Ingredients:

  • 2 cups (280g) Gluten-free 1-to-1 baking flour (with xanthan gum)
  • 1 tsp (5g) Baking soda
  • 2 tsp (8g) Pumpkin pie spice
  • ½ tsp (3g) Fine sea salt
  • ½ cup (113g) Unsalted butter, softened
  • ½ cup (100g) Light brown sugar, packed
  • ¼ cup (50g) Granulated white sugar
  • ½ cup (120g) Pumpkin puree (blotted with paper towels)
  • 1 Large egg, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 cup (170g) Semi-sweet chocolate chips
  • ½ cup (60g) Chopped pecans or walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Whisk together the gluten-free flour, baking soda, pumpkin spice, and salt in a bowl until no clumps remain.
  3. Beat the softened butter with brown and white sugars until the mix looks pale and fluffy.
  4. Stir in the egg, vanilla, and the blotted pumpkin puree. Mix on medium speed until the batter is smooth.
  5. Fold the dry ingredients into the wet base using a spatula. Stop as soon as the flour streaks disappear.
  6. Fold in the chocolate chips and chopped nuts.
  7. Place the bowl in the fridge for 30 minutes. Note: This is where the flour hydrates to remove grit.
  8. Scoop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart.
  9. Bake for 10–12 minutes until edges are set but centers remain slightly soft.
  10. Cool on the pan for 5 minutes before moving them to a wire rack.