Pumpkin Brownie Cookies
These cookies are basically a fudgy brownie in cookie form! If you're a chocolate fan, then you've got to make these gluten free pumpkin brownie cookies this fall. They are also dairy free and can be made refined sugar free.
Servings 18 cookies
Equipment
Ingredients
- 1 cup 1:1 gluten free flour
- ¾ teaspoon baking powder if you are at sea level, use 1 tsp.
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup coconut sugar
- 2 tablespoon white sugar
- 5 tablespoon pumpkin puree*
- 1 cup semi-sweet chocolate chips + another ½ cup or chopped chocolate set aside and more for topping I like Enjoy Life chocolate and HU Chocolate
- ¼ cup coconut oil
- ¼ cup cocoa powder
- Flaky sea salt
Instructions
- Preheat oven to 350F.
- Whisk together the flour, cinnamon, baking powder, and salt and set aside.
- In a large bowl, beat together the eggs, vanilla, sugar, and pumpkin on medium-high speed until combined and frothy. Set aside.
- Melt 1 cup of chocolate chips and the coconut oil together in a small saucepan over medium heat until smooth. Remove from heat and whisk in the cocoa powder.
- Pour the chocolate mixture into the wet ingredients and mix to combine.
- Add the dry ingredients and use a rubber spatula to mix everything together. The batter will be thick.
- Fold in a ½ cup of chocolate chips or chopped chocolate.
- Use a small ice cream scoop or two spoons to scoop dough onto a parchment lined baking sheet, leaving 1 inch between cookies. Top each cookie with a few more chocolate chips and some flaky sea salt (this is key, do not leave it off!).
- Bake one sheet in the middle rack at a time for 10 minutes. The cookies should be shinier on top and may seem not quite done, that’s okay.
- Take the cookies out and immediately use a glass or round cookie cutter to shape the cookies. Do this by place the glass/cookie cutter around the cookie and gently moving it in a circle. This will pull the edges in for a nice, round cookie!
- Let cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
- This cookies will stay fresh in a sealed container for about 4 days. You can store them in the fridge for up to a week and transfer any remaining to the freezer.
- Enjoy!
Notes
*Be sure to use a wetter canned pumpkin variety, otherwise bump up to ⅓ cup of pumpkin if using a dry variety (like the 365 brand)