Recipe Notes
- Draining the pumpkin on paper towels helps to remove excess moisture that would otherwise make these cookies cakey.
Ingredients
- 1 ½ cups (188g) reclamation gluten-free cookie flour
- ½ teaspoon (2.9g) baking soda
- ½ teaspoon (3.1g) table salt
- 1 teaspoon (2g) ground cinnamon
- ¼ teaspoon (0.5g) ground ginger
- ¼ teaspoon (0.5g) ground nutmeg
- ⅛ teaspoon (0.25g) ground cloves
- 8 tablespoons (114g) unsalted butter, melted and cooled
- ½ cup (100g) granulated sugar
- ½ cup (110g) light brown sugar
- 1 large (16g) egg yolk
- 1 teaspoon (5g) vanilla extract
- ⅓ cup (80g) drained pumpkin (from ⅔ cup canned pumpkin puree–see directions)
- 1 cup (175g) semisweet chocolate chips
Directions
Step 1
Preheat oven to 350°F. Line half sheet pans or baking sheets with parchment paper.
Step 2
Line a plate with a triple-layer of paper towels, then spread ⅔ cup (160g) canned pumpkin puree in a thin layer over the paper towels. Cover with another triple-layer of paper towels, pressing down to gently to start absorbing moisture from the pumpkin puree. Set aside for 10 minutes to allow the moisture to be drawn out of the pumpkin, then peel back the paper towels, and measure ⅓ cup (80g) of drained pumpkin puree (the puree should lose almost half it’s weight and volume from draining).
Step 3
In a medium bowl, whisk together the cookie flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Step 4
In a large bowl, stir together the granulated sugar, brown sugar, melted butter, and vanilla with a rubber spatula or wooden spoon until combined. Add the drained pumpkin puree and stir until smooth.
Step 5
Fold in the flour mixture until no dry pockets of flour remain, then fold in the chocolate chips. Allow the dough to rest in the bowl for 10 minutes before scooping.
Step 6
Scoop the cookie dough into 1 ½ tablespoon portions (or use a ¾ oz / #40 cookie scoop), placing 8 at a time on a lined baking sheet. Flatten the tops of the cookies so that they are about ½ inch thick. Press a few extra chocolate chips into the top of each cookie (optional).
Step 7
Bake the cookies one tray at a time, for 10 - 12 minutes. The edges should be just beginning to brown and the tops should look dry and set.
For the chewiest cookies, bang the pan on the counter 2 to 3 times just after removing from the oven (this helps deflate the cookies slightly and keeps them from being too puffy or cakey).
Let the cookies cool on the pan for at least 5 minutes, then transfer to a wire rack to cool. Store at room temperature in an air tight container for several days.
