pumpkin pie spice cookies
(1 rating)
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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(1 rating)
prep time
15 Min
cook time
25 Min
Ingredients For pumpkin pie spice cookies
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2 1/4 cbob's red mill gluten free flour
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1/2 tspxanthan gum
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1 tspbaking soda
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1 tspsalt
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2 tsppenzey's pumpkin pie spice
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1 cbutter
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1/2 corganic sugar
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3/4 clight brown sugar
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2 tsppure vanilla extract
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2eggs
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2 cwhite chips
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1 cnuts (optional)
How To Make pumpkin pie spice cookies
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1Combine 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.)
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2Beat 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.
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3Fold 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.)
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4Before baking, let the dough come to room temperature. Preheat oven to 375°.
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5These 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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