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I can never get enough of pumpkin spice flavored things. The bonus of cooking pumpkin spice cookies is a house that smells like the holidays.
I had to do some post-Christmas grocery shopping, and I veered down the aisle with the discounted holiday things and happened upon a couple of bags of pumpkin spice chips. How can you go wrong? Sale and pumpkin spice. Hello.
Nestle has a great recipe on the back, but I decided to tweak it a bit and create some gluten-free cookies.
This recipe calls for molasses. There is something so delicious about molasses. The deep, musky smell of molasses takes me to a happy place. As kids, I remember my dad would finish off a meal by dipping his biscuit into a spoonful of sorghum and butter. Man, was it good.
Sorghum and molasses come from two different plants, but smell the same and can taste a little similar.
Grab your mixer and add the sugar and softened butter. Mix those two until they are creamy. Next, blend in the pumpkin, egg, molasses, and vanilla.
Mix it all together and slowly add the gluten-free flour.
Keep on mixing until it’s blended well and add the chips. Then, send it to the refrigerator and keep it there for an hour. You’ll have a much easier time rolling the dough in the sugar when it’s cold.
Roll those babies in the sugar and plop on the cookie sheet. Bake them for about 13 minutes on 350-degrees.
Once they’re done, you will see how they crack. Look at that gorgeous sugar on the outside. You can even use a larger grain of sugar and it will work.
These make a great gift, or a cookie for a cookie exchange. One recipe makes about 30 cookies. With the richness of the molasses, sugar, and pumpkin, a couple of these will fill you up!