AuthorE. Gluten
DifficultyBeginner
TweetSave
Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins
 1 cup butter, softened
 1 cup white sugar
 1 cup light brown sugar
 1 (3.4 oz.) pkg. instant vanilla pudding mix
 2 large eggs
 1 tsp vanilla extract
 1 ½ cups canned pumpkin puree
 1 tsp xanthan gum
 2 tsp baking soda
 ½ tsp salt
 1 ¼ tsp ground cinnamon
 ½ tsp ground ginger
 ¼ tsp ground nutmeg
 ¼ tsp ground cloves
 ½ cup milk chocolate chips
1

Preheat the oven to 350°.

2

Spray cookie sheets with nonstick spray or line them with parchment paper. In a large mixing bowl whip the butter until smooth.

3

Beat in the white and brown sugars and dry pudding mix. Mix until the mixture is light and fluffy. Beat in the eggs 1 at a time. (If you want fluffy cookies, use a whisk attachment and beat for 3–4 minutes. If you want them flat, use a flat beater and mix just until the eggs are blended.)

4

Mix in the vanilla and pumpkin puree. Add the flour, xanthan gum, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

5

Stir in the chips.

6

Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 13-15 minutes or until the cookies are browned around the edges.

Category

Ingredients

 1 cup butter, softened
 1 cup white sugar
 1 cup light brown sugar
 1 (3.4 oz.) pkg. instant vanilla pudding mix
 2 large eggs
 1 tsp vanilla extract
 1 ½ cups canned pumpkin puree
 1 tsp xanthan gum
 2 tsp baking soda
 ½ tsp salt
 1 ¼ tsp ground cinnamon
 ½ tsp ground ginger
 ¼ tsp ground nutmeg
 ¼ tsp ground cloves
 ½ cup milk chocolate chips

Directions

1

Preheat the oven to 350°.

2

Spray cookie sheets with nonstick spray or line them with parchment paper. In a large mixing bowl whip the butter until smooth.

3

Beat in the white and brown sugars and dry pudding mix. Mix until the mixture is light and fluffy. Beat in the eggs 1 at a time. (If you want fluffy cookies, use a whisk attachment and beat for 3–4 minutes. If you want them flat, use a flat beater and mix just until the eggs are blended.)

4

Mix in the vanilla and pumpkin puree. Add the flour, xanthan gum, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

5

Stir in the chips.

6

Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 13-15 minutes or until the cookies are browned around the edges.

Gluten Free Pumpkin Cookies