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pumpkin pie spice cookies

(1 rating)
Recipe by
Kristi Snyder
Boulder, CO

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!

(1 rating)
prep time 15 Min
cook time 25 Min

Ingredients For pumpkin pie spice cookies

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

How To Make pumpkin pie spice cookies

  • 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.

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