Gluten-Free Pumpkin Spice Cookies

Gluten-Free Pumpkin Spice Cookies

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.

Gluten-Free Pumpkin Spice Cookies

Gluten-Free Pumpkin Spice Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. In a large bowl whisk together flours, baking soda, pumpkin pie spice, baking powder, salt and guar gum in bowl. Set aside.
  3. In the bowl of a stand mixer, combine brown sugar and butter; beat at medium speed until creamy.
  4. Add pumpkin, milk, egg and vanilla; beat until well mixed.
  5. Add flour mixture a cup at a time, scrapping sides as needed; beat at low speed until well mixed.
  6. Drop batter by level measuring tablespoonfuls onto prepared baking sheets. If using, sprinkle with vanilla sugar.
  7. Bake 8-10 minutes, tops will begin to crack.
  8. Cool 2 minutes on baking sheets before removing to cooling rack.
  9. Cool completely and store in airtight container for 3 to 4 days.
 

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