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Categories:
flour baking powder baking soda pie spice cinnamon salt butter white sugar brown sugar pumpkin puree egg vanilla white chocolate chips
Viewed: 49 - Published at: 5 years agoIngredients
- 2-1/4 cups Gluten Free Flour (I Used Better Batter)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- 1/2 teaspoons Salt
- 1/2 cups Butter, Softened
- 1 cup White Sugar
- 1/2 cups Brown Sugar
- 14 ounces, weight Can Pumpkin Puree
- 1 Egg
- 2 teaspoons Vanilla Extract
- 1-1/2 cup White Chocolate Chips
Method
- Preheat oven to 350°F. Whisk gluten-free flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt together in a medium-sized mixing bowl and set aside.
- In a stand mixer, cream the butter and sugars. Combine pumpkin, egg, and vanilla and mix on medium spread until all ingredients are fully incorporated. Slowly add the dry ingredients. Once dry ingredients are thoroughly combined, add in white chocolate chips and mix until they are mixed throughout your batter. Put tablespoon-sized scoops of the dough on a cookie sheet that you've lined with parchment paper or a Silpat.
- Bake for 15-18 minutes or until a toothpick comes out clean. Remove from cookie sheet and place on a cooling rack for 5 minutes.
- Adapted from All Recies, via Bake Your Day (original recipe White Chocolate Pumpkin Spice Cookies also found here in Tasty Kitchen).
