3/4 granulated sugar
1 cup canned pumpkin
1 egg, beaten
2 teaspoons vanilla extract
2 1/2 cups Red Mill gluten-free flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
pinch freshly ground nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1. Preheat oven to 350˚F.
2. In a large bowl, cream together the butter and sugar. Add pumpkin and beat well. Then add eggs and beat well. Finally add vanilla and beat well.
3. Mix together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture, about 1/3 at a time and mix well after each addition. Fold in the chocolate chips with a spoon or spatula.
4. Spoon batter onto cookie sheets that have been sprayed with non-stick cooking spray or lightly buttered. Bake for 15 minutes or until lightly golden brown. Let sit for one minute after removing from oven. Then cool on wire racks.
i am serious when i say that these cookies are AMAZING. they're so light, almost cake-like. i've eaten at least three per day since we baked them last week.
oh and p.s. don't taste the batter. just trust me on this one.