It's pumpkin season! Savor the essence of autumn with these gluten-free, egg-free easy pumpkin cookies, combining the chewiness of chocolate chip cookies with a soft, cakey texture. Made without eggs but with real pumpkin puree, rice flour, and butter, they offer a delightful, melt-in-your-mouth experience.
combine melted butter, sugar, pumpkin puree, and vanilla extract. I recommend bloting the pumpkin puree before adding to cookie batter.
In a separate bowl, mix together the dry ingredients: rice flour, baking powder, salt, nutmeg, and cinnamon. Combine wet + dry ingredients.
Fold in chocolate chips, refrigerate 30 minutes and bake for 10-13 minutes.
Allow to cool and enjoy!