Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cup gluten free flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup butter (softened)
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup canned pumpkin puree
  • 1/2 cup white chocolate chips
  • 1/2 cup pecan pieces

Instruction

  • In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
  • In a large bowl, add the butter and sugar. With a hand-held mixer or stand mixer, whip the butter and sugar on high speed until the mixture is slightly fluffy.
  • Add the vanilla and pumpkin to the butter mixture, then beat with the mixer on high speed until fully combined.
  • Gradually add the flour into the butter mixture ½ cup at a time, mixing on high speed, until you can no longer see the flour and a thick dough has formed.
  • Stir the chocolate chips and pecans into the dough.
  • Lay out two pieces of parchment paper then set half of the dough on each piece of paper.
  • Roll the dough into two equally-sized rolls, each 1 1/2-2 inches thick. Then, roll the paper around the dough and twist the ends until dough is securely wrapped. Refrigerate dough for 2 hours, until firm.
  • Preheat the oven to 350 F.
  • Line a baking sheet with parchment paper.
  • Remove the dough from the parchment paper and cut 1/2 inch thick slices. Lay the slices on a parchment paper-lined baking sheet and bake for 10-12 minutes, until cookies have slightly spread and begun to brown on top.
  • Remove from the oven and let cool. Enjoy!