These gluten free pumpkin cookies are soft, warmly spiced, and easy to make with simple pantry ingredients. Optional chocolate chips add a sweet finish to every bite.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, beat the softened butter and brown sugar until light and fluffy.
Mix in the pumpkin puree, egg, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined. Fold in chocolate chips, if using.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, do not overmix the dough. If desired, swap the chocolate chips for chopped nuts or leave them out entirely. Store cooled cookies in an airtight container at room temperature for up to 3 days.