The fist signs of Autumn came to bite us this morning and it was quite unexpected considering how hot the last few days have been! It’s hard to go from 34C and spending the afternoon by the pool just a few days ago to this… but baking some gluten free pumpkin and chocolate chip cookies certainly made it all better. 🙂
Having never made gluten free pumpkin cookies before, I decided to base myself on a delicious looking recipe I found online (by Sally’s Baking Addiction), which I tweaked a little to make it gluten free, and they turned out yummy. Very soft and the flavour was absolutely perfect.
I was very impatient to eat them at first (only waited 10-15 minutes) and thought they were a bit too gooey, but give them time to cool down properly and the texture will be perfect. I found them particularly good after a few hours in the fridge.
Also for those living in the UK and wondering where I bought the canned pumpkin (because it’s actually quite hard to find over here, sadly!), the only place I know of that sells it is Waitrose. This one:
I’m thinking I’ll have to buy a lot of pumpkins when the season comes and make my own pumpkin purée to store in the freezer!
- 6 Tbsp canned pumpkin (or fresh pumpkin, cooked and mashed)
- 1/2 cup unsalted butter
- 1/4 cup brown sugar (I used dark muscovado)
- 1/2 cup granulated sugar
- 1/2 Tbsp vanilla extract
- 1 + 1/2 cups gluten free self-raising flour (I used Doves Farm)
- 1/4 tsp salt
- 1 + 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger powder
- 1/4 tsp ground cloves
- 1/2 cup chocolate chips
Yields about 15 cookies.
- With a whisk or fork, mix the butter (first softened up in the microwave briefly), brown and granulated sugar together in a bowl until there are no lumps left. Add the pumpkin and vanilla extract.
- In another bowl, mix the flour and spices. Combine with the wet ingredients and mix well.
- Add the chocolate chips and mix until evenly distributed.
- Cover the dough with cling film and refrigerate for at least 30 minutes.
- Preheat the oven to 180C (about 350F) and line a baking tray or two with parchment paper.
- Take the cookie dough out of the fridge and start making the cookies. Roll the dough into balls, using about a spoonful for each cookies, and press to flatten them on the baking tray. These cookies don’t really expand during the cooking process so shape them as you want.
- Decorate with extra chocolate chips by pressing them on top of each cookie (optional).
- Cook for 10 minutes.
- Take them out of the oven and let them cool down on the baking tray.