Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US/Cups
Metric/Grams
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Gluten-free Pumpkin Snickerdoodles
These delicious gluten-free pumpkin snickerdoodle cookies are sure to become a fall favorite. Crisp yet chewy, just like classic snickerdoodles, but with the addition of real pumpkin and pumpkin spice!
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Chill
30
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free
Servings:
28
cookies
Calories:
79
kcal
Author:
Katie Olesen
Ingredients
Dry Ingredients
1 ¼
cup
gluten free flour blend
with xanthan gum already included, such as cup4cup Multipurpose Flour or King Arthur Measure for Measure
1
teaspoon
pumpkin pie spice
½
teaspoon
ground cinnamon
½
teaspoon
cream of tartar
½
teaspoon
baking soda
¼
teaspoon
baking powder
¼
teaspoon
table salt
Wet Ingredients
½
cup
butter
softened to room temperature, Earth Balance Vegan Buttery Sticks for Dairy-free.
½
cup
granulated sugar
¼
cup
brown sugar
¼
cup
pumpkin puree
1
egg yolk
*see note
1
teaspoon
vanilla extract
Cinnamon Sugar
¼
cup
granulated sugar
½
teaspoon
cinnamon
US/Cups
-
Metric/Grams
Instructions
In a small bowl, whisk together the dry ingredients and set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until well combined and creamy. About 2 minutes.
Blend in the pumpkin, egg yolk, and vanilla.
Blend in the dry ingredients.
The mixture will be sticky. Refrigerate the dough until firm, about 30 minutes to 1 hour to make them easier to roll.
Preheat the oven to 375°F.
Combine sugar and cinnamon for rolling.
Scoop 1 tablespoon of dough and roll into a ball. Roll in cinnamon-sugar and place on a parchment paper lined baking sheet, at least 2 inches apart.
Bake for 14-15 minutes, or until the cookies are lightly browned on the bottom and set. Cool cookies for a few minutes on the pan before removing.
Notes
*The recipe calls for just the egg yolk, which will produce a chewier cookie. If you like softer cakey style cookies, use the whole egg.
Nutrition
Serving:
1
cookie
|
Calories:
79
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
74
mg
|
Potassium:
19
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
451
IU
|
Vitamin C:
1
mg
|
Calcium:
11
mg
|
Iron:
1
mg