In a small bowl, whisk the flour, baking soda, pumpkin pie spice, and salt together. Set aside.
1 ½ cups (222g) gluten free flour blend, 1 teaspoon baking soda, ¼ teaspoon pumpkin pie spice, ¼ teaspoon fine sea salt
In a separate bowl, combine the oil with both sugars until smooth. Add the pumpkin puree and vanilla extract and stir to combine.
¼ cup (60ml) canola or vegetable oil, ½ cup (100g) light brown sugar, ¼ cup (50g) granulated sugar, ½ cup (113g) canned pumpkin puree, ½ teaspoon vanilla extract
Add the dry ingredients and mix until combined. Fold in the chocolate chips. Cover and chill for at least 1 hour.
½ cup (85g) semi-sweet chocolate chips
Preheat the oven to 350°F. Line a couple of baking sheets with parchment paper. Scoop out chilled cookie dough and arrange on the prepared baking sheet, about 2 inches apart. Bake for 12-14 minutes. Allow the cookies to cool on the pan for 15 minutes before transferring to a wire cooling rack to cool completely.
Notes
Make sure you are using 100% pumpkin puree, NOT pumpkin pie filling.
This recipe was updated in October 2022. The original recipe was not vegan and called for 4 tablespoons of room temperature butter instead of oil.