Gluten free pumpkin chocolate chip cookies

The combination of pumpkin and dark chocolate makes me think of fall.  I crafted these cake-like pumpkin cookies to bring in all the warm spices and flavorings of fall, but in a slightly healthier version.    If you like cakey pumpkin cookies, these may be for you!  (these can also be made as sweet potato cookies by substituting sweet potato for the pumpkin)

Gluten-free pumpkin chocolate chip cookies 
(I made 20 regular size cookies and 8 large ice-cream scoop sized cookies)

• 1 c cooked pumpkin (or peeled and mashed sweet potato)
• 1 c demerara sugar
• 1/4 c applesauce
• 1/4 c butter
• 4 oz quinoa flour
• 3 oz white rice flour
• 2.75 oz plantain flour
• 1 egg 
• 1 tsp baking powder
• 1 tsp soy milk
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1 Tbsp pure vanilla extract
• 12 oz bag dark choc chips

1. Pre-heat oven to 350 degrees.  Prepare two cookie sheets with parchment paper or silicone baking mats.
2. In large bowl, cream together pumpkin, sugar, butter, egg, and applesauce.
3. In a small bowl, combine milk and baking soda and set aside.  In a separate bowl, stir together flours, baking powder, and spices.  Add baking soda mixture to flour mixture.
4. Add flour mixture to pumpkin mixture, stirring until just combined.  Add vanilla extract and chocolate chips.
5. Drop by rounded spoonfuls onto prepared baking sheets.  Bake for about 15-20 minutes until lightly browned.  Cookies will be very cake-like.

Pictures from my phone do not do these cookies justice!