Well, I think winter has arrived here in Colorado. The snow is falling as well as the temperatures. Wednesday, they are calling for low of negative two degrees. Yikes! I just hope that lots of snow falls on the ski resorts and we can get out there snowboarding. The more snow the better. It makes for a better landing when you fall. My tailbone has finally healed from last year. Woo-hoo! I spent most of my summer doing ab crunches on the side of my butt. Probably not the most effective way, but better than feeling the bruised tailbone. Maybe I should stuff my snow pants with Charmin…do you remember those commercials? Seeing the snow definitely gets you excited for all the winter activities. There’s something about being on a mountain with just you and the silence of nature. It’s the most peaceful and calming experience.
Colorado snow is so fluffy, just like these Gluten-Free Pumpkin Spice cookies. They are absolutely amazing. I don’t think I have every had a gluten-free cookie that was so fluffy. It was like eating a cloud. I used a small cookie scoop to make them bite size, which just melted in your mouth. It was hard to just eat one.
Tidbit | If you like your cookies with some extra spice, bump up the pumpkin pie spice about 1/2 teaspoon.
- 1 cup gluten-free all-purpose flour
- 1 cup gluten-free oat flour
- 1 teaspoon baking soda
- 2 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon guar gum
- 1 cup firmly packed brown sugar
- ½ cup unsalted, softened
- ½ cup pumpkin puree
- ¼ cup milk
- 1 large egg
- 1 teaspoon vanilla
- vanilla sugar Turbinado Style (optional)
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl whisk together flours, baking soda, pumpkin pie spice, baking powder, salt and guar gum in bowl. Set aside.
- In the bowl of a stand mixer, combine brown sugar and butter; beat at medium speed until creamy.
- Add pumpkin, milk, egg and vanilla; beat until well mixed.
- Add flour mixture a cup at a time, scrapping sides as needed; beat at low speed until well mixed.
- Drop batter by level measuring tablespoonfuls onto prepared baking sheets. If using, sprinkle with vanilla sugar.
- Bake 8-10 minutes, tops will begin to crack.
- Cool 2 minutes on baking sheets before removing to cooling rack.
- Cool completely and store in airtight container for 3 to 4 days.