pumpkin pie spice cookies

Boulder, CO
Updated on Nov 30, 2011

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!

prep time 15 Min
cook time 25 Min
method ---
yield

Ingredients

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

How To Make pumpkin pie spice cookies

  • 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.)
  • Step 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.
  • Step 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.)
  • Step 4
    Before baking, let the dough come to room temperature. Preheat oven to 375°.
  • Step 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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Category: Cookies
Keyword: #holiday
Keyword: #baking

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