First, to all my fellow Canadians, Happy Thanksgiving. I hope you're having a lovely day and taking some time to reflect on and express gratitude.
I started these cookies with the Pumpkin Cookie recipe from Two Peas & Their Pod. The original recipe called for cinnamon chips but I couldn't find them locally and I wanted to make the cookies so I subbed carob chips. I also modified it to make it work with ingredients I had at home, as well as to make it gluten-free and dairy-free. I like small cookies so I get approximately 60 from this recipe.
2 1/2 cups flour (I used Cloud 9 gluten-free flour)
1 1/2 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
3/4 cup butter (I used Earth Balance made with soy)
1/2 cup brown sugar, packed
1/2 cup granulated sugar
3/4 cup canned pumpkin
1 tsp vanilla extract
1 cup chocolate chips (I used carob chips)
1/4 cup granulated sugar
2 tsp cinnamon
First, preheat oven to 350. Line sheets with parchment paper.
Next, stir together flour, baking powder, cinnamon, and pumpkin pie spice.
In another bowl, use a mixer to cream the butter and sugar together. It's important to cream them until they're light and fluffy. Add in pumpkin, egg, and vanilla.
Slowly add in the dry ingredients using the mixer. Once they are all blended together, stir in chocolate chips by hand.
Stir cinnamon sugar topping together in a bowl. Make balls of dough and roll them in the topping. Place them on the baking sheet and press down with a fork.
Bake 15 minutes, and let cool slightly before moving to a cooling rack.
One thing I've discovered with many gluten-free flours is that they don't do well when they go from cold to warm. If I refrigerate or freeze my cookies, they get mushy. Instead I leave them on the counter and they stay a great consistency.