Soft And Chewy Brown "Butter" Pumpkin Chocolate Chip Cookies {Gluten-Free, Vegan}
The ultimate chocolate chip cookie to ring in pumpkin season! Melted vegan butter is mixed with low-glycemic sweeteners for a seasonal treat that won't break your blood sugar. Pumpkin spice deliciously pairs with chocolate. Gluten-free and fully plant-based.
Equipment
- Baking sheets
- Mixing bowls
- saucepan
- Hand beater or stand mixer
- whisk
Ingredients
- ½ cup melted and slightly cooled vegan butter see note
- 6 tablespoons pure pumpkin puree room temperature and blotted about 98 grams if using organic; see note
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1¼ cup Healthified homemade gluten-free flour blend or GF 1:1 baking flour; see note
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup granulated allulose
- ¼ cup granulated coconut sugar
- ½ cup chocolate chips or chopped chocolate plus more for topping if desired
Instructions
- To melt the butter, place it in a small saucepan on low heat until melted. Remove from heat and set aside to slightly cool for 10 to 15 minutes.
- Meanwhile, in a small bowl, combine the pumpkin puree, maple syrup, and vanilla extract. Stir until combined and creamy.
- In a large bowl or bowl of a stand mixer, combine the gluten-free flour, pumpkin pie spice, baking powder, baking soda and sea salt. Stir to combine.
- Once the melted butter has slightly cooled, whisk in the allulose and coconut sugar until creamy and no lumps remain. Pour it into the bowl with the pumpkin mixture and whisk until smooth and creamy.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a dough is formed. Fold in the chocolate chips.
- Transfer the bowl with the dough to the refrigerator to chill for 20 to 30 minutes.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Once the dough has chilled, use a cookie scoop or your hands to gather about 1 1/2 to 2 tablespoons of dough and roll it into balls. Place the balls of dough at least 2 inches apart on the baking sheets, and use your fingers to gently press and flatten the dough. Add a few extra chocolate chips on top if desired (this is only for looks and not necessary).
- Bake for 12 to 14 minutes until the edges have started to firm and turn golden brown. The cookies will continue to firm as they cool. Allow the cookies to cool for about 10 minutes on the baking sheets, before transferring them to a wire rack to cool completely, about 1 hour. You can even allow them to further cool and firm in the refrigerator until ready to enjoy.
Notes
Healthified homemade gluten-free flour blend
Pumpkin:
Blot the pumpkin and weigh it out at the same time: Use a digital scale, and weigh out your tablespoons in a paper towel-lined bowl.
Butter:
After I immediately melted the butter in the saucepan, the temperature was around 120 degrees F. I cooled it for about 10 to 15 minutes, after which it was brought down to about 85-90 degrees F.