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Pumpkin Spice Chocolate Chip Cookies

Makes approximately 24 Cookies


  • 2 C. gluten-free, all-purpose flour
  • 1 ½ t. guar gum (or ¾ t. xanthan gum); only add if not contained in your gluten-free flour
  • 1 t. baking soda
  • 1 t. salt
  • 1 ½ t. ground cinnamon
  • ¼ t. ground ginger
  • ¼ t. nutmeg
  • ¾ C. packed light brown sugar
  • ½ C. granulated sugar
  • ¼ C. shortening
  • 1 C. pumpkin puree
  • 1 flax egg or chia egg (1 T. ground flax or chia seed + 3 T. hot water)
  • 1 ½ t. pure vanilla extract
  • 1 C. Enjoy Life Foods Mini Chips


  1. Preheat oven to 350˚F and line two baking sheets with parchment paper, set aside.
  2. In a medium bowl, mix the gluten-free flour, guar gum (if needed), baking soda, salt, ground cinnamon, ginger and nutmeg. Set aside.
  3. In another medium bowl, using a hand mixer, mix together the light brown sugar, granulated sugar, shortening and half the pumpkin puree for 2-3 minutes.
  4. Add the remaining pumpkin puree, flax or chia egg, vanilla extract and Mini Chips and mix until combined.
  5. Using a hand mixer, combine the flour mixture and pumpkin mixture.
  6. Using a cookie scoop or tablespoon, scoop out cookie dough onto parchment-lined baking sheets.
  7. Bake for 10-12 minutes or until lightly browned around the edges. Remove and place on a cooling rack. Store in a tightly covered container for up to 5-7 days.