Gluten Free Pumpkin Spice Brownie Cookies
Chewy and rich brownie cookies with the best pumpkin chips and flake salt. Simple and delicious.
They bake in less than 8 minutes – leaving them chewy in the center with crispy bites on the outsides. Best to enjoy warm – reheat in the microwave for 4 seconds…you won’t be disappointed.
Pumpkin Spice or NOT.
I grabbed these pumpkin spice chips…but you don’t have to use them. Butterscotch chips and even white chocolate chips would be amazing.
It’s really about the chewy chocolate brownie cookie and the chips are an added bonus.
Check out these favorite baking recipes.
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Gluten Free Pumpkin Spice Brownie Cookies
- Total Time: 20 minutes
- Yield: 24 1x
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten free flour blend
- 1/4 cup unsweetened cocoa or cacao powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 7 ounces chopped dark chocolate or semisweet chocolate
- 1/2 cup unsalted butter
- 2/3 cup packed organic brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin spice flavor baking chips or butterscotch chips
- optional: Flake Salt for sprinkling
Instructions
- Preheat your oven to 375F. Line a baking sheet tray with parchment paper and set aside.
- Combine the dry ingredients into a bowl: flour, cocoa, baking powder and sea salt.
- Over low heat in a small saucepot or double-boiler, melt the chocolate and butter. Once melted, remove from the heat and let cool.
- In a stand mixer bowl, add in the sugars, eggs and vanilla. Beat on high for 3 minutes. Scrap the sides down and turn the speed to low. Slowly add in the melted chocolate and butter mixture. Mix on low for 1 minute.
- Add in the dry ingredients in 3 parts, letting the batter fully mix together before adding in the next part. Repeat and finish when everything is just combine (try not to over mix). Add in 1/2 of the baking chips – fold in with a wooden spoon or spatula.
- Scoop the cookie batter onto the baking tray using a small ice cream scoop. Top each cookie with 6-8 more baking chips and a sprinkle of flake salt.
- Bake for 6-8 minutes. Remove from the oven at once and let cool on a wire rack. Repeat until all the cookie batter has been used.
- Prep Time: 10
- Cook Time: 10
- Category: baking
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
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