soft pumpkin cookies (gf)

These pumpkin cookies are healthier than most with less sugar, no cream cheese, no icing and MORE pure canned pumpkin.

They're also soft and chewy - each bite is packed with fresh pumpkin and a hint of sweetness from the dark chocolate chips. Here's how to make them!

MAIN INGREDIENTS

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Butter

Sugar

Eggs

Pure canned pumpkin

Gluten-free flour

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Baking soda, salt, pumpkin pie spice

Chocolate chips

Pre-heat oven to 350 degrees F. Put the dry ingredients into a bowl and stir to combine.

STEP 1

With an electric mixer, beat the butter, eggs, and sugar together.

STEP 2

Stir the pure canned pumpkin into the butter mixture. Add that pumpkin mixture to the bowl of dry ingredients. Stir until just combined.

STEP 3

Add chocolate chips in and give a final stir. Divide cookie batter onto a prepared baking tray and bake for 15-18 minutes.

STEP 4

Pro Tip: Do NOT use pumpkin PIE filling Go for PURE canned pumpkin

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full recipe

Hi, I’m April, a registered dietitian and mom of two young boys. Join me for easy, gluten-free recipes - perfect for busy moms with gluten intolerance.

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