Description
Soft gluten-free cookies with white chocolate chips and pumpkin spice. They have a crisp cinnamon-sugar coating.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups gluten-free all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup white chocolate chips
- For coating: 2 tablespoons sugar mixed with 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla. Mix until combined.
- In a separate bowl, whisk flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
- Gradually add dry ingredients to wet mixture. Stir until just combined.
- Fold in white chocolate chips.
- Roll dough into 1-inch balls. Coat each ball in the cinnamon-sugar mixture.
- Place balls 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, until edges are set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Use a gluten-free flour blend that contains xanthan gum for best texture.
- Do not overmix the dough to keep cookies soft.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg