Well guys, I thought I should let you know that I have named a new holiday today. Ah, yes, I’m feeling so brilliant and on top of things. Lets call it “national cookie day when it’s not supposed to be national cookie day, day”. You like? Has a nice ring to it, eh?
Today was a rushed one thus far. A lot on the to-do list but at the top of my list was to make cookies so I could share the recipe with all of you. Want to know why? Well, yeah, because I love you. But also because my calendar said it was “national cookie day”…a day I have been mentally preparing for for some time. Contemplating, “do I go all out and give them a splurged out, over the top indulgent recipe” or “stay consistent and try to keep it somewhat healthful” or “do I make a cookie bar, or just plain old cookies”. Sleep was practically lost, people. My husband even called me today to say “dont forget its national cookie day” (clearly he saw that on our “shared” calendar and although I like to think he was just looking out for me…part of me thinks he may have been reminding me so that he could reap the benefits). So anyway, I got in the kitchen and made these cookies..rushing to have them to you in time to celebrate this monumental day. And now, as I sit down to tell you about them I realize all of my hopes and dreams and plans are lies lies lies. I googled “national cookie day” to be sure I was giving you the correct information and guess what? It’s totally not national cookie day at all. National cookie day happens to fall on December 4. I swear to you I read somewhere that today was the day and that is why I put it on my calendar and now I am feeling utter betrayal. So this is how “national cookie day when its not supposed to be national cookie day, day” began.
So now I must tell you about these cookies. They are pumpkin pie in cookie form, no doubt. They are slightly more cake-like then I typically prefer in a cookie because I am partial to crunchy on the outside, chewy and firm on the inside cookies but clearly I must not think they are too bad. I’ve eaten five. The taste is top notch. I adapted them from this recipe and while I swapped out an all purpose gluten free flour, added oats and lowered the sugar there are just a few minor changes. The results are wonderful and I will definitely be making them again.
On a side note, as I write this my timer just went off to go get my last tray of these cookies out of the oven. I just went to grab them, opened the oven and guess what? There were no cookies in there. I forgot to put them in. Wow, thinking I may just need to count my losses for the day now 😉
*** Update 10.2.2013 *** These cookies become extremely soft and cake-like after being stored in an air tight container overnight. I will only be making these again if I serve them the same day as I was not impressed with how they stored.
Pumpkin Pie Cookies with White Chocolate Chips
2 1/4 Cups All Purpose Flour (I used Bobs Red Mill All Purpose Gluten Free Baking Flour)
1/2 Cup Old Fashioned Oats
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon Pumpkin Pie Spice
3/4 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1/2 Cup Butter, softened
1/2 Cup Granulated Sugar
1/2 Cup Light Brown Sugar
1 Teaspoon Pure Vanilla Extract
1 Cup Canned Pumpkin
1 1/4 Cups White Chocolate Chips
Preheat oven to 350 and whisk together flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. With a hand held or electric mixer cream butter and both sugars until combined. Add vanilla, pumpkin and egg and beat until incorporated. Add in dry ingredients and mix until combined. Stir in white chocolate chips. Drop by tablespoons onto cookie sheets and bake for 11 minutes. Makes 36 cookies.