Super Soft Pumpkin Cookies with Chocolate Chips and Pecans

 

 

Ingredients 

2 cup Bistro Blend All Purpose GF Flour*

1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
2 eggs
1 cup sugar
1/2 cup canola oil
1 can of canned pumpkin puree (15oz)
1 teaspoon vanilla extract
1 cup chocolate chips
3/4 chopped walnuts or pecans 

 

 * available on our site www.theglutenfreebistro.com

 

Directions

Preheat the oven to 325 degrees. Lightly grease 2 baking sheets with butter or oil.

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 1/4-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. 

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.