free from gluten and the top 8 food allergens<\/p><\/div>\n

Laced with warm autumn spices, chocolate chunks and the perfect amount of pumpkin flavor, these tender pumpkin chocolate chip drops are the ideal comfort treat.<\/p>\n

Come see why these cake-like drop cookies are the sweetest part of fall. Let’s celebrate the season!<\/p>\n

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Start by assembling your mise en place.<\/p>\n

In one bowl, sift together your gluten-free flour blend, baking powder, with a touch of xanthan gum and set aside.<\/p>\n

Combine sugar, cinnamon, allspice, cloves, and salt in a large bowl and mix well. Whisk in melted margarine, such as Earth Balance Soy-Free Buttery Sticks.<\/p>\n

Add one “flax egg” and pumpkin puree into the sugar mixture. Fold the flour mixture into the wet ingredients just until incorporated. Add chocolate chips or chunks and mix just until evenly distributed.<\/p>\n

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Drop by scoops of 2 tablespoons about 2-inches apart onto a cookie sheet lined with a silpat or parchment paper.<\/p>\n

We like to use a #30 scoop to portion the cookies, which is equivalent to 2 tablespoons. The #30 scoop is often coded with a black handle and referred to as the black scoop.<\/p>\n

Place in a preheated oven and bake at 350-degrees for approximately 20-22 minutes.<\/p>\n

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Is There a Difference Between Cans of Pumpkin?<\/strong><\/p>\n

Like other fruits, such as apples and oranges, the water content of pumpkins can vary from pumpkin to pumpkin. The different brands of canned pumpkin also vary from can to can.<\/p>\n

For that reason, I have drained pumpkin puree for many baking applications in the professional kitchen, including cookies. In the effort of simplifying this recipe, I wanted to make it without having the step of draining the puree. So, I made two batches of cookies to compare…to drain or not to drain.<\/p>\n

The above cookies were made using puree straight from the can, without straining.<\/p>\n

straining pumpkin puree<\/p><\/div>\n

Below is the batch of cookies made by straining the puree and without chocolate chunks.<\/p>\n

To strain the puree, put puree in a colander lined with cheesecloth and set it in the sink to allow it to drain. After 15 minutes, the cheesecloth is brought up around the puree and squeezed out to release as much excess liquid as possible.<\/p>\n

I drained one (15-ounce) can of 365 Organic Pumpkin Puree and got 1\/3 cup liquid.<\/p>\n

As you can see, the batter is much stiffer than with the cookies above where we did not drain the pumpkin puree.<\/p>\n

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After portioning the cookies on a cookie sheet, they were slightly flattened to a thickness of 1\/2-inch and a diameter of 2-inches. Sprinkled with cinnamon sugar on top and baked…yum!<\/p>\n

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The cookies made without straining the pumpkin puree were more cake-like. The cookies made by straining the excess liquid from the puree yielded a chewier cookie.<\/p>\n

They both are amazing! However, the overall winner is…the pumpkin chocolate chip drops! Could it be the chocolate chunks?<\/p>\n

These cookies are sure to be a hit all season long!<\/p>\n