Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies with a a side of sweet potato chips counts as a well balanced lunch, right? Two kinds of vegetables and all that? Asking for a friend.
In other news, I’ve been baking a ton lately, as evidenced by the current IGE homepage: Cinnamon Rolls, Apple Crisp, and Oatmeal Bars, oh my! My latest creation, gluten-free Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies, are NOT to be missed.
Think gingery, chocolate studded cookies made extra soft and doughy thanks to the addition of pumpkin in the batter. These 2-bite, technically-baked-but-taste-like-dough-balls are perfect for fall and so irresistible that you might end up eating them for lunch like me!
I mean my friend…
Gingersnaps + Pumpkin + Chocolate Chips
These pumpkin gingersnap cookies are a mash up of three of my favorite cookies – gingersnaps, pumpkin cookies, and chocolate chip cookies – and they’re just as tasty as they sound. Each 2-biter is soft and doughy on the inside, sweet and spicy on the outside thanks to a roll in ginger-sugar before baking, and contain all the flavors I crave in the fall.
I also love that since the cookies are small, they’re a nice-sized treat for kids — and adults. Built in portion control, FTW!
Recipe Notes:
- Big batch: This recipe makes a ton of cookies. Five dozen to be exact! That said, each cookie is just 2″ and you can fit 20 of them on a half sheet pan as they don’t spread too much. They also only bake for 7-8 minutes so you can churn and burn through the dough in a short amount of time.
- Soften overnight: These cookies are divine warm, but I might like them even more the next day when they’ve softened even more.
- Freezer-Friendly: Feel free to freeze these cookies for a later date. You can warm them on 50% power in the microwave or let them sit at room temperature for 20-30 minutes before devouring!
How to Make This Recipe
Start by mixing up the wet ingredients. Add sugar and softened butter (or vegan butter like Earth Balance) to the bowl of an electric mixer, or glass bowl if using a hand held mixer, then beat until light and creamy. Add pure pumpkin puree, molasses, vanilla, and an egg then mix until smooth.
Note: since these cookies bake in such a short amount of time, it’s important that your butter is very, very soft. If the butter is too cold there won’t be enough time for the cookies to spread.
Next mix up the dry ingredients – that’s gluten-free flour blend WITH binder (I used Bob’s Red Mill 1:1 Gluten-Free Flour Blend), baking soda, salt, plus warming spices including cinnamon, ginger, and cloves. Add to the wet ingredients in two batches, mixing until just combined before adding the second batch.
Chocolate time! Add dark or semi-sweet chocolate chips to the party then mix until just combined.
Last step is to stir together sugar and ground ginger in a small bowl. Scoop the dough by the Tablespoon into the sugar/ginger mixture then roll to coat and place on a silpat or parchment paper-lined baking sheet. Bake for 7-8 minutes then, when you take the baking sheet out of the oven, rap it on the countertop.
That just means, hold the baking sheet a couple inches above the countertop – then drop it on the countertop!
Pumpkin makes cookies soft and fluffy so to get a more gingersnap appearance I like to flatten them out just a touch using this method.
Finally, devour! I must warn you, the saying for potato chips also applies to these cookies – dare you to eat just one! Enjoy!
More Gluten Free Fall Treats
- Gluten Free Pumpkin Cupcakes
- Pumpkin-Spice Chocolate Covered Pretzels
- Gluten Free Pumpkin Bread
- Classic Apple Crisp
- Crustless Pumpkin Pie
- Apple Cinnamon Muffins
- Stovetop Apple Crisp for Two
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Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
Description
Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies are soft, chewy, and packed with fall flavors. Bound to become a new favorite!
Ingredients
- 1/2 cup butter or vegan butter, softened to room temperature
- 1-3/4 cups sugar, divided
- 1/2 cup pure pumpkin puree
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 egg
- 2-1/3 cups gluten-free 1:1 or “cup for cup” baking flour blend
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 4-1/2 teaspoons ground ginger, divided
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup dark chocolate or semi-sweet chocolate chips
Directions
- Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
- Add butter and 1 cup sugar to the bowl of an electric mixer or large glass bowl if using a handheld mixer. Beat until lightly and fluffy. Add pumpkin puree, molasses, and vanilla then beat until combined. Add egg then mix until just combined.
- In a separate bowl stir together flour, baking soda, cinnamon, 1-1/2 teaspoons ground ginger, ground cloves, and salt. Add to the wet ingredients in two batches, mixing until just combined before adding the second batch. Add dark chocolate morsels then mix until just combined.
- Stir together remaining 3/4 cup sugar and 3 teaspoons ground ginger in a bowl then scoop cookie dough by the Tablespoon into the mixture and roll to coat. Place onto prepared baking sheet then bake for 7-8 minutes (7-1/2 minutes were perfect for mine.) Rap the sheet pan on the counter (aka drop the sheet pan from a couple inches above the countertop onto the countertop) then let cookies cool slightly before transferring to cooling racks to cool completely.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Sara M 10.26.2018
Chocolate Chip Cookies
Allison Frederick 10.26.2018
These look pretty easy, even for a cooking-challenged person like me! YUM! This recipe screams “FALL.”
Alisa 10.26.2018
These look so good! My mom used to make pumpkin chocolate chip cookies. They had a cake texture kind of like a whoopie pie. My favorite cookie recipe is a fruity pebble cookie with white chocolate chips. I won a blue ribbon at the fair with it
Lisa Babs 10.26.2018
Can’t go wrong with a classic chocolate chip cookie
Amy S 10.26.2018
This is perfect! I’m just learning this gluten free baking business and these look amazing! Nothing like the failed brownies I made earlier today.
Elizabeth King 10.26.2018
I love the sound of this new recipe for pumpkin chocolate chip cookies with ginger. I love Enjoy Life chocolate chips. Use them all the time. Would love to win a years supply!
Hannah Seefeld 10.26.2018
I love any kind of basic soft baked chocolate chip cookie!
Molly 10.26.2018
Couldn’t live GF without you!! Or at least, enjoyably ? pumpkin chocolate chip cookies are my favorite; can’t wait to try these!!
Melony 10.26.2018
Enjoy Life chips are the best! Can’t wait to try out this recipe!
Bethany Kocher 10.26.2018
I need to make these cookies IMMEDIATELY. And would loooove the supply of enjoy life chocolate- I can’t eat soy or dairy so it’s a go-to!
Megan 10.26.2018
This is such a festive recipe!
Elizabeth N 10.26.2018
These cookies look amazing!
Jody 10.26.2018
These cookies look delicious!
Here’s the easiest cookie recipe ever:
1 egg
1 cup peanut butter
1 cup sugar. (Plus a little extra in a bowl.)
1. Preheat oven to 350 & Mix everything together.
2. Roll into about 1 in. balls
3. Roll in the bowl of sugar
4. Place on cookie sheet, and lightly make the criss cross design on each cookie with a fork.
5. Bake for about 5-10 minutes, and keep checking them.
Don’t overtake- take them out when the are just beginning to brown.
Erin m. 10.26.2018
I love king Arthur flour’s chocolate chip cookie recipe!
K Schnell 10.26.2018
Running to the store for ingredients NOW!!
Alison 10.26.2018
I love spritz cookies. I have my grandma’s cookie press and I always feel so fancy using it. Plus, the buttery cookies are so, so good!
Rachel 10.26.2018
Can’t wait to try these.
Anna 10.26.2018
I don’t have any food allergies but still use Enjoy Life chocolate chips for cookies and granola. They’re the best!
Caylie M 10.26.2018
I like the classic chocolate chip, but it has be to soft and chewy.
At Christmas my favorite is a spiced sugar cookie (again, soft). Omnomnom!
Makenzie 10.26.2018
My favorite cookie recipe came from thefrugalgirl.com’s daughter on bakingwithlisey.com. She has a “cookie pie” recipe that has become a household staple and the gift I bring to friends and neighbors. Everyone loves it!! I always use Enjoy Life and I think that makes all the difference!! Can’t wait to try these!!