Author: From “Scared Off” by Barbara Ross in Halloween Party Murder
Makes approximately 40 cookies
In the story, Vee Snugg makes her traditional pumpkin cookies gluten-free in an attempt to entice Sergeant Tom Flynn. In reality, you can make them either way. Vee’s recipe is a twist on one that used to appear on the Libby pumpkin can. Lots of people make versions of these cookies, but I think Vee’s are particularly delicious.
Ingredients
3½ cups gluten-free all-purpose baking flour*
2⅓ cups gluten-free old-fashioned oats
2 teaspoons pumpkin pie spice
1¾ teaspoons baking soda
1½ teaspoons fine sea salt
1¾ cups unsalted butter, softened
1¾ cups granulated sugar
1¾ cups packed brown sugar
1 (15-ounce) can pumpkin purée
2 large eggs, room temperature
1¾ teaspoons vanilla extract
1¾ cups chopped walnuts
1¾ cups chocolate chips
Decorator icing (optional)
Instructions
Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
In a medium bowl, whisk together flour, oats, pumpkin pie spice, baking soda, and salt.
In a large bowl, beat together butter and sugars with a mixer at medium speed until fluffy. Beat in pumpkin, eggs, and vanilla extract until well mixed. With mixer at low speed, gradually add flour mixture, beating just until combined. Stir in nuts and chocolate chips.
Using a ¼-cup levered scoop, drop dough 2 inches apart onto prepared baking sheets. (If desired, spread dough portions into ¼-inch-thick pumpkin shapes.)
Bake until cookies are firm and golden brown, 14 to 16 minutes. Let cool on baking sheets for 2 minutes and then remove to wire racks.
If desired, decorate with icing when cooled. (Vee uses orange icing to outline the pumpkin ribs and green icing for the stem and leaves.)