Hello there, Ask Anna readers! This is Sarah from Sarah Bakes Gluten Free Treats and I’m so happy to be sharing another one of my favorite gluten free treats with you! I’m pretty much in love with this time of year. The change in the weather, the colors on the trees, and the warm apple cider. Fall is my favorite season for many reasons, but the one that tops them all….pumpkin desserts! Pumpkin pie, pumpkin muffins, and pumpkin cookies. Makes my heart happy. Time to stock up on the pumpkin puree and cinnamon!
Whenever I ask my husband what kind of cookies he would like me to bake, without fail he responds with, “snickerdoodles!” They have always been his favorite…and mine too. So you can only image my excitement when I saw this recipe for pumpkin snickerdoodles! My two loves. These cookies are full of fall flavors! The pumpkin puree makes them moist and delicious. The cinnamon and nutmeg are those fall spices we all love so much. All of your friends will love, love, love you for making them a batch of these scrumptious cookies. You’re house will smell quite divine while they are baking too!
Gluten free pumpkin snickerdoodles
makes 2 dozen cookies
- 2 cups Sarah’s gluten free flour blend
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup pumpkin puree
- 1 egg
- 1 teaspoon pure vanilla extract
coating
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- dash ground nutmeg
In medium bowl, sift together flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In bowl of electric mixer with paddle attachment, add butter, sugar, and brown sugar. Beat on medium for 1-2 minutes, until creamy. Add pumpkin puree, egg, and vanilla. Beat until combined. While mixer is on low, slowly add the flour mixture. Beat until all ingredients are well mixed. Cover dough and place in refrigerator for at least 1 hour.
Preheat oven to 350 degrees. Line large baking sheets with parchment paper. Make the coating by mixing together the sugar, cinnamon and nutmeg. Scoop and roll the dough into 1-tablespoon size balls. Roll in coating mixture and place on baking sheet. Use fingers or bottom of drinking glass to slightly flatten balls of dough. Bake for 10-12 minutes. Remove from oven and place on cookies on cooling rack. Store in airtight container.
Recipe adapted from Annie’s Eats
Anna says
September 25, 2012 at 8:02 amThese look delicious Sarah! I LOVE pumpkin and I LOVE snickerdoodles so I will definitely be trying these out!
Anna 🙂
Sarah Hornacek says
September 25, 2012 at 2:18 pmI hope you enjoy them, Anna! They are sooo yummy!
Heidi says
September 25, 2012 at 10:30 pmSnickerdoodles are my favorite–and pumpkin could only improve them! These look so yummy. I pinned this recipe. I would love it if you visited my Gluten-Free Monday party at OneCreativeMommy.com and linked up this and any other idea you would like to share. I hope to see you there.
Charlie says
September 29, 2012 at 11:57 amGreat article! When I have time I need to come back to read some more of them.
Hilani-Handmade by Hilani says
October 1, 2012 at 6:18 amAwesome looking recipe! 🙂
malia says
October 2, 2012 at 7:52 pmThanks for reminding me how much I heart snickerdoodles!
Anna says
October 2, 2012 at 10:31 pmI know, that’s what I thought when she posted this! P.S. I love your name, it’s what we named our daughter, only with an “e” instead of an “i”. 🙂
Holly Lefevre says
October 3, 2012 at 10:30 amI was so in the mood to make cookies – these might be the pick of the day at this house!
Sarah Hornacek says
October 4, 2012 at 12:41 pmThese cookies are the perfect fall treat! I hope you enjoy them!
Taryn @ Design, Dining + Diapers says
October 3, 2012 at 11:42 pmOh YUM! I al GF and these looks So delicious! I must make these asap 🙂
Anna says
October 4, 2012 at 12:13 pmI hope you enjoy them. 🙂
Kristal says
October 16, 2013 at 10:26 amDo you know if these will work up fine without the pumpkin. Although we like pumpkin, there is too much of it going around in recipes this time of year. Pumpkin this, pumpkin that….. just want a break and would like some regular gluten-free Snickerdoodles. What do you think?
Joe says
October 27, 2013 at 9:06 pmThese were a big hit at our pumpkin-carving get together. Thanks!
Wendy says
November 24, 2013 at 8:15 amI just made these. The flavor is very good but they came out a little dry, which is a common problem with gluten free baking. Somehow incorporate mire moisture. More pumpkin? add some sour cream? less flour.?
I’ve found gluten free baking in general needs more fat and moisture.
Shannon says
November 26, 2013 at 12:18 pmI just made these for Thanksgiving in two days and I hope they make it. These are so good!
Shannon says
April 5, 2014 at 10:19 amThese were fantastic!!! Thank you for the wonderful recipe.