Pumpkin Puffs

My pumpkin puff cookies recipe actually evolved from a plain sugar cookie recipe. These bad boys are exactly what the name suggests; puffy and full of pumpkin. Not only is the name fun to say but these cookies have a subtle pumpkin flavor and a hint of sugar cookie.  I absolutely love them and I think you will too. :-)

Pumpkin Puffs

Ingredients
1 cup sugar
1 cup softened butter
1 egg
1 TBSP pure vanilla extract
2 ¼ Gluten Free All Purpose Flour (Bob’s Red Mill)
1 TSP baking soda
1 TBSP cinnamon
1 TBSP pumpkin spice
4 TBSP pumpkin
1 tsp xanthum gum (If not GF and using white all purpose flour, this is not needed)

1.     In a large bowl, mix sugar and butter. Beat in egg and vanilla until light and fluffy. Thoroughly mix in cinnamon, pumpkin spice, baking soda, and xanthum gum. Add in pumpkin and mix well. Lastly add in flour and mix well.

2.     Cover the bowl with saran wrap and place in the refrigerator for approximately 1 hour or until chilled.

3.     Preheat oven to 375 degrees. Line a cookie sheet (possibly two) with wax paper and remove the batter from the refrigerator. This batter is extremely sticky and a little hard to work with. You may want to get a small dish of water to dip your spoon and a few fingers in when moving this batter onto the sheet. You want to make small balls (about the size of a half dollar quarter) and no higher than half an inch. Sprinkle each cookie ball with sugar.

4.     Bake for 15-20 minutes. Remove from sheet and allow cooling. Enjoy.

Pumpkin Puff "Close-Up"

Plate of Pumpkin Puffs