Pumpkin Chocolate Chip Cookies

Ingredients

2 cups (280 g) high-quality all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons pumpkin pie spice*
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
8 tablespoons (1 stick) unsalted butter, softened at room temperature
7 1/2 ounces (1/2 can) solid packed pumpkin
1 large egg at room temperature, beaten
1-2  Tablespoons milk
1 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips

*Pumpkin pie spice: combine 2 parts ground cinnamon + 1 part  ground ginger + 1/2 part ground allspice + 1/2 part ground nutmeg

Directions

• Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper or silpat mat.
  
  In a large bowl, place the flour, xanthan gum, baking soda, salt, pumpkin pie spice and granulated sugar, and whisk to combine well. Add the brown sugar and whisk to combine, working out any lumps. Add the butter, pumpkin, egg and vanilla, mixing to combine after each addition. Add 1-2 Tbs of milk until dough comes together.
• Add the chocolate chips to the pumpkin dough mixture, and mix until the chips are evenly distributed throughout the batter. It will be thick but soft.
• 
  
  
  Scoop the dough by the rounded tablespoon onto the prepared baking sheet, placing the dough about 1 1/2-inches apart. With very wet fingers, press each piece dough down into a flat disk about 1/4-inch thick. Place the baking sheet in the center of the preheated oven and bake, rotating once, until the edges are lightly golden brown and the tops are set. Approx. 10-12 minutes.
• Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

Recipe adapted from: http://glutenfreeonashoestring.com/soft-pumpkin-chocolate-chip-cookies/