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Chewy Gluten-Free Pumpkin Cookies with Chocolate Chips

PrintPrint Recipe
  • Bake Time: 11 - 13 minutes

Ingredients

  • 3 cups gluten-free baking flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp pumpkin spice
  • 1 cup unsalted butter, room temperature soft
  • 2/3 cup light brown sugar, packed
  • ½ cup Light Karo® Corn Syrup
  • 6 TBSP pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • Mini chocolate chips or holiday inspired can dies

Directions

  1. Prepare. Preheat oven to 325*F and line a baking sheet with parchment paper.
  2. Combine dry Ingredients. In a medium mixing bowl, combine your gluten-free flour, salt, baking powder, cinnamon, nutmeg, pumpkin spice and set aside.
  3. Mix. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter, brown sugar, and Karo® Corn Syrup until smooth, about 1 minute.
  4. Add Pumpkin. Mix in pumpkin puree and vanilla extract until smooth, about 30 seconds.
  5. Add Flour. Gradually add flour mixture, mixing on low speed until smooth dough forms.
  6. Bake. Spoon the batter out by the tablespoonful, rolling batter into a ball with your hands. Place your cookie balls 2 inches apart on the lined cookie sheet and top your pumpkin cookies with your favorite toppings.
  7. Bake for 11-13 minutes, until edges begin to turn golden brown.
  8. Remove from your oven and cool on the baking sheet for 1-2 minutes, then transfer them to a cooling rack. Enjoy!
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Corn Syrup

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Chewy Gluten-Free Pumpkin Cookies with Chocolate Chips

  • Bake Time: 11 - 13 minutes

Ingredients

  • 3 cups gluten-free baking flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp pumpkin spice
  • 1 cup unsalted butter room temperature soft
  • 2/3 cup light brown sugar packed
  • ½ cup Light Karo® Corn Syrup
  • 6 TBSP pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • Mini chocolate chips or holiday inspired can dies

Directions

  • Prepare. Preheat oven to 325*F and line a baking sheet with parchment paper.
  • Combine dry Ingredients. In a medium mixing bowl, combine your gluten-free flour, salt, baking powder, cinnamon, nutmeg, pumpkin spice and set aside.
  • Mix. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter, brown sugar, and Karo® Corn Syrup until smooth, about 1 minute.
  • Add Pumpkin. Mix in pumpkin puree and vanilla extract until smooth, about 30 seconds.
  • Add Flour. Gradually add flour mixture, mixing on low speed until smooth dough forms.
  • Bake. Spoon the batter out by the tablespoonful, rolling batter into a ball with your hands. Place your cookie balls 2 inches apart on the lined cookie sheet and top your pumpkin cookies with your favorite toppings.
  • Bake for 11-13 minutes, until edges begin to turn golden brown.
  • Remove from your oven and cool on the baking sheet for 1-2 minutes, then transfer them to a cooling rack. Enjoy!