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Gluten free pumpkin snickerdoodle cookies you’ll love!

gluten free pumpkin snickerdoodle cookies
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Delicious gluten free pumpkin snickerdoodle cookies that are soft, chewy, and packed with fall flavors.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1 cup gluten free all-purpose flour
  • 1/2 cup pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup sugar (for rolling)
  • 1 tsp cinnamon (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
  3. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the gluten free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, combine the sugar and cinnamon for rolling.
  7. Form the dough into balls and roll them in the cinnamon-sugar mixture.
  8. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes or until the edges are lightly golden.
  10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Store cookies in an airtight container for up to a week.
  • For a more intense pumpkin flavor, add an extra 1/4 cup of pumpkin puree.
  • These cookies can be frozen for up to 3 months.

Nutrition

Find it online: https://recipeshungry.com/gluten-free-pumpkin-snickerdoodle-cookies-recipe/