Oh man, what a weekend! Busy busy here with lots of running around and home repairs, and lots of fun fall stuff, too. But now it’s over already! Yikes. I think we all need to just slow down and have a cookie.
I’m so glad we got a chance to fix up some things around the house, though. Our ceiling fan has been on the fritz for a little while – something weird was going on with the wiring, and the light just wouldn’t work at all sometimes. It’s always fun to have a flickering light in the house around Halloween. Sets the mood, right?
We got that all squared away, though! No more spooky ghost light. :)
We even had time to dig out some of the fall/Halloween decorations and put them up. That’s always fun. The boys just love any kind of holiday decorating.
I also love all seasonal decorating, and I especially love seasonal baking. I warned you…I have a few more pumpkin-y recipes up my sleeve this fall!
These cookies are some of my favorites. They are soft, chewy, and so perfect with tea or hot cider. The secret ingredient here is the molasses – it keeps them soft and gives them that rich, spicy flavor that everyone loves.
- 2 cups gluten free flour blend (I used Bob's Red Mill 1-to-1 Gluten Free Flour Blend) You could also use all-purpose flour if you wish
- ½ cup vegan buttery spread
- ½ cup organic cane sugar
- ¼ cup light brown sugar
- ⅛ cup molasses
- 1 teaspoon vanilla extract
- ⅓ cup pure pumpkin puree
- 1¾ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- pinch of cloves
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- sugar for rolling
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a medium sized bowl, whisk together the gluten free flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Set aside.
- Cream the vegan buttery spread and sugars on medium speed until light and fluffy. Add the molasses, vanilla extract, and pumpkin puree and mix until smooth.
- Add the dry ingredients to the wet ingredients a little at a time while mixing together on low speed.
- Pour a few tablespoons of sugar in a small bowl. Form balls of dough about one inch in diameter and roll in the sugar. Place the balls on the lined cookie sheets and flatten them slightly.
- Bake at 350 degrees for 10-12 minutes. Do not overbake. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.
- Repeat with remaining dough. Makes about 24 cookies.
What did you do this weekend? Any fall baking?
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