GF Chocolate Chip Raisin Pumpkin Cookies
GF chocolate chip and raisin pumpkin cookies are one of my favorite fall “go-to” cookies, and they come in all the flavors of the upcoming season.
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I don’t know about you, but I love chewy raisins in muffins and cookies, and this is the perfect cookie to add some in. Chocolate chips and raisins in a soft pumpkin cookie…Mmm so good.
Growing up, my grandma always had frozen chocolate chip cookies in her freezer, and I grew to love frozen cookies. As you might imagine, I freeze ALL my cookies, and these pumpkin cookies are no exception. Of course, be sure to enjoy them fresh from the oven, too!!!
One of my favorite gluten-free flour combinations for cookies is equal parts brown rice flour and garbanzo bean flour. I use this combination quite often in my cookie recipes. If you prefer to purchase a premade mix, try King Arthur Measure For Measure Gluten Free Flour or any other one-to-one gluten-free baking blend.
To Make GF Chocolate Chip & Raisin Pumpkin Cookies, You Will Need These Ingredients:
- Butter or any dairy-free butter substitute
- Sugar or any dry sweetener
- Gluten-free flour mix (purchased type) or homemade gluten-free flour mixes (I used the combination I mentioned above.)
- Pumpkin
- Vanilla
- Cinnamon
- Baking soda
- Baking powder ~ corn-free if needed
- Xanthan gum (omit if using a gluten-free, measure-for-measure type flour blend)
- Eggs (or egg replacers) I use Enger-G Egg Replacer or aquafaba. Aquafaba is the liquid from canned garbanzo beans. Three tablespoons of this liquid is equal to one large egg.
- Mini chocolate chips ~ Allergy-Friendly if needed, like Enjoy Life Semi-Sweet Mini Chocolate Chips
- Raisins
Store in an airtight container or in freezer bags for longer storage. These cookies are fabulous frosted, too!
GF Chocolate Chip & Raisin Pumpkin Cookies
Ingredients
- 1/2 cup butter softened or any butter substitute
- 1 cup sugar ~ or any dry sweetener
- 2 cups gluten-free flour mix. ~ or the combination I mention in notes.
- 1 cup canned pumpkin
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder ~ corn-free if needed, link is in notes
- 1/2 tsp xanthan gum
- 2 eggs or egg replacer I used Enger-G Egg Replacer or Aquafaba
- 3/4 cup mini chocolate chips allergy-friendly link is in notes
- 1/2 cup raisins
Instructions
- Preheat oven to 350
- In a large mixing bowl:
- Cream together butter and sugar.
- Add eggs or egg replacer, vanilla, and pumpkin. Mix well.
- Stir in dry ingredients. Fold in chocolate chips and raisins.
- Drop by small cookie scoops (about 2 Tbls) onto prepared baking sheets. Bake for 12-15 minutes or until set. Cool on wire racks.
- Store in an airtight container or in freezer bags, my favorite way.
Notes
I am ready for ALL of the pumpkin recipes and these sound delicious!
Me too, I love pumpkin everything!