Gluten-free Pumpkin Snickerdoodles Recipe
These delicious gluten free pumpkin snickerdoodle cookies are perfect for fall- or just a chilly day!
Ingredients
Scale
- 3/4 cup butter, softened
- 3/4 cup brown sugar (loosely packed)
- 1 egg
- 1/4 cup Pumpkin Purée
- 1 teaspoon vanilla
- 2 cups gluten-free flour mix
- 3/4 teaspoon guar or xanthan gum (omit if you’re using a flour mix that already contains gum)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup cinnamon sugar for rolling
Instructions
- Preheat oven to 325º
- Cream butter and brown sugar until fluffy
- Beat in egg, pumpkin purée, and vanilla
- In a separate bowl, combine dry ingredients (except cinnamon-sugar)
- Pour into butter mixture and stir to combine well
- Drop dough by tablespoons into cinnamon sugar and roll to coat
- Place on an un-greased or parchment-lined cookie sheet about 2″ apart
- Bake in preheated oven for 12-14 minutes until cookies no longer look jiggly
- Remove from oven to cool on a wire rack
- Enjoy!