Travsgoneglutenfree has a great recipe for Pumpkin Spice Cookies posted that I just had to make! I don’t know about you, but my love for pumpkin doesn’t disappear as soon as the leaves fall off the trees and the last slice of turkey vanishes from our plates! This is why I always keep at least one can of pumpkin in my pantry.

These cookies were delicious and aromatic. I tweaked the recipe just a bit, but found that the cookies came out as delicious as Travis’ photo in the recipe card depicts them. How did I tweak it? Well, I basically decreased the amount of flour down by 1/2 cup, and then decreased the amount of spices by 1/4, to match the new flour quantity. I left the pumpkin amount the same (because I really love the flavor) and just added a bit less butter instead!

If you’re like me and want to make these hearty Pumpkin Spice Cookies but don’t have any Bob’s Red Mill Gluten-Free flour around, have no fear! Here is the flour combo I came up with; it’s an all-purpose mix that worked great in this recipe: 1/2 cup white rice flour, 1/4 cup sweet sorghum flour, 1/4 cup brown rice flour, 1/4 cup corn starch, 1/4 cup tapioca flour. I also added 1 teaspoon of xanthan gum, so that the cookies don’t crumble (I believe Bob’s Red Mill GF flour already contains this important gluten-free baking ingredient, though.)

You can easily make these with all-purpose flour if you aren’t on a gluten free diet, too :)!