Pumpkin Pie Spice Cookies
By
Kristi Snyder
@SnyderCat
1
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!
Rating:
★★★★★ 1 vote
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)
How to Make Pumpkin Pie Spice Cookies
- 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.)
- 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.
- 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.)
- 4Before baking, let the dough come to room temperature. Preheat oven to 375°.
- 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.
