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Gluten-free Pumpkin Snickerdoodles Recipe

gluten-free pumpkin snickerdoodles recipe

Ingredients

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  • 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

  1. Preheat oven to 325º
  2. Cream butter and brown sugar until fluffy
  3. Beat in egg, pumpkin purée, and vanilla
  4. In a separate bowl, combine dry ingredients (except cinnamon-sugar)
  5. Pour into butter mixture and stir to combine well
  6. Drop dough by tablespoons into cinnamon sugar and roll to coat
  7. Place on an un-greased or parchment-lined cookie sheet about 2″ apart
  8. Bake in preheated oven for 12-14 minutes until cookies no longer look jiggly
  9. Remove from oven to cool on a wire rack
  10. Enjoy!
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