½teaspoonxanthan gumomit if your flour blend contains it
1teaspoonbaking soda
1teaspoonsalt
½cuppumpkin puree
¾cupsunsalted butter12 TBS, melted
1cupbrown sugarpacked
½cupsugar
1 ½teaspoonsvanilla extract
2egg yolks
2cupssemi-sweet chocolate chips
Instructions
In a medium bowl, add gluten free flour, xanthan gum, baking soda and salt. Whisk to combine.
Using a stand mixer with paddle attachment, mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.
Add vanilla extract and egg yolks (one at a time) and mix on low-medium speed until combined.
Pour in flour mixture, and mix on low-medium speed – being careful not to overmix.
Stir in chocolate chips.
Cover mixing bowl with plastic wrap and allow dough to chill in the refrigerator for 4 hours. The dough can be refrigerated for up to 4 days before removing to bake.