Recipe: Pumpkin Bread Cookies

Pumpkin bread cookies – yes, please! It’s Halloween and things are a little different this year, aren’t they? Well, this morning I woke up and instead of packing little gift bags like last year, I created a brand new recipe. These pumpkin bread cookies are so good. Let’s get baking!

Ingredients

• 1 cup of white sugar
• stick of salted butter
• 1 egg
• 1/2 tablespoons of vanilla
• 1 cup of pumpkin puree
• 1 teaspoon of baking soda
• 2 cups of gluten free flour
• 1/4 teaspoon of salt
• 1/2 teaspoon of cinnamon
• 1 cup of chocolate chips

First, set the oven to 350 degrees. Then, in a bowl, mash the pumpkin puree and mix in the baking soda. Let it sit for a few moments. Now, in your mixer, beat the butter and sugar. Add in the egg and vanilla and beat for at least 7 minutes. Then, add in the pumpkin and mix until combined.

Sift the flour, salt, and cinnamon together and add to the batter. Mix gently until just combined. Fold in the chocolate chips.

Spoon out drops onto a silicone line baking sheet and bake for about 18 minutes – until lightly golden brown. Cool on wire racks.

They look so good – don’t eat them right out of the oven, they’ll be so hot. Let them cool for about 10 minutes or so – well worth the little wait.

This recipe – which only calls for 1 egg – makes about 24 cookies. If you make them just a touch smaller than I did, you could probably get about 30. On this batch, I think it made 27.

Well, there you have it, a halloween cookie that’s perfect for fall and a cup of tea. With a heavy work week coming up, I’ve already portioned some up in little baggies so we both have some homemade sweet eats to keep us going.

Thanks for visiting and happy Saturday! Bake up and stay warm.