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Gluten Free Pumpkin Snickerdoodles

Author: Tessa Ludwig

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.