Wednesday, October 29, 2014

Gluten Free Pumpkin Spice Molasses Cookies & Happy Fall Ya'll

Its fitting that my first gluten free recipe post be something related to pumpkin. I'm totally, tragically & stereotypically obsessed with pumpkin spice, along with all things fall: chai tee, pumpkin pancakes, puffy vests, frolicking in the leaves with Newman and leather boots with leggings. #sorrynotsorry

Colorado actually LEGITIMATELY has a fall. And its pretty darn beautimus. Example A:

Examples B, C, D...etc. etc.

So while you sit outside in your cute fall outfit and watch the leaves fall while drinking your PSL or you're relaxing on the couch after hauling 50 pound pumpkins from the depths of the pumpkin farm to your car, you totally need to have some of these perfect fall cookies too.

I can't take any credit for this recipe. Its from my friend, Neslay Toolowse (wink wink- who is a Friends fan??).

So I was intrigued by these pumpkin spice morsels at Target. I grabbed the bag. "What on earth would I make with these?"" I thought. Then I saw the recipe on the back & it sounded good. Fast forward to a lazy fall Saturday and these were in my oven. I mean, why not?? I honestly did not think I would even like them, and I was totally planning to give them all away, but then I was surprised by how light and fluffy they are on the inside and how the sugar on the outside makes them a little crunchy. AND how the flavors go together SO well! These were a hit with everyone, and I'm pretty sure I was threatened NOT to give these away. I may have even put half the batch in the freezer for my future Thanksgiving guests. ;)

Even if you can't find the pumpkin spice morsels at your store, I think they would still be fabulous without. You could even try subbing something like candied ginger, caramel bits, nuts or something of the like.

P.S. The original recipe called for regular, AP flour, but I just subbed gluten free AP flour mix instead. I typically do this with most recipes that I want to convert to gluten free, and it works most of the time. :) Sometimes I make my own mix (more to come on that), but I like to use Bob's Red mill or Trader Joe's gluten free flour mix too. Both of those do tend to need xantham gum added for binding. In a pinch, I'd say you could skip it and see how they do since these have a lot of other binding ingredients like egg, pumpkin & molasses.

I hope you enjoy!!!

Gluten Free Pumpkin Spice Molasses Cookies
Recipe adapted from Nestle Toll house

  • 2 1/3 c. all-purpose GF flour mix (I used Trader Joes)
  • 1/2 tsp xantham gum (omit if your mix already includes xantham gum or if you are using regular flour)
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 c. granulated sugar (I used 1/2 c. granulated sugar + 1/2 c. Stevia in the raw for baking)
  • 1/3 c. granulated sugar
  • 1/2 c. (1 stick) unsalted butter, softened
  • 1/2 c. pure pumpkin puree
  • 1/4 c. molasses
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 10z package of Nestle Toll House Pumpkin Spice Morsels

  • Combine flour, baking soda, salt, cinnamon and ginger in a medium bowl & set aside.
  • In mixer fitted with paddle attachment, beat 1c. sugar and butter until light & fluffy. Add pumpkin, molasses, egg and vanilla, mixing until well combined. Gradually add in flour mixture on low speed. Stir in morsels.
  • Refrigerate dough for at least 1 hour. Yes, you need to do this because the dough is very sticky.
  • Preheat oven to 350. Line baking sheets with parchment paper.
  • Pour remaining 1/3 c. sugar into a small bowl and set aside. Shape tablespoons of dough into 1 1/2 inch balls and roll in the sugar. Place 2 inches apart on the baking sheets you already prepared.
  • Bake 11-13 minutes until cookies look cracked and are slightly firm to the touch. They will also look set on the edges. Cool on baking sheets for 3 minutes before moving to cool complete on wire racks. Store tightly covered.

Enjoy & Happy Fall Ya'll!!

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