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Gluten free pumpkin snickerdoodles


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

Comments

  2. Snickerdoodles 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.

    Reply

    • I 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”. 🙂

      Reply

  7. Do 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?

    Reply

  9. I 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.

    Reply

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