• Katherine Arthurs

Gluten Free Pumpkin Spice Brownie Cookies

Halloween is in 3 days, did you know? Well, if you need a treat to snack on while you are home handing out candy or sad because you aren't going trick or treating - JUST make these.


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.


TIP: I used pumpkin spice flavor baking chips but butterscotch but would amazing too!



Gluten Free Pumpkin Spice Brownie Cookies


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

optional: Flake Salt for sprinkling


Preheat your oven to 375F. Line a baking sheet tray with parchment paper + set aside.


Combine the dry ingredients into a bowl: flour, cocoa, baking powder + sea salt.


Over low heat in a small saucepot or double-boiler, melt the chocolate + butter. Once melted, remove from the heat + let cool.


In a stand mixer bowl, add in the sugars, eggs + vanilla. Beat on high for 3 minutes. Scrap the sides down + turn the speed to low. Slowly add in the melted chocolate + 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 + 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 + a sprinkle of flake salt.


Bake for 6-8 minutes. Remove from the oven at once + let cool on a wire rack. Repeat until all the cookie batter has been used.


Enjoy!