Pumpkin Pie Cookies with White Chocolate Chips


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 Egg

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.

Chewy Chocolate Chip Cookies


Well, for all you Minnesotans, its that time of year again.  The Minnesota State Fair.  We will not be making it this year but I can tell you that I have seen far too many photos via social media and snip-its on the news about all of the awesomely wonderful terrible-for-you food that I have to admit I absolutely loved to indulge in the one year I did make it to the fair.  And I have to be honest, if I see one more bucket of Sweet Martha’s cookies I may have a meltdown…like kicking, screaming, I want them NOW meltdown.  So, needless to say, I had to get my fix immediately which led to quite the cookie accomplishment on my end.

I have literally tried over 20 shots at a wheat free, refined sugar free chocolate chip cookie with very little success.  They either come out too dry, too crumbly, too crispy, not sweet enough or just plain not good tasting.  Having said that I am THRILLED to share this recipe with you as I think I FINALLY hit a home run, just yesterday (I think it was karma…the universe is feeling terribly sorry for me for all of that Sweet Martha torture I’ve been put thru).  If you are looking for a soft, chewy, knock-your-socks-off chocolate chip cookie give these a try.  You will be absolutely shocked at the flavor and texture that is able to be achieved without using refined flours or sugars.  Now there is no crisp to these, they are simply chewy and soft which is right up my alley.  Your kids will adore these…if you don’t manage to eat the entire batch before sharing.


Chewy Chocolate Chip Cookies

adapted from this recipe

Note:  If you’d like to make theses 100% gluten free just use gluten free oats


2 1/2 Cups Almond Meal

1/2 Cup + 1 Tablespoon Rolled Oats

3/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Cup Butter, softened

1/2 Cup Pure Maple Syrup

1 Tablespoon Pure Vanilla Extract

3/4-1 Cup Dark Chocolate Chips


Preheat oven to 350 and line a baking sheet with parchment paper.  In a medium bowl stir together almond meal, oats, baking soda and salt.  In a large bowl whisk together butter, syrup and vanilla or beat with a mixer (mixture will not be creamy but rather lumpy, that is expected).  Mix in dry ingredients until just incorporated.  Stir in chocolate chips and place in the freezer for 15 minutes.

Roll dough into tablespoon sized balls and place on the baking sheet.  Press balls down gently with your palm to flatten slightly and bake for 10 minutes.  Remove from oven and let cool completely.  Makes 28 cookies