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Madison Area Gluten Intolerance Chapter

White Chocolate Pumpkin Cookies

2 cups GF flour
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon salt
1 stick unsalted butter
1 cup sugar
2 eggs
1 cup pumpkin puree
1 teaspoon vanilla
1 cup pecans, coarsely chopped
2 cups white baking chocolate, chopped

Mix flour, baking soda, xanthan gum, spices and salt together. In separate bowl, cream butter until white. Add sugar and cream until fluffy. Add eggs one at a time, then add pumpkin puree and vanilla. Spoon in flour and spice mixture. Fold in nuts and chocolate.

Refrigerate for 1 hour before baking. Preheat oven to 350 F. Line cookie sheet with parchment paper. Drop by teaspoon. Bake 14 minutes.