Pumpkin Snickerdoodles
Desserts Featured Gluten Free Recipes
Pumpkin Snickerdoodles
Desserts Featured Gluten Free Recipes

Pumpkin Snickerdoodles

 

This Thanksgiving we celebrated at my parents, and each family was asked to bring a side dish or dessert. Obviously I had to make cookies! I had found a super yummy looking recipe on Pinterest for Pumpkin Snickerdoodles from Pennies on a Platter that I wanted to try, and I must say this recipe is amazing… the only thing I had to change was the flour!

 

 

The verdict: these cookies are incredible… and ridiculously addicting! I will definitely be making them again!

 

Pumpkin Snickerdoodles
PREP TIME 75 min*  BAKE TIME 15 min  YIELDS 3-4 dozen
*including 1 hour chill time

Ingredients:

Cookies

  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla 
  • 3 3/4 cups Pamela’s flour {“baking & pancake mix}
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Coating

  • 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Dash of allspice

Directions:

In a large bowl {or stand mixer}, beat together butter and sugars on
medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in
the pumpkin puree, then beat in the egg and vanilla. In
another bowl mix flour, baking powder, salt,
cinnamon and nutmeg. Gradually add the dry
ingredients to the wet ingredients {I used a spatula, but the mixer is fine too.} After ingredients are thoroughly combined, chill the dough for at least an hour. 
 
Preheat
the oven to 350 degrees. 
 
Line baking sheets with parchment paper and mix the coating ingredients in a small bowl. Scoop
equal dough balls and roll into the sugar mixture {I used two spoons so my hands wouldn’t get sticky.} Place on cookie sheet
about 2 inches apart. {The original instructions say to flatten the balls next, but I skipped this step since gluten free tends to flatten a lot more on its own… you can also place them slightly closer together this way to bake more at a time.}
 
Bake for 12 to 14 minutes. Let cool on
the baking sheets about 5 minutes, then transfer to a wire rack to cool
completely. Repeat with remaining dough {parchment paper can be used again!}

 

12 Comments

  5. Nicole

    These sound SO good! Husband ADORES anything with pumpkin in it! I will totally have to try this! Happy to find your cute blog! Following you back now!

    And thanks again for linking up with us for the last find + follow friday!! Hope to see you again next time!

    <3 Nicole @ Me + the Moon

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