Gluten Free Pumpkin Snickerdoodles
Equipment
Stand mixer or hand mixer
cookie baking sheets
silicon baking sheet liners or parchment paper
Ingredients
Cookie Dough Mix
- 1/2 cup softened butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup pumpkin puree
- 1 1/2 cups Namaste gluten-free perfect flour blend
- 1 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp all spice *optional
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp salt
Sugar Coating
- 3 TBS granulated sugar
- 1 tsp cinnamon
Instructions
Cookie Dough Mix
- In a stand mixer or medium bowl with a hand mixer cream together softened butter, granulated sugar, and brown sugar. When fluffy add egg, vanilla, and pumpkin. Mix on low until well combined.
- In large mixing bowl whisk together flour, cinnamon, nutmeg, ground cloves, all spice, cream of tartar, baking soda, xanthan gum, and salt.
- Create a well in the middle of the dry ingredients. Pour wet ingredients (pumpkin mix) in the well. Gently fold dry and wet ingredients together until all the way combined. Be careful not to over stir. Chill in fridge for 30min.
- PREHEAT OVEN TO 350.
Sugar coating
- Whisk together sugar and cinnamon.
- Remove dough from fridge.
- With a cookie scoop, scoop dough and roll in sugar coating. Place on lined (silicon or parchment sheet) cookie sheet. If you want them flat press with the bottom of glass, etc.
- Place in preheated oven and bake for 9 minutes.
- Remove from oven allowing to rest on baking sheet for 1 minute.
- Let cool on cookie racks.
Tried this recipe?Let us know how it was!
