Preheat oven to 375° F. Line baking pans with Silpat liners or parchment paper.
In a large mixing bowl, combine pumpkin, sugar, melted butter, vanilla, and egg. Stir until well combined.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Add the flour mixture to the pumpkin mixture and stir until well combined.
Add the chocolate chips to the batter and stir until thoroughly combined.
Using a 1.5-tablespoon cookie scoop, drop the dough, about 2-inches apart, on the prepared pans.
Bake for 10-12 minutes until the cookies are lightly browned and set.
Allow the cookies to cool slightly on the pan before moving to a wire rack to cool completely.
Notes
Check the ingredients of your gluten free baking flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I useBob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
Silpat baking mats keep the cookies from sticking to the pan and make clean-up a breeze. If you don’t have silicone mats, parchment paper will also work.
Use canned pumpkin puree, not pumpkin pie filling, when making these cookies. Pumpkin pie filling already has spices and sugar added and will make the cookies overly sweet.
Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop guarantees all the cookies are the same size and will bake evenly. Using the scoop also speeds up the process of getting the dough on the pans and into the oven.