Pumpkin Spice Cinnamon Chip cookies {gluten-free}
This is a perfect cool season cookie recipe! The right touch of spice, pumpkin, sweetness and texture thanks to gluten-free oat flour. The cinnamon chips perfect them! Pecan bits may be added too.
Servings 15 2-cookie servings (2 1/2 dozen cookies)
Calories 164kcal
Ingredients
- 1 stick (1/2 cup) Unsalted Butter, softened
- ½ cup granulated Sugar
- ½ Dark Brown Sugar
- 2 Eggs , room temperature
- 1 teaspoon Vanilla Extract
- ½ cup Pumpkin Puree (homemade or store bought)
- 1 ¾ cups Oat Flour (gluten-free)*
- ½ teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 teaspoon Pumpkin Pie seasoning
- 1 cup Cinnamon Baking Chips
- Optional: ½ Pecan Bits
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.
- Using a mixer, cream the butter until smooth. Add the granulated and dark brown sugar and mix until smooth.
- Add the eggs, one at a time, mixing in fully before adding the second egg.
- Mix in the vanilla extract and pumpkin puree to fully combine.
- In a separate mixing bowl, combine the oat flour, baking powder, salt and pumpkin pie spice.
- With the mixer running on low, spoon some of the dry ingredients into the bowl and allow to mix in fully before adding more. Mix to incorporate all the dry ingredients with the wet ingredients.
- Scoop batter in heaping tablespoons onto the prepared baking sheet, leaving two inches between cookies.
- Bake for 13-15 minutes or until the bottoms begin to turn golden brown. Do not over bake. Remove from oven, allow to sit on cookie sheet for 5 minutes. Remove and let cool fully on a cooling rack.
Nutrition
Calories: 164kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 90mg | Potassium: 158mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1310IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1.5mg