10.21.2010

Soft GF Pumpkin Cookies with Chocolate Chips and Walnuts

                                         

Two of my long-time buddies will be coming to visit this weekend. I am very excited to have some quality girl time!  I foresee the weekend being busy and fun, with not much time spent in my own kitchen. I'm a believer that pumpkin is the essential autumn ingredient, so it seems only natural to greet two of my favorite people with finger licking good, pumpkin chocolate chip cookies! These cookies are pillowy and perfect. 



Soft GF Pumpkin Cookies with Chocolate Chips and Walnuts
Ingredients 
2  1/4 cups  all-purpose gluten free flour (I use Pamela's GF Baking and Pancake mix with great success)   
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon pumpkin pie spice
2 eggs
1 cup  white sugar
1/2 cup canola oil
1 can of canned pumpkin puree (15oz)
1 teaspoon vanilla extract
1 cup chocolate chips
3/4 cup chopped walnuts 


Directions

Preheat the oven to 325 degrees. Lightly grease 2 baking sheets with butter or oil or use parchment paper.
Stir the flour, baking powder, baking soda, salt and spices together in a mixing bowl and set aside. 
In a large bowl using an electric mixer or using a standing mixer, beat the eggs and sugar on medium speed until smooth, about 1 minute. Add in the oil, pumpkin, and vanilla and mix on low speed until blended. Mix the flour mixture to incorporate it into the wet mixture. Stir in the chocolate chips and nuts by hand. 
Scoop spoonfuls of the dough onto baking sheets, spacing the cookies at least 2 inches apart. About 2 tbs cup per scoop. 
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out clean, about 18 minutes. Let them cool on the sheet for a few minutes before transferring to a rack to cool completely. 

If you want some added decadence, make the brown-sugar glaze (recipe below) or drizzle with melted chocolate. Your choice! 
Glaze (optional)

Boil 1.5 tbs butter, 2 tbs milk, and 1/4 cup brown sugar. Cool slightly then add 1/2 tsp vanilla extract and 1/2 cup powdered sugar and whisk together. Drizzle on pumpkin cookies. 




2 comments:

  1. Those look incredibly yummy.

    ReplyDelete
  2. They are amazing...I am going through pumpkin cookie withdrawal :(

    ReplyDelete

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