 1/2 cup (50g) Almond flour
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Baking powder
  • 1 tsp (2g) Ground cinnamon
  • 1/2 tsp (1g) Ground ginger
  • 1/4 tsp (1g) Ground cloves
  • 1/2 tsp (3g) Fine sea salt
  • 1/2 cup (113g) Unsalted butter, softened
  • 3/4 cup (150g) Brown sugar, packed
  • 1/3 cup (80g) Pumpkin puree (unsweetened)
  • 1 large (50g) Egg
  • 1 tsp (5ml) Pure vanilla extract
  • 1 cup (170g) Semi-sweet chocolate chips

Instructions:

  1. Pre-heat your oven to 350°F (175°C). Line your baking sheet with a silicone mat or parchment paper to prevent sticking.
  2. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt until no clumps remain.
  3. In the large mixing bowl, beat the softened butter and brown sugar on medium-high until the mixture looks fluffy and pale.
  4. Mix in the pumpkin puree, egg, and vanilla extract. Beat until the batter is smooth and velvety.
  5. Turn the mixer to low and gradually add the dry ingredients. Mix just until the flour streaks disappear—do not overmix.
  6. Using a spatula, gently fold in the chocolate chips by hand.
  7. Use a cookie scoop to drop rounded mounds of dough onto the baking sheet, spacing them 2 inches apart.
  8. Press a few extra chocolate chips into the tops for a professional bakery aesthetic.
  9. Bake for 12–15 minutes. Look for the edges to be set and the centers to be slightly soft.
  10. Let cookies rest on the pan for 5 minutes before transferring them to a wire rack.