This recipes is a very mild, small variation of my husband's favorite cookie recipe. Easy to make, and (maybe too) easy to eat! Servings 24 Prep Time 10 Cook Time 10


DOUGH 1 cup butter or dairy free sub, softened 2 cup sugar 2 eggs or 1/2 c aquafaba (white bean juice from canned beans) 2 3/4 cup (330g) Better Batter Gluten Free Flour 2 tsp cream of tartar 1/2 tsp nutmeg 1 tsp baking soda 1/2 tsp salt PUMPKIN SPICE TOPPING 4 Tbsp sugar 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves pinch nutmeg


In a bowl, blend the butter or dairy free sub, sugar, and eggs or aquafaba until fluffy and light - this is MUCH easier with a hand mixer or stand mixer. This should take about 5-10 minutes. In a separate bowl blend the flour, cream of tartar, nutmeg, baking soda, and salt Blend the dry mixture into the wet mixture, mixing until evenly incorporated. If you would like your cookies to spread less, refrigerate for at least 30 minutes to an hour, otherwise continue with recipe. Blend the Pumpkin Spice Topping in a small bowl and set aside. Preheat oven to 400F and line 2-3 cookie sheets with parchment paper or non stick liner. Measure the dough in 2 tbsp increments. Drop each glob of dough into the Pumpkin Spice mixture and roll until the dough is completely covered. Place the coated dough onto the prepared cookie sheets, leaving about 3 inches of space between each - these cookies spread! Bake for 7-9 minutes or until barely golden and slightly puffed. Remove from oven. For a chewier exterior, lightly bang the cookie sheet on a countertop after removing from oven. Allow to cool on the parchment paper before removing for best results. Store tightly covered.