Pumpkin Pie Spice Cookies

Kristi Snyder

By
@SnyderCat

These cookies started out being non-gluten free, back when I could eat gluten, but since then I have converted the recipe to gluten-free, though it can easily be made with all-purpose flour and without the Xanthan gum needed for gluten-free baking. I use a base cookie recipe and just add or change spices, chocolate chips, or white chips or however I want and I have a new cookie...that's why I love this recipe so much!


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Prep:

15 Min

Cook:

25 Min

Ingredients

2 1/4 c
bob's red mill gluten free flour
1/2 tsp
xanthan gum
1 tsp
baking soda
1 tsp
salt
2 tsp
penzey's pumpkin pie spice
1 c
butter
1/2 c
organic sugar
3/4 c
light brown sugar
2 tsp
pure vanilla extract
2
eggs
2 c
white chips
1 c
nuts (optional)

Directions Step-By-Step

1
Combine flour, baking soda, salt, Xanthan gum, and pumpkin pie spice in a small bowl; whisk together and set aside. (If making this non-gluten-free, use 2 1/4 cup of all-purpose flour instead of GF flour and leave out the Xanthan gum.)
2
Beat butter, sugar, brown sugar, and vanilla until fluffy and creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the dry ingredients until well blended.
3
Fold in white chips and nuts(if desired) and refrigerate overnight. (You can bake them immediately, but the refrigeration time really allows the flavors to mingle.)
4
Before baking, let the dough come to room temperature. Preheat oven to 375°.
5
These cookies can be made either as bar cookies or drop cookies. If making drop cookies, drop by rounded teaspoon onto parchment lined baking sheets. Bake 9 to 11 minutes or until golden brown. If making bar cookies, spray an 8" square pan with non-stick cooking spray. Bake for 20 to 25 minutes or until golden brown.

About this Recipe

Course/Dish: Cookies
Hashtags: #holiday, #baking